Michael Anthoney Knight

41 Whistler Tower Worlds End, Edith Grove, Chelsea, London SW10 0EDTelephone: 0207 3765688 (Home); 0794 495 2164 (Mobile)

Email: makknight100@gmail.com

I am a positive, proactive and dynamic professional with international background in hospitality management in developing new and existingrestaurant operations. I have the ability to drive profit growth through marketing and by building strong customer focused teams. I have strong commercial awareness and the ability to identify and drive opportunities to enhance the revenue and profile of a business andlead the team from the front by example with great team spirit motivating, coaching, training and developing in a highly pressured andchallenging working environment.

CAREER SUMMARY:

2013-2016 ANGUS STEAK HOUSE Coventry street, London, General Manager, (550 Covers, Weekly Sales £220,000, Turnover £11.800 mil)

Actively involved in the financial and operational management of the restaurant with full accountability for P&L and food & drink GPProducing accurate sales and wage forecasts and effectively controlling costs in accordance with budgetary constraints Developing and executing innovative marketing and promotional campaigns designed to attract new customersProviding management and support to front and back of house staff, conducting regular appraisals and providing constructive feedback onperformance

Key Achievement

• Achieving the weekly record sales of over £391k

• Stabilizing and improving the motivation of the team of 95

2010-2013 Fayre & Square Heathley Park, Leicester General Manager, Spirit Pub Company plc

(290 Covers, Weekly Sales £41,000, Turnover £2.132 Mil)

• Collocation with the 76 Room Premier Travel Inn, Leicester central at Heathley Park.

• Actively involved in the financial and operational management of the restaurant with full accountability for P&L and food & drink GP /yields.

• Producing accurate sales and wage forecasts and optimising effectively controlling costs in accordance with budgetary constraints

• Developing and executing innovative marketing and promotional campaigns designed to attract new customers

• Providing management and support to front and back of house staff, conducting regular appraisals and providing constructive feedbackon performance

Key Achievements

• Delivering sales +3% v Last year.

• Outlet profit +16% v last year.

• Outlet profit conversion +2.8% v Last year

• Achieved weekly record sales of £36000 net.

2008-2010 Toby Carvery Enderby Leicester, General Manager Mitchells & Butlers plc

(270 Covers, Weekly Sales £39,000, Turnover £2.028 Mil)

• Actively involved in the financial and operational management of the restaurant with full accountability for P&L and food & drink GP

• Producing accurate sales and wage forecasts and effectively controlling costs in accordance with budgetary constraints

• Developing and executing innovative marketing and promotional campaigns designed to attract new customers

• Providing management and support to front and back of house staff, conducting regular appraisals and providing constructive feedbackon performance

Key Achievements

• Delivering a substantial increase in annual sales growth of £130,000 to budget and £95,000 to previous year.

• 10 years Trail blazer record achieved of 4148 weekly NOMS.

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2006-2008 The Castle Gastro Bar & Kitchen, London Director of OperationsMAY PEN BARS & RESTAURANTS LTD

• Managing the recruitment and development of the restaurant team and motivating them to ensure that they deliver exceptional standardsof customer service at all times

• Establishing a strong brand style and identity, creating innovative marketing campaigns and developing an extensive network of contactswith local businesses

• Designing and costing the food and beverage menus whilst maintaining awareness of budgetary constraints

• Playing a pivotal role in achieving a 50% increase in sales within the first six months whilst facilitating the overall smooth managementof the business

Key Achievements

• Collaborating with a team of final year consultants from the Middlesex Business University of London to lead a research and analysisproject covering South East London.

2006 ABERDEEN ANGUS STEAK HOUSE Leicester Square, London, General Manager,(290 Covers, Weekly Sales £90,000)

• Actively involved in the financial and operational management of the restaurant with full accountability for P&L and food & drink GP

• Producing accurate sales and wage forecasts and effectively controlling costs in accordance with budgetary constraints

• Developing and executing innovative marketing and promotional campaigns designed to attract new customers

• Providing management and support to front and back of house staff, conducting regular appraisals and providing constructive feedbackon performance

Key Achievements

• Delivering a substantial increase in weekly sales growth from £45,000 to £90,000

