Embarking on a distinguished 24-year career journey in the hospitality industry, I have cultivated a profound expertise in bar and beverage management, with a special focus on mixology and operational excellence.

My professional path has taken me through some of the world’s most vibrant cities, including London, Sydney, and Lisbon, where I've managed esteemed establishments, led innovative beverage programs, and garnered numerous accolades in cocktail crafting.

My leadership approach is grounded in collaboration and innovation, with a strong emphasis on fostering team dynamics that drive exceptional customer service.

I am passionate about creating memorable guest experiences through a combination of expert mixology, strategic menu development, and meticulous operational management.

I am excited about the prospect of contributing my extensive skill set and experience to a forward-thinking organisation, where I can further refine my expertise and drive operational success and customer delight.

• 24yrs in High-End Hospitality

• 10yrs in the UK; London

• 13yrs in Australia; Sydney

• 9 months in Portugal; Lisbon

• 9.5yrs in Senior Management Roles

• 13yrs in Bar Management Roles

• 1yr in Brand Development Role

• 3 Venue Openings

• Leadership & Team Management: Demonstrated expertise in guiding and motivating teams towards achieving collective goals, fostering a collaborative work environment.

• Organisational Skills & Attention to Detail: Meticulous in planning and execution, ensuring operational excellence through careful attention to every detail.

• Beverage Knowledge: Extensive understanding of a wide range of spirits, classic cocktails, wines, and beers, underpinning the ability to craft diverse and appealing beverage menus.

• Performance Under Pressure: Proven capability to maintain high standards of service and efficiency in fast-paced and challenging situations.

• Customer Service Excellence: Commitment to delivering exceptional customer experiences, consistently achieving high satisfaction levels.

• Technical Proficiency: Skilled in the use of MS Office suite (Word, Excel, and PowerPoint), facilitating effective management and administrative tasks.

Overseeing a cosy neighbourhood cocktail bar in the heart of London. Focused on crafting an experience centred around artisan cocktails, sustainability, and a convivial atmosphere with shared bar snacks.

Key Responsibilities:

• Team Management & Performance: Steering team performance to align with established standards and procedures, fostering a motivated and high-performing team dedicated to achieving defined objectives.

• Brand Relations & Menu Development: Cultivating relationships with brands for activations and back bar spirits selection; innovatively developing the bar's menu and cocktail list.

• Operational Strategy & Execution: Implementing strategies for happy hours, bar setup, and overall organisation, ensuring optimal functioning of the bar and floor area daily.

• Revenue Maximisation & Cost Control: Strategically seeking opportunities to maximise revenue while minimising costs, maintaining a keen focus on stock management through meticulous ordering and stocktaking.

• Quality Assurance: Ensuring the delivery of high-standard drinks, upholding excellence in both product and service.

At Martinez, a members' lounge nestled in Soho, I played a pivotal role in bringing a blend of vintage and forgotten cocktails to a New York-inspired setting, all within a relaxed and inviting atmosphere.

Key Responsibilities:

• Team Building & Training: Spearheaded the recruitment process and conducted comprehensive staff training to ensure service excellence.

• Brand Engagement & Menu Crafting: Developed strong relationships with brands for activations and selected back bar spirits, coupled with crafting an innovative menu and cocktail list.

• Operational Management & Strategy: Oversaw the bar setup and organisation, formulated effective happy hour strategies, and ensured the smooth daily operation of the bar and floor area.

• Team Leadership & Goal Setting: Motivated and led a high-performing team, focused on clear goal delivery and maintaining high standards.

• Schedule & Stock Management: Managed weekly scheduling and maintained rigorous control over stock, including ordering and stocktaking, to optimise revenue opportunities and minimise costs.

• Quality Assurance: Upheld a commitment to delivering drinks of the highest standard, ensuring a consistently premium customer experience.

In this role, I managed the bar at a contemporary Restaurant & Cocktail Bar situated in the heart of London. This establishment was notable for its classic and signature cocktails, an extensive wine selection, and a modern menu with Asian influences, all set within a relaxed and welcoming atmosphere.

