Viktoria Vaughan Williams

• Full ownership of business performance including operations, finance, HR, training, marketing, health & safety, security, customer feedback, and client relationship management.
• Lead, develop, and retain management and operational teams, fostering a culture of accountability, engagement, and continuous improvement.
• Manage budgets, forecasting, and financial performance to meet and exceed commercial targets.
• Successfully host and deliver regular client sales visits and fine-dining events.
• Build and maintain strong supplier partnerships through effective communication and negotiation.

• Reported to the General Manager with responsibility for strategic and operational leadership of catering and events.
• Managed and mentored 10 junior managers, developing strong leadership capability within the business.
• Delivered high-profile events while maintaining exceptional guest satisfaction and service standards.
• Oversaw all people management matters including recruitment, training, performance management, disciplinaries, grievances, and succession planning.
• Managed detailed budgets with reporting across multiple cost centres.
• Ensured full compliance with health & safety and regulatory requirements.
• Coordinated suppliers, resources, equipment, and logistics to ensure efficient and cost-effective event delivery.
• Acted as Duty Manager for Santoku (fine-dining Japanese restaurant) and Carbon (luxury lounge and nightclub).
• Luxury lifestyle group combining restaurants, bars, nightclub, catering & events

• Led a team of 20 in a contemporary grill restaurant with private dining rooms and terrace bar.
• Full accountability for P&L performance, budgeting, payroll, and stock control.

• Managed a team of 30 within a high-volume all-day dining brasserie and bar.
• Responsible for recruitment, training, rotas, staff engagement, and disciplinary processes.
• Delivered sales, marketing, and promotional initiatives including seasonal campaigns and brand collaborations.

Led front-of-house operations to achieve revenue targets while maintaining brand and service standards.

• Delivered training initiatives focused on service excellence and revenue growth.
• Managed staffing, rotas, stock control, health & safety, and P&L performance.

• Supported the planning and delivery of high-profile events for clients including Mercedes-Benz and the Stuttgart Opera House.

• Seasonal role within a high-volume bar and tapas restaurant.

• Managed a team of 35 across a gourmet restaurant and large-scale banqueting and conference operations for up to 500 guests.