The Gem Hotel and subsequently its restaurant The Bull & Bell Steakhouse was an ambitious project from the start. Having already spent four years under development this was going to be a challenge in the waiting.
I managed all restaurant opening operations including:
- Head Chef procurement,
- Menu in consultation with Chef Consultant,
- Full beverage list design and creation including; wine list, cellar list, cocktails, mocktails, iced tea, spirits, beer, sake etc.
- Full beverage list cost of goods, all training manuals and modules, full beverage training programme,
- All policies and procedures, all KPI dashboards and measuring tools,
- All Sales & Events including Conferencing and Functions & Events, all promotions food and wine based,
- Manage all consultants assigned to the project,
- All H.R. and staff employment,
- All Service Standard manuals, training workshops and road trips.

A Relais et Chateaux property where I assisted the Restaurant Manager with different tasks such as restaurant marketing strategies, recruitment of staff, staff training, overseeing food quality, developing menus as well as greeting and serving restaurant guests, while maintaining all beverage and cellar management duties. In service I was the Sommelier working hands-on with duties including daily wine pairing for staff, wine service.
- Wine list compilation & management,
- Bar and wine service,
- Beverage Management,
- Food and wine pairing for menus,
- Staff Management,
- Kitchen Management,
- Menu management, menu development, Pass management,
- Staff training, PAYE, rosters.

1-Hat awarded Chinese restaurant, maintained all General Manager duties including but not limited to;
- Wine list compilation & management,
- Bar and wine service,
- FOH Management,
- Food and wine pairing,
- Staff Management,
- Staff training, PAYE, Rosters,
- Kitchen Management,
- Chef management, menu development, food costs,
- Staff training,
- Social Media Platforms,
- Worked until the restaurant sold.

Rebuild business model to compete in local market to sustain development. After a progressive and dynamic career in hospitality, learning the business and management of successful restaurants, I felt it was time to take on the General Managers role of this fine dining Chinese restaurant to strengthen its food and beverage operation. I moved to restructure the business and operations to a more profitable and compliant model. Restructured KPI order of importance and tried to implement key personnel and HOD positions. Maintained successful bar operations while restructuring kitchen operations by seeking an appropriate Head Chef to control my Sichuan and Cantonese kitchen. Drafted
short and long term goals to bring the restaurant back into the Cuisine Good Food Guide.
Major Points:
1. Re-brand and re-market a new restaurant for the local and international market.
2. Find an exciting and dynamic chef to implement a cost effective and unique menu to support our chances of making the Good Food Guide top 50 Restaurants.
3. Execute a marketing and Social Media strategy to support the new concepts for Ancestral.
4. Work in-conjunction with chefs from all over NZ and winemakers to highlight new concepts and attract interest.
5. Organise the Launch of the restaurant and VIP guests’ list with media coverage.
6. Complete and update wine list and beverage program in conjunction with my Sommelier’s.
7. Staff training, employment, rosters, COG’s, KPI’s.
Responsibilities include:
• Overseeing & creation of complete wine service for Ancestral portfolio.
• All stock buying, management and control for fine wine, including extensive sales
reportage.
• Sourcing of new suppliers.
• Implementation of cost benefit analysis, budgets and cost control measures.
• Development of staff training programme for the Ancestral Portfolio, extending to wine
and spirit service.
• In consultation with clients, development of fine wine packages for Special Events at Ancestral.

Relais et Chateaux property, responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.
- Wine list compilation & management,
- Bar and wine service,
- FOH Management,
- Food and wine pairing,
- Staff Management,
- Staff training, PAYE, Rostering, Staff training,
- Kitchen Management,
- Menu management, menu development.

Small Luxury Hotel property located in the Hawkes Bay, New Zealand's second biggest wine region, my first Food and Beverage Manager role encompassing all food and beverage operations. Working in conjunction with the Japanese owners to move the property to a more commercial state, allowing the public to experience the lodges facilities. Mangapapa Petit Hotel did not have a strong food and beverage program as the catering was for guests only. With the transfer of the hotel to the owner’s son saw a conscious effort to drastically change the restaurant and its profile to the local market.
With a kitchen bleeding money in food costs and unknowledgeable staff I was contacted by the new owner to re-brand and re-launch the restaurant in 2013. I appointed a new Head Chef from the outstanding Pacifica Restaurant in Napier and supporting the concept of offering only Degustation for dinner our chef was pushing the boundaries in small plate
cuisine. After a 6 month contract with Napier’s new Viceroy Hotel I have taken time to concentrate on my primary role of Food and Beverage Manager and Wine Director to design a strong luxury wine list to compliment the owners outstanding French wine collection and to implement a smooth, professional yet relaxed style of service and wine service to guests in
conjunction with our degustation menu. Our goal for 2013 is to establish the Restaurant in Cuisine Magazine’s Top 50 restaurants and to hold a Hat with the new grading system due out this year. This paid dividends as we were awarded 14.5 points and ranked 25/50 best restaurant in New Zealand as well as the No.1 Hotel restaurant. Worked until the Hotel sold.

Relais et Chateaux property, famous for our operatic performances as the owner is a opera teacher. This property was my introduction to exclusive small luxury hotels and the concept of the Relais et Chateaux group and heading a world class beverage programme. I had just designed and launched wine lists for Prohibition and Hotel de Brett under contract, then proceeded to take my skills to the next level by managing the beverage operation of Auckland’s only Relais et Chateau hotel - Mollies. Increased wine sales by 30% in my first week, worked the floor as Sommelier and maintained drinks service all night, worked with all
functions and events as well as maintaining a presence in the restaurant. Designed my first Natural Wine List, specialising in Organic, Biodynamic, Sustainable and Boutique wines as well as making a conscious effort to only supply Grower Champagne. Established a cellar management program with clear service standards and product offering. Team building,
coaching and beverage education programs to maintain a market leader position. Re-programmed Wizbang (POS) system and reloaded all beverage items and costs. Created/managed beverage operation program, stock control and stock level
spreadsheets and managed all aspects of wet goods within the hotel. Maintained a 22% beverage cost from a 45% previous cost. Worked until the Hotel sold.

Cin Cin on Quay was an Auckland icon, voted best restaurant in NZ and winning best wine list of the year on multiple occasions this was the venue that was going to launch my career. At 25 I was managing the best restaurant in NZ where you could be considered for a waiting position if you were over the age of 30 and had been taken through the ranks.
Key Points:
- Increased beverage sales by 30%.
- Worked the floor while maintaining a unique style of wine service.
- Implemented a USP program to highlight low selling products with an increase of 75% in sales.
- Designed a profitable wine list, specialising in Organic, Biodynamic, Sustainable and Boutique wines as well as making a conscious effort to list Grower Champagne as a USP and talking point for upselling.

Officers Steward / Sommelier Team.