Crown Point Inn, Sevenoaks Rd, Sevenoaks, Kent, TN15 0HB

Peter lucasEmail:lucas-peter1@sky.com D.O.B 29-09-1974March 2016

Dear Employer,

These days, its not enough to generate great sales. You need to reduce costs as well and without impacting quality.

Over Twenty years, I have focused on assisting and delivering great seasonal fresh food & sales while constantly refining processes and reducing costs without compromising standards within the largest Pubs & Catering Companys currently in the UK. Because Im flexible, I can use all my skills and training I have to assist you and your business grow with the most important ingredients known - Passion, Flare and Experience.

These Skills Include having a current Personal License (ends 2015), 706 1 & 2 NVQ equivalent of Level 1, 2 and 3, Health and Safety Level 3, certified in First Aid, valid Food Health and Hygiene certificate and basic PC skills.

Because Im familiar with most aspects of the ever demanding trade I have dedicated my career to, I can help support & assist in developing or implementing the newest methods and training procedures.

I have consistently strived to learn everything I can about this great industry. Within my recent position I have helped in leading and changing an old institution up to 21st Century within the Defence Sector whilst making sure the service and production costs within the contract were kept to a high standard and given the chance Id like to be a part in delivering the same high standards to your business/kitchen.

Id like the opportunity to show how you can put my experience to work for you. Please feel free to contact me on 07827719634 to arrange an appointment and a time that would be convenient for your busy schedule.

I am excited about your current opening within your company and I look forward to contributing to your future.

EmploymentAugust 2014 - 2015

Crown Point Inn

Orchid Pub Group/ Mitchells and ButlerGreat British CarveryGeneral Manager

In last year I have worked to deliver the high standards back to the Crown Point with a ongoing development of a new team that will put this pub in a great position to not only hit the P&L targets set for this year but has the opportunity to smash its yearly budget and put this pub back on the forefront of the local community and Mitchell and Butler. Within the last 8 months I have taken the Crown Point from a low preforming pub to deliver a Gross profit of over 40k bottom line and hit position 11 with in a 396 pubs in Hartlands.

February 2012 - August 2014

Fox and Pheasant Stoke Poges

Orchid Pub GroupGreat British CarveryGeneral Manager

In my time as GM I took this destination pub from the bottom of our divisional dash board to the number 1 spot and kept it there till my departure in August 2015. As part of this development, I utilized all my skills to get the staff to once again believe in this fantastic country pub and together we made this once forgotten little gem in to a great pub with the highest standards. Winning Pub in Bloom 2 years in a row and delivering 5* EHO and green stocks wet and dry every audit.As a team we took this business from a 7k a week to 13K weekly average.

August 2011 January 2012

Castlebank Corporation FarnboroughCustodian / General Manager

Relief Manager mainly for Harveys Brewery Lewes running Within low preforming pubs bringing them back up to standard and sustainable business levels for company to resell to new tenants

November 2005 - February 2011

ISS Facility Services WokingCustodian / Retail Manager Warrant Officers and Sergeants Mess ATC Pirbright

Within 1 year of being the Head Chef at this unit I was promoted to manager heading a 174 daily feeding strength, 15 staff and overseeing a 93 roomed accommodation. In the 5 years I have spent in the unit I have grown like for like sales on a year on year basis even with a strict military based contract. With this I have promoted and grown this highly exclusive regimental silver service function/events venue with a maximum capacity of 200 people. Whilst delivering high-end fresh local seasonal menus, I was also head coordinator on all dcor and event planning consisting of designing and executing all types of functions from a medieval wedding banquet to a Willy Wonka and the Chocolate Factory Ball. All while delivering and producing high end current menus with tight margins whilst making sure this ever growing part of this business doesnt intrude with the normal running of a retail dining facility and bar. At the time I was Manager I have helped front a new retail concept with high end delivery with new and innovated menus and training of all up and coming Chefs/Managers, this in turn gave me a great opportunity to teach and develop people skills, passion and further their knowledge of their trade within my daily duties of running a defence contract with its forever shrinking budget.

January 2002 - November 2005

Whitbread then Greene King PLCWayside Inns

The Royal OakPirbright

Manager/Licensee

Within this contract I was to deliver food & Wet sales from 7k a week to 23k with an introduction of a refurbishment whilst promoting the first non-smoking pub in Surrey 2 years before the ban was made compulsory.This was a great challenge and one that could not be turned down, by using my multi trained Chef background we introduced a great Fresh Menu with current local specials whilst growing trade to and above the forecasted budget and delivering a great bottom line Profit

This unit was a great country pub with open log fires and up to 14 local real ales. In my time at the Royal Oak we were voted best pub by CAMARA and Greene King. With an 89 cover public bar/restaurant and a capacity seating of 300 covers in the award winning garden.

Kings Arms Dorking 2000 - 2002

Manager

Town Pub with high-end fresh food over 750 covers a week.Within my time at this old style, tradition town pub with open fires, up to 6 real ales and weekly live music, I uplifted trade from 15k to 26k a week with the introduction of high-end food and bringing back the true professional local atmosphere and ever striving to be the place to go with in Dorking.

Sevens Wine Bar & Bistro 1999- 2000Farnham

General ManagerHigh-end clientele with high-end ala carte menu.23k 28k per week 60/ (40 wet) split.This stylish wine bar was a top end bar for high-end professionals of all ages and a must for all foodies looking for the best produce from local suppliers with the service and atmosphere to finish the greatest experience without going to London.

The Pineapple, Brimpton Common 1997-19 99

General Manager900 year old thatched cottage (mentioned in the Doomsday Book) with log fires and oak beams. A truly old country pub with local events and the hub of the community for Brimpton Common suitable for the whole family.

Royal Oak, Pirbright 1996-19 97Head Chef/Trainee Manager

Brought this great country pub food offer to a new level whilst training for my BII Level 1 and 2. Weekly take 26k with a 70/30 Split.

Rowleys Wine Bar 1991- 1996Head ChefAla Carte fresh local food carefully matched to the large wine selection. 15k-20k a week. Feeding the high-end professionals Guildford had to offer.

REFERENCES

Chris Jones - Area Manager - Orchid (now in Spirit pub co.)Jordan Jones - Area Manager - Orchid/MAB -07876881208Jo Probert - Orchid (now in Spirit Pub Co. - 07825122016