1. C R O W N P O I N T I N N , S E V E N O A K S R D , S E V E N O A K S , K E N T, T N 1 5 0 H B
P E T E R L U C A S
Email:lucas-peter1@sky.com
D.O.B 29-09-1974
March 2016
Dear Employer,
These days, it’s 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 Company’s currently in
the UK. Because I’m 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 I’m 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 21
st
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 I’d like
to be a part in delivering the same high standards to your business/kitchen.
I’d 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.

2. EMPLOYMENT
August 2014 - 2015
Crown Point Inn
Orchid Pub Group/ Mitchells and Butler
Great British Carvery
General 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 Group
Great British Carvery
General 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

3. 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
Farnborough
Custodian / General Manager
Relief Manager mainly for Harvey’s 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 Woking
Custodian / 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 décor 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 doesn’t 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

4. 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 PLC
Wayside Inns
The Royal Oak
Pirbright
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

5. and ever striving to be the place to go with in Dorking.
Sevens Wine Bar & Bistro 1999- 2000
Farnham
General Manager
High-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 Manager
900 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 97
Head 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.
Rowley’s Wine Bar 1991- 1996
Head Chef
Ala 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 -07876881208
Jo Probert - Orchid –(now in Spirit Pub Co. - 07825122016

6. and ever striving to be the place to go with in Dorking.
Sevens Wine Bar & Bistro 1999- 2000
Farnham
General Manager
High-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 Manager
900 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 97
Head 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.
Rowley’s Wine Bar 1991- 1996
Head Chef
Ala 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 -07876881208
Jo Probert - Orchid –(now in Spirit Pub Co. - 07825122016