Experience

Salt Yard Group

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Apr 2018 - Present

  RESTAURANT MANAGERStock ordering plus inventory management;Maximising profits by controlling labour costs and expenses;Opening and closing the restaurant along with handling floats and tills;Ensuring staff are trained and knowledgeable to the highest standards;Delegate work and give tasks to individuals to do.Respond to and resolve customer complaints and comments as neededManaging restaurants report (End of night/week, AUDIT) RESTAURANT MANAGERStock ordering plus inventory management;Maximising profits by controlling labour costs and expenses;Opening and closing the restaurant along with handling floats and tills;Ensuring staff are trained and knowledgeable to the highest standards;Delegate work and give tasks to individuals to do.Respond to and resolve customer complaints and comments as neededManaging restaurants report (End of night/week, AUDIT)



The Publican Group

• Australia
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Mar 2015 - Apr 2018

  MANAGER• Recruit and develop a team of over 10 staff, consisting of bartender/ floor staff;• Organizing weekly rosters;• Maximising profits by controlling labor costs and expenses;• Working with the Venue Manager to improve operations, sales and profitability;• Stock ordering plus inventory management;• Increasing beverage revenue by 10% on the year previous after 6 months;• Keep and build new relationship with supplier;• Opening and closing the restaurant along with handling floats and tills;• Establishing strong relationships with our regular clientele;• Increasing staff retention through better development and knowledge, reducing turnover as well• Management of restaurant bookings through Restaurant Diary;• Ensuring staff are trained and knowledgeable to the highest standards;• Delegate work and give tasks to individuals to do.



Radisson on Flagstaff Gardens Melbourne

• Australia
• Hospitality
• 1 - 100 Employee

• Intern CONFERENCE AND SALES DEPARTMENT

  • Jun 2016 - Oct 2016

  INTER CONFERENCE AND SALES DEPARTMENT • Respond to sales enquiries and process room bookings • Supervise enquiry handling process to ensure effective conversion rate• Development of individuals within the team • Supervise event planning and delivery with overall responsibility• Collaborate with other departments and operational staff to ensure a high quality of event delivery • Contribute to budgeting process• Oversee the invoicing process to ensure that payments are properly processed• Input to and keep up-to-date the database of clients and prospective clients to maintain a reliable database • Provide measurable quotes to clients• Monitor and regularly review competitors to ensure that Radisson remains competitive as a conference and events venue



Il Melograno

• Manager

  • Aug 2014 - Jan 2015

  MANAGER• Meeting and greeting customers and organize table reservations;• Managing the entire staff of the restaurant and coordinating their work;• Provide customer support by resolving their complaints • Maintain high standard quality hygiene, health and safety;• Generating detailed monthly reports on business and staff. MANAGER• Meeting and greeting customers and organize table reservations;• Managing the entire staff of the restaurant and coordinating their work;• Provide customer support by resolving their complaints • Maintain high standard quality hygiene, health and safety;• Generating detailed monthly reports on business and staff.



State of Grace

• 1 - 100 Employee

• Head Waiter

  • Jul 2013 - Feb 2014

  WAITER• Greet guests and accompany them to their tables;• Take orders and provide information about menu items;• Suggest menu items when requested by the customer;• Ensure order quality and quantity;• Keep a constant eye on the table to gauge needs and fulfill them immediately.• Achieved and maintained 100% customer satisfaction post complaint and greeting customers;• Monitor the quality of the service and the food;• Overseeing other employees and ensuring everyone works together to keep the department or organization running smoothly.• Preparing the floor for service following the established standards checklists as directed by the Duty Manager; • Make sure that everything is on point before service starts