1. Personal Details
Daniel StephenHems,British
Education
8 GCSE’s,3 A Levels,ShaftesburyUpperSchool,Dorset
EmploymentHistory
PulledStreetFood/ChefEvents Variouslocations Nov 2014 – Present
Slowcookedpulledmeatbusinesswithavintage foodtruck
KitchenManager
 Oversee residencyinShoreditchlocation
 Logistical supportwhenoutat eventsatvariouslocations
Gas & Co Bristol Jan 2014 – Oct 2014
General Manager
IndependentAmericanDinerandSmokehouse
 Newopening,150 coverAmericanDiner/Smokehouse
 Recruited &traineda teamof 35
 Weeklysalesof £20k +
 Food& WetGP 70% +
 Developed&maintainedall social media&promotional streams
2013 The Cuban Bristol Jul 2013 – Dec 2013
General Manager
CubanthemedRestaurant,RumBar, TapasBar, Live musicandComedyvenue
 Newopening,350 coverCubanthemedRestaurant,live musicandcomedyvenue
 Recruited&traineda teamof 45
 Weeklysalesof £35k +
 Food& WetGP 70-73%
The Living Room Group Bristol Jan 2012 – Jul 2013
StylishModern EuropeanRestaurantandPianoBar
Front of House Manager/HoldingGeneral Manager
 200 coverRestaurant andCocktail Bar. Staff of 45
 Weeklysalesof £30k +
 Food& WetGP 70/72%
 P&L, Recruitment,Recruitment,Training,Social Media,Event Management
Jacks Brasserie/FostersEvents Bristol/Portishead Sept2007 – Nov 2011
General Manager
ContemporaryModernBritishBrasseries
 Newopeningsintwoharbourside locations
 Staff of 40 across 2 locations

2.  P&L, Recruitment,Health&Safety,Social Media,Event Management
 Weeklysalesof £15k/£25k +
 Food & WetGP 69%/72%
Riverstation Bristol Jul 2006 – Sept 2007
Fine DiningRestaurant,contemporaryBar& Kitchen usinglocal andethicallysourcedproduce
Duty Manager
 Day to day managementof groundfloorBar,KitchenandTerrace
 Weeklysalesof £55k +
 Food& WetGP 70%+ / 71%+
 50 + staff inall departments
Smoke Bar Diner Tooting Bec, London Aug 2002 – Jul 2006
Assistant General Manager/Licensee
Wet ledneighbourhoodCocktail&DJ Bar
 Headhuntedby ownertoopenhisfirstindependentproject
 Involvedinall aspectsof operationsupportingthe owner
 NominatedforEveningStandardBarof the Year
Bank Restaurant Aldwych, London Nov 2001 – Jul 2002
ModernBritishFine DiningRestaurant&Cocktail Bar
Bar Supervisor
 200 covers,teamof 70 in all departments
 WorkedwithBar Manager to maintaincompanystandards
 3rd
place groupBartenderof the year
The AlphabetBar Soho,London Mar 1999 – Oct 2001
Ground floorCocktail Bar& Dining,BasementDJBar, Art Gallery &Eventspace
Head Bartender/Licensee
 Team of 25
 Managed all aspectsof wetstock control,wetGP of 70% +
 Weeklysalesof £45k +
 EveningStandardBar of the Year 1998
Foundation Harvey Nichols, London Mar 1996 – Jan 1999
ModernDining,Yakatori Bar & Cocktail Barin the LowerGround floorof thisiconicfashionstore
Head Bartender/Duty Manager
 RapidlypromotedtoHeadBartender& DutyManager
 Weeklysales£35k+
 Undertookvariouscompanytrainingcoursestodevelopmymanagementstyle
 Setup the OxoTowerCocktail bar

3. Personal Profile.
Witha depthof experience inanumberof different conceptsandoperations,Iamcomfortable with
all aspectsof F&B management.Ihave acommonsense approachto the task at hand,whilst
maintainingcompanyandpersonal standardsatall times.Iunderstandwhatafledglingoperation
needstobe successful,andtake ownershipof companyfinancestodeliverthe requiredmargins. I
have a passionforfood,and followfoodtrendsandthe industryclosely.
I am a keenchef,andenjoystreetart,literature,musicandArsenal.