Martin Lobb

• Built high-performing teams to achieve organisational objectives.
• Monitored operations to assess and highlight results.
• Oversaw all aspects of daily operations, ensuring smooth running of the organisation.
• Allocated resources to teams and projects based on need, performance and availability.
• Managed all financial aspects of operations, including budget preparation and P&L management.
• Assisted in the development of SOPs designed to streamline processes.
• Increased operational efficiency with accurate cost forecasting.
• Maintained company regulation on hygiene and Health & Safety procedures.
• Ensured accurate payroll management.
• Directed day-to-day work of 50 employees and motivated teams to exceed objectives.
• Regularly reviewed performance data, driving continuous improvement efforts.
• Delivered results under pressure to meet tight deadlines.

• Identified bottlenecks, implemented solutions, increased productivity.
• Monitored health and safety measures for guaranteed compliance.
• Coordinated hiring, recruitment and training.
• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Led teams to achieve business objectives on time and within budget constraints.
• Managed on-site evaluations, internal audits and customer surveys.
• Created a collaborative work environment for positive team dynamics.
• Devised operational policies for regulatory compliance and best practices adherence.
• Conducted daily briefings, improving team communication.
• Liaising with Head chef/F&B Manager to create menus
• Identifying staff learning needs and assisting with development
• Monitor and maintain operation and overhead cost in order to maximize revenue
• Monitor departmental purchasing ensuring costs are kept in line with forecast/budget
• Monthly forecasting of F&B covers
• Strong understanding of P&L
• Creating strong working relationships with HOD’s to allow them to make decisions to improve their departments
• Dealing with guest complaints in a timely manner and overseeing the service recovery procedures

• Managed all food and beverages aspects across two hotels
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Led by example in providing customers with attentive, professional restaurant service.
• Increased revenue by upselling and recommending products.
• Responsible for team of 50
• Trained new staff members on company policies, ensuring consistent service standards.
• Led team to deliver outstanding hospitality operations.
• Maintaining high GP’s and low COS
• Creating rota's based on weekly events and hotel occupancy
• Controlling stock levels and ordering of stock & equipment
• Day to day running of busy successful restaurant & weekly functions including weddings.
• Ensuring payroll is all correct and on time
• Creating high standard of drinks & wine menus
• Weekly Duty manager shifts looking after the whole hotel and dealing with any guest

• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Reconciled cash and credit card transactions to maintain accurate records.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Planned menu changes seasonally for fresh dining options throughout the year.
• Managing a team of 20-30 staff
• Creating rota's based on weekly events and hotel occupancy
• Controlling stock levels and ordering of stock & equipment
• Working to hit financial targets month to month
• Creating budget for the year ahead
• Day to day running of busy successful restaurant & weekly functions including weddings.
• Recruitment of new staff
• Ensuring payroll is all correct and on time
• liaising with Chefs to create food menus
• Creating high standard of drinks & wine menus
• liaising with HR to deal with any staff issues or disciplinaries
• Conducted regular meetings with staff; communicated updates and received feedback.

• Promoted positive dining experience with exceptional customer service skills.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Responsible for the running of breakfast, lunch and dinner shifts within the hotel for up to 250covers.
• Led by example in providing customers with attentive, professional restaurant service.
• Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
• Attend morning meetings to discuss any current business within the hotel
• Successful cashing up of the tills and PDQ's at the end of each shift
• Answering and dealing with phone calls regarding our bars, restaurants and dining options
• Strengthened customer loyalty with efficient complaint handling.
• Delivered excellent customer experiences through efficient complaint handling.

• Monthly stock take and reducing wastage
• Creating rotas for staff over forthcoming weeks
• Arranging and responsible for functions of Exclusive members
• Liaise with Head chef to create menu ideas
• Dealing with complaints.
• Ensured smooth operation by effectively managing all front of house staff.
• Reconciled cash and credit card transactions to maintain accurate records.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Trained new staff members, leading to improved service standards.
• Promoted positive dining experience with exceptional customer service skills.

• Communicating with exclusive members and V.I.P's in a professional manner.