Experience

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  Cubitt House

  • London, England, United Kingdom

  • Restaurant General Manager Princess royal

    • Aug 2023 - Present
    • London, England, United Kingdom

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  Saltie Girl Restaurant

  • London, England, United Kingdom

  • Restaurant General Manager

    • Sep 2022 - Jun 2023
    • London, England, United Kingdom

    • Responsible for coordinating all the pre-opening restaurant activities and coordinate with the construction team, the construction timeline and act as a liaison between restaurant personnel, construction contractors and to report to owners of the progress made• Responsible for the implementation of the opening procedures for the restaurant including steps of service, training, recruitment drive• Responsible for managing and organising daily restaurant operations, with a goal of controlling costs and providing a high-quality experience to customers• Responsible for purchasing equipment for the setting up for FOH and BOH• Responsible for the purchasing and setting up for the EPOS system, reservation system, alarm system,• Manage and oversee the entire restaurant operation• Deliver superior guest services• Responsible for Ensuring compliance with licensing, hygiene and health and safety legislation• Accomplished company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments• Fully accountable for delivering revenues and profits by developing, marketing, and providing appealing restaurant service• FOH staff Recruitment, training, and development• Estimate consumption, forecast requirements, and maintain inventory• Manage restaurant supplies, Control costs and minimize waste• Nurture a positive working environment• Monitor operations and initiate corrective actions• Implement innovative strategies to improve productivity and sales• Award winning in the G.Q Magazine 2023 in Innovator category.• Finalist in the Casual dining award 2023 as new concept of the year.

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  Sabor de mi pueblo

  • Lleida, Catalonia, Spain

  • Restaurant owner/business Consulting

    • Aug 2020 - Aug 2022
    • Lleida, Catalonia, Spain

    • Training new employees and providing them with on-the-job training to ensure that they are able to perform their jobs safely and efficiently• Establishing relationships with suppliers to ensure the restaurant has access to the products it needs to operate efficiently• Reviewing financial statements and sales reports to monitor business performance and make adjustments where necessary• Maintaining an inventory of food items to ensure that there is always enough for customers to purchase without running out• Scheduling staff members’ shifts and making sure that they are aware of their schedules• Supervising employees’ work performance and addressing performance issues as they arise• Training employees in food preparation techniques, including cooking methods and food safety practices• Overseeing the restaurant’s operation, including hiring and firing staff members and maintaining inventory levels of supplies• customer service by greeting patrons, seating them in booths or at tables, and serving food and beverages

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  181 Fortnum`s Restaurant

  • Hong Kong

  • Restaurant General Manager

    • Aug 2019 - Jan 2020
    • Hong Kong

    Aug 2019-Jan 2020 Pre- Opening General Manager- 181 FORTNUM`S RESTAURANT, HONG KONG (FORTNUM & MASON) I was contacted by Fortnum &Mason to open 181 Hong Kong after been part of the original management team that opened the successful 45 Jermyn St restaurant .The main idea was to replicate the same concept in Hong Kong .The objective was to setting up and run the restaurant effectively within 4 months Key Achievements and Responsibilities:● Management Company's Representative coordinating all the pre-opening restaurant activities and coordinate with the construction team, the construction timeline and act as a liaison between restaurant personnel, construction contractors.● Responsible for the implementation of the opening procedures for the restaurant, following the company`s ethos and to reciprocate the concept format of our sister restaurant 45 Jermyn St in London .● Provide superior service to all customers at all times, while following The Restaurant`s etiquette guidelines● Plan, supervise and coordinate the daily operations of Food & Beverage ● Exercise supervisory authority over restaurant and bar. Implement training manuals and supervise training of employees. Plan and conduct staff meetings. Confer regularly with staff to coordinate activities, assign and check work, resolve problems, etc. Plan work schedule● Supervise and assist as necessary with all operations, which may include: to oversee food preparation, customer service; bartending, menu development, large party reservations etc● Prepare a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports etc

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  COMPANY OF COOKS LTD.

  • Royal Portrait Gallery,London

  • Operations and project Manager Portrait Restaurant,Royal Portrait Gallery,London

    • Mar 2019 - Oct 2019
    • Royal Portrait Gallery,London

    • Achieving financial objectives by developing financing , preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.• Attracts patrons by developing and implementing marketing ,evaluating program results; identifying and tracking changing demands.• Controls purchases and inventory by meeting with account manager, reviewing and evaluating usage reports, analyzing variances; taking corrective actions.• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures.• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Fully accountable for delivering revenues and profits by developing, marketing, and providing appealing restaurant service.• Successfully met weekly budgets very often throughout the year.• Instrumental in implementing the restaurant marketing as well as marketing promotions to increase restaurant sales.• Led and directed managers members on effective methods, operations and procedures.• Promoted a positive atmosphere and went above and beyond to guarantee each customer satisfaction