Key Responsibilities:

• Bar Management & Operations: Entrusted with the overall responsibility for running and setting up the bar, ensuring smooth daily operations.

• Menu Development & Service Excellence: Developed the bar menu, focusing on creativity and variety, while preparing and serving drinks to the highest standards.

• Inventory Management: Efficiently managed stock control, including stocktakes and ordering, to maintain optimal levels and minimise waste.

• Team Training & Development: Led staff training initiatives, focusing on skill development and fostering a culture of excellence in service.

• Quality and Cleanliness Standards: Maintained a high standard of cleanliness throughout the bar, ensuring a pristine environment for guests.

• Customer Service Leadership: Guided the team to deliver outstanding customer service, ensuring each guest's experience was memorable and enjoyable.

At JNcQUOI Asia, a new dining concept in Lisbon focusing on diverse Asian cuisines, I managed the bar in an environment marked by an award-winning chef and an eclectic mix of Thai, Indian, Indonesian, and Japanese influences. The venue's design was a blend of sophistication and Asian motifs, featuring gold ceilings and a unique ambiance complemented by a mix of classic and modern beverages, alongside a curated selection of spirits and local liquors.

Key Responsibilities:

• Operational Management: Oversaw the daily operations of the bar, ensuring efficient service and drink preparation.

• Team Training & Development: Conducted comprehensive staff training to uphold service standards and foster skill growth.

• Maintaining High Standards: Ensured a consistently high standard of cleanliness, aligning with the brand's prestigious image.

• Customer Service & Brand Alignment: Maintained a focus on customer satisfaction and upheld the brand's values and standards.

• Brand Engagement: Fostered relationships with brands for activations and collaborations.

• Menu Innovation & Cost Management: Created a diverse bar menu while effectively managing costs and stock control.

• Leadership in Service Excellence: Led the team in delivering exceptional customer service, contributing to an outstanding guest experience.

As the Operation Manager at Vasco, Sydney's first rock & roll themed bar/restaurant, I played a pivotal role in establishing and managing this unique venue. Known for its classic and modern cocktails, vibrant atmosphere, and a menu focused on fresh pasta and Italian antipasti, Vasco also featured live music and entertainment, creating a dynamic and engaging environment.

Key Responsibilities:

• Operational Systems and Procedures: Developed and implemented standard operating procedures to streamline operations.

• Team Management and Performance: Managed staff performance, ensuring adherence to established standards and procedures.

• Financial Management: Set up and enforced financial controls to optimise profitability and efficiency.

• Operational Oversight: Ensured smooth operation of both bar and floor areas, supervising staff to maintain service standards.

• Staff Development: Led recruitment and training initiatives, along with managing staff schedules, to build a skilled and cohesive team.

• Brand Development and Engagement: Played a key role in brand development, standard implementation, and forging relationships with brands for activations.

• Menu Design and Cost Management: Innovatively designed the menu and drink selections while maintaining cost control, contributing to the bar's unique appeal.

• Customer Experience Focus: Maintained a strong focus on enhancing the customer experience and supervised customer reviews to continually improve service quality.

Awards & Accolades:

• 2013: Winner of Australia's Best New Bar - Australian Bartender Magazine.

• 2014: Best Neighbourhood Bar - Time Out Awards.

At Eau de Vie, Sydney's first speakeasy bar known for its cozy elegance and jazzy, underground ambiance, I held the role of bar manager. The bar was renowned for its inventive approaches and techniques in crafting memorable drinks and experiences.

Key Responsibilities:

• Bar Management: Managed the daily operations of the bar, ensuring efficient service and preparation of high-quality drinks.

• Team Supervision and Development: Supervised and developed staff, focusing on skill enhancement in drink preparation and menu creation.

• Brand and Stock Management: Handled brand management and relations, maintained effective stock control, and managed cash-handling processes.

• Front and Back of House Coordination: Ensured smooth operation across both front-of-house and back-of-house activities.

• Event Hosting: Oversaw the hosting of private events, adding a personalised touch to each occasion.

• Customer Service Excellence: Led the team in providing excellent customer service, fostering a welcoming and memorable atmosphere for guests.

