Experience

Wychavon District Council

• United Kingdom
• Government Administration
• 1 - 100 Employee

• South Worcestershire Procurement Officer

  • Mar 2020 - Present

  •Creating and proof reading tenders, ensuring professionalism, quality and understanding for service areas. •Working directly with other departments, clients, management & stakeholders to achieve results. •Advising service departments on governance, procurement options/plans/strategy, pricing models, innovation, tender process, evaluation and award documentation and contract implementation and hand over, to implementation teams/service departments. Key Achievements •Contributing to major projects at Worcester City Council; including the demolition and remediation of the Sansome Walk swimming pool, estimated to generate 1.6m income. •Secured a secondment into this role, following my strong performance as a Business and Facilities Coordinator. With this, I have been able to use the knowledge already obtained, as well as applying myself to quickly gain an understanding of the software, procedures and guidelines required in my new position. This has allowed me to undertake my new role in the most effective manner. Show less



Worcester City Council

• United Kingdom
• Government Administration
• 100 - 200 Employee

• Facilities Coordinator

  • Jan 2018 - Mar 2020

  •Responsible for end-to-end business coordination and administration of the prestigious ‘Guildhall’ in Worcester. Creative designer for The ‘Guildhall’ history brochure. •Implemented marketing strategies which resulted in growth of customer base. •Handled office administration and logistics. •Produced contracts and lease administration for multiple sites. •Worked directly with other departments, clients, management & stakeholders to achieve results. •Was appointed lead on a project and required to present the outcome to the Council’s Corporate Leadership Team for approval. Key Achievements •Lead multiple projects, including updating the PA and Conference system. •Introduced an improvement to procedural documents in order to improve efficiency in internal meetings. •Achieved departmental objective by increasing revenue by £15,000. •A key part of Worcester City Council’s ‘Team of the year’ 2019. Show less



Mitchells & Butlers PLC

• United Kingdom
• Hospitality
• 700 & Above Employee

• Kitchen Manager

  • May 2016 - May 2018

  •Hired and managed all kitchen staff to ensure smooth running of operation.•Purchased food and cultivated strong vendor relationships through telephone, email and face to face.•Motivated staff to perform at peak efficiency and quality through various in-house training and group activities.•Maximised quality assurance by completing regular audits throughout the working area.Key Achievements•Improved food quality and standards, resulting in repeat custom. This increased site revenue by 22.2%.•Recruited and trained the kitchen team, which galvanised the site.•Increased efficiencies in food stock levels, in order to increase profits. Show less

• Deputy Manager

  • Aug 2014 - May 2016

  •Managed team of 20 + employees, overseeing the hiring, training, and professional growth of employees.•Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.•Effectively managed payroll and timekeeping, including team administration.•Reconciled cash and credit card transactions to maintain accurate records.•Handled guest complaints in most effective manner possible.Key Achievements•Deputised in the absence of General Manager for 3 months and increased profits by 11%.•Received recognition bonus for keeping staff turnover low.•Increased positive reviews and feedback, which in turn increased bookings by 25%. Show less



Hilton

• United States
• Hospitality
• 700 & Above Employee

• F&B SUPERVISOR

  • Feb 2014 - Aug 2014

  •Supervised a team of 40 + F & B Assistants to support them in resolving issues.•Supported F & B Managers in improving operations and resolving issues to deliver top-notch customer service.•Balanced tills, accurately handled cash, processed credit card payment batches and prepared bank deposits.•Effectively managed payroll and timekeeping, including the administration for new hires and terminations. Key Achievements•Increased efficiencies in food stock levels, in order to increase profits. •Voted employee of the month. Show less

• Assistant Night Manager

  • Jan 2013 - Feb 2014

  •Supervised front desk operations to ensure that all guests received superior customer service from hotel employees.•Monitored security of the facility for guest and personnel safety. •Investigated auditing discrepancies by reconciling cash drop and credit card transactions.•Ran daily, weekly and monthly reports to close day and meet objectives.•Set up and entered all financial data into spreadsheets using Microsoft Excel.Key Achievement•Took part in a team ‘Around the World in a day’ cycling event to raise £5,000 for charity. Show less

• Facilities Assistant

  • May 2010 - Jan 2013

  •Welcomed guests with personable attitude. •Resolved complaints from guests by listening to issues and notifying management where appropriate.•Communicated effectively with kitchen staff regarding customer allergies, dietary needs and special requests.•Calculated bills and collected payments.Key Achievement•By demonstrating a high level of customer care and competence, I was promoted to Assistant Night Manager & Food and Beverage Supervisor, later on in my time with Hilton Hotel, Bromsgrove. Show less



Marston's PLC

• United Kingdom
• Hospitality
• 700 & Above Employee

• Sous Chef

  • May 2008 - May 2010

  •Assisted KM with Hiring and managing all kitchen staff to ensure smooth running of operation. •Purchased food and cultivated strong vendor relationships through telephone, email and face to face. •Motivated staff to perform at peak efficiency and quality through various in-house training and group activities. •Maximised quality assurance by completing regular audits throughout the working area. •Assisted KM with Hiring and managing all kitchen staff to ensure smooth running of operation. •Purchased food and cultivated strong vendor relationships through telephone, email and face to face. •Motivated staff to perform at peak efficiency and quality through various in-house training and group activities. •Maximised quality assurance by completing regular audits throughout the working area.