Stoneleigh's is a small family butcher, operating one shop in Cobham and one shop in Weybridge. My duties would see me working in both shops. Back of house, I would be placing orders with suppliers. The most important thing is stock rotation and working around the sales of the day. As a butcher, customer service is paramount, providing the best service and being fast thinking and a problem solver. i.e. if we have sold out of a product, what can I use instead, how to prepare and supplying cooking advice.

Bevans are a well know butchers in the west of London and Surrey. I joined without prior training and learnt from the best. I was taught all elements of basic butchery, as well as how to maintain a shop complying with all health and safety procedures.

As a manager, back of house duties included stock take, managing end of day/week takings on Excel and cellar management, ensuring that all the alcohol was kept in the correct way and kept at the prime for consumption. Front of house, it was business as usual, providing great service to customers but as well as keeping tabs on a FOH team of 5. Helping them with keeping a restaurant with 50 covers and seating for 50 outside happy.

I spent my time here working behind the bar, serving drinks (including cocktails), till work, phone calls, and in the general running of the club. I would help with stock checking all drinks at the end of the night. I was entrusted to cash up the night’s takings at the end of the night. I demonstrated ability to keep the bar organised, stocked and clean, to keep it hygienic. I am highly skilled in mixing, garnishing and serving drinks in keeping with bar’s specifications. We would put events on throughout the week including corporate events and family functions. At the weekends we had weddings and other special occasions on. During these services it would be very busy, and I had to use my skills to get everything done correctly and on time. I would help with food service for around 50/60 people. During the Christmas period I helped on some of the parties and acted in a higher role due to no other managers being around. I would use up any spare time with cleaning, looking after the cellar, and ensuring the pumps are all working correctly.

The main clientele I have worked with are – Science Photo Library, Dave Kings Studio.On a daily basis, I would source and buy props on internet & shops, as well as then sorting and organising the props. I would help with researching/storyboarding ideas for stills & motion in particular at SPL with the science shoots. I would be assisting on shoots; helping the photographer, organising props, couriers, and sorting lunch for staff. I would also take behind the scene pictures & motion on shoots for social media and also helped manage social media accounts. I would assist the Production Department with general administration & practical tasks.

I gave a high level of customer service and satisfaction, and helped a lot with the general maintenance of the bar, i.e. Restocking, cleaning, cashing up and food service. I also helped manage a team of 10 bar staff.

Everyday I would have to serve spa guests food, cooked by the team or by myself. As it was a small team consisting of me and my manager in the cafe, we would both have to ensure hygienic conditions in the kitchen and seating area were up to spec. I would have to do food ordering three times a week and do a stock check every month. I helped with creating a rota for the bar (weekend and evening staff included). As well as the bar work I would be Duty manager one day a week, where I would be the first port of call for anything that happened in the club. Whilst I was here I took part in a First Aid at work course.

Whilst working here I learnt lots of cocktail recipes (menu of 50 drinks) without help and with also using a correct garnish. When I was working here I had a high level of customer service and satisfaction.This included entertaining the customers when making the cocktails and keeping them happy during their experience. It would all end every night with a full clear down and clean of bar.

We would put events on throughout the week including corporate events and family functions. At the weekends we had weddings and other special occasions on. During these services it would be very busy and I had to use my skills to get everything done correctly and on time. I would help with food service for around 50/60 people. During the Christmas period I helped out on some of the parties and acted in a higher role due to no other managers being around. I would use up any spare time with cleaning, looking after the cellar, and ensuring the pumps are all working correctly.

I would do a range of basic tasks like invoicing, cleaning, filing, general admin and maintenance. I would also help the CEO with finding and arranging meetings with clients. Before a shoot I would help with the set building, and then set up the equipment for the shoots. After the shoot I would help with video editing and also helped with Photoshop (photos). I also got the opportunity to assist on locations shoots. This was everywhere from Scotland to Cornwall.

I spent my time here working behind the bar, serving drinks (including cocktails), till work, phone calls, and in the general running of the club. I would help with stock checking all drinks at the end of the night. I was entrusted to cash up the nights takings at the end of the night. I demonstrated ability to keep the bar organised, stocked and clean, to keep it hygienic.I am highly skilled in mixing, garnishing and serving drinks in keeping with bar’s specifications.