Experience

Twala Farming Ltd.

• Zambia
• Farming
• 1 - 100 Employee

• Resource Optimization Director of Twala Farming Ltd.

  • Apr 2015 - Present

  A commercial farming operation that is leading the Regenerative Agricultural space in Zambia. In partnership with EZCF, Twala has expanded its compost to sell to other farmers in their region. Responsibilities: - Handling the project management for compost expansion. - Handling all HR, financial forecasting, and fund management. A commercial farming operation that is leading the Regenerative Agricultural space in Zambia. In partnership with EZCF, Twala has expanded its compost to sell to other farmers in their region. Responsibilities: - Handling the project management for compost expansion. - Handling all HR, financial forecasting, and fund management.



The Anthill Kitchen

• Mkushi, Central Province, Zambia, Zambia

• Director

  • Oct 2014 - Present

  I use my strong background in the food industry leading the agri-processing and value-addition side of the company to increase our profit margins using our organically grown produce. I use my strong background in the food industry leading the agri-processing and value-addition side of the company to increase our profit margins using our organically grown produce.



First Quantum Minerals

• Canada
• Mining
• 700 & Above Employee

• FOH Supervisor - Club Manager

  • Mar 2013 - Oct 2014

  I was in charge of the running of the club, my duties were numerous and very varied, from ordering and banking to stock control and menu planning. I was in charge of all events, meetings, al la cart meals, takeaways, and service. On average we served 350 people a la carte meals per night and have 1700 active club members. •Sole responsibility for stock control, reducing F&B variances by 92% •Managing a team of 50 people, including chefs, waiters, drivers, cleaners, gardeners, and barmen •Inputted Financial Procedures to ensure banking was done correctly •Training of all staff in HACCP- hygiene and food safety •Input menu costing and stock control in the kitchen. This included portioning, new recipes, and training all kitchen staff •Introduced stock control and FIFO for the back stock and have ensured no products are out of date •Training all waiters on service, PILOT point of Sale system, and coffee-making •Introduced two new menus and weekly specials •99% increase in total sales •Charity Events- raised over US$9,000 for SWSC (Same World Same Chance- local charity in Solwezi) raised US$1,000 for YWCA (Young Womans Christian Association in Solwezi) and raised US$23,000 for Cancer (Movember). •Implemented a new Club management system to manage the club memberships and track those members who have not paid •Average a la carte meals served per night 350 •Current active members are 1700 people, I was in charge of managing their subscriptions, ensuring their events were well coordinated. Show less



glh Hotels

• United Kingdom
• Hospitality
• 400 - 500 Employee

• Senior Meeting and Events Sales Executive

  • Mar 2012 - Oct 2012

  As Senior Sales Executive, I managed and motivated a sales team to maximize profit and attain sales targets. I was in charge of all logistics and marketing of meetings and events at the Charing Cross Hotel. • Sole responsibility for marketing and pitching new sales • Creating targets and sales incentives for my team • Networking and liaising with customers, suppliers, and internal staff members • Christmas Co-ordinator and Sales Manager • Creating budgets and calculating the package prices to increase revenue • Financial budgeting and Invoicing of customers • Contractual negotiation with customers and suppliers • Creating key relationships with my customers and ensuring repeat business by networking • Co-ordinated intricate corporate events • Trained interns to manage accounts and improve their selling skills • Analysed customer feedback and collating it to improve sales • Team management, organizing Rotas and payroll Show less



Office Events

• Events Services
• 1 - 100 Employee

• Senior Events Manager

  • Sep 2011 - Jan 2012

  Include both Office Christmas and Theme Works Ltd Companies. As a Senior Events Manager, I was in charge of all the planning and logistics of tailoring events for key customers as well as the coordination of onsite teams of up to 20 interns and 10 additional staff members during each event. • Sole responsibility for 26 exclusively themed corporate events, all taking place within a 3-week time scale • Networking and liaising with customers, suppliers, and internal staff members • Sourcing suppliers of specialist entertainment and products suitable for each event specifications • Financial budgeting and Invoicing of customers • Onsite management of 20 interns and up to 10 additional team members during events • Negotiating new further reduced special rates with suppliers by creating favorite trusted suppliers and using them for numerous events • Reducing the staff accommodation rates by 60%, this was achieved by searching for the best available rate and block bookings • Employing key external team members for event set-ups resulted in reducing overall staff cost • Training interns to successfully help set up for events, improve their team skills, and to install special lighting equipment including, Gobos, Aquatics, and Fascinators Show less



Claire's Chefs

• London, United Kingdom

• Event Caterer

  • Jun 2010 - Sep 2011

  Freelance Chef covering events at Buckingham Palace and The Guild Hall, often cooking for HM The Queen and The Prince of Wales. Companies I freelanced with include Rhubarb, Rocket, William Norris and Mosimann’s. I have been involved with the ARK Charity Gala Dinner and Elton John’s Aids Foundation. Responsibilities:  Travelling across the UK catering for small prestigious parties to very large extravagant events  Managing and coordinating teams of kitchen staff and front of house personnel  Planning and budgeting of menus for events  On the day interaction with customers to ensure standards of quality and all round satisfaction has been met  Constantly ensuring a smooth service often under very stressful circumstances  Working closely with the events team to ensure customer satisfaction at all times Show less



Jamie's Italian Kitchen

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Front of House and Appointed Staff Trainer

  • Jul 2009 - Jul 2010

  Front of House and Appointed Staff Trainer for Jamie Oliver's first independent restaurant venture ‘’Jamie’s Italian’’. Responsibilities:  As the front of house I was in charge of running the timing of the services and the first point of contact for customers and ultimately responsible for customer satisfaction  Part of my every day responsibilities included coordinating and executing the planed layout of each days service requiring a lot of internal communication to achieve a smooth running service  During my front of house service I was in charge of dealing with customer complaints, queries and bookings which during the popular periods was at times very challenging  Induction and training of all new recruits to Jamie’s Italian Restaurants across the UK  In charge of talent scouting of new staff members across the UK  Motivating, leading and encouraging of team members Show less



First Conferences

• London, United Kingdom

• International Events Manager

  • Aug 2008 - Apr 2009

  • Sole responsibility for the negotiation post-contract and logistics for four international conferences • Arranging conference logistics via Skype, email, and phone • Viewing and rating Hotels • Negotiating F&B minimum down from US$27’000 to US$8’000 with the Crowne Plaza in San Jose by increasing minimum numbers to a sold-out conference • Responsible for post-contract negotiations and reducing minimum numbers on 80% of my contracts • Negotiating room hire charge into the minimum F&B on all contracts • Developed and built good relationships with different Hotels worldwide by regularly networking • Reducing costs in the run-up and logistics of the events carried out by negotiating with printers and audio-visual companies • Commercial negotiations on all contracts I handled • Successfully obtained suitable venues for clients under budget • Negotiating room hire charge into the minimum F&B on all contracts • Sole responsibility for four successful events, two in London, one in Hamburg and one in Denver Show less