Bryn Atkins Email and Phone Number

Day to day operations of this fantastic late night bar and hang out. Experience in ➢ Costing➢ Staff Training➢ Rosters➢ Banking and Cash reconciliations➢ Bill payments and invoicing➢ Managing POS systems➢ Implementing systems, procedures and policies to meetthe targets and expectations of the owners Use of MYOBSoftware for accounting and business administration➢ Recruitment, Training and Rostering of Staff➢ Set up, Maintenance and Training of… Show more Day to day operations of this fantastic late night bar and hang out. Experience in ➢ Costing➢ Staff Training➢ Rosters➢ Banking and Cash reconciliations➢ Bill payments and invoicing➢ Managing POS systems➢ Implementing systems, procedures and policies to meetthe targets and expectations of the owners Use of MYOBSoftware for accounting and business administration➢ Recruitment, Training and Rostering of Staff➢ Set up, Maintenance and Training of IDEALPos Back ofHouse operating system➢ Ensuring business is meeting targets, projections andensuring growth is maintained➢ Social Media Marketing➢ Building Key Relationships with Hostel Owners,Workers and Guests➢ Initiating promotions, events and specials to keepWoody’s at the forefront of the Byron Bay Social Scene Show less

➢ Use of CMS backpackers booking software➢ Checking in guests and organising departures➢ Online social media advertising and marketing➢ Promotions➢ Stock Control, ordering and stocktaking➢ Rostering➢ Staff Training➢ Staff Recruitment

➢ Stock control, ordering and stocktaking procedures➢ Staff training, recruitment and discipline➢ Menu planning, costing and implementation➢ Food hygiene, Health and safety practices➢ Rostering➢ Strong focus on KPI’s in regards to wage cost and foodcost

➢ Stock Ordering and Rotation➢ Staff Recruitment and training➢ Cocktail and Coffee Skills➢ Pouring Spirits and Beer➢ Cash handling and till balancing➢ Wine list creation, costing and implementation➢ Cocktail list creation

I started as a junior chef in sole charge of breakfast and lunch shifts.Responsible for buffets for 150+ pax and a la carte for 150- paxAs I gained experience I was given more responsibilities and was moved to thedinner service in the fine dining restaurants and the extremely busy Char-Grillrestaurant on the beach