Tony Cooray

I began working with the company as a General Manager, and was promoted to a Senior GM role a year ago, which has given me an opportunity to have an impact and help improve standards across our area as opposed to focusing on my site only.

• Running my own venue to the highest possible standard to set the tone for others to aim to achieve.
• Buliding and motivating a fantastic team to ensure my Lounge runs perfectly well in my absence.
• Coaching and mentoring fellow GMs to help them achieve their goals within their own sites. This include regular site visits to work alongside them as well as always being available to help fix any issues that may arise.
• Having a huge community focus, not only drive sales, but to create a home away from home that feels comfortable for all ages to regularly visit.
• Ensuring our venue and team is up to date with all Health and Safety compliance/e-learning requirements in preperation for our quarterly NSF audits.
• Financial responsibilities include forecasting, labour control, analysing performance based on finacial data, collaborating closely with the Operations team to focus on all controllable costs and holding monthly P&L meetings.

Manage a team of 30+ members of staff. I have an influence in managing all departments across three floors which provides a different experience on each level. Our average net weekly turnover is between 55-75k.

• Closely working with each department manager to consistently provide the correct training and development programmes to uphold the highest possible service standards.
• Working alongside the GM and Head Chef to ensure all H&S compliance is above the required level..
• Financial/Personnel responsibilities include managing the payroll, staff rota's, recruitment, timesheet analysis to make sure labour targets are met according to forecast. Analysing weekly trading records and assessing marketing and in-house strategies to increase spend per head.
• Hands on manager who believes leading by example is the best way to motivate a team.
• Manage employee and guest issues, queries and complaints in a timely fashion, providing efficient solutions to ensure each day runs as smoothly as possible so everyone that walks through our door has an enjoyable experience.
• Co-ordinate large private events up to 300 guests which include weddings, sporting occasions, corporate events and full venue hires.

• Managed a team of 20+ FOH members of staff with an average net weekly turnover of £120,000.
• Assist with employee inductions, training sessions with each department to give my team the required venue knowledge to provide the best possible customer journey.
• Venue health and safety audits.
• Organise and co-ordinate large pre-booked events of 50-200 guests, which also includes full venue hires of up to 500 people.
• Training and developing managers/supervisors to make sure we exceed company expectations.
• Managed recruitment processes, carrying out tasks including interviewing candidates and creating training plans.
• Monitored operations to ensure procedures, company best practices and safety regulations were followed.

• Leading from the front, training and developing my team to achieve consistently high standards.
• Monthly audits to ensure all staff were upholding food safety standards and complying with all heath and safety regulations.
• Stock control including placing orders, receiving deliveries, completing stock counts, and investigating variances on a weekly basis.
• Assist in organising company and guest events.
• Manage customer complaints in a resourceful and courteous manner.

• I assisted in managing a team of 35 front of house staff members (including 13 security) with an average weekly turnover of £140,000.
• Dealing calmly and professionally with challenging situations.
• Leading by example, encouraging staff to deliver prompt, friendly and efficient service at all times.
• Working closely with the security team ensuring they provide a professional service from start to finish.
• Ensuring compliance with all licensing laws and health and safety requirements on a daily basis.
• Meeting and greeting customers as well as supervising all areas of the venue, communicating regularly with management and security to maintain a good controlled atmosphere with guests always in mind.

• Advise guests on cocktail and wine choices.
• Create and develop new cocktails – alcoholic and non-alcoholic.
• Maintain bar area, stock and equipment including stock requirements/orders.
• Promote special In House events, such as VIP visits form Brisbane Roar and Brisbane Broncos.
• Be prepared to teach and share skills to fellow bar staff.
• Manage Bar areas including Stock takes, order requirements.
• Supervise and maintain immaculate floor standards.

• Managed a team of 20 front of house staff members with an average net weekly turnover of £40,000.
• Managing the bar from the front to maximize sales, ensuring product quality, speed of service, suitable atmosphere dependent on clientele, and ensuring all company standards are consistently adhered to.
• Hands on manager who believes leading by example is the best way to motivate a team.
• Maintaining a safe environment for customers and staff; responding to feedback in the form of audits and CQSMA (Cleanliness, quality, service, maintenance and atmosphere).