Joshua Ives

APRSA is the leading rugby academy in the UAE. We focus on perfecting skill technique, providing a strong foundation for the development of an intuitive rugby player.

The academy opens its doors to Girls and Boys from 4 - 21 years of age, due to this range I’m very comfortable engaging with young kids and adults. At the APRSA my Job is to devise specialised coaching sessions that can adapt to player skill level whilst adhering to world rugby rulings towards certain age groups.

I regularly create and execute effective schemes of work to ensure ultimate progression. I liaise with schools in the local area to strengthen and compliment their provision. I increase revenue for the company through managing sign ups and ensuring numbers continue to grow. I am responsible for leading all sessions and also all the learners in my care in a coaching, pastoral and first aid dimension.

A large part of my role is coach education. In my experience, there is only so far a coach can take a player, without needing further training themselves. In order to further increase the quality of rugby coaching provision throughout the UAE and Gulf, we have been providing regular coaching seminars to upskill coaches. I am a lead educator on these coaches and contributed to the course content itself including elements on line out mechanics, breakdown execution and the complexities of defence structure and alignment.

Picture House's/ City Screen Ltd.
Various Locations \[Food and Beverage Trouble- Shooter (Consultant) \] 2012- Present
Rather than making me a restaurant manager the company has invested heavily in me and my expertise, and have decided to use me as a food and beverage consultant.
Each site I go too presents a different challenge, this requires me to be highly adaptable and really does ensure my ideas and solutions are forever being refreshed.
My last project was an opening in Suffolk, I was situated there for a total of 3 moths. Within these 3 moths I had certain objectives, they were the following: • liaise with builders, site operation managers and head office to make sure schedules were being hit.
• Order everything a new business requires to function
• Recruitment of a brand new team and training procedures
• Recruit and train a suitable food and beverage manager
• Devise rotas to hit budget
• Implement an efficient and lasting operation for the bar/restaurant to follow
• Marketing the business to ensure our demographic are drawn in.
All objectives were hit.

The project I'm currently undertaking is in Exeter and requires me to increase weekly turnover by 20%, develop efficiency of operation in service and finally to recruit a suitable F&B manager.

Norwich \[Assistant Restaurant Manager\] 2009-2012
The position comprises several aspects of both front of house and back office duties: • I managed and motivated a team of up to 15 members of staff on shifts, training them to the high standards required.
• Designed and implemented procedures for all aspects of service.
• Covered all aspects of cash control including, cashing up, managing petty cash and banking.
• Key holder to the premises, responsible for opening and closing the business.
• Overseeing bookings and the running of many functions including weddings and corporate events.
• Ensuring company hygiene and safety procedures are carried out to the necessary high standards.
• Devising staff incentives to create good up-selling habits.


OTHER EXPERIENCE & KEY SKILLS

Fred Hollows Foundation
Victoria, Australia \[Raising Awareness Charity Worker\] 2008 (Whilst Travelling)
Australian Red Cross