Nov 2021 – Jul 2023 · 1 yr 8 mos · Manchester, England, United Kingdom · On-site

• As a seasoned Senior Manager within a prominent restaurant chain, I've consistently demonstrated a strong commitment to excellence and a knack for driving operational success. Starting as an Assistant Manager, I quickly rose to the challenge of assuming the role of holding General Manager for a period of six months, where I effectively led teams and ensured smooth operations.
• Building on this foundation, I transitioned into a pivotal role in assisting with the opening of new restaurant locations across the country. With a keen eye for detail and a focus on delivering exceptional guest experiences, I played a key role in every aspect of the launch process, from planning and staffing to execution and beyond.
• In addition to my role in expansion efforts, I took on the responsibility of providing management cover to existing teams in established restaurant locations. Leveraging my expertise and leadership skills, I facilitated training and implemented best practices to drive continuous improvement and enhance operational efficiency.
• Through my multifaceted experience, I have honed my abilities in strategic leadership, team development, and operational management, consistently delivering results and exceeding expectations.

Feb 2020 – Nov 2021 · 1 yr 9 mos · Bowness-On-Windermere, England, United Kingdom · On-site

• Returning to this popular 450-cover gastro pub after 3 years of international experience, I returned to my previous role of Duty Manager, overseeing the day-to-day operations of this bustling establishment.
• Key responsibilities included:
• Assuming full operational oversight of the pub during my shifts, ensuring efficient workflow, exceptional customer service, and adherence to all health and safety protocols.
• Managing the kitchen operations for 4 months during the COVID-19 pandemic when the pub was without a Head Chef, maintaining menu offerings and service standards despite the challenging circumstances.
• Adjusting the pub's service model as needed to comply with ever-changing government guidelines and restrictions related to the pandemic, while preserving the guest experience.
• Creating marketing materials, menus, and other brand collateral to support the pub's promotions and offerings.
• Managing all point-of-sale systems, inventory, and ordering for both the kitchen and bar to maintain optimal stock levels and reduce waste.
• Overseeing the health and safety of both the front-of-house and back-of-house teams, ensuring compliance with all relevant regulations.
• Providing effective leadership, coaching, and mentorship to the staff to foster a positive, guest-centric work culture.
• Collaborating with the management team to analyse performance data, identify areas for improvement, and implement strategic initiatives.
• Leveraging my extensive operational expertise and adaptability honed through international experience, I was able to seamlessly step back into this Duty Manager role and contribute to the pub's continued success during a challenging period.

Jan 2019 – Dec 2019 · 11 mos · Melbourne, Victoria, Australia · On-site

• As Venue Manager of this busy 200-seat family restaurant in rural Melbourne, I was responsible for overseeing all aspects of operations for this popular establishment with a focus on sustainability and locally-sourced produce.
• Key responsibilities included:
• Developing and implementing seasonal menus featuring locally-sourced ingredients from producers within the state of Victoria, to minimise the restaurant's environmental impact.
• Leading a team of 25 front-of-house and back-of-house staff, including creating staff rosters, conducting training sessions, and managing day-to-day operations.
• Overseeing all inventory management, ordering, and stock-taking processes to ensure efficient operations and minimal waste.
• Spearheading the restaurant's sustainability initiatives, such as partnering with local farmers and suppliers to source produce, reducing single-use plastics, and implementing eco-friendly practices.
• Collaborating with the executive team to refine business strategies, monitor performance, and identify opportunities for growth and improvement.
• Providing exceptional customer service and creating a welcoming atmosphere for diners.
• Through my strong leadership, operational expertise, and commitment to sustainability, I was able to drive the restaurant's success and foster a positive, collaborative work culture.

Jan 2017 – Dec 2018 · 1 yr 11 mos · Wellington, New Zealand · On-site

• I joined this renowned Wellington restaurant as a Waitress and quickly advanced to the role of General Manager, overseeing all aspects of this bustling establishment's operations.
• Key responsibilities in this role included:
• Developing and implementing seasonal food and wine menus that highlighted the best locally-sourced ingredients and regional flavours.
• Managing a team of 30+ front-of-house and back-of-house staff, including hiring, training, scheduling, and providing effective leadership.
• Overseeing inventory management, ordering, and stock-taking to ensure efficient inventory control and minimise waste.
• Directing the restaurant's day-to-day business operations, from managing budgets and financial reporting to maintaining compliance with all relevant regulations.
• Fostering a positive, guest-focused work culture and providing exceptional customer service to patrons.
• Collaborating with the executive team to analyse performance data, identify opportunities for growth, and implement strategic improvements.
• Spearheading sustainability initiatives to reduce the restaurant's environmental impact, such as sourcing local and seasonal produce, minimising waste, and exploring renewable energy options.
• Through my versatility, operational expertise, and passionate leadership, I was able to drive the success of this iconic Wellington restaurant, cementing its reputation as a premier dining destination.