Awards & Accolades:

• 2011: Winner of World's Best Bar at Tales of the Cocktails (New Orleans).

• 2010: New Bar of the Year, Australian Awards.

• 2011: Best New Bar, Time Out; Cocktail Bar of the Year, Time Out.

• 2011 and 2012: Cocktail Bar of the Year, Australia Awards.

• 2012: Bar of the Year, Time Out.

• 2011 & 2012 Recognised in the World's Best 50 Bars.

In my role at Pure Spirits, a company dedicated to introducing premium and super-premium brands to the Australian market, I was responsible for developing brand presence and education, collaborating with top cocktail bars across the country.

Key Responsibilities:

• Brand Development: Played a pivotal role in the growth and development of the brand portfolio, enhancing market presence.

• Strategic Partnerships: Successfully secured house deals, establishing strong partnerships with key players in the hospitality industry.

• Training and Education: Conducted staff training to ensure in-depth knowledge of products and effective brand representation.

• Cocktail Menu Integration: Collaborated with bars to feature our brands in their cocktail listings, enhancing brand visibility and consumer reach.

• Event and Activation Management: Organised and managed brand activations, creating engaging experiences for both clients and consumers.

At The Ivy, a fashionable and upmarket venue in Sydney comprising multiple bars and restaurants across 20,000 m2 and three floors, I held the position of Bar Supervisor, overseeing key aspects of its dynamic bar scene.

Key Responsibilities:

• Multi-Bar Supervision: Managed the daily operations of three distinct bars, ensuring seamless service and guest satisfaction.

• Operational Excellence: Oversaw the daily running of the bars, including drink preparation and service, maintaining high standards consistently.

• Staff Leadership and Development: Directed staff training and development, enhancing team skills and promoting a culture of excellence.

• Menu and Inventory Management: Curated drinks lists, managed stock control and par levels, and maintained Gross Profit (GP) margins.

• Financial and Schedule Management: Handled cash transactions with integrity and managed staff schedules efficiently, balancing workload and service requirements.

At Zeta Bar, a sophisticated cocktail destination within The Hilton Hotel in Sydney, I served as the Head Bartender. The bar was renowned for its innovative approach to cocktails, incorporating molecular techniques and offering a unique, buzzing atmosphere.

Key Responsibilities:

• Bar Leadership: Managed the overall operations of both the main and terrace bars, ensuring top-notch service and atmosphere.

• Supporting Management: Assisted the Bar Manager in various operational aspects, contributing to the bar's overall success.

• Standard Upholding: Vigilantly maintained the company's high standards in service and customer experience.

• Event Coordination: Organised and supervised private events, adding a touch of exclusivity and personalisation to each occasion.

• Inventory Management: Efficiently managed stock control and inventory, ensuring availability and optimal use of resources.

• Team Leadership: Guided the team towards delivering exceptional customer service, fostering a welcoming and memorable experience for guests.

At Zander Bar, renowned for being Europe's longest bar and a pioneer in offering a blend of classic and modern drinks, I progressed from an entry-level role to the position of Head Bartender and Bar Manager. This establishment, which could accommodate approximately 120 customers, played a pivotal role in my professional development and commitment to the hospitality industry.

Key Responsibilities:

• Operational Leadership: Managed the overall operation and setup of the bar area, ensuring efficient service and a welcoming environment.

• Staff Management: Coordinated staff schedules, optimising workforce efficiency and maintaining high service standards.

• Inventory and Stock Management: Oversaw stock ordering and control, ensuring the bar was well-equipped and operating smoothly.

• Financial Handling: Responsible for cash handling, and maintaining accuracy and integrity in financial transactions.

Awards & Accolades:

• 2001: London Best Bar of the Year - Time Out Magazine.

• 2001: Evening Standard Bar of the Year.

• Belvedere Classic competition winner 2001

• Buffalo Trace competition winner 2001

• Tales of the Cocktail International Bartender of the year finalist 2010

• Diageo Singapore Sling competition winner 2014

• Patron Margarita of the year Australia winner 2017