Experience

AAT

• United Kingdom
• Accounting
• 400 - 500 Employee

• Student

  • Apr 2021 - Present



Mercure Hotels

• France
• Hospitality
• 700 & Above Employee

• Food And Beverage Supervisor

  • Feb 2019 - Oct 2020

  I decided to leave my previous workplace due to a lack of progression within the company. In my role as Food & Beverage Supervisor at The Wessex Hotel I was entrusted with running a small team of F&B assistants and bar staff during a shift, training new employees, opening and closing shifts & being involved in stock-control for multiple different areas within the hotel, such as liquor ordering. I decided to leave my previous workplace due to a lack of progression within the company. In my role as Food & Beverage Supervisor at The Wessex Hotel I was entrusted with running a small team of F&B assistants and bar staff during a shift, training new employees, opening and closing shifts & being involved in stock-control for multiple different areas within the hotel, such as liquor ordering.



Winchester Royal Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Bar Supervisor

  • Oct 2017 - Jan 2019

  After working for a year as a Food and Beverage Assistant and discovering a passion for hospitality, I was promoted to the position of Bar Supervisor at the same hotel. I took this generous offer after realising that my interest in the hotel industry lay primarily in the bar aspect of the position, and have since developed an aptitude for wine and cocktail mixology.My responsibilities as Bar Supervisor include:Running a team of bar staffMaintaining a spotless and presentable bar and lounge area Presenting excellent customer service and interaction with guests Monitoring stock and ordersCreating an infinitely welcoming atmosphere for guests Show less

• Food And Beverage Assistant

  • Aug 2016 - Oct 2017

  As a Food and Beverage Assistant at the hotel my responsibilities included always maintaining flawless customer service and going above and beyond in many cases to cater to a guest’s specific requirements. As I progressed and grew into a respected member of staff I was trusted with training new employees in both the restaurant and bar areas and also running functions and private dinners in cooperation with the duty manager on shift. I left this position because I was offered a junior managerial job as the Bar Supervisor in the samehotel. Show less