Bart Fajer

Currently, I share the responsibility of running a buzzing and highly organised restaurant within UK hospitality leader's vast portfolio of brands, right in the heart of Cambridge, whilst sticking to the brand's and the main company's operational standards by closely analysing the P&L, controlling labour, minimising waste, and improving sales.

With average takings of £50,000 a week, the job requires a high attention to detail, communication, organisation, and enforcing strict safety policies and training to guarantee an efficient and happy bunch of 45 team members.

The reputation of our Cambridge branch, as well as my own, frequently allows me to work with our Area Manager at a brand level.

My avid interest in photography developed even further during the pandemic. This eventually brought about establishing my own business and growing it in my spare time.

I worked alongside the Master Distiller to deliver training, knowledge, and support to local bars and restaurants. The distillery's many accolades of "world's firsts" encouraged me to learn more about the processes of making spirits and wine.

As the Bar Manager I was tasked with increasing the profitability of the 1815 Bar & Café (Now known as The Orator) and taking it from not being able to make more than £500 a year to a much more satisfying £10,000 a week within 18 months of hard work.

With over 200 years of history, this venue taught me the foundations of management and problem solving.

Being divided between the student-ran part of the charity, and the corporate side of events-running, this place required a quick-thinking individual with a very prominent can-do attitude - a task I would like to think I fulfilled brilliantly.

This position also required me to work closely with both GM and the Union's President, which greatly elevated the position's requirements for a professional acumen.