Matthew Haley

Through my time at Kolamba East I maintained high customer satisfaction rates through exceptional service standards. I implemented staff training programmes, enhancing service delivery. Upheld stringent health and safety standards within the workplace. Increased the average spend per head from sub £50 to consistently over £60. I also aided in managing stock control for optimal inventory management.

During the summer of 2019, my business partner and I set about bringing the concept of a Delicatessen that produced a range of fermented wares and sold locally produced goods to the city of Worcester. November 2019 we opened selling in-house produced kimchis, krauts, sourdough, and kombuchas alongside a small sit-in option consisting of classic deli style sandwiches and a small seasonal a la carte menu with foraged and local produce taking precedence.

Due to the pandemic, we had to reposition the business to be solely delivery with new web design and online pos infrastructure.

Once the lockdown was lifted, we opened Pizza Freakz, a New York style pizza-by-the-slice venue. Staff were hired for both venues. As this took off, we used the Neighbourhood brand to launch food events. These ranged from Asado bbq catering to multi course tasting menus.

In January 2023 we had to make the decision to close Neighbourhood Deli and move the brand to solely events. This was due to a rise in costs across the board, from produce to utilities. It is in part due to this decision that I decided to step away from the businesses.

During my time as company director, I covered a number of responsibilities from Tax returns to PAYE and negotiating with landlords and suppliers. The key skills I learnt during this time were predominantly accounting and web design. I also got to display my creative skills in menu design and events planning.

Having the opportunity to open my own ventures is something I will always appreciate and value, however in life, timing is key, and unfortunately the timing was just slightly off with COVID coming so soon after opening.

While working here I introduced a new uptodate POS system and worked closely with the Head Chef to create a new menu to increase profit margin and reduce waste. I also worked on a FOH training program to improve service standards and help with customer satisfaction, which at the time of joining the business, was falling below the expectations of the ownership. These points were rectified and we saw an increase in food sales and spend per head.

I worked on streamlining the bar management, reducing waste and improving service standards. I put together a staff training manual that specifically targeted service standards and waste management. Due to health reasons I had to resign from the post.

During my time at Bodos Schloss I led a team of 20+ and held a number of responsibilities. Worked on improving the restaurant service standards, presentation and logistics of Front of House. This was achieved through redefining F.O.H. roles and constant staff training. Training was conducted in a number of ways from written tests to practical hands on demonstrations, tastings, supplier visits and team bonding exercises. As well as this i worked on financially streamlining the restaurant to maximise net profit during our peak period. This was done through constant staff level management, stock control, staff incentives based around ‘Spend Per Head’. We managed to beat targets set and reached £1m net profit during December 2014. Other responsibilities include rotas, stock ordering, staff hiring, events planning.

At Beach Blanket Babylon I was responsible for staffing levels, front of house management including day to day running of the restaurant and bar floors. I was involved in the events coordinating from the initial planning to the overseeing of the events. I was also responsible for a number of financial duties including payroll and daily cash handling, banking and cash-ups. In addition to this I used my time at BBB to improve and implement my business strategy skills in the form of digital marketing and financial assessments.

Working with Chef Bill Granger opened my eyes to pursuing a career in the hospitality industry. The experience taught me about different service styles, new cuisines and creative flavours. At Granger & Co I found my passion for quality hospitality and revelled in producing the high quality product that was expected at Bill’s first London restaurant. I was responsible for the training of all new members of staff, the daily running of service and maintaining high standards through the floor team. In addition I also held a number of financial responsibilities. Including daily cash-up and banking.

General F.O.H. service duties including bar work, cellar management and waiting tables.

Organised weekly music events in the Birmingham area. I worked closely with music acts, security team and venue owners. I learnt to be financially conscious of overheads, net and gross profit. This gave me my first business experience.