All Press Releases for April 03, 2014

James D. Carman has Achieved Success as a Restaurant Manager

Mr. Carman believes in personal and professional flexibility

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    James D. Carman
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Mr. Carman has 20 years of experience, having recently become a restaurant manager of the Urban Purveyor Group

    NEW FARM, QUEENSLAND, AUSTRALIA, April 3, 2014 /24-7PressRelease/ -- James D. Carman, Restaurant Manager of the Urban Purveyor Group, has been recognized for showing dedication, leadership and excellence in customer service.

Mr. Carman has 20 years of experience, having recently become a restaurant manager of the Urban Purveyor Group. Over the years, he has come to specialize in the fields of customer service, leadership, and cost control as his main areas of expertise. On a daily basis, he is responsible for overseeing day-to-day operations of the restaurant, as well as managing a team of up to 70 and ensuring excellent customer service. Urban Purveyor Group is a Restaurant management company that provides Operation of 17 different food venues in Australia. Prior to joining Urban Purveyor Group, Carman worked at Fuller, Smith & Turner P.L.C. from 2004 until 2012, Operations Manager from 2006 until 2012, the general manager at The Old Bank of England, London from 2004 until 2006, All Bar One, London from 2003 through 2004, Planet Hollywood, London from 2001 until 2003, Le Piaf, Leicester Square, London from 2000 through 2001, The Amoy Noodle Restaurant, London from 1999 until 2000, Bar Excellence, Cornhill, London for two years beginning in 1997, Nachos Mexican Bar and Restaurant, Chiswick London from 1996 through 1997 and Old Orleans, Ealing, London from 1994 until 1995.

Mr. Carman believes that carving your career in stone can deny you opportunities. He explains, "I started by planning my career, but it rarely went to plan. Now I always keep my options open as you never know what exciting opportunities may present themselves. After years of regret for never traveling and working abroad when younger, I now work in Australia."

"I have never understood why so many people moan about their job, particularly those with no commitments. It's quite simple really, if you are not happy at work - change it or shut up. We spend too much time at work to spend it in a miserable state. Either find a way to make it work, or find another job."

Mr. Carman also believes that everyone deserves a second chance. Near the start of his career, he found himself in a very bad situation which could have led to his dismissal. The director at the time eventually gave him a second chance by moving him to another restaurant where he was then able to carry on his career. Mr. Carman will never forget that and when appropriate, he will always give someone a chance to change and improve.

Looking back, Mr. Carman attributes his success to his hard work and persistence. He believes in helping others to develop and progress, but would not consider a career in training as the right role for him. Analytical and thoughtful, he thinks everything through and considers the effects on everyone involved, not just the business. He prefers training on the job with constant practical coaching and mentoring. He is loyal and willing to give people a second chance - as everyone makes mistakes. As Mr. Carman says, "It's how we learn from them and develop that is important." He became involved in his profession after running his own business. The highlight of his career was his progression from pub manager to area manager to run a collection of flagship pubs in London. He broke through the glass ceiling to area management. This had eluded him for years, but Fuller's gave him that opportunity. Making that transition was extremely tough and he is very proud of getting through that and on to a very successful four years in the role before taking the current opportunity to work abroad.

Mr. Carman received a Bachelor of Arts in history with a concentration in history of ideas and French at Teesside University. In addition to his degree, he completed a three-day leadership and team building course titled "Simply, Faster, Better." Mr. Carman has also completed RMLV and RSA courses, and he has received a Craft Trainer Award and a Group Training Techniques Certificate. Mr. Carman was recently inducted into Worldwide Branding and also maintains affiliation with Ashridge Alumni. He has been recognized for his successful opening of a new concept restaurant through "Amoy Noodle Restaurant" in 2000, and he was instrumental in the Development and Opening of The Parcel Yard at Kings Cross, London. In years to come, Mr. Carman aims to achieve a position at the senior level.

For more information about Urban Purveyor Group, visit

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Ellen Campbell
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