Barry Chalmers

Personal Statement

With a career spanning 20 years in various roles across the hospitality industry, I have had the privilege of working in the UK, Australia, Southeast Asia, and Denmark.

This journey has enriched me with a broad understanding of diverse hospitality environments and a commitment to excellence in guest relations and operational management.

My approach to leadership is collaborative and empathic, aiming to inspire teams to achieve their best. I am keen to contribute my experience and skills to a dynamic organisation, where I can continue to learn and grow, while helping to enhance operational efficiency and customer satisfaction.

• 5 yrs Web Design

• 21yrs in High-End Hospitality

• 11yrs in the UK; London & Edinburgh

• 7.5yrs in Australia; Sydney, Brisbane & Melbourne

• 1yr in Denmark; Copenhagen

• 1yr in South East Asia; Kuala Lumpur

• 5 yrs Director Role

• 6.5yrs in Ops & GM positions

• 7.5yrs in Bar Management positions

• 3.5yrs Venue Consultancy & Events

• 2yrs Brand Marketing

• 8 Venue Openings

• Cocktail and Spirit Specialist

Work History

Experienced web designer specialising in WordPress and Divi themes, delivering visually stunning and highly functional websites. Skilled in SEO optimisation and social media marketing to enhance online presence and drive engagement. Proficient in creating cohesive branding through website design, logos, and marketing materials tailored to client needs.

Tartan Robot Design Studio | August '19 - Present

Web Designer

Omni consists of three venues The Whiski Rooms, a very popular traditional Scottish fare restaurant, whisky bar and bottle shop, Whiski Bar a classic Scottish pub and Charwood Steakhouse all located in the capital of Scotland.

I worked closely with the owners on the day-to-day operations of the group. Focused specifically on the development of their service offer.

Role and Responsibilities SnapShot

• Overhaul of their stocktaking process in all the units.

• Menu development focusing specifically on their cocktail and whisky lists.

• Staff development.

• Running service across the units and implementing new strategies.

Whiski Rooms

Bar Operation & Training Manager

Omni Taverns | Edinburgh | March '18 - August '19

Area & Training Manager

Signature Pubs | Edinburgh | February '17 - February '18

Responsible for overseeing seven venues across Edinburgh and Glasgow equalling £13 million in annual turnover.

Role and Responsibilities SnapShot

• Budget forecasting, labour management, capability goal setting.

• Chairing weekly management performance meetings.

• Leadership training, grievance resolution.

• Ensuring all venue metrics are met and identifying and solving shortcomings.

• Managing all compliance-related requirements, licensing through to H&S.

Signature Pubs Ltd.

Consultant Manager

Nordic Bar Syndicate | Copenhagen | August '15 - August '16

While In CPH I helped Gromit Eduardsen run his successful events and consultancy business before returning to Scotland for family reasons.

Role and Responsibilities SnapShot

• Tender offers, logistics, inventories, menu & ordering.

• Event co-ordination, staff rostering, labour costing.

• Day-to-day operational requirements.

• Venue consultations.

Group Training Manager

Swillhouse Group | Sydney | January '13 - June '15

One of the most awarded groups in the whole of Australia. I was part of the executive management team, responsible for the smooth running of their three sites. The Baxter Inn a high-end volume whisky bar, was voted the 6th best bar in the world by Drinks International when I worked there. Shady Pines a crazy break-free honky tonk bar and Frankies an extremely high-volume late-night rock bar and restaurant.

Role and Responsibilities SnapShot

• Budget forecasting, labour turnover, labour productivity ratios, inventory holding calculations.

• GP’s COGS analysis, procurement negotiations.

• Recruitment, interviews, inductions, appraisals, and disciplinaries.

• Introduction of new induction and training platform.

• Ordering, costing and maintenance and training of the high-end 750+ whisky collection and bible.

• Outside Events; Tender creation, logistics, inventories, menu and labour costs.

Swillhouse

I primarily worked in five different countries in the region while with the largest single malt whisky in the world.

The majority of my focus was on Kuala Lumpur, the largest market for Glenfiddich and The Balvenie in the region. During my time in the role, I launched Glenfiddich in Vietnam. I also played a key role in the launch of Hendrick's gin in Malaysia & Thailand

Role and Responsibilities SnapShot

• Brand marketing, brand development, and training.

