Experience

Corporate Traveller New Zealand

• New Zealand
• Travel Arrangements
• 1 - 100 Employee

• Travel Manager

  • Jun 2018 - Present

  Managing a portfolio of small to medium businesses. Booking day to day travel and building client relationships while analysing their travel spend, areas of potential savings and better buying practices. Set up and training for our our online booking system. Event organisation, managing issues, complaints and financial compliance. Managing a portfolio of small to medium businesses. Booking day to day travel and building client relationships while analysing their travel spend, areas of potential savings and better buying practices. Set up and training for our our online booking system. Event organisation, managing issues, complaints and financial compliance.



Flight Centre Travel Group New Zealand

• New Zealand
• Travel Arrangements
• 300 - 400 Employee

• Team Lader

  • May 2011 - Jun 2018

  Managing the Takapuna, Auckland store of three staff. Primary objectives are Sales and day to day running of the store. Financial reporting, forecasting and estimates, roll out of new work systems and processes from HO, Business to Business and direct customer liaison and complaint handling, staff development, motivation and rostering. Managing the Takapuna, Auckland store of three staff. Primary objectives are Sales and day to day running of the store. Financial reporting, forecasting and estimates, roll out of new work systems and processes from HO, Business to Business and direct customer liaison and complaint handling, staff development, motivation and rostering.



Muliple

• London, England, United Kingdom; Auckland, Queenstown and Taupo, New Zealand

• Professional Chef

  • Jan 2005 - Apr 2011

  Chef de Partie and Sous Chef for between 40-150 guests per night. Working and self-directing all sections: grill, hot and cold starters and desserts. Also catering, menu development, event management and staff training Chef de Partie and Sous Chef for between 40-150 guests per night. Working and self-directing all sections: grill, hot and cold starters and desserts. Also catering, menu development, event management and staff training