Обязанности и достижения:
- Day-to-day running of business
- Monitored and controlled compliance compliance in all areas, including customer care, effective planning, staff recruitment, training and development, organisation and time management, GP targets on food and beverage, cost control and menu planning, purchasing (wine buyer for Cantina Vinopolis Restaurant, Bar Blue, Micro Brewery & Wine Bar) B2B.
- Controlled management accounts with attention to essential criteria for net profit, including sales, wages, write-off and cash control
- Oversaw full profit and loss accountability of the business
- Developed business relationships with clients and company directors
- Maximised every sales opportunity by promoting the highest standards of customer care and recognising potential development and training opportunities
- Delivered excellent operational standards
- Ensured the restaurant and bar operates best practice in terms of health and safety
- Direct involvement of opening a Cocktail bar & Micro Brewery Restaurant
- Secured various sponsorship deals for the company
- mIn charge of marketing, promotions and advertising of the business
- Advance H&S, Advance Food Hygiene, WSET Advance (Good knowledge of wines and spirits)
Beverage buyer for the company
- Designing wine list and drinks lists for the company
- Dealing with different distributors on daily basis (Diageo, Pernod Ricard, Bacardi Global, Independent Wine Suppliers), looking for sponsorship deals
- Beverage pricing in accordance with annual budgets, while ensuring competitive price levels and profitability
- Maintaining adequate level of stock
- WSET Advance – Certificate in Wine and Spirits Education Trust
Events and Marketing Manager (2002 – 2005)
- In charge of production of collateral material, dealing with agencies
- Advertising of the restaurant (exclusive restaurant magazines)
- Running marketing campaigns, design and maintenance of web site
- Organising promotional activities, special deals
- Management of staff schedules, holidays and training
- Organisation of the central reservation office for restaurants and bars.
- Liaison with clients on day to day basis
Head of Reception (2001 – 2002)
- Active promotion and organisation of private functions and events and liaison with clients on day to day basis
- Management of staff rotas, holidays and training
- Day-to-day running of the front of house