• Participating in the organisation of a television reality show on UK TV, Search for Jade’s PA, providing invaluable exposure for thebusiness

2006 ZERODEGREES MICROBREWERY LTD Blackheath Village London, General Manager, (250 Covers, Weekly Sales £35,000)

• Managing the restaurant from a financial and operational perspective involving full accountability for budgeting and forecasting

• Responsible for ensuring the most effective and efficient utilisation of manpower and resources including controlling costs andexpenditure

• Monitoring the standards of service provided by the team and promptly addressing any issues that may arise

2005 GROUPE CHEZ GERARD PLC, General Manager – Livebait Restaurant, Waterloo, London(150 Covers, Weekly Sales £33,000)

• Facilitating the smooth management of the restaurant including overseeing both front and back of house staff and operations

• Monitoring and controlling costs and budgets to enable the achievement of targets for food and drink GPKey Achievements

• Personally responsible for delivering the highest sales contribution for the group of 27.7% against a budget of 23% with the closest rivaldelivering just 12.6%

1997-2005 LA TASCA LTD

2003-2005 La Tasca Spanish Restaurant, General Manager Leicester(160 Covers, Weekly Sales £20,000)

Key Achievements

• Winning the Deputy Manager of the Year Award in 2003 resulting in promotion to the management of the Leicester site where salesincreased from £10,000 to £20,000

CAREER SUMMARY cont

• Contributing directly to the restaurant being chosen as a model for the Leicester Expo 2004

• Personally selected to join the Leicester City Center Management Board with the opportunity to discuss concerns with other retailers

• Establishing an extensive network of media contacts including with the Leicester Sound Radio Station and the Leicester MercuryNewspaper

2002-2003 Assistant General Manager – La Tasca Spanish Restaurant, Dartford(260 Covers, Weekly Sales £55,000)

Winning the Deputy Manager of the Year Award in 2003

1998-2002 General Manager – San Telmo French Restaurant, Ibiza(150 Covers, Weekly Sales £15,000)

1997-1998 Project Restaurant Manager – The Arts Bar & Grill Jarvis Carnarvon Hotel, London(140 Covers, Weekly Sales £25,000)

Key Achievements

• Playing a lead role in the opening of the first Arts Bar & Grill Restaurant in the Jarvis chain

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1994-1997 WHITBREAD PLC

1996-1997 Quality Service Manager – The TGI Fridays American Bistro, London(260 Covers, Weekly Sales £118,000)

Key Achievements

• Contributing to the Coventry Street store generating world record weekly sales in 1996

1994-1996 Manager – The TGI Fridays American Bistro, Madrid, Spain(300 Covers, Weekly Sales £80,000)

Key Achievements

• Organising the International Cocktail Bar Championship hosted at the venue

1994 Project Manager – The Old Factory Bar & Grill, Madrid, Spain(350 Covers, Weekly Sales £16,000)

1993-1994 Kitchen Manager – Henry J Beans Bar & Grill, Madrid, Spain(290 Covers, Weekly Sales £28,000)

1983-1985 MY KINDA TOWN LTD

1993-1994 Kitchen Manager – Henry J Beans Bar & Grill, Madrid, Spain(290 Covers, Weekly Sales £28,000)

1985-1993 Assistant Kitchen Manager – Chicago Rib Shack, London(280 Covers, Weekly Sales £95,000)

EDUCATION AND QUALIFICATIONS

HCIMA: Professional Certificate – The Hotel Catering & Institutional Management Association• Food and Beverage operations• Accommodations Operations

• Human Resource Organisation• Business Accounting & Law• Sales & Marketing • Case Study

PROFESSIONAL TRAINING

• Goal Level II National Certificate for Personal License Holders• BIIAB Level II National Certificate for Licensees (On License)• BIIAB Level II National Certificate for Door Supervisor• Intermediate Food Hygiene Certificate• Foundation Certificate in Health and Safety

FURTHER SKILLS

I.T. Proficiency: Full capability of Microsoft Office Languages: English and Spanish

PERSONAL DETAILS

Driving License: Full/CleanHealth: Excellent; non-smokerOther Details: Qualified First AidInterests include: Cooking, Cross Country Mountain Biking, Swimming.

REFERENCES ARE AVAILABLE ON REQUEST

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