United Kingdom
With more than 20 years of management experience in the hospitality industry—15 of which have been dedicated to the premium independent school sector—I bring a proven record of leading large, diverse teams while consistently driving operational excellence. I am deeply committed to delivering outstanding customer service, with a strong focus on coaching, mentoring, and developing teams to achieve their full potential. My background includes robust expertise in financial management, safer recruitment practices, and comprehensive food and beverage operations. This is complemented by award-winning sommelier experience and formal culinary training as a qualified chef. I have worked across high-end hospitality environments, including world renowned five-star hotels and a premium fitness club, giving me a versatile and in-depth understanding of service standards at the highest level. In addition to my professional career, I have gained nearly five years of volunteer experience with the RSPB, where I have expanded my knowledge of biodiversity and conservation—areas for which I have a genuine passion. This blend of leadership experience, sector expertise, and commitment to environmental stewardship shapes the innovative, customer-centric approach I bring to every role.
Coaching range from Pre Prep to Senior School
Leading independent pre prep, prep and senior school | Member of the Eton Group of prestigious schools Within the senior catering management team, oversee the extensive catering operation, across the prep and senior school. Leading the team to supply over 2000 nutritional / well balanced meals per day, in addition to the comprehensive event programme, including external events Strategic planning within the industry ensuring modern trends are installed into a traditional setting. Coaching and mentoring the catering team, to ensure development and progression are synonymous within the job. Oversee the recruitment for the department practising safe recruitment. Manage the team appraisal provision. Financial planning and analysis to maintain extensive budgets.
Working part time, when furloughed from full time job due to the Covid-19 Pandemic Driving a 3.5 Tone van, mainly around the South of England, aswell as some national trips. Working with the experienced team to pack / unpack
Leading hotel in the world group | connoisseurs of Scotland | prestigious 5 red star hotel Predominately working with the Strathearn Restaurant ( 3 x AA Red Rosettes ) in addition to assisting with the extensive hospitality programme. Supporting with vip events and dealing with some extremely high profile guests. In addition to having some exposure to the World renowned Andrew Fairlie restaurant ( 2 x Michelin star ) Initially working as a waiter, before progressing to a chef de rang ( station waiter ) working within a highly professional team, within the 500 cover restaurant, serving awarding winning food & beverage Advanced serving techniques, such as gueridon service including carving, preparing and flambéing at the table. Additionally working as a host, showing guests to their tables, assisting with logistics, as well as Room service around the illustrious hotel. I also competed the acclaimed Gleneagles certificate of excellence , a general training programme, underlined by customer service excellence and high level practical skills.
Voted Best Country House Hotel in the World. | 5 Red Stars Within the 3 red rosette restaurant as part of a Christmas working package, front of house provisions, training in all aspects of advanced culinary arts, including gueridon service as-well as sabrage champagne service