Deluge International
Track record

The venues I’ve run, and the numbers they ran at.

Results delivered in-house as venue manager or licensee — the same methods now offered as a consultancy. Client case studies will follow as engagements complete.

InterContinental Fiji Golf Resort & Spa

IHG Bars Manager & Head Mixologist · 2025 – present
−3% cost of goods, since onboarding
24% beverage cost held
  • Pars and min/max thresholds across high-volume outlets — full availability without tying up cash.
  • Daily POS-to-sales analysis; monthly health checks on system accuracy and pricing integrity.
  • Built my own tools to bridge purchasing and the POS for margin control and recipe management — the tools that became Deluge.
  • International brand collaborations, activations and marketing.
Jesse serving at a beach bar activation

Eau de Vie, Sydney

Speakeasy Group Venue Manager & Licensee · 2023 – 2024
78% beverage gross profit
10% net margin
4.7/5 from 500+ reviews
≤2% stocktake variance
  • Relaunched a World’s 50 Best Bars alumni brand — Australia’s most awarded cocktail bar — into the Sydney market.
  • Hired and trained the full team; built every venue and bar system from the ground up.
  • 40 bespoke, technical cocktails; a back bar of 600 whiskies and 300 other spirits; a complex prep and batching programme.
  • Revenue forecast within 10%; wages held inside the 32% target. Held a 10% net margin in a high-labour business model, post-COVID.

The Oxford Tavern, Sydney

Odd Culture Group General Manager & Licensee · 2020 – 2022
75% beverage gross profit
12–15% net margin, through COVID
≤1% stocktake variance, often
  • Relaunched after a full renovation; shaped the new bar for a cocktail-led programme.
  • Built a craft beer programme of 40+ products that made the venue a Sydney destination.
  • Held margin through COVID trading disruptions and supply issues; labour inside the 25% target.
The Baxter Inn Swillhouse Group
Senior Bartender · 2022 – 2023 Sydney’s busiest and second most awarded cocktail bar; 1,000+ whiskies.
Shady Pines Saloon Swillhouse Group
Bartender · 2019 – 2020 Cocktail development and beer programming at one of Sydney’s original cocktail institutions.
The Unicorn Hotel Mary’s Group
Operations Manager · 2018 – 2019 High-volume F&B operation. A market-leading craft beer programme; all beverage and dry-goods ordering within budget; variance within 2%.
Harts Pub
Bar Manager · 2016 – 2018
The Arthouse Hotel
Cellar Manager · 2015 – 2016

Tell me about the venue.

A few lines on where the bar is and what's going on with the numbers is enough to start.

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