Experience

Sheffield Museums

• United Kingdom
• Museums, Historical Sites, and Zoos
• 1 - 100 Employee

• Events Operations Manager

  • Jul 2013 - Present

  Spirit Foods is the catering company operating within Museums Sheffield. Due to a cut in government funding, the Museum could not afford to put on such big exhibits, and so, gave Spirit Foods even more Events space within its main site (Millennium Gallery), more than doubling it capability and capacity.With this extra space and possibility for business, I was employed to set-up, manage and run all their events, functions and weddings. Spirit Foods is the catering company operating within Museums Sheffield. Due to a cut in government funding, the Museum could not afford to put on such big exhibits, and so, gave Spirit Foods even more Events space within its main site (Millennium Gallery), more than doubling it capability and capacity.With this extra space and possibility for business, I was employed to set-up, manage and run all their events, functions and weddings.



Principal Hotel Company

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Conference & Banqueting Supervisor

  • Nov 2010 - Jul 2013

  role involves building and running business conferences, acting as Master of Ceremonies at weddings and running corporate banquets. This promotion involved Principal Hayley (Kenwood Hall specific) Duty Manager training and means I am the nominated Duty Manager on a minimum of three occasions per week. I am also a hotel First Aider, I am on the Health & Safety Team and Duty Manager trained.

• Bar Supervisor

  • Jun 2010 - Nov 2010

  I supervised the running of the Lobby/Café Bar, Lounge Bar and Function Room bars including periods where up to four functions were running simultaneously. In addition to my management responsibilities I was fully involved in re-stocking and stock control, cellar control, processing requisitions, processing deliveries and handling customer complaints. In addition I occasionally worked shifts in restaurant/room service supervisor.During this period The Kenwood Hall Restaurant & Bars Departments was nominated “Team of the Year” at The Sheffield Hospitality Awards 2010 and I won Principal Hayley’s Quality Winner Award, which is an employee of the month type award. Show less



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Bar Shift-Leader

  • Nov 2008 - Jun 2010

  Whilst working for Marriott I gained the skills needed to work in a high quality hotel environment, developing my interpersonal skills and learning table service. I have been trained in all aspects of running private functions and since August 2009 have taken full responsibility for managing such functions of up to 80 people including those of international sports teams, birthday parties and corporate events. I have attended many internal training sessions including which include: Table Service, Cocktail Making, Guest Problem Resolution, Wine service, Up-selling Training (Bob Brown) and the Hotel’s Brand Standards Knowledge. From October 2009 I began training new Part-time/Casual staff and participated in their inductions. In January 2010 I was invited to participate in Marriott Hotels Skills for Successful Supervision training programme and in March 2010 I was promoted to full “Shift Leader”. Aas part of my personal development I volunteered for cross-training sessions in both the Restaurant and Conference & Banqueting Departments and in December 2009 was given the role of Shift-leader in Training. This allowed me to develop my management skills and I have learned how to manage and maintain the Hotel’s “Bluecube” payroll system. Show less



Glen Gorse Golf Club

• Bar Staff

  • May 2006 - Nov 2008

  During this period I prepared, maintained and cleaned the cellars, cleaned beer-lines, ran the stock rotation system, received deliveries, organized private functions, arranged shift rotas and learned about credit and cash payments. In addition I learned about the importance of inter-personal skills when dealing with members and guests. During this period I prepared, maintained and cleaned the cellars, cleaned beer-lines, ran the stock rotation system, received deliveries, organized private functions, arranged shift rotas and learned about credit and cash payments. In addition I learned about the importance of inter-personal skills when dealing with members and guests.