Paul Warden

Overseeing the day to day running of BangPop, Akachochin, Henry & the Fox, Firechief & Goldilocks, Bohemian, Meat Market, Plus 5.
Implementing systems and procedures with the venues managers. Ensure all venues are compliant with state and federal laws. Oversee and implement budget and P&L reporting.

Transitioned 180 staff from previous owner in multi million dollar buyout to current owner - Sept/Oct 2013
• Facilitated all compliance and staff matters concerned with takeover
• Implemented new 90 day plan for sales growth, sales activity and promotion
• Responsible for overall operation of venues and management staff
• Create and oversee Sales Activation Plans with venue managers
• Deal with key suppliers and providers
• Oversee payroll administration, financial performance and profitability

November 2012 - October 2013 - BangPop, Akachochin, Henry & the Fox,
CoffeeHead, Firechief & Goldilocks, Bar Napoli, CoffeeHead2, The Sharing House: Melbourne Area

• Oversaw day-to-day operations of 170+ staff in 8 venues from Melbourne CBD to Frankston, including a head office of 6 and a weekly turnover of $250, 000 -
$500, 000AUD
• Entered employment in a struggling company: during which almost halved
labour cost, lowered F&B COG's, increased staff performance and retention along with increased GP
• Solved staff leadership problems enabling high retention and increased guest
satisfaction
• Implemented new rostering system, enabling more efficient reports of labour
cost and better streamlining the company in terms of a profit and loss
perspective
• Responsible for concept development: created a concept venue - BangPop,
based on Thai street food. Responsible for initial branding, menu, wine list and service standard; closed badly performing venue (The Sharing House); turned into the most successful venue of the group to date and recently runner-up for
TimeOut 'People's Choice' award (2013 & 2014 successively)
• Opened two new venues in Frankston with 2 weeks notice - recruited staff,
wrote induction manual, implemented systems and launched beverage list
• Took group to sale in October 2013 with high staff retention handover, all
achieving profit within the first month of operation under the new vendor.

• Oversee day to day running of a 180 seat, 1-hat venue which included
supervision and co-ordination of 35 front of house staff and a weekly turnover of
$130, 000 - $160, 000AUD
• Formulate and implement labour schedules based on budget requirements
• Weekly reporting on wages and revenue
• Implement online staff roster system and train staff accordingly
• Coordinate and oversee monthly stocktake and prepare reporting
• Implement training and induction program for new staff as per company policy

Hospitality company consisting of 3 venues (1 under construction) and a wine making/distribution company (Melbourne, Sydney)

• Leadership of design and construct teams from concept through to delivery
stages
• Management of project teams including weekly site meeting and monitoring of milestones and timelines
• Management of the project procurement to achieve commercial targets
• Inspection and management of project quality throughout all phases of the project
• Identifying and managing project risks and opportunities for cost savings
• Reporting periodically management on project performance and critical success
factors
• Review and write employment policy, training manuals/procedure and job
descriptions
• Staff supervision, induction and training
• Creating brand concepts for venue and managing production process from inception to completion
• Liaise with all creative agencies, architects, builders and PR firms

March 2010 - March 2011 - Wine distributor of Australian, NZ and European wines
(Melbourne)
Develop and service North, East and West suburbs, with a 60:40 ratio between On/Off-
Premise

• Jointly determine, implement and monitoring pricing and promotional
strategies, both on and Off-Premise
• Coordinate and conduct tasting and training sessions for On-premise staff
• Partner with key accounts for promotional activities, wine tasting's

May 2009 - Nov 2009 - 6 month contract (Adelaide)

• Opening of a fully operational restaurant from green field
• Control and monitor purchasing, costs, employee retention, guest service and satisfaction, food quality, and hygiene
• Compile initial wine and beverage list and liaise with distribution reps
• Write and implement training manual and employee policies
• Manage venue to ensure guest satisfaction and profit maximization
• Oversee full operational and financial output

• Develop 42BELOW brand strategy, work with third party
suppliers/PR/media/promo agencies to develop localized brand
communications plan
• Develop effective strategic brand marketing plan to achieve budget sales
volume and core brand KPI
• Work with HoReCa team to obtain pouring deals. Work with logistics to ensure
smooth operation of the stock rolling forecast
• Liaise with NZ and regional markets to consolidate brand communications and growth plan
• Ensure social responsibility compliance in all brand activities

- Developing, working with and implementing beverage and training programs for establishments, luxury resorts and 5 star hotels including:
The Dome, Bangkok, Thailand
Hotel de la Paix - Siem Reap, Cambodia
Six Senses Hideaway Koh Yao Noi - Phang Nga, Thailand
Madinat Jumeirah - Dubai, UAE
Al Qasar - Dubai, UAE
Indigo Pearl - Phuket, Thailand
JW Marriot Resort & Spa Phuket
Marriott Resort & Spa Bangkok, Thailand
The Sukhothai - Bangkok, Thailand
Trisara - Phuket, Thailand
Dream Hotel - Bangkok, Thailand
Bed Supperclub - Bangkok, Thailand
Anantara Resorts - Phuket, Golden Triangle, Hua Hin, Samui - Thailand
Alila - Cha-Am, Thailand
Shangri-la - Bangkok, Thailand
Sofitel - Bangkok, Thailand

• Partner with local distributors
• Engage on and off-premise trade
• Develop strategic marketing and sales-plans to achieve budget
• Create PR strategy & management of key events
• Duties extended to overseas markets including: Melbourne, Sydney, Adelaide,
USA east coast (NY, Washington DC, Connecticut and west coast (LA, SF, Las
Vegas), Canada (West Coast), Germany (Berlin, Stuttgart, Hamburg), Azerbaijan,
Cambodia, Vietnam, Hong Kong, Singapore, Malaysia, China, Japan, Taiwan and Dubai

In conjunction with 42 BELOW role (refer above) (Bangkok,
Thailand)

• Development of the spirits portfolio & spirits sales capability for Thailand's
oldest wine importer
• Develop HoReCa spirits trade via value add training, cocktail list development and menu design
• Initiate pouring deals with high volume HoReCa clients and increase sales on top of existing product listings
• Implement training programs for client's staff, developing trade material for each brand
• Manage sourcing, negotiating and signing national distribution rights with brands including Patron tequila, Leblon cachaca, Matusalem rum, DH Krahn gin,
Brokers gin, Puriste vodka and Russian Standard vodka
Projects