Amanda Gilbey Email and Phone Number

Hebrew to English Translation, editing, proofreading, content writing and any assistance with the English language you require

Enjoyed a long and successful career working for some of London's most prestigious venues including Genting Casino Palm Beach Club in Mayfair, The Colony Club and Crockfords, operating within the senior management team, supporting £multi-million revenue and overseeing a cashier team of up to 17 at any one club. Additionally, have secured and developed roles with Grosvenor Casinos, Ladbrokes and Carnival Cruises aboard the Sapphire Princess, working as both cashier and croupier.Within all roles I have delivered the highest standards in customer service, business and operational management through to team development and mentoring.Key achievements include reducing debtor's lists for amounts in the region of £500K, implementing office systems and processes which enabled improved productivity and efficiency, trained and managed development programmes for all cashiering staff with minimal staff loss and utilised succession planning.

Undertook sales development, credit control and accounts functions for a greeting card commpany in Islington; worked within a small team supporting all company operations, achieving a streamlined credit control system which encouraged reduction in debtor list dramatically

Recognised the re-launch of Cafe Uno in High Barnet, taking this restaurant to a 90-cover with a staff of 30 covering a 7-day operational week. Most noted for the achievement of reduction in cost lines and labour in conjunction with the dramatic increase in footfall and turnover.

During my employment my responsibilities included interviewing and recruiting; managing rotas for 150 staff, directing the team and monitoring work standards; organising and overseeing events and liaising with clients to discuss quotes, site co-ordination, menu planning, décor and special requirements. I played a major role in the launching of the new Givenchy perfume Organza in Israel.

A 60 cover Mexican cuisine restaurant where I was responsible for twenty-five floor, bar and kitchen staff. Together with the general manager, I was accountable for the smooth running of the restaurant and meeting all financial and operational targets.

Employed as a waitress and promoted to the position of day shift manager within six months. This position furnished me with invaluable experience in managing staff, cost-of-sales, pricing and managing consumables.