From hospitality, for hospitality

Waitress, bar staff and assistant manager – Abby has spent a lot of time in hospitality, from casinos to town halls and huge events. For the last four years she’s brought that real-world experience to the marketing team at S4labour.

Started in room service at The Ritz, studied hospitality at university, then worked through bar and restaurant management into operations — and central ops at head office, fielding customer issues and running business-change projects like embedding Deliveroo. Has spent the last 10 years in hospitality SaaS across four different platforms. Nothing better than hospitality.

Has worked across both hospitality and software — from behind the bar at his local to head office for multi-site inns businesses. Experienced in payroll and customer success across all kinds of hospitality operations. Part of the Hospitality Finance Team of the Year 2022 (Inn Collection Group).

Started as a pot washer, became a dessert chef and then moved front of house. Since then has been an accountant and consultant to hospitality clients, and is now part of the finance team at S4labour.

Brings twelve years of experience across industries, including almost four years in hospitality — all at S4labour.

Worked a nightclub bar a few nights a week while studying full time at university — juggling busy shifts, stock and glass collection, becoming a dab hand at conflict resolution and knowing when a customer needed ‘just one more’ or a taxi home. Character-building hospitality at its finest.

Worked in two pubs from 16 to 19 as a runner, glass collector, KP, waiter and bar staff.

Worked across restaurants, a hotel, a bistro and wedding management, followed by three years in hospitality SaaS with large UK enterprise operators.

Set up and ran an eBay business alongside retail roles and studied English Literature, before working in accounts for Grafton Merchanting (later Huws Gray). Joined S4labour, where he looks after all things receivables.

Supervisor, then assistant and relief manager for the SGI Group — Litten Tree, Bar Med, Slug and Lettuce. Famous for his pub chalkboard art across Hampshire and Surrey, loved Sunday kitchen shifts and running karaoke, and once took nearly £60k on Millennium Eve at the 350-capacity Litten Tree, Camberley.

Seven years as an operator and fifteen in hospitality SaaS. Roles include Assistant Manager at Leon, Assistant Manager and Head of Catering at an independent café, manager in training at Mitchells & Butlers, and various bar jobs in London and Rome — through to senior solution and payroll-implementation roles at Fourth and Sona. Fell for hospitality behind the Student Union bar and now helps on-the-ground teams do what they love without being tied to screens and spreadsheets.

New to hospitality, but brings deep experience building, running and transforming digital and cloud services across healthcare, advertising and gaming — with a customer-centric approach to bringing the best technology to S4labour.

Trained as a chef at the University of West London before finding his home front of house. Worked mobile catering across iconic London venues, landed his first gastropub job at 18 and became a General Manager by 21. Spent seven years with Peach Pubs — including the flagship Boathouse — and a spell with Crafted Pubs before joining S4labour in 2025. A serious food and wine enthusiast.

Twenty years in hospitality, sixteen of them in senior management (GM/OM). Has held just about every role — housekeeper, silver-service and head waitress, bartender, CDP, supervisor, deputy and general manager, multi-site and operations manager — across premium gastropubs, fine dining and hotels.

Worked up from part-time bartender to lead General Manager in Mitchells & Butlers’ Premium Country Dining Group, gaining multi-site ops experience, before running award-winning boutique hotels, gastropubs and wedding venues for Brakspear in the Cotswolds, and a Director role at Malvern Inns. Now coaches operational excellence across the industry and helped develop S4labour’s Operational Excellence programme.

First worked customer-facing roles at a local garden centre and café in sixth form, then years behind the bar at his local football and rugby clubs. Since joining S4labour he spends much of his time with operators and in venues — from independents to large multi-site groups — bringing a commercial lens to understanding what holds a business back and helping teams find a practical way forward.

A year in hospitality so far, all within S4labour.

Years behind the bar and a stint as head chef at a London gastropub, before progressing from server to shift leader to General Manager across QSR businesses at London’s Street Feast. Became site manager for Yum Bum and Yumpling in the famous Dinerama market, and has managed street-food vendors including Henhouse, Giant Robot, Model Market and Woolwich. Holds Level 3 Food Safety & Hygiene.

Four decades in hospitality leadership — MD of All Bar One, finance and operations director roles across Mitchells & Butlers, and senior positions at Bass. The experience S4labour was built on.

Started as a KP at 17 and came up through the Mitchells & Butlers graduate scheme, running sites for All Bar One and PCDG before ASK Italian and Geronimo, part of Young’s.

36 years in hospitality, from Disney to senior roles at TGI Fridays, Whitbread, Mitchells & Butlers and Malvern Inns. Phil co-founded S4labour to give operators a smarter way to manage labour and grow profitable businesses.