Simon Cromack

Denizen is developing the next generation neighbourhood: a network of interconnected locations, offering space, service and convenience on demand.

Working with business owners and their teams to deliver long term opportunities in the hospitality sector, from start ups to established operators. Consultancy with a ‘sleeves rolled up’ approach, supporting operationally and strategically, with a key work stream focused on building F&B brand philosophies and the mobilisation of the agreed approach in order to deliver the highest levels of functionality. Workstreams include - Conceptualisation, Operational know how and toolkit creation (operating procedures), F&B Development, Team Training and Role Play Programming, Productivity & Ops Flow Planning, Launch Support, Immersive Events/Pop Ups (creation & mobilisation), Staging & Styling (equipment, uniform, tabletop and glassware provisions)

We are a modern, creative thinking and professional Restaurant, Food Business and Catering Consultancy; with a wealth of hospitality experience. We provide strategic solutions to the Catering Business, Restaurants, Hotels, Products and People.

Facilities, Private Estate & Household Management, Republic of Gabon and Internationally. Specialising in private office set-ups, Operational & Functionality Installations and Logistics & Strategy Management. The role is very transversal and sees me working in a multitude of business environments with the key stakeholders. The main areas are: - Household Management, Senior Management Recruitment, Construction (project managing), Operational Systems and Implementation of Operating Procedures, Contract Management, Family Office, Budgeting and Finance, Project Management including new business set-ups. I manage various properties in Gabon and others located internationally. We have a total staff of approximately 200, so HR plays an important role in the ‘day to day’ operations. This opportunity has allowed me to further develop and hone my skills across the full spectrum of the encompassing role, placing the very best interests of the client at the forefront, whilst representing my client in a professional, discreet and efficient manner, adding true value to their portfolio.

Commercial and Operations Director (board position) - Rhubarb is one of the countries most well renowned catering businesses, having established itself in multiple sectors of the hospitality industry, to include retail (restaurants), travel, event catering and party planning, fixed site contracts (The Royal Albert Hall, Royal Ascot Racing Club), international events and consultancy. Responsible for approximately half of the groups revenue (£13,000,000), I oversaw “rhubarb” Henley and “rhubarb” Cranleigh, The Royal Ascot Racing Club, all “rhubarb” events as well as the international projects. I am part responsible for delivering the companies sales targets as well as achieving and setting budgets, keeping a close an on the cost of sales. I had overall responsibility for my divisions p&l’s. Part of my job was to assess new business strategies and develop their potential, from the initial concept, to establishing the delivery of the project and maximising revenue and profitability. Implementing best practices and standard operating procedures across the group is also a major part of my daily duties

Founder/Managing Director of this leading event catering and party design company based in the Thames Valley near Henley-on-Thames. Grew from an annual turnover of 200k to a 1.6k a year with a healthy gross profit. I sold the business to Rhubarb Food Design In January 2011 Specialising in event concepts from their infancy through to their delivery. Initially starting as high end event caterers in the Oxfordshire and Thames Valley area, we successfully transitioned into offering a turnkey solution to our clients providing a 360° service. Delivering the event brief through one key person, dealing directly with the key stakeholder. We became renowned for our innovative hospitality at the Henley Royal Regatta, and soon became known for the finest standards of hospitality on the International Airshow Circuit. An example of a project/tender we undertook, was to become the sole supplier of Hospitality and Catering to ‘The Bahrain International Air show’. Runner up to the Ritz Carlton in Bahrain; Sold Eventuate Ltd to Rhubarb Food Design in January 2011 In 2010 until the the present day, we have been honoured with the privilege of being listed as one of the preferred suppliers of event catering and hospitality for the Royal Household.

This was an idea born from a conversation with a friend and colleague over a pint one evening. The idea was simple, do something for the community which was engaging, fun and factual and brought a wealth of people from all walks of life together. We created an experience which allowed the punter direct contact with the chefs, producers, retailers and other industry professionals alike, in a social surrounding, which inspired you to take your newly acquired knowledge back home, and put it into practice. Receiving national TV coverage in year one, it grew in success, but never, lost its sense of community and its platform to showcase local talent. Off the back of this we created the 'amateur cook off challenge', which allowed us to enter the lives of the locals by creating a series of 'ready steady cook' style contests in the heart of the village (the local pub), with a knock out competition, resulting in a live final on stage at the Henley Food Festival between the two winning semi finalists, compared by a well known chef. Amazing marketing for the festival and great publicity for the local pubs/Inns

Operations Director of a successful event catering company, based in the Thames Valley

Club/Bars Manager of what was at the time, the largest themed catering outlet in Scandinavia. I was in charge of 4 bars, 2 restaurants and a club, with a responsibility for 40 staff

Assistant Banqueting Manager (Head Butler) – Owned by Lord Rothschild, during my time here I arranged and oversaw the ‘return state visit banquet for Israel’ and ‘The Knight of the Garter’ working closely with the Royal Household for their successful delivery.

August 1994 – March 1996 – Claridge’s Hotel, London Chef de brigade Reception Reservations Cashiers August 1993 – August 1994 – Savoy Hotel, London Chef Apprentice, Savoy Grill Kitchens February 1993 – August 1993 – The Five Horseshoes, Henley-on-Thames Restaurant Manager of this award winning country Inn (Responsible for over seeing the build, training and opening) September 1991 – February 1993 – The Lancaster Hotel, Paris, France Night Reception/Night Auditor Comptability (Financial Control) Chef d’etage (Floor Service Waiter) Senior Waiter (Main Restaurant)