Duty Manager and Crew Leader• Handling the day-to-day running of the fort in general.• Liaising between many different departments to ensure the operations ran smoothly.• Running F&B throughout the day, for a minimum of 3 food services and 24-hour bar offerings.• Holding activities and hosting tours.• Cashing up, stock takes, ordering, banking and rotas.• Team leading• Handling bookings and reservations, as well as event showarounds.• Setting up tills, inputting stock onto stock take software, dealing with the back-of-house costings.• High level of product awareness and ensuring that the team had all of the information. Being a strong presence whilst on duty and answerable to any issue or query.

100 Kensington - Events and Reservations Manager, Restaurant Manager• Organising and running the variety of events at The Exhibitionist Hotel from the beginning right up to the event itself. Meeting with clients and working with their individual needs.• Handling the general reservationso Set up of booking systemso Strong knowledge of Book a Table.• Marketing; o Social mediao Online resourceso Posters and flyers• General managing the restaurant service, heading the team and ensuring on point hospitality.• Cashing up and ordering.• A focus on the bar, as well as working on the floor.100 Hoxton – Restaurant Manager/General Manager• Running the team, with services sometimes incredibly busy so a strong frontman was extra important.• Handling the reservations and private events• Cashing up and administrative work.100 Islington/Zilouf’s – Restaurant Manager• Running a venue with both a large restaurant space, as well as a big bar.• Day-to-day administrative tasks, and in service at all other points.• Handling reservation requests and details, organising any private events.• Aiding the rebranding of the company.

• Overseeing all reservations for the venue, plus any for the other sites within the group.• Full competence in ‘OpenTable’, and use of this to harness additional reservation potential.• Managing all eventso Liaising with the client – site visits, meetings, tastings, external communicationo Organising every detail, ensuring everything has been handled.o Being on hand to answer questions whenever necessaryo Making sure the staff are fully preparedo Hosting events.• Dealing with queries and feedback, both positive and negative.• Communicating all information to relevant partieso Creating function sheets and sharing them with department managers, both physically and using shared driveso Formal meetings to go over even the smallest detailo Briefings.• Both face-to-face and administrative.• Some working on the door – welcoming guests and overseeing their reservation.

• Daily running of the restaurant and venue.• Opening and closing – unlocking/locking, cashing up, writing shift reports.• Managing staff; during service and outside of service hours.• Administrative dutieso Writing rotaso HR formso Reportso Checklistso Hours for payroll.• Being a strong presence on the floor during service, available to be answerable.• Ensuring the aesthetics and atmospherics of the venue are correct.• Quality control – making sure that all products were at the level we wanted to project.• High level of product knowledge.

My role here was both floor supervisor and host• Daily running of the service.• Opening and closing – unlocking/locking up, cashing up, writing shift reports.• Being present on the floor during the shift, and to be on hand to deal with any queries, comments or situations.• This is a late-night venue so there was liaising with the security team.• Cashing up.• Quality control.• High level of product knowledge.

I was floor supervisor, so I had to run the service and ensure the communication between the departments was clear and concise.

In my role of supervisor my duties included: • Running the floor area within the large bar which held mostly diners but also drinkers. I initiated an order of service and organised the set-up to achieve the optimum performance.• All levels of customer service.• I was trained in basic cocktail-making skills and was featured as the guest bartender at one of the bars, which meant my drinks were sold for a month.• I also did several shifts each week as Maitre d’ where I would be responsible for the smooth running of each service where we could be seating up to 300 people. I would have to organise the reservations and ensure that everyone was seated on time and happy. This included a full knowledge of ‘OpenTable’.• Reception tasks inclusive of answering the phone, responding to emails, making reservations and handling large party bookings where there was special requirements and deposits taken.• I handled some of the HR for the site and some additional admin such as ensuring there was a comprehensive database of all the products we stocked.• I was heavily involved in a training scheme I came up with, during which I gave talks on different products and I created visual representations of the information which was then displayed around the building.• Hawksmoor are very keen themselves in training and during this job I experienced a lot; some in wine (I earned my WSET,) in spirits and in food.