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Meet the Kobas Team

Sam MacBain


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Kobas
05 Jan 2022 3min read

Meet some of the people behind Kobas with our team Q&As. Of course, not every team member wants to be featured on the website (plus there is a lot of us!), but you can rest assured they’re just as great.

What’s your role at Kobas?

Implementation Manager

When did you join the company?

October 2020

What does your day-to-day look like / what does your role involve?

My role focuses on the Implementation and onboarding of new clients onto the Kobas system. This covers communication with clients about their needs and specific requirements as well as the data collection, training and installation of the system into the venues. I spend my days meeting with clients and working in the background to make sure that the Go-Live with Kobas is a smooth and fun experience.

What did you do before working at Kobas?

I have indeed, long-term hospitality boy here! I spent 12 years working as a chef in various kitchens and roles before moving to bars and eventually into an Operations role for a company that set up bars and cafés in London. I have lots of experience with various EPoS systems and plenty of hands-on experience, from washing dishes right through to managing P&Ls.

What’s your favourite thing about working here?

I love working at Kobas because of the hospitality-led angle we bring to our clients. Most of our staff have some or lots of experience in the industry which not only makes for great insight but also means that we’re all like-minded people who know what it’s like to be on the front lines of a bar or kitchen in full swing. Not only does that benefit our clients greatly but it means that I find myself working with a crew that understands me and I them, and it makes for an awesome working environment.

After work you can often be found…

Cooking, followed by eating. Usually then repeated. Sing in a choir (trained as an Opera singer once upon a time…) and spend a fair amount of time on my bike exploring London.

If you could eat only one meal for the rest of your life, it would be…

The worst possible question to ever be asked is if you’ve worked as a chef. Just an impossible choice…

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