Mark Wood

Experience

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  Asia De Cuba

  Jul 2002 - Feb 2004

  Restaurant Manager

  Manager

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  Hakkasan Ltd

  Feb 2004 - Jul 2007

  General Manager

  General Manager for a new business opening, Yauatcha. Ranked no. 1 in a management team of 12. Head hunted into company. Achieved a Michelin star rating after 9 months trade, recognised as an industry leading venue. Team of 11 managers and a total payroll of 154 staff. Managed an annual, and exceeded, budgeted turnover of £9 million. Multi concept operation with tea house and dining room alongside a retail operation. Licensee & full profit and loss responsibility for a £5.4 million venture.

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  Cha Cha No Hana Ltd

  Jul 2007 - Sept 2008

  General Manager

  General Manager for a new business opening, Sake No Hana. Ranked no. 1 in a management team of 7. Fine dining 80-cover Japanese restaurant, 10-cover private dining room and separate 26-cover sushi bar. Pre-opening set up of the fourth hospitality purchasing, banking, payroll, tronc and accounting systems. Hired 60+ staff and organised full inductions for product, health and safety + on the job training. Supervised the conditioning of all the new commercial equipment and lead the soft openings. Started the business into its normal day to day running, up to 120 covers night, £114 average spend. Licensee & full profit and loss responsibility for a £6 million venture with a payroll of 107. Show less

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  Imperial College Business School

  Oct 2008 - Sept 2009

  Full Time MBA

  Full time MBA, specialisation in Finance + Business Development. ACA Partial accreditation through Credit for Prior Learning. Thesis: An Empirical Study of S.M.E. Financing of U.K. Based Companies.Specialisms including : Advanced Corporate Finance, Private Equity, Venture Capital, Strategic Investment Decisions, Breakout Strategy, Portfolio Management, Managing Globalisation, Leadership, Management of Change

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  Independent Contracting

  Oct 2009 - Jan 2011

  Operations Management

  Commercial strategy and operational management consulting. New project delivery, Made In Camden at The Roundhouse, employed full brigade of 20 new staff. Achieved Profit & Loss breakeven within 3 months of opening. Concept development & realisation, project management and start up co-ordination. Operational and Financial consulting, The Beauchamp Club, Knightsbridge. Maze Grill - Gordon Ramsay Holdings Ltd, Interim Management. Fixed term contract to hold unit over Christmas and New Year.

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  Grand Imperial London

  Jan 2011 - Feb 2012

  Operations Director

  Full responsibility for Profit & Loss & all Commercial, Operational & Strategic delivery of the business. Board member for JV between Guoman Hotel Group & Grand Imperial International. Provided regular board reports for strategic direction, profitability & cash flow. Delivered 187% revenue increase, 29% payroll saving & 75% increased profitability in 10 months. Payroll of 25 management & staff with 4 direct reports. Lead Public Relations & Marketing strategies through contracted external agencies. Repositioned floor, bar & service delivery achieving Michelin Guide recognition. Show less

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  Yeni Sahil Kafesi LLC

  Apr 2012 - Jul 2012

  Director of Operations

  Opening project in central Baku, Azerbaijan, 4,500 m2 new build with 3 concepts in 1 venue. 180+ Staff. Achieved revenues of £8.1 million per annum pro rata & positive profit within first 2 months. Fast Casual Italian Enoteca with Bar & Gelato counter, including terrace, 300 covers / 2,200 m2. Formal Azeri Restaurant & Bar with terrace, 120 covers / 1,100 m2. Late night South American mixed-use bar / restaurant / nightclub & terrace, 180 covers / 1,100 m2.

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  Food International (Saudi Limited Liability Co)

  Sept 2012 - now

  Managing Director

  Tasked to lead a new business in the development of its food and beverage endeavours by exploring the best possibilities and potentials, formulating growth strategies by replicating successful units and introducing new units and cuisines.Drove the set up & opening of the current projects, and other openings as they progressed, taking care of all aspects of the business including designing, engineering, fit out, menu development, recruiting the right skills, financial accountability, customer relations, marketing, business development and quality standards. Worked across 10 business streams, bringing 5 to full realisation, Covid restricting some developments.Oversaw the day-to-day operations of the units and established policies and procedures to ensure smooth and profitable business. Dealt with a diverse section of stakeholders from Saudi Arabia, United Kingdom, Dubai, India, Philippines, Indonesia, Malaysia, Japan, Hong Kong, to bring the upmost international standards of product and service to Riyadh and the Kingdom of Saudi Arabia.Awarded American Express Saudi Arabia Excellence in Tourism Award; ‘Best Fine Dining Restaurant - Independent'.Developed new revenue streams by expanding into events and catering, providing bespoke food and beverage solutions at private houses, embassies, cultural & festive events.Leveraged internal company capabilities of importing and logistics handling by developing supply chain relationships, providing luxury ingredients into Riyadh's top HORECA clients. 14 Key Brand Partners, 200+ SKU'sYokari, 520m2 138 seat fine dining modern Japanese restaurantSar 15mn / GBP 2.6mn project cost, £5000 / m2Sar 19mn / GBP 3.3mn budget revenueHualan, 735m2 160 seat innovative modern Chinese restaurantSar 12mn / GBP 2.1mn project cost, £2800 / m2Sar 17mn / GBP 2.9mn budget revenueFiamma, 190m2 66 seat casual New York style Italian pizza pasta restaurantSar 4mn / GBP 0.7mn project cost, £3700 / m2Sar 5mn / GBP 0.9mn budget revenue Show less

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  Mark A Wood Ltd

  Dec 2015 - now

  Principal

  In the latter part of my tenure for Food International, (position above) I was able to take on new clients in the UK working on conceptualisation, project management and delivery of new & nascent businesses.Independent consulting to multiple projects, primarily Food & Beverage endeavoursBusiness planning, capital raising, organisational set up and operational developmentHi Lo Trading - High Plant, Low Meat grab and go conceptSalt & Pickle - Deli / Wine Shop with small eatsBar Liber - All day casual venue with late night cocktail bar, feasibility & commercial DDSt Paul Islington - Local wine bar & coffee shopYage - Latino concept bar restaurant, feasibility, design & commercial DDRed Farm - London outlet of fast, profile, New York Dim Sum restaurantMomomo - Indian dumpling fast casual grab & goGouqi - Fine dining Chinese restaurant with profile chefVimla - Vegetarian Indian, feasibility & commercial DDThe Dally - Neighbourhood Private Members Venue, feasibility & commercial DD Show less