Customer branch consultant Number one branch in network for the last two quaters i am currently sitting third in sales for the branch.

Duties: • Running and co ordination on up to 15 board rooms • Co coordinating dinners for 10 – 200 people, cocktail parties for 20 – 500 at various venues • Cellar management • Team management • Barista skills • Organisation of setting up and turn around of rooms • Time management and organisation of the daily schedules • Ensuring all boardrooms and meetings rooms are in a pristine condition at all times • Working hands on with a motivated team to ensure 100% client satisfaction. Achievements: • Building of solid relationships with the Catering Managers, Executive Chefs and senior partners within the corporate companies. • Development of working relationship with Executive Chefs to ensure smooth running of meetings/ events and functions. • Working closely with the Catering Managers to ensure a full brief is given to all agency staff.

Duties : • P&L accountability for the profitability of the site • Operational accountability to maintain consistent and high levels of service at all times • Training of staff in company service, standards, policies, procedures • Mystery dinner average of 91% • Financial audit average of 95% • Operational audit average of 96% • Company management recruitment inductions days • Developing product ideas with the marketing department for roll out across the UK. Achievements: • Mystery Dinner average p.a of 92% against a company of 90% • A capcon independent financial audit average p.a of 95 % comprising of all financials from banking to legal compliance for all staff. Against a company average of 91% • Operational audit average p.a of 96% comprising of OH&S, haccap, EHO compliance, Staff training, ELearning. • Company management recruitment inductions days • Developing product ideas with the marketing department for roll out across the UK. • During CFC we remained on target to budget and increased LFL growth of 3 %, we achieved this by cost control, great service and going the extra mile. • Creating a great local marketing strategy to help in getting the sales to put us into growth for 2009/2010. • With minimal staff turnover, development plans for all key staff and a dash of motivation we achieved a greater level of consistent service. • Increasing staff knowledge of world wines to be able to competently up sell and increase of our wine sales by 7.5% • Successfully implementing of succession plans for key manager’s two of whom successfully went through their assent days to become general managers. • Being a pilot restaurant for E learning in food hygiene and OH&S.

Duties: • Full Profit &Loss accountability • Restaurant management • Managing and ensuring the correct opening and closing procedures are achieved as per company standard • Drive customer focused culture by serving as a role model in resolving customer issues and training Managers and staff to exceed customer service standards • Accurate reporting of daily/weekly financial and operational figures Achievement: • Restaurant audit consisting of OH&S, haccap, legal compliance and financials, average of 94% against a company average of 89% • Since beginning in Zizzi Sutton, LFL sales have increased by 3.9%, sales to date was 2.3% above budget on average 05 – 06.07 -08 saw LFL sales increase by 6% for the first two quarters and 4% in the last quarter • I have also reduced costs for labour from 26% to 24% and food from 25% to 23.6%. • Co-ordinating Management training programs and undertaking training of new general managers.