In-house service providers for WPP
Responsible for a busy staff restaurant, hospitality, director's dinning, reception and a evening wine bar

University Work Placement in the Room Service Department.

Responsible for greeting and seating guests, taking orders and serving breakfast. Bar attendant: Serving drinks and food at lunchtimes.

The Royal Scott Hotel (Now known as the Islington Thistle), King Cross, London. WC1 9QN Receptionist: Undertaking cashier duties and registrations.

Supervisory experience in all departments.
Bars Manager for three months before full-time replacement found.
Assistant Lounge Manager over busy seasonal period. Duty Manager on several occasions at end of training.

Responsible for all areas but specialising in Reservations and Food and Beverage management.
Deputised for the GM in his absence, which was frequent in this 'three manager' hotel?

Food and Beverage Manager
Responsible for the day-to-day running of all the catering departments in the hotel
Worked with Financial controller in complying yearly budgets and weekly stock takes.
Duty Management shifts and was also jointly in charge of operation when General Manager was away Responsible for purchasing equipment in the Catering department.
Showed potential guests to conference and banqueting facilities and discussed menus
Compiled and costed wine list and cocktail menu.
Instigated Restaurant and Bar promotions.
Worked with the head chef on pricing the menus. Involved in training and development of students who where placed in the Hotel from the local catering college.

I was first on their contract with The Shakespeare' Globe as Restaurant Manager and then on their contract with The British Museum as Deputy Manager. In June 2004 I was promoted to Acting General Manager whilst the GM was on maternity leave.
Dramatically improved events profitability in part by gaining contracts from other event caterers.
Continued to provide to client's satisfaction services to the wide range of visitors to the Museum as well as their staff.
Effectively represented Milburns at liaison and quarterly review meetings with the client Formatted and controlled budgets and compiled financial reports in Compass house style Involved in recruitment, termination, and discipline procedures. Monitoring and compiling wage forecasts for all staff in department.
Costed menus and wine list.
Chaired staff meetings and briefed staff before each restaurant shift.

Format and control budgets. Compile monthly financial information for four of Swissre offices in the UK.
Established a loyal and effective workforce
Present and format client quarterly review reports Managed the operation at two different Swiss Re sites Chair staff meeting and coordinate training sessions Mobilised a new Swiss Re 200 cover staff restaurant site

Improved the standards and quality of the food and services provided
Implement health, safety and company procedures within the site In the process of rebranding and refurbishing the staff restaurant