Xavier Delle Cave

Assistant General Manager

• Assisted in the day to day management of a high volume late night venue with a capacity of 420 guests.
• Managed and supported a team of around 35 employees, including a 12 people security team, ensuring smooth operations across all departments.
• Took full responsibility for the venue during the General Manager's holidays and absences, leading the operation independently and overseeing all aspects of the business.
• Oversaw staff rotas, recruitment, training, performance management, and disciplinary procedures.
• Managed stock control, stock takes, ordering, invoices, and budgeting to maintain operational efficiency and profitability.
• Conducted monthly P&L reviews, analysing venue performance and identifying opportunities to improve revenue and control costs.
• Used Zonal (Aztec) and Fourth systems for reporting, stock management, labour control, scheduling, and operational administration.
• Ensured compliance with licensing laws, health and safety regulations, venue policies, and late-night operating requirements.
• Handled customer complaints and incidents, maintaining high standards of customer service and venue safety.
• Managed daily bookings, private hires, and events, ensuring smooth planning, communication, and execution while maintaining high standards of guest experience.
• Supported venue growth through local outreach initiatives, building relationships with the community and attracting new guests to the business.

Assistant General Manager

• Assisted in the day-to-day management of a busy food and beverage venue with a capacity of 220 guests.
• Managed and supported a team of around 25 staff members, including rota planning, recruitment, training, and performance management.
• Oversaw stock control, stocktakes, ordering, invoices, and budgeting to ensure smooth venue operations.
• Used the Lightspeed POS and back-office system for reporting, stock management, sales tracking, and operational administration.
• Handled customer complaints and helped maintain high standards of service and guest satisfaction.
• Managed staff disciplinary procedures and ensured company policies were followed.
• Organised cleaning schedules and maintained health, safety, and food hygiene standards throughout the venue.
• Contributed to menu development and the creation of new cocktail recipes.
• Managed daily bookings, private hires, and events, ensuring smooth planning, communication, and execution while maintaining high standards of guest experience.
• Supported venue growth through local outreach initiatives, building relationships with the community and attracting new guests to the business.

Bar Trainer | Beatone

• Trained all new starters and helped them develop the skills needed to work in a busy, high-volume bar.
• Taught free-pour techniques, cocktail making, and product knowledge, including over 140 cocktail recipes and classic cocktails.
• Trained staff on bar standards, customer service, and maintaining a professional attitude while working under pressure.
• Educated team members on responsible alcohol service, recognising intoxication, and the Ask for Angela safety initiative.
• Ensured staff understood and followed EHO regulations, health and safety procedures, and company standards.