Tim Fordham

• Managing 4 UK-based teams totalling 36 salespeople with a combined revenue of £70m+ covering independent and small groups for both on and off premise.
• Responsible for managing all aspects of the team: strategy, sales, recruitment, people management and profitability, working alongside buying, marketing, operations, and finance.
• Lead the setting and presentation of annual budgets for the UK sales team.
• Development, training, and appraisal of all direct reports and across the UK team.

• Managing a team of sales people selling to a variety of on and off trade accounts in London.
• Very strong year of year sales growth, always over 10%. Sales growth from circa £25m in 2016, to £38m in 2021.
• Continued to grow my own sales to over £4m, developing the Fine Wine Merchant channel exponentially.
• Responsible for recruitment within the team, growing the team from 12 to 16 people and not losing anyone to a competitor.

• Managing portfolio of on and off trade accounts.
• Year on year growth over 10% each year, growing customer revenue from £1m to £3m with over 120 unique customer accounts.
• Very strong record of customer retention and generating new business.

 Private client sales from within the Charles Taylor portfolio and through Bordeaux & Burgundy En Primeur campaigns.
 Management of highly successful 2009 Bordeaux en primeur campaign.
 Increased turnover in calendar year of 2010 by over 100% on 2009, with total over £1m.
 Organising and running of regular tastings and tasting dinners of varying size and description.

 As below but adding responsibility of payroll, recruitment, financial reports to directors.
 Operated as a wine consultant for restaurants within the group with no sommeliers, creating lists and controlling suppliers.

 Responsible for business success of the restaurant as well as managing standards of service, hygiene and product.
 Continued control of wine list whilst hiring new sommelier team to drive sales.
 Conducted interviews & disciplinary procedures.
 Responsible for operating stock.
 Responsible for rotas and payroll

 Created the sommelier role within the restaurant.
 Remodelled and changed content of wine list, up to 300 bins.
 Conducted regular staff training.

 Created wine list of over 700 bins with head sommelier for restaurant reopening.