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I am a hardworking and professional individual who has wide ranging professional experience in Europe, the Middle East and Asia. I am a calm and competent operator who thrives in high pressure situations; and can always be found leading from the front

Key Strengths: Operations Management; New Business Development; Food & Beverage; Negotiation; Business Strategy; Strategic Management; Change Management  

Work experience

Jan 2017June 2017

General Manager

Ma Nolans Irish Pub Nice Port, Nice, France

Responsible for all aspects of running the pub, whilst also doing bar shifts.

Responsibilities included:

Stock control with monthly stock checks of both food and beverage.

Ordering of all stock.

Staff rotas.

Customer liason

Aug 2016Nov 2016

General Manager

Herrity's Irish Pub & Boutique Hotel Bangkok Thailand

Responisble for the successful opiening of the Irish Pub and also the 18 room boutique hotel.  

Position finished due to death of King and the banning of all alcohol sales for 6 months

Mar 2016Aug 2016

Food & Beverage Manager

Best Western Sheldon Park Hotel Dublin Ireland

Responsible for all ares of food and beverage and also acting Deputy General Manager

Jan 2015Dec 2015

General Manager

Bangkok Entertainment Group

Sugar Nightclub Sukhumvit Soi 11

  • Oversee all club operations. (Bars, PR, Entertainment, Security, Marketing)
  • Reposnible for preparing and achieving budgets
  • Stock Control
  • Staff and Public Safety
  • Cash Handling
  • Ensuring that we were operating legally in respect to licences and in line with police requests.
  • Oversaw the doubling of revenues combined with a 15% drop in operational expenses during my time at the venue.
Nov 2013Jan 2015

Group Operations Director

Graze Concepts (Thailand) Ltd. T/A The Bangkok Burger Co.
  • Overseeing daily operations at the 8 restaurant units
  • Co-ordinating month end inventories.
  • Correlating expense budgets with month end inventories.
  • Menu planning and pricing.
  • Forecasting costs and revenue.
  • Developing expense control systems and new revenue development strategies
  • Ensuring sanitation standards were upheld in the units.
  • Signing of all cheques and ensuring that all bills were paid.
  • Managing the accounts and HR teams
  • Negotiating repayment plans with the companies many creditors
  • Managing the central production kitchen.
Mar 2013Nov 2013

General Manager

Hatch &Sons Food Emporium St. Stephens Green Dublin

Hatch and Sons is a concept which was opened in Dublin to highlight the exceptional quality of food available from Artisan Irish suppliers. The menu consists of solely Irish produce where ever possible. It is located in the heart of Dublin’s tourist and office district and as a result it is an extremely busy location. My responsibilities included:

  • Sourcing and ordering all produce used in the restaurant
  • Overseeing the external production kitchen
  • Training all staff in all areas from food preparation to customer service.
  • Being on the floor of the restaurant during peak periods and ensuring that the standards were being met at all times.
  • Doing weekly stock takes to ensure that we were maintaining a healthy food and beverage costs.
  • Ensuring that the staff rota was prepared and in line with the labour cost percentage.
  • Taking care of the restaurant which was in a listed building and snsuring that we met with the strict regulations in place.
  • Making sure that we were HACCP compliant at all times.
  • Hosting regular functions for the directors which always had a large media attendance.
  • Being the central figure within in the restaurant and making sure that it was a warm and welcoming place to eat while maintaining an informal atmosphere.
May 2012Feb 2013

Operations Manager (Phuket)

Graze Concepts (Thailand) Ltd. T/A The Bangkok Burger Co.
  • Overseeing daily operations at the units and ensuring that the management team were implementing and maintaining the concept.
  • Gauging customer satisfaction in the units and also by monitoring social media.
  • Ensuring that while there was sufficient staff in the units at all time that we were not over staffed and staff were being utilised to the maximum benefit of the company.
  • Daily quality control of all items prepared in the kitchen.
  • Ensuring that items purchased were of the highest quality and were purchased at the best price.
  • Assisting in the design of the new units.
  • Weekly meetings with shareholders.
  • Signing of all cheques pertaining to the Phuket unit.
  • Implementing a marketing strategy for the units.
  • Liaising with the PR Company who managed social media.
  • Ensuring that the unit was safe and secure and that all necessary security measures were taken.
  • Launching the outside catering business, marketing it and ensuring we were present at every event that was being held in Phuket.
  • Assisting in producing the BBC  operations manuals and recipe books which would be given to franchisees.
  • Being involved in the planning ,design and construction of the all new units.
May 2005May 2006

Fund Administrator

  • day to day portfolio tracking of the funds under my administration;
  • producing the daily, weekly or monthly Net Asset values of the funds under my supervision;
  • highlighting market value changes which were affecting the funds on which I was working ;
  • interpreting the final accounts and identifying areas of performance and non performance;
  • Issuing prices to Bloomberg and relevant stock exchanges ;
Aug 1999May 2005

Food & Beverage Operations Manager

Radisson Blu Hotels ( Manchester, Liverpool, Limerick, Bahrain)

Various positions.


Sep 1996Jun 2000

Hospitality Management with Tourism

Manchester Metroploitan University

BSc (Hons)



Advanced Diploma in Wine and Spirit Appreciation (Level 4)

The Wine & Spirit Education Trust

Group Training Techniques (Train the Trainer)

Stonebow training Services


References Available on Request