Cameron Shepherd

• Streamlined operations for increased efficiency by optimising staff schedules and managing management roles and responsibilities from General Manager to Supervisors.
• Managed team performance appraisals within a team of 50+ team members providing feedback, mentoring and developing tailored development and progression plans.
• Developed departmental and building wide on onboarding, training and development packages to ensure consistent service standards, adherence with company policies and expectations, and product knowledge.
• Increased revenue through mentoring and implementing strategies to implement effective upselling techniques and product promotions.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Monitored customer satisfaction and feedback through review platforms such as 'Birdeye' & 'Reputation'. Took responsibility for managing guest recovery and enhancing/protecting the business reputation through addressing customer concerns with amicable interactions.
• Drafted job adverts for multiple departments and roles. Managed recruitment and new staff onboarding through ATS recruitment software 'Talent Funnel'
• Coordinated special events such as private parties or corporate gatherings to enhance overall revenue generation opportunities within the establishment.
• Cultivated a positive work environment that supported employee retention efforts alongside professional development initiatives.
• Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.

• Collaborated with the General Manager and Deputy General Manager on marketing initiatives to increase brand awareness and drive sales growth.
• Managed the incentivisation, training, and progression of a team of over 70+ employees to maximise performance and provide internal and external development opportunities.
• Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
• Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency.
• Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention to create a high performing team and improve employee retention.
• Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.
• Manage operational and rota budgets to ensure sufficient staffing levels meet demand, while highlighting opportunities to enhance efficiency, reduce costs, and boost productivity.
• Developed and executed strategies to improve guest experience, resulting in positive customer reviews and increased repeat business.
• Actively participate in the development, costing, and delivery of seasonal food and beverage menus, providing staff training to ensure a successful launch and maximise sales revenue.

• Managed financial performance through the monthly, quarterly and annual P&L. Set budgets and controlled expenses to provide financial stability and long-term organisational growth.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction leading to high levels of staff retention and improving revenue.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organisational objectives accurately.
• Developed and implemented strategies to increase sales and profitability; such as partnership with renowned brands such as; Pernod Ricard, Diageo, Edinburgh Beer Factory, Stewart Brewing, and Edinburgh Gin external stakeholders and implementing social media strategies.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Maximised efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Monitoring procedures and addressing any deviations in accordance with company policies, ensuring staff compliance with all Health & Safety and Environmental Health regulations.
• Collaborating with company directors, senior management, and the Head Chef to design, cost, and create seasonal food and drink menus that align with the company's business model.
• Recruiting, supporting, coaching, and supervising all staff positions, including Assistant General Managers, Sous Chef, and Head Chef, to foster effective teamwork and maximise business potential and overall guest satisfaction.
• Managing rota's, holiday requests, payroll, conducting performance reviews, submitting work registration documents, and forecasting staff requirements in alignment with company budgets.

The management of a leasehold operation, one of Edinburgh's historic bars that has been serving patrons since 1839, includes an adjoining function room. It is conveniently located next to the Kings Theatre.

Operating in two distinct venues: one is a celebrated Irish bar, while the other is a prestigious boutique hotel that has received numerous awards.