 Working alongside the food and beverage manager, responsible for maintaining high standards throughout the 100-cover restaurant, busy residents bar, 15 conference and events spaces accommodating up to 300 people.  Day-to-day responsibility for the running of the food and beverage department across early, mid and late shift managing a team of managers, supervisors and 25-30 contracted & casual food and beverage assistants. Developing good working relationships with the food and beverage team, wider hotel team and suppliers to deliver outstanding customer satisfaction and maximise hotel revenue. Contributing with the forecasting of the food and beverage budget. Assisting with recruitment including inducting, training, performance and development of the all the food and beverage team. Completion of HR paperwork including return to work interviews, disciplinaries and performance management reviews. Responsible for dealing with customer complaints and resolutions to a high standard. Assisting with the profitability of the department, working alongside the head chef and sales team to help generate revenue and to monitor the financial performance of the department.  Completion of weekly rotas ensuring correct staffing levels are in place and that the outlets are not over or understaffed, making adjustments throughout the week to react to any changes. Chair and attend meetings such as; monthly management meetings, weekly business reviews, daily morning meetings, team member meetings, client enquiries, meeting with suppliers to discuss costs and products and revenue and forward business planning meetings with senior management.  Maintaining market awareness of trends and ideas to bring to the department such as; restaurant layouts, decorations and services. Managing 3 cellars effectively, ordering, and rotating stocks efficiently to fit with clients' needs and ensure there is an appropriate level of stock at all times.

 Manage the conference and events department in the absence of management with a team of over 100 staff looking after large volume events suppling function bars and food services across the building. Responsible for the correct set up of conference and events spaces ready for clients. Proactively approached sales opportunities in order too maximise revenue and generate lead bookings. Meeting and greeting conference organisers, helping to manage their event from small meetings up to 500, coordinating turnarounds from 500 lunches to 500 dinners in a limited time frame.  Integral part of team managing and coordinating 16 function rooms, 7 function bars and 5 banqueting spaces across the hotel operating at the same time with an average of 1000 guests.  Organisational planning including; revenue, duty rotas, and operational and logistical aspects of upcoming events.  HR – recruitment, retention incentives, training and development of all food and beverage and conference and events staff. Produce team rotas with staff and business needs in mind and monitoring and planning payroll forecasting for the weeks ahead. Attend meetings such as, weekly business review, daily morning meetings, team member meetings and meeting clients to plan future events.

 Fundamental part of large reception team dealing with a high volume of passengers. Delivering excellent customer service and providing assistance to passengers from medical emergencies to lost property, complaints, etc. Assisting with admin to clear immigration at ports of call. Taking ownership of all enquiries and ensuring they are followed through with a positive outcome. Help manage disembarkation and crowd control at ports of calls Handling guests on-board financial accounts, exchanging foreign currency worldwide with Core systems, and balancing personal float of up to £30,000.  Ship wide announcements to over 4500 people. Following strict health and safety, cleanliness, fire, missing person and COSHH procedures and policies.

Belmond is a collection of luxury holidays and experiences across the world, I am part of the onboard train crew helping to serve food and beverage to customers, with the highest quality of customer service associated with luxury train travel.

 In conjunction with the conference and banqueting manager, responsible for maintaining high standards throughout the 8 conference, events and outdoor spaces across the resort with a team of 3 supervisors, 2 team leaders and 20 – 25 casual conference & banqueting assistants. Completion of weekly rotas ensuring correct staffing levels are in place and that they are not understaffed or over staffed making adjustments throughout the week to respond to any changes. HR – recruitment, training and development and staff retention, managing conduct, performance reviews, appraisals and disciplinaries. Revenue forecasting, payroll, profit and loss accounts, yearly budgeting forecast and reviews. Assisting with the profitability of the department working alongside the sales team to help generate revenue. Running all aspects of events and meetings tailoring each event to ensure the clients' needs are met.  Ordering and rotating stock, ensuring appropriate stock levels are maintained across all bars and stock is not going to waste. Duty management duties, overall charge of the day to day running of the resort. Conducting function sheet meetings and walking through the guest journey for each event looking for pitfalls and pinch points for the week for the overall operation of the resort.

 Manage the conference and events department, of over 100 staff, in the absence of senior management. Responsible for the correct set up of conference and events spaces in line with customers’ needs. Positively approach sales opportunities in order too maximise revenue and secure future bookings. Forward planning; revenue, duty rotas, and operational aspects of upcoming events.  Dealing with recruitment, training and development, appraisals and staff retention.  Attend meetings such as, weekly business review, daily morning meetings, team member meetings, meeting clients to help plan future events. Being versatile in the roles I take on, from duty management cover, to assisting with other departments during busy periods

 Covering all departments, front desk, events, food and beverage, kitchen, maintenance, sales and accounts. Duty management of day to day running of the hotel, overall, in charge of the hotel in the absence of senior management.  Stock management and strategies for beverages and food waste.

Holiday break is a camping company across Europe where I worked at Key Camp in the Vendée, France. During my time with the company I was promoted from courier (Campsite rep) to camp site manager, involving; managing staff, dealing with customers and maintaining high standards across the site.

I worked as a member of cabin crew based out of Dusseldorf Weeze airport unfortunately, due to circumstances at home I had to return to the UK.