Peter Groom

• Implemented customer service training with Managers and teams across the venues to bring them into line with company expectations
• Monitored data analytics to identify trends, opportunities, and areas of improvement within venues.
• Maintained compliance with company policies, industry regulations, and best practices across all departments in the cluster.
• Conducted mandatory health, safety and maintenance checks.
• Managed several very different venues, from extremely busy with a younger client base turning over millions of dollars per year to venues finding their feet with an older more suburban client base.

• Oversaw day to day aspects of running a large capacity, multifaceted brewpub and advised on several other breweries and event bars in Sydney, Goulburn and Mornington Peninsula
• Managed Large events up to 300 guests from concept to finished event and post event follow up.
• Oversaw all rostering and planned appropriate workforce levels to match business requirements either event requirements of business data analytics.
• Ensured customer, visitor and staff safety including regular risk assessments, site inductions, emergency planning and management. This included on site training with team members so they could also identify potential WH&S issues.
• Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks - streamlined holding stock and controlled ordering to ensure optimum profitability Vs fluid consumer buying patterns.
• Hired, trained and led an extremely capable and professional team while focusing on positive work-life balance and making work fun
• Sourced, costed and project managed multiple large projects, installing a complete $500k brewery, a full commercial kitchen $100k and water treatment facility $20k
• Create SOPs to cover everything from staff hiring procedures, emergency response, 3rd party site inductions, Covid response, Food & Drink perfect serves etc. for Stockade and Mornington Peninsula breweries
• Worked with multiple contractors on a week to week basis to carry out the requirements of the business (logistics of beer production and sales) Preventative maintenance and growth of the business or to streamline or improve / automate systems. (For Example I sourced improved heating systems for the venue with were safer, more cost effective and did not require manual handling)
• Developed and led omni channel marketing strategy within the business - for example I introduced a Beer tasting class which registered customers and then contacted them with specific offers we knew they would be interested in
• Worked with Sales and Finance teams to constantly drive revenue and control costs. We had a monthly review across the entire P&L for the Brewery and Bar and I offered ideas and changes to reduce wastage or improve revenue. For example I introduced new grain bins to prevent pests reaching raw materials and changed glassware handling SOPs to reduce the breakage of delicate wine glasses.
• Delivered a Safe yet fun venue for public and staff, with minimal incidents across nearly 5 years of Management.

• Helped build a data analytics platform for hospitality businesses
• Hospitality specialist - assisted with "translating" technical and financial data into real world - actionable information
• Advised on how the platform could be integrated and used in various businesses - particularly with regards to cost control, accounts and payroll
• Worked with the developers and their customers to provide an ongoing suite of tools that can be used to help their business
• Created a series of short vlogs and articles focusing on how to use business data and figures to improve business decisions.

• Conceptualized, financed, scouted for, built and ran my own smallbar focusing on rum and craft beer in Redfern, Sydney
• Turn over $500k per year
• Devised and deployed sales and marketing tactics to drive strategic growth and support achievement of revenue goals
• Put together realistic budgets based upon costs and fees for successfully operating business
• Applied performance data to evaluate and improve operations, target current business conditions and forecast needs
• Assessed supplier quality to maintain tight cost controls and maximize business operational performance
• Learned and remained updated on statutory requirements and regulations
• Oversaw business budget planning and administration, accounting functions, purchasing and fortnightly payroll
• Sold business in 2016 to Angels Brew Pty Ltd. Stayed on with new owner to help create Noble Hops Bar.

Joined Young and Co Plc and participated in their Business management Programme (1 year)

Managed and led two busy pubs in London, the Duke of Cambridge in Battersea (200pax capacity) and the Cock and Hen in Chelsea (350pax capacity)

Led a team of managers and chefs (20+ staff) in delivering warm, friendly and successful gastro pub offering

Drove year-over-year business growth while leading operations, strategic vision and long-range planning

Prepared annual budgets with controls to prevent overages.

Set KPIs and trained teams to know what to look for to control costs and keep to budget

Worked with local licensing and Security to deliver safe and family friendly venues