Kieran Gray's Email Addresses & Phone Numbers

As an experienced General Manager in the hospitality industry I have had the opportunity to work with many people in an ever changing and fast passed environment. Using thorough organization and communication skills, and taking a creative approach to tasks I have managed my teams through some very exciting and challenging times. I am now looking for...

As an experienced General Manager in the hospitality industry I have had the opportunity to work with many people in an ever changing and fast passed environment. Using thorough organization and communication skills, and taking a creative approach to tasks I have managed my teams through some very exciting and challenging times. I am now looking for a new challenge where I can apply the skill set I have developed in a fresh and new environment with a team of like-minded people.Restaurant Manager @ After running two sites in Brixton for 3 years I took up the challenge of moving to a new company with a proven track record of excelling in service and providing a great customer experience. Managing a team of 15 front of house staff and 3 senior staff I have quickly developed talented individuals into new senior roles helping to push the companies very high standard of service resulting in constantly high mystery diner feedback. The site runs to sales of up to £45K Gross per week with a sales mix of 75% food. Key Achievements; Exceeding budget in first 3 months Savings on bottom line payroll Successful hiring and training of new staff. Successfully developed two staff to supervisor level Over 90% score on all mystery diners. From April 2015 to September 2015 (6 months) Smithfield; FarringdonGeneral Manager @ After my success as General Manager of Seven at Brixton, the owners asked me to lead the opening of their 2nd bar. We worked together on the identity of the bar for 6 months prior to open. I am proud and privileged to have been involved in influencing the processes, product, price strategy and most importantly people of the bar. I then took an ongoing job role as General Manager of the bar which has presented many more challenging but enjoyable opportunities over the last year. Responsibilities include; • Recruitment and training of all opening staff, development of full training journey. • Responsible for forecasting and finance, rota, P&L and finance review. • Creating opening cocktail menu, setting up all retro agreements. • Development of food menu and service style. • Programming of PLUs and start up till system (Stocklink Online) • Working to periodic audits on site safety, cleanliness, standards and service. From January 2014 to April 2015 (1 year 4 months) Brixton, LondonGeneral Manager @ I was head hunted for Seven At Brixton by a previous General Manager to join a brand new bar in the busy and vibrant Brixton Market. In my time at Seven At Brixton we went through may exciting challenges with varied opening times and limitations to business due to market opening hours, I learnt a vast amount about being proactive and finding creative solutions to a variety of challenges. The business began running at £6k a week and grew to over £20k within the space of the first year. • Managing a team of up to 25 staff and 3 assistant managers. • Retaining very high levels of customer service in all situations • Responsible for forecasting and finance, from a periodic budget target. • Cocktail menu development, creating cocktail menus 3 times are year to a set critical path, maintaining GP’s and keeping the menu fresh and exciting. • Working to periodic audits on site safety, cleanliness, standards and service. • Coaching and development of managers. • Training staff to provide advanced levels of service and hospitality From April 2012 to January 2014 (1 year 10 months) Brixton, LondonAssistant Manager @ Starting as a glass collector in my first year of university I worked my way up to the bar and quickly became a supervisor, once I finished my degree in 2010 I began the Inventive Leisure training assistant manager academy, I complete this in 6 months and was promoted to Assistant Manager. Working with one of the largest bar companies in the United Kingdom in one of their flagship venues split over 3 floors, one of Southampton’s moat premium venues with sales of up to 60K per week, this gave me valuable insight in how to run an efficient bar and profitable business. . Responsibilities include; • Leading teams in excess of 30 individuals with varying character in a very high paced environment • Retaining very high levels of customer service in all situations • Responsible for all counting and ordering of WET stock, working to a targeted GP • Payroll and rotas; writing rotas for 30 plus staff to set weekly / period budgets. • Training staff to provide advanced levels of service and hospitality • Training and development of supervisors and trainee managers From June 2008 to April 2012 (3 years 11 months) Southampton, United KingdomPopular Music Studies and Record Production, 2.1, 2:1 @ Southampton Solent University From 2007 to 2010 Kieran Gray is skilled in: Hospitality, Hospitality Management, Food & Beverage, Hospitality Industry, Catering, Restaurants, Restaurant Management, Menu Development, Bartending, Event Management, Hotel Management, Pre-opening, Cocktails, Labor Control, Social Media, Customer Service, Management, Training, Sales