Phillip Wilson

Operations Manager for Lion NZ Hospitality, overseeing Little Creatures Hobsonville, Wynyard Pavilion Auckland City, and Wither Hills Restaurant and Cellar Door in Blenheim. Responsible for ensuring operational excellence across these sites. Collaborating with a team of skilled hospitality professionals to deliver exceptional service and drive success in this corporate role. Previously served as a Culinary Standards Manager with Air NZ and had a rewarding career as a professional Chef in various environments. Played a pivotal role in a successful senior management team that expanded high-quality multiple outlet venues in London, including restaurants and high-end pubs during 9-year tenure in the United Kingdom. Expertise spans diverse corporate and hospitality settings, encompassing comprehensive business management of outlets, compliance, people management, health & safety, resourcing, and commercial accountability. Honed leadership skills in managing bustling à la carte restaurants, fine dining establishments, high-end brasseries, and food-led gastro pubs. Prioritises team development through knowledge sharing and learning from others. Strong organisational and financial acumen complement passion for hospitality. Equally at ease in the kitchen, front-of-house operations, or corporate environments. Seasoned Operations Manager and talented leader with 20 years of experience applying exceptional planning and problem-solving abilities toward enhancing business plans and day-to-day activities. Results-driven and resilient in developing teams while improving processes and increasing productivity. Bringing solid understanding of industry trends, excellent communication skills, talent for spotting areas in need of improvement and implementing changes with strategic approach.

• Management of dynamic large-scale catering operations with 3 outlets and $9M per annum catering budget.
• 20 Years Senior Management experience in the on-premise industry, including the last 6 years in a large FMCG corporate environment.
• Solely accountable for food & staff costs over 4 London up-market pub sites (£14m+ turn over p/a), seasonal menu planning, costing and recipe development for multiple outlets, purchasing and supplier relationships, staff recruitment, management and development, stock control and kitchen design.
• Experienced in set-up of four new high-profile restaurant openings including concept development and implementation.

• Availablity: Negotiable
• Place of Birth: Rotorua, New Zealand

• Family
• Running
• Cycling
• Golf
• Fishing
• Dining out
• Travel