Opening of the NEW English Grill Concept "Gillray's Steakhouse and Bar"
Responsible for all catering outlets within the hotel

3 Rosette Overseeing all aspects of the daily management of six food outlets and banqueting facilities with a capacity of up to 650 customers Responsible for the creation, implementation and review of each menu, standardising them where necessary
Personally responsible for performing a number of accounting functions Playing an integral role in the ongoing retention of three rosettes within Hennessys
Providing a high standard of leadership and support to 30 personnel involving responsibility for organising rotas and providing in-house food hygiene training
Ensuring all sales and profitability targets and consistently achieved and exceeded
Liaising with clients with regard to wedding menus to identify and ensure full delivery of all individual requirements Prior to this roll I

2 Rosette
Bib Gourmand Working alongside business partner to establish and subsequently run a highly successful restaurant Accountable for both the operational and financial management of the organisation
Securing and retaining a diverse customer base through the delivery of excellent levels of food quality and service
Developing productive working relationships with the local catering college, sponsoring a number of events and delivering enthusiastic and informative presentations to students
Key achievements during this role include:
Achieving the highly regarded and coveted 2AA Rosette award and Michelin Guide status Short listed for the UKTV Food Network "Food Heroes" in recognition of the restaurants utilisation of local produce

Support Brand Standard kitchen audits (46 point check).
Support increased culinary GSS results.
Support increased breakfast experience.
Liaise with supplier to instruct structured training days for culinary associates within the cluster.
Host Quarterly Executive Head Chef Meetings within the cluster Responsible for the training and implementation of all aspects of menu compilation and costing. Keeping up productive working relationships with local suppliers and colleges by visits, utilising them as educating tools with the culinary team. Familiarisation visits and team building.
Task Force at Waltham Abbey to open Two restaurants-Thyme and Tempo, compiling critical paths for each, working alongside the Director of Operations and Senior Sous chef, setting up HACCP plans, schedules, menu tasting for front of house associates, Raw-Prep-Final demonstrations. Compiling taste panels for regional teams. Key achievements during this role include: Leader of the Year 2010 Achieving the highly regarded and coveted AA Rosette award within the hotels main dining room. Responsible for the implementation and development for the Southern cluster (7 hotels) event management programme, ensuring Marriott Hotels remains to be the preferred hotel company for event management in the UK. Recognised as being part of the Marriott menu development culinary team, of which 4 chef's reside to develop all regional/corporate menus for Marriott UKI, and advising on specific restaurant concepts within brand (ZEST, Brasserie Centrale, Long Weekend, Mediterrano and CHATS) Played a key role in the development of two Food & Beverage concepts (Marriott C3) from concept through to procurement, recruitment, training, menu content and design, launch and ongoing development Gained a 99% score for Loss Prevention Audit, highest in UK 2010.

2 Rosette 6 Months as Director of Food and Beverage in the absence of a General Manager, in addition to regular duties. Overseeing all aspects of the daily management of 3 food outlets and banqueting facilities with a capacity of 500 and a turnover of £2.5m. Play an active role in the strategic development of the Hotel, including business planning, budgeting process and forecasting, Sales and Marketing activities and capital expenditures. YOY improvement seen profit within food and beverage to maintain and exceed margins. Hosting quarterly "Sales Schools" within the Hotel, to educate our Sales and Events teams and to impart knowledge in order to sell with confidence.

1 Michelin Star
3 Rosettes