PROJECT
LEADERSHIP

• Setting and managing budgets 

• Map an action list with clear objectives and timeline 

• Taking ownership of crucial tasks 

• Utilising talent within your team with effective delegation  

STAFF
MANAGEMENT

• Design bespoke steps-of service to encourage a culture of customer care

• Develop standard procedures for efficient food and drink prep

• Provide the management team with clear budgets for drafting the staff rota 

• Create a blueprint for staff rotas paired with a time monitoring system 

F&B

• Menu auditing

• Build a meticulous and robust stock management system  

• Review current suppliers and tender new suppliers to negotiate the best possible deals  

• Identify areas where margins can be increased and instigate tactics for improved efficiency 

VENUE MANAGEMENT

• Site sourcing and infrastructure feasibility  

• Advise on licencing, planning permission and TENS  

• Draw up customer-centric venue layouts 

• Improve workstation ergonomics  

• Appliance and equipment auditing 

• Research and contract providers of utilities, waste management, sanitation and pest control 

• Health & Safety audit, risk assessment and food hygiene administration, implementation of licensing conditions and security review

TECH &
COMMS

• Digitally connect and systemise internal and external communication and administration  

• Review bookings and front of house communication channels to ensure comprehensive relay of customer expectations 

• Review 3rd party ticketing and reservations platforms 

• Collaborate with the marketing team to create content