Callum Docherty Email and Phone Number

Working in the main cocktail bar of the hotel, The Quarterdeck Bar, gave me the opportunity to work with an award winning cocktail menu and apply my knowledge to daily specials using homemade bitters and tinctures to bring a higher level of service to clientele while maintaining a high standard. My responsibilities included; stock monitoring, cleanliness and organisation, opening/closing tasks, cash handling and mise en place.

Working closely with the Head Mixologist, I gained a wider knowledge of molecular gastronomy applied to cocktails providing an exceptional and unique experience to high valued customers on the Maltese islands including the President of Malta. During my employment with the company I had the opportunity to work V.I.P. bars at events including Creamfields Malta and Sziget Festival in Hungary.

As Bars Supervisor I was responsible for the operation of five beverage outlets around the resort. On a daily basis I liaised with all management during briefings so I could monitor staff manning, requisitions, function orders, cocktails menus, theme nights, promotional events, quality control. My supervisory and organisational skills lead to me being given the responsibility of overseeing beverage operations during corporate events.

As a bartender in KuDeTa I was part of a team that created innovative signature cocktails and provided a knowledgeable coffee culture to guests every evening. Other duties included; cash handling, opening/closing tasks, mise en place, monitoring stock levels, cleanliness & organisation. Occasionally I gave support to the floor team and the executive lounge during peak times.

As a Bar Supervisor in the 2 Rosette Restaurant within the 4 star hotel my roles and responsibilities were; Creating seasonal cocktail menus, accommodating customer service requirements, training colleagues on recipes, techniques, table service and mise en place (purees, syrups and garnishes). On a day to day basis to ensure service operated smoothly and efficiently, I monitored stock levels, managed bar/lounge area, bar promotions, increased revenue by up selling. Other duties included; cash… Show more As a Bar Supervisor in the 2 Rosette Restaurant within the 4 star hotel my roles and responsibilities were; Creating seasonal cocktail menus, accommodating customer service requirements, training colleagues on recipes, techniques, table service and mise en place (purees, syrups and garnishes). On a day to day basis to ensure service operated smoothly and efficiently, I monitored stock levels, managed bar/lounge area, bar promotions, increased revenue by up selling. Other duties included; cash handling, opening/closing tasks and occasionally providing the breakfast team with support during busy periods.During my time at Lythe Hill Hotel I was managed and mentored by Patrick Salles who previously held managerial positions at; Corrigan’s Mayfair, Harvey Nichols, Simpson’s at The Savoy and Claridges. Under his supervision I was able to develop a keen eye for detail and work within budget during menu enhancements with the clientele at the frontline of each decision. Show less

My roles and responsibilities were; accommodating customer service requirements on a day to day basis to ensure service operated smoothly and efficiently. I monitored stock levels, managed bar/dining area, increased revenue by up selling. Other duties included; cash handling, opening/closing tasks.

My roles and responsibilities were; accepting and confirming restaurant and hotel bookings, meet & greet, housekeeping management, cellar hygiene and beverages management, staff manning and interviewing relating to peak and flow of booking in accordance to high seasons.On a day to day basis I ensured the restaurant and bar operations thrived to ensure service was smooth and efficient. I monitored stock levels, managed bar/dining area, increased revenue by up selling. Other duties included;… Show more My roles and responsibilities were; accepting and confirming restaurant and hotel bookings, meet & greet, housekeeping management, cellar hygiene and beverages management, staff manning and interviewing relating to peak and flow of booking in accordance to high seasons.On a day to day basis I ensured the restaurant and bar operations thrived to ensure service was smooth and efficient. I monitored stock levels, managed bar/dining area, increased revenue by up selling. Other duties included; cash handling, opening/closing tasks. On numerous occasions I would fill in for the breakfast chef during his absence to guarantee that the client still received the expected service. Show less

Duties included; preparing and serving drinks, serving meals, cash handling and phone operating, cellar hygiene and management, stock control and ordering. Other duties included opening/closing activities.

Part time work gaining experience in motor mechanics.My duties included; assisting head mechanic at On Event services working closely with Gibson Motor Sport Rally Team.