Experience

Postgraduate Medical Council of Victoria Inc. (PMCV)

• Australia
• Hospitals and Health Care
• 1 - 100 Employee

• Accreditation Manager

  • Apr 2023 - Present



Box Hill Institute

• Australia
• Education Administration Programs
• 500 - 600 Employee

• Senior Project Administrator

  • Oct 2021 - Apr 2023



Self-Employed

• On Leave

  • Jan 2021 - Oct 2021



Hotelstaff Australia

• Australia
• Hospitality
• 1 - 100 Employee

• Account Manager

  • Jul 2019 - Oct 2021



DAMM FINE FOOD Co.

• Australia
• Hospitality
• 1 - 100 Employee

• Staffing and Operations Manager

  • Sep 2018 - Jul 2019



Hotelstaff Australia

• Australia
• Hospitality
• 1 - 100 Employee

• Agency Staffing Team Leader

  • Apr 2016 - Apr 2018

  As Agency Staffing Team Leader my responsibility is to ensure that the Staffing team follows the processes that achieve our service delivery standards to both the clients and field staff of Hotelstaff. Before joining Hotelstaff I was the Restaurant General Manager of a large, franchised food concept where consistency within a time sensitive, process driven environment was the key to success. Prior to this I spent four years in the United Kingdom working in restaurant management positions for two of the country’s leading restaurant groups, responsible for the day to day operations which included recruitment, rostering and troubleshooting. Supporting my industry experience I have just completed an MBA; my thesis focusing on the impact that technology could have on recruitment systems within the hospitality industry. I am used to working long hours, appreciating that hospitality is a 24/7 industry and know that my experiences compliment the current growth trajectory of Hotelstaff. My name is Natalie and I am at your service... Show less



Ribs And Rumps

• Australia
• Restaurants
• 1 - 100 Employee

• Restaurant General Manager

  • Dec 2014 - Apr 2016

  Day to day operations of a large restaurant, including comprehensive profit and loss control and analysis and recruitment and retention. Driving profits through staff training and stock control, the restaurant has seen a positive turnaround in sales per head and improved product quality. Developing and retaining a high performance team has been a strategic plan from the outset. Training is set by Head Office, however, all follow through must be completed on-site by the RGM. Day to day operations of a large restaurant, including comprehensive profit and loss control and analysis and recruitment and retention. Driving profits through staff training and stock control, the restaurant has seen a positive turnaround in sales per head and improved product quality. Developing and retaining a high performance team has been a strategic plan from the outset. Training is set by Head Office, however, all follow through must be completed on-site by the RGM.



Papa goose

• Melbourne, Australia

• Restaurant manager

  • Jul 2014 - Nov 2014

  Day to day running of a Modern British Restaurant in the busy Melbourne CBD. Ordering, stock control and rostering were my main tasks, after managing the floor on a daily basis. The restaurant also contains a large bar area and two private dining rooms, which required enquiry handling and show-arounds, along with managing a variety of small and large scale events. Day to day running of a Modern British Restaurant in the busy Melbourne CBD. Ordering, stock control and rostering were my main tasks, after managing the floor on a daily basis. The restaurant also contains a large bar area and two private dining rooms, which required enquiry handling and show-arounds, along with managing a variety of small and large scale events.



ETM Group London

• Hospitality
• 100 - 200 Employee

• Assistant General Manager

  • Jun 2013 - Feb 2014

  Responsible for the successful running and profitability of the award winning Gastropub in the heart of The Docklands, The Gun: AA Rosette; Best County Dining Pub 2012/2013/2014; Best Riverside Pub in UK 2013 ; 2014 entrant Michelin Pub category Managing a team of up to 60 employees including 6 managers, 14 chefs and 35 FOH staff. Turnover in excess of £2.4 million and achieving growth and profits as set within the yearly Budget. Payroll controlled annually at 32% Annual COS 27.8% Annual GP of 72.2% Along with the events team, marketing the venue on social media sites thereby ensuring events revenue of up to 35% per week. Show less



D&D London

• United Kingdom
• Hospitality
• 400 - 500 Employee

• Restaurant Manager

  • Sep 2010 - Jun 2013

  A truely developing role for me, starting as a receptionist and working my way up the ranks to become restaurant manager. My General Manager considered succession planning as key to success of any manager and restaurant, and therefore I was able to learn all facets of the business, taking my first step in to both the financial and human resource side of the restaurant industry. i was also lucky enough to be given the opportunity to undertake training programs in cold calling, event marketing, recruitment and retention practices through the company. During my time here I was able to develop my writing skills along with my attention to detail, with menu changes everyday. Training was completed mainly on-site and was thus the responsibility of the management team to ensure this was done constantly and delivered correctly. Some key events organised and operationally completed include - Sir Terance Conran's 80th Birthday and Exhibition launch, Sir Kenneth Grange's 80th Birthday and Exhibition launch, Christian Louboutin Exhibition launch, Tabasco Club Christmas Lunch, along with a complete relaunch of the restaurant for it's 21st birthday. Show less



Maha Restaurant

• Australia
• Hospitality
• 1 - 100 Employee

• Waitress

  • Apr 2009 - Sep 2010

  Running the pass; Weekly beverage stocktake; Updating food and beverage knowledge; Servicing of cooking classes; Handling VIP clients; Function supervision and servicing; Off-site catering; Responsible for a weekly quota on speciality products (e.g. Shisha pipes, speciality tea and coffee, and middle eastern drinks) Opening and closing duties; Function set up; and Customer service. Running the pass; Weekly beverage stocktake; Updating food and beverage knowledge; Servicing of cooking classes; Handling VIP clients; Function supervision and servicing; Off-site catering; Responsible for a weekly quota on speciality products (e.g. Shisha pipes, speciality tea and coffee, and middle eastern drinks) Opening and closing duties; Function set up; and Customer service.



Hughes-Castell

• Hong Kong
• Staffing and Recruiting
• 1 - 100 Employee

• Personal Assistant

  • Jun 2008 - Jan 2009

  Working as a personal assistant for Hughes-Castell's professional recruiters I was engaged to edit and upload job ads daily, edit candidate resumes, set-up and aid candidates with filling in their forms and completing On-line training. As a part of the a combined role, I was on the reception desk, conducting all meeting and greeting, meeting room maintenance, diary management and ordering of office supplies. Working as a personal assistant for Hughes-Castell's professional recruiters I was engaged to edit and upload job ads daily, edit candidate resumes, set-up and aid candidates with filling in their forms and completing On-line training. As a part of the a combined role, I was on the reception desk, conducting all meeting and greeting, meeting room maintenance, diary management and ordering of office supplies.