I work closely with our CEO and COO to deliver the CommBox Experience to distributors, resellers and end-users and to ensure that all our customers are successful with CommBox. I have developed and implemented the Customer Success Strategy and lead and coach the customer success and support team by leading all stand-ups, planning sessions and retros. My deep understanding of the CommBox product suite allows me to guide the development and implementation of our self-help desk, online courses, end-user training and distributor product training. I am responsible for end-user content including user guides and collateral to help them to be successful with the product suite. I am responsible for the delivery of the CommBox product range from point of PO. I own and manage the relationship with our key logistic partners and ensure all PO's are processed quickly and effectively. I work closely with the accounts team to ensure all inventory records are correct and take responsibility for all stock. I have created sources of truth for the CEO and COO to use to make decisions. I manage and own the installation process with our sub-contractors to ensure it all runs smoothly. I design training schedules for our internal team to ensure our knowledge across all our partner's products and are up to date with new releases. I am also in charge of the tradeshows and events we run both internally and with our industry partners. My role is exciting working in an industry that is constantly changing so it is vital I keep my knowledge relevant and up to date so that my team and company both remain successful and industry leaders!

At Number Eight Prison Project (N8PP), we are dedicated to fostering transformative change for Pasifika individuals through initiatives and programs designed by and for our community. At the core of everything we do is a deep passion for creating meaningful impact and addressing the trauma of incarceration.

Park Hyatt Sydney is known as one of the best luxury hotels in Australia situated on Sydney Harbour in The Rocks. My role as a Senior Butler is to operate and provide personalised services for our VIP guests within the guest services department. My role allows me the opportunity to work alongside all departments at Park Hyatt to ensure each and every guest as a memorable stay.

Blue Mountains Hotel School in Leura managed the hotel Nesuto which is located across the road from the school property. I was given the opportunity to work at Nesuto during my time in Leura. I was able to gain experience as a Guest Service Officer and Night Audit. I was coached through many different aspects of the daily operations of a small property allowing me to develop a fundamental understanding to be able to build on. The property used roomMaster as their PMS.

I was selected as one of the Back of House MSS working alongside the school's chefs the small MSS team was to help train and lead the new students during their practical term. During my time on campus I took the initiative to pull out and refresh the schools vegetable and herb garden which is now providing the kitchen with great tomatoes, zucchini and many herbs.

During my placement I worked mainly at the Rare Hare restaurant located on the property. The restaurant focuses on both food and wine is held at a very high standard. I was a section waitress with an emphasis on providing exceptional wait service to ensure high customer satisfaction. High level of knowledge of the food menu to be able to recommend dishes accordingly to taste and food preferences as well as food allergies. A high level of knowledge for the wine menu was just as important to be able to match foods with our wines on offer as well as have the location of the vine on the property so they are able to see when the grape is growing. The 'story' behind our food and wine is important to have because it was a great conversational point and allowed you to answer all of the questions that arise throughout service. Setting up and maintaining for special events like weddings, hens, birthday parties and work place parties was another major part of this role as the hotel/vineyard is a well known destination. Working in a very fast paced environment to turn over tables as quick as possible but also make each and every guest feel valued, welcome and important.

I was the weekend supervisor for this store. I would have a staff count of 4 every shift. My role was to ensure service was at a high level and all the staff were productive and efficient. Organising happy hour times to increase revenue and attract a regular customer base. I had to ensure the venue was set up for events we had booked including birthdays, work parties and so on. Maintain cleaning, opening and closing checklists as well as excel documents for invoices, sales and regular stock-take.

My time with Jamaica Blue was great. As the cafe manager and in charge of a total of 20 staff members raging in ages and from full-time to casual I was able to treat the cafe as my own. Doing rotating weekly rosters successfully keeping labour costs at 29% each week. Ordering all items for the entire cafe and dealing with 7 different suppliers, maintain stock levels and forecasting. Initial training and maintaining training throughout the employees at Jamaica Blue with constant coffee/latte art training with Baristas and in-depth knowledge of our POS system for all employees. Maintain and providing a high customer service standard, 60% of our customer base were regulars. Managed the roll out of a new POS system. As head barista I ensure all 3 coffee grinders we regularly cleaned but also know how to fix them if a problem presented. In-depth knowledge of coffee grinders and coffee machines while delivering a minimum of 7kgs of coffee a day. Offered a wide list of milks for our customers and provided training to all barista as to how to work with each type of milk. Participating in multiple Latte Art competitions and trainings with world champions as well as working with our parent company 'FoodCo' with provide promotional videos and training camps for underprivileged students. Maintained number 1 store in weekly sales from opening week.

I worked as a seasonal contract worker. Going full time during elections. Roles included data entry, email response, filing, mail sorting, customer service, working with different government softwares. During election periods I was head of the overnight sort team. Hiring a team of employees to work the night of election day to sort and organise all materials return from polling places. Working for 2 divisions in one office I had over 100 polling places to sort. I assisted with the hiring of staff for the day. I assisted with the training of staff in the office and for polling day. Working towards alot of deadlines. Knowledge of the systems used was crucial to complete tasks in an efficient manner.

As FOH Manager I was required to do fortnightly rosters. All ordering and stock control for FOH. Hiring and training of staff. Working along side the BOH manager to maintain an interesting menu. Reporting back to the owner. Designing new cocktails and mocktails. Creating new specials. Providing table service. This was opening a brand new cafe when we opened. Presented a lot of challenges, came away with incredible experience.