Mason Francis

• Accountable for the commercial performance and operational delivery of a diverse six-site portfolio, (3 pubs, 1 Bar, 2 Restaurants) and 78 staff members.
• Drove profitability by optimising site-level P&Ls, implementing robust cost controls, and identifying and capitalising on revenue growth opportunities across all locations.
• Led the opening of 4 key sites managing multiple stakeholder relationships. I managed all the processes across property, licensing, finance, branding, supplier relations, compliance, etc., to ensure seamless, on-budget, and commercially successful launches.
• Oversaw an annual turnover of approximately £7.5 million, with 20% of revenue generated from events, including in-house functions (parties, weddings, and corporate events) and external catering. Personally identified and developed this revenue stream, leading the business development, sales strategy, and marketing execution—creating a high-margin, sustainable income channel, and broadening the group’s commercial reach.
• Applied a data-led, commercially focused approach to operational decision-making. Consistently making strategic decisions/reviews to ensure balanced short-term performance with long-term, sustainable success whilst staying aligned to the economical climate, consumer demands and individual brand integrity.
• Built and led multiple site and HO teams simultaneously, aligning them to business objectives, driving performance, and embedding a culture of ownership, innovation, and accountabillity
• While my experience is rooted in hospitality, I have developed core commercial, operational, and leadership capabilities that are highly transferable to other industries—particularly those requiring multi-site operations management, customer experience leadership, business development, supplier management, and end-to-end P&L ownership.

Tasked with growing the F&B arm of the business to generate revenue and act as a marketing driver. Successfully launched over 25 short- to mid-term pop-up sites, generating £250,000+ in revenue.

Key Responsibilities & Achievements:

• Developed and executed short- and long-term business goals to drive growth and revenue.
• Coordinated with councils, festivals, and outlets to establish a successful network of pop-up sites.
• Managed escalated client inquiries with professionalism, maintaining strong customer relationships.
• Identified cross-selling opportunities by analysing customer needs and maximising sales potential.
• Prepared detailed financial reports and presentations for shareholders/execs

• Managed 6 Licenced Cafes, 2 wine bars and 1 pub .
• HR - Payroll, Onboarding, Hiring, Training, Perfromance/Probation Reviews, Diciplinary
• Commcial - Supplier Negotiations, Partner negotiations, Trend analasys, Revenue Growth Opporunities and executions, Brand deals, Managed budgets/targets
• Leadership - Team structures, Staff incentives, development plans for individuals, proactive and engaging trainging/development,
• Complaince - Managed site HACCAP plans, Implemented neccecary site specific controls and record keeping for due dilligence, managed and ensured the upkeep of staff training, implemented tech stacks.

Helped grow the business from 2 to 5 locations, managing operations and a strong food offering contributing 35% of turnover.

Key Responsibilities & Achievements:

• Analysed sales and trends to optimize product ranges and profitability.
• Designed attractive food displays, maintaining 5-star hygiene ratings through strong food safety management.
• Recruited, trained, and mentored staff to deliver high-quality service and safety standards.
• Developed seasonal menus with local produce, collaborating with kitchen teams.
• Implemented strategies to improve team performance, processes, and efficiency.
• Managed supply needs, food safety compliance, and daily financials.
• Led FOH teams, ensuring smooth service and customer satisfaction.
• Optimized costs for food, beverage, and labor to boost profits..

• Responsible for a staff team of 12.
• Hired and mentored senior staff, creating a successful leadership team.
• Analysed market trends and adjusted business strategies to capitalise on new opportunities for growth
• Oversaw the day-to-day functioning of a high-volume café operation.
• Cultivated strong industry relationships to promote services and improve business operations.
• Streamlined inventory management processes, reducing waste and optimising stock levels for operational efficiency.
• Worked with other brands/suppliers to provide offers/events to commercially benifit all parties.

• Completed daily cleaning and restocking checklists to support kitchen operations.
• Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
• Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.
• Prepared vegetables before service times, washing, peeling and chopping varieties used in dishes.
• Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand.
• Enhanced presentation of dishes before service, ensuring visual appeal and adherence to portion control guidelines.
• Managed kitchen cleaning duties to keep all areas and workstations organised, well-stocked and free from hazards.