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  Spring Restaurant, London

  • Restaurant General Manager

    • Jan 2018 - Feb 2019

    Duties & ResponsibilitiesProvide constant leadership, an environment of openness and trust, with constant feedback and performance coaching, counselling and advice.Liaise with Restaurant and Marketing Manager ensuring my awareness of all customer correspondence and my response within 24 hours to email and 1 hour on social media. Manage the Reception team ensuring they are proactively trying to grow the business, promoting a ‘never say no’ attitude and being ambassadors of Spring.Working with Restaurant and Marketing Manager to ensure they are promoting Spring locally and growing and managing their database of customers.Manage the Bar Manager (BM) and Sommelier (Som) to ensure that Spring’s products are the best they can be, suit the brand and are priced correctly.Be the front of house leader within the business, creating a strongSchedule twice yearly catch ups with each of the Front of House employees, feeding back to their Head of Department.Ensure the training programme is maintained and is drawn from the order of service as well as being reviewed twice a year for accuracy and relevance.Work with Head Chef to ensure that all new dishes have descriptions and allergens correct before dishes go on menu and that Front of House team have access to the descriptions before each service.Oversee the Monthly Reports from each Head of Department ensuring they are on time and that they are prepared ahead of each meeting.Manage the maintenance list from a Front of House perspective, ensuring it is always up to date.Oversee the Front of House rota’s and forecast spending to budget.Ensure I am kept up to date with all elements of the PR programme that affect the restaurant, as well as making sure the Restaurant and Marketing Manager reports their work and results.

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  45 Jermyn St

  • 45 Jermyn St

  • General Manager

    • Aug 2015 - Sep 2017
    • 45 Jermyn St

    Former General Manager, 45 JERMYN STREET RESTAURANT, FORTNUM & MASON – 08/ Sept 2017 • Part of the original Management team setting up the restaurant for opening - In charge of implementing operating & training Standards• Took over as General Manager in July 2016• Fully accountable for delivering revenues and profits by developing, marketing, and providing appealing restaurant service.• Successfully met weekly budgets very often throughout the year.• Instrumental in implementingthe restaurant marketing as well as marketing promotions to increase restaurant sales.• Led and directed team members on effective methods, operations and procedures.• Interacted positively with customers whilst promotingrestaurant facilities and services.• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food• From July 2016 to present we have received the following recognitions:→ Best Interior GQ MAGAZINE 2017- shortlisted→ Best for breakfast or Brunch HARDENS 2016 award - shortlisted→ Best newcomer TATLER MAGAZINE 2016- runner up→ Winner best Bar - Restaurant LONDON RESTAURANT FESTIVAL 2016

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  Piccolino restaurant (Mayfair)

  • London, United Kingdom

  • General Manager

    • Jan 2013 - Aug 2014
    • London, United Kingdom

    I am responsible for maintaining high standards of quality controlResponsible for the business performance of this extremely high volume branded operation reporting directly to the Operations Manager .Doing so I directly coordinated a multicultural team to archive and maintain the quality standards set by the company head officeAssisting in controlling the financial performance of the business,seeking to exceed agreed targetsTo guarantee guest satisfaction as well as employees satisfaction

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  TUTU`S Bar Restaurant

  • Barcelona Area, Spain

  • Owner-Manager

    • Sep 2011 - Oct 2012
    • Barcelona Area, Spain

    Responsible for the day to day running of this restaurant Bar ,in charge of the stafftraining, cost control,planning,human resources, Work with chefs and other personnel toplan menus that are flavorful and popular with customers. Work with chefs for efficientprovisioning and purchasing of supplies. Estimate food and beverage costs. Superviseportion control and quantities of preparation to minimize waste. Perform frequentchecks to ensure consistent high quality of preparation and service.Supervise operation of bar to maximize profitability, minimize legal liability, andconform to alcoholic beverage regulations.Direct hiring, training, and scheduling of food service personnel.Investigate and resolve complaints concerning food quality and service.Enforce sanitary practices for food handling, general cleanliness, and maintenance ofkitchen and dining areas.Comply with all health and safety regulations. Review and monitor, with bookkeeper orother financial personnel, expendituresto ensure that they conform to budget limitations. Work to improve performance.

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  Marzano

  • Barcelona -Sitges Spain

  • General Manager

    • Jul 2006 - Oct 2010
    • Barcelona -Sitges Spain

    control the income, cost control: product cost, personnel cost, etc. -Responsible for the maintenance ofequipment, facilities, etc.. -Management of staff, training, leadership of a staff of approximately 15 to 20employees, and 2nd in charge ... -Planning, organization and control of the daily management of therestaurant. -Control sales and development of action plans to achieve the increase in average ticket. -Human resources management: selection, integration, training, evaluation and motivation. -Monitorcompliance with safety standards and hygiene, HACCP ... -Leadership and team management work veryoperating while management.

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  The Ivy Restaurant

  • London, United Kingdom

  • Assistant Bar Manager /Bar Manager J Sheekey's Restaurant / Headwaiter The Ivy Restaurant

    • Jun 1996 - Sep 2005
    • London, United Kingdom

    Job Description:07/1996 - 07/2005 Assistant Bar Manager / Bar manager / Head Waiter / CAPRICE HOLDING LTD. • Promoted and deputed as Head Waiter in The IVY restaurant which is a very well known restaurant in London • Associated closely with the creation of the training manual for Caprice Holding Ltd• Won big applauds from varied customers for providing the excellent services• Responsible for advising customers with all matters relating menu and wine list • Assisted in staff training, and worked closely with kitchen to keep a smooth service • Successfully resolved guest complaints and facilitated appropriate actions• Accountable for cashing up, customer relation and trouble shooting linked to the running of the private room

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  The People `s Palace Restaurant

  • Bar Manager

    • Jun 1995 - May 1996

    Responsible for this department, orders to suppliers and inventoriesAll functions related to the good management of the same