BRETT KALLUM HATFIELD

Instrumental in the landmark opening of Hickory's York, spearheading site readiness, team orientation, and operational rhythms to embed the brand's distinctive values and guest-first culture from day one. Following this successful launch, returned to Hickory's Horbury to assume comprehensive operational and commercial stewardship as Deputy General Manager. Exercised full ownership over business performance, taking accountability for P&L delivery, disciplined labour optimisation, margin control, and financial reporting, while elevating service standards and driving sustained revenue growth. A dedicated developer of talent who takes immense pride in unlocking potential and building succession pipelines, currently mentoring multiple emerging leaders across the business with an active commitment to championing future progression.

I manage and delegate tasks to team members to meet key productivity objectives and guarantee an outstanding guest experience. Recently, with the training I've undergone through DTL and mentoring from Theo J Brown, I've embraced responsibilities like WAF, Forecasting, EB, and the coordination and facilitation of our operational meetings. In my role as the Head of Department (HOD) for the floor, I have contributed to cost control through careful stock ordering—including consumables, hot sauces, uniforms, stationery, etc.—and by drafting precise floor rotas to maintain par levels in a dynamic, seasonally influenced restaurant environment, aiding in meeting forecasts and budgets. Additionally, I have dedicated considerable time to mentoring and enhancing the skills of team members, aiding in the organization of their development and facilitating cross-training for those aspiring to advance.

Throughout my years at Hickory's, I have acquired a wealth of experience, encompassing the coordination and scheduling of musicians, as well as the promotion and hosting of diverse events. A particularly fulfilling challenge has been the training of new managers, assisting them in realizing their capabilities via the resources and guidance offered by influential individuals such as Paul Roscoe, Kash Walker, David Deakin, and Damian Harris. In my role as a manager in-store trainer, I have honed my skills in facilitation, communication, feedback, coaching, and adaptability to accommodate individuals of varying experience levels.

Directed full venue operations through the pandemic, steering the business to its largest guest base since opening in 2014. Re-energised the brand through menu overhauls, high-impact concepts like cocktail ranges and international barbecue feature weeks, and viral PR collaborations, securing three culinary awards. Maintained complete oversight of P&L, stock control, marketing, and cross-departmental team development while securing a long-awaited 5-star food hygiene rating.

I was employed by the company from 2017 until I transitioned to my role at Backyard in 2020. This period marked a significant learning curve for me, as it was my first foray into bartending in many years, where I discovered a passion for mixology. I was solely in charge of the kitchen, where I crafted hand-rolled pizzas that garnered widespread affection, including my own. Additionally, I consistently secured a 5-star hygiene rating over the years. My duties encompassed stock management for both the bar and kitchen, training staff for front-of-house and back-of-house roles, including cocktail and barista training, managing social media, pricing menu items, and aiding in the daily operations of the bar.