Cheryl Edwards

Experience

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  Marriott International

  May 2003 - Sept 2004

  Room Service Supervisor

  Here I worked my way up in many departments within food and beverage as an intern including the coffee shop, a family style restaurant, fine dining, conference and banqueting and room service. I was eventually promoted to room service supervisor for the final 7 months. Here I had to complete scheduling, payroll, inventory, cashing up and posting amenity charges to varying departments within the hotel as well as dealing with any customer complaints.

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  La Tasca

  Jul 2005 - Feb 2007

  Deputy Manager

  The leading casual dining and Spanish Tapas bar and restaurant in the UK at the time. Main responsibilities and achievements were:• Completion and control of schedules to budgeted sales & wage forecasts• Ensuring excellent standards of service through my role as “El Sabio” (The Trainer) which led to this restaurant achieving the highest average mystery diner score in our area of 12 restaurants as well as all recruitment.• Generating marketing ideas to drive sales and maintain 3% year on year growth.• Co-ordinating & promoting Christmas and New Years reservations through implementation of a database of customers and local businesses.• Ensuring cost controls to set budgets and reduction of costs and inefficiency.• Production of P&L forecasts to set cost controls and budget expenditure to increase bottom line profit. Show less

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  Wagamama

  Feb 2007 - Sept 2007

  Restaurant Manager

  King Street Wharf was the flag ship store for Australia. Along with the day to day running of the operation my main responsibilities here as front of house manger included:• The orientation and continuous training of all front of house staff.• To constantly monitor and record all local store marketing by using spreadsheets on excel and to create a database of all regular customers for future marketing purposes.• Entering invoices and tracking sales and labour through a programme called Net-Chef in order to keep in line with all set budgets. Show less

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  Las Iguanas

  Apr 2008 - Sept 2009

  Deputy Manager

  Rapidly expanding into London and around the UK at the time. I undertook an extensive 8 week training programme followed by 3 months of cover management around the country until the opening of the new Soho site. Main responsibilities included:• Involvement in all aspects of opening, including recruitment, induction and training. Implementation of all health and safety aspects, risk assessments, setting up all files for the restaurant, marketing etc.• Full responsibility for bar as designated bar manager including training and recruitment of staff.• To create rotas to a specific budget and deadline as well as to control all expenses on a weekly basis and to keep in line with all financial targets set. Show less

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  Busaba Eathai

  Sept 2009 - Nov 2015

  General Manager

  Having been with Busaba for 6 years I have learnt a huge amount. I have opened 3 restaurants as a GM, from the Olympic branch to their new flagship and some of my main achievements have been:• Opening restaurant number 10 in 2011 as an acting GM at Westfield Stratford in time for the London Olympics in 2012. With the restaurant being directly opposite the Olympic Park entrance this meant that throughout the Olympic Games the restaurant attracted on average 8,000 covers a week, achieving record breaking revenues of £150k per week. This was a steep learning curve and a thoroughly rewarding experience in which I developed so much in terms of managing and motivating a large team ‎and ensuring operational excellence was executed on a daily basis. • I was then entrusted with managing a brand new concept of Thai all day dining working directly with Alan Yau and Jale Erentok. It was certainly a challenge as the concept was pretty ground breaking for the UK and was evolving week by week. This meant that we had to constantly re-evaluate what we were doing in terms of menu, service and everything in between on a sometimes daily basis. • Following this, Busaba then focused on expanding their beverage offering and introduced cocktails and a lounge area to their Old St, Hoxton branch. I was pleased to be able to work with the existing GM at bringing this altogether and implementing new service steps and skills to the team. • For the best part of the last year I have gone on to open the new Flagship branch in Shoreditch. Since the company is soon to expend further and move out of London into the rest of the UK, this branch has been key in delivering a much broader offering and for this reason there has been a lot of focus on the operation from the onset. All aspects, not least, menus and design, have been more experimental which has been challenging but enjoyable. All this has also given me increased exposure to operations and project management. Show less

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  Coast to Coast Restaurants

  Nov 2015 - Feb 2016

  General Manager
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  BaxterStorey

  May 2016 - now

  • Operations Manager

    May 2024 - now

  • Account Manager

    May 2023 - May 2024

  • General Manager

    May 2016 - May 2023