In this role I took on more responsibility within the team, overseeing the execution of NPD projects and EPD projects myself with occasional input from team mates. I created CPAs to share with the wider business and customer for project launches and refresh, communicating with relevant departments and suppliers to ensure stock availability dates were met. I also attended customer print runs with clients, signing off print samples and leading meetings for future productions.I also did a number of costings for new products and customers, ensuring all information was confirmed with the feasibility team and commercial managers before sharing quotations with the customer.

Assisting with day to day running of the business, key admin duties such as dealing with contractors, customers and enquiries in person and on the phone. My main responsibilities within my team focused on change management of the brand I work on. Setting up new component specifications, product specifications and bill of materials (BOMs) to ensure all information is up to date and correct. I am able to follow a strict CPA to ensure that the customer receives the stock in their warehouse at the date agreed. This may mean communicating directly with suppliers or compromising on certain areas to keep to dates. I also attend regular production runs, approving and signing off first production for the teams brand.

Taking enquiries both on the phone and in person for bookings for the restaurant, private function rooms and Christmas bookings. I have attended meetings on behalf of the business and general manager - travelling to London as required. Reporting to the general manager, area sales & events manager weekly to detail key areas we are succeeding in, and where focus is required.I am was in charge of the business social media (Facebook/Instagram) which allowed me to post new and exciting offers/event engagement for customers. Where required, I also created my own brochures, handouts and table talkers to promote the business and the events taking place there.A large part of my role was collating function/run sheets for each event or large group booking, it was up to me to file these in a clear and concise way so that the team are able to see clearly what events are taking place on which day, with key or relevant information/set up or dietary requirements noted in bold at the top of each sheet.

Dealing with general enquiries for a full range of events from conferences to weddings and leading show rounds of the entire resort to show clients everything we can offer to create and fulfil their expectations for their event. Sending out weekly reports to all departments & assisting with the running of events, conferences and weddings and creating relevant documentation and contracts for this. I was able to accurately quote prices whilst in person or on the telephone to customers and have created myriad invoices during my time here. During my time here I was also required to help set up for functions, events and wedding showcases. A large part of the role was operational due to the scale of the events held here so it was my duty to meet and greet the client before the event and upon arrival at the event where possible to ensure everything meets, if not exceeds, their expectations. I was also expected to create all necessary admin for my events, which included; event signage, directional signage, tent cards and place cards. These were then handed over to the banqueting team with a fresh function sheet for the event.

Taking phone call and email enquiries and bookings, liaising with Spa therapists and organising daily reports & sheets. Leading show rounds of the Spa facilities for membership & processing membership cards and payments. I also was involved in setting up the tables, packs and lockers for our spa days ready for their arrival. I worked closely with the head receptionist at the time and assisted in creating purchase orders, levy cards and stock ordering forms. It was up to the role of the receptionist to ensure the spa was clean and hazard free, which involved checks both at the start and end of my shift which would include cashing up the tills and switching the equipment off. Occasional food and beverage work on the bar was required as well as general upkeep of the facilities, I.e filling towel bags and collecting rubbish from the poolside as well as keeping the main reception clean and welcoming.

During my time in this role I was required to make teas/coffees and cold beverages using the coffee machine/blender. As I progressed within my role I also spent time within the kitchen, preparing food and serving it to customers. There were times where I was expected to run the kitchen alone and close the cafe, as I was the most senior member of staff on shift. I proved myself capable of this at only 17/18 and I knew the managers were able to rely on me to leave the cafe in a clean and organised state for opening the following morning. Stock rotation and counting of items that were due to be binned (out of date) was another large part of my role, I made sure to scan all items accordingly so we could keep a record of our wastage at all times.