Senior Consultant

• May 2020 - Present

Consultant

• Mar 2018 - May 2020

SAS Consultant

• Sep 2016 - Mar 2018

Server

• Sep 2013 - Sep 2016

Working as part of a team to provide high quality customer service in a fast paced and demanding environment.

Statistical Analyst

• Mar 2015 - Sep 2015

While on a self-funded internship, I developed a wage budgeting model for kitchen and service departments based on a number of factors such as weekly sales, size of site, and outside space. The director was very impressed with my skills and insights and offered me a job as an analyst to fit around my full time education. More recently I collected and analysed data based on a hypothetical ‘perfect’ restaurant. I used this to identify key areas where productivity could be improved. As a result of my analysis, 500 man hours are saved per week across the group.

Statistics Tutor

• Jan 2015 - May 2015

I was employed to organise, plan and deliver tutorials to help DEFRA employees succeed in a compulsory statistics course. By building a strong rapport and a good working relationship, I effectively supported them through 6 assignments and 2 exams. As a result of my course, 4 out of 5 students achieved the qualification. My supervisor was very pleased with the professional and approachable way I presented the course and asked me to come back next year. I was employed to organise, plan and deliver tutorials to help DEFRA employees succeed in a compulsory statistics course. By building a strong rapport and a good working relationship, I effectively supported them through 6 assignments and 2 exams. As a result of my course, 4 out of 5 students achieved the qualification. My supervisor was very pleased with the professional and approachable way I presented the course and asked me to come back next year.

Deputy General Manager

• Sep 2009 - Sep 2013

I instituted a number of initiatives to drive the business. I created an event called ‘Beer Club’ which expanded our clientele, I planned and delivered unique weddings for up to 200 people and I developed a stock reconciliation system which reduced excess stock by £4,000. I instituted a number of initiatives to drive the business. I created an event called ‘Beer Club’ which expanded our clientele, I planned and delivered unique weddings for up to 200 people and I developed a stock reconciliation system which reduced excess stock by £4,000.