• Event, activity planning and execution, budget strategy and management.

• Assisted in the development of all marketing rollouts across each market.

• Activity plans development consumer, trade and media.

• Initial venue contact for all consultancy focused on service analysis.

• Organisational change and start-up support for new business.

• Sales focused relationship building.

Glenfiddich Brand Ambassador for S.E.A

William Grant & Sons | S.E.Asia | January '11 - January '12

Behind Bars Industry Services

1.Reserve Brands Ambassador for NSW

Training and education of Diageo’s Reserve brand portfolio across New South Wales.

Role and Responsibilities SnapShot

• Building and maintaining relationships with key accounts through training and venue visits.

• Sales volume uplift, through brand ranging and cocktail menu listing.

• Lead generation and opportunity creation.

• Brand education, both staff and consumer focused.

The largest drinks consultancy company in Australia where I worked for 5 years in the three major roles outlined below. (Separated with a one-year contract in Asia working for William Grant and Sons).

Behind Bars, Diageo Trade Partner | Sydney | January '12 - January '13

2.Group General Manager

Behind Bars Venues, Eau De Vie & The Roosevelt | Sydney | November '09 - January '11

Set up and ran Eau de Vie, a world-renowned highly awarded cocktail bar in Sydney. After this had been established, I opened the sister venue, The Roosevelt, a high-end molecular restaurant. I went on to oversee the operational aspects of both sites.

Role and Responsibilities SnapShot

• Set up all opening procedures, licensing applications, and construction coordination of both units.

• Venue management and day-to-day operational aspects of units.

• Financial management, budget forecasting, menu costing, labour costing.

• H&S and Licensing compliance checks.

• Talent management and succession planning.

3.Head Of Alchemy Training Program

Behind Bars, Diageo Trade Partner| Sydney | January '06 - November '09

Training and venue consultancy was our main focus at Behind Bars. We trained 10,000 hospitality staff each year through the Alchemy program on behalf of Diageo.

Role and Responsibilities SnapShot

• Creation of all course content, around 15 different training packages.

• Responsible for training and management of all new training staff across the country.

• Over 500 training sessions personally conducted.

• Venue consultancy focused on service analysis, organisational change, and start-up support for new businesses.

• Event management from large festivals bars (30,000) to bespoke cocktail competitions and Trade expos.

High-end bar and restaurant once located in Nottinghill. I worked alongside the legendary Henry Beasant. During my time there we won a slew of awards including Timeout venue of the year, Bar Team and bartender of the year for me at Theme magazine.

Bar Manager

The Lonsdale | Nottinghill | June '03 - June '05

Managed three of their bars.Working in some of arguably the best venues in London at the time with some of the biggest influences including Johnathan Downey, Sasha Pertraske, owner of Milk, Dick Bradsell, and drinks director at the time Dale De Groff.

Bar Manager

Milk & Honey, The Player & Match Bars | London Central | January '01 - June '03

Responsible for operational aspects of the four bars. Working at this Iconic private members club taught me many valuable lessons and gave me insights in dealing with an extremely discerning clientele base where quality of service and discretion was of paramount importance. This is where I also learned the key operational skills associated with running a large complex operation.

Bars Manager

Soho House | Soho | September '98 - January '01

Here are some of the achievements I have either won or been a proud team member of.

• Worlds Top 50 Bars Baxter Inn No. 6 '15

• ALIA Bar Manager of the Year '11

• Gourmet Traveller Best New Bar '11

• Tales Of The Cocktail Best New Cocktail Venue '11

• Australian Bartender Magazine Top 50 most influential people in Australia three consecutive years. '13-'15

• Timeout Magazine Best New Cocktail Bar '11

• Timeout Magazine Best Bartender Honorable Mention '11

• Alchemy Training program of the year three years running for both ALIA and Australian Bartender

• Theme Magazine UK Bartender of the Year '05

• Timeout Best Bar Team and Best New Bar '04

• Class Magazine Best Bartender Finalist 3 years Running '02-'05

• Finlandia Vodka Cocktail Winner, Praline Liqueur Cocktail Winner, Woodford Reserve Cocktail Winner

Achievements