Ben Mannering

Directed all daily restaurant operations, leading front-of-house teams to deliver
exceptionalguestexperiences.
Implemented SOPs to improve staff training, service consistency, and operational
efficiency.
Reduced front-of-house labour costs through strategic rostering, forecasting, and
cross-training.
Monitored KPIs, labour, andfood&beveragecoststomaximiseprofitability.
Managed recruitment, training, performance, anddevelopmentofrestaurantstaff.
Oversaw stock control, supplier relationships, and customer service to maintain high
operationalstandards.

Managed all aspectsofdailyrestaurantoperations, ensuring high standardsofservice
andoperationalefficiency.
Increased revenue by introducing staff sales incentives and driving upselling
initiatives.
Analysed P&L statements, labour costs, and key performance indicators to improve
profitability.
Recruited, trained, and developed front-of-house staff, creating a high-performing
team.
Maintained consistently high customer satisfaction scores across online review
platformsthrough a strongfocusonguestexperience.
Oversaw stock control, purchasing, and cost management to maximise margins and
minimisewaste.

Managed all aspects of restaurantoperations, ensuringexcellentservice, profitability,
andcompliancewithcompanystandards.
Organised and delivered private events and functions, coordinating with clients to
ensuresuccessfulexecution.
Conducted regular staff performance reviews, coaching and developing team
memberstosupportcareerprogression.
Recruited, trained, and motivated front-of-house staff, fostering a positive and high
performingteam culture.
Monitored labour, stock, and operating costs to maintain efficient day-to-day
operations.