Currently, I am the General Manager of a very busy Cafe/Restaurant on the edge of Dublin City Centre. With a very fast turnover and high paced atmosphere, I oversee a team which always delivers.I ensure the smooth operation of all aspects of the business from the floor, bar and kitchen. Cinnamon runs a busy brunch service and also a restaurant with both early bird and a la carte menu at night. I have knowledge of all types of food from breakfast to dinner and I also have a vast knowledge of coffee and cocktails which is put to good use in Cinnamon as all aspect are used on a daily basis. Cinnamon demands good leadership and organizational skills which I provide to a very high standard.

I am currently working as a bar supervisor/head barista in the Titanic Hotel, Liverpool. This newly opened hotel hosts almost 1,200 guests a week and involves maintaining an attentive and well organised bar. The main bar is a rum bar as the hotel itself is an intricately converted rum warehouse which provides over 60 rums and many complicated and elegant cocktails. The hotel has many high profile guests come through its doors and also has a function room in which many football teams are catered for. This level of clientele encouraged me to deal with high levels of pressure and required me to provide perfection in every way I can.The hotel also provides a banqueting room which can hold up to 550 guests. I was also responsible for training all other members of staff in regards to coffee from basic to advanced employees. My many duties, other than training and supervising in the bar, included, maintaining an accurate stock control, motivating members of staff, generating new procedural ideas in order to achieve the best service possible and also dealing with complaints and ensuring all guests left after a positive and satisfactory experience.

I was employed as head bartender in the Anocht restaurant. This restaurant opens three nights of the week and hosts many events in which I was in charge of the bar for. Anocht hosted a seven course dining night in a "Savour Kilkenny" food festival event for 100 guests which I was in charge of the wine/drinks stock for. Anocht also won the best casual dining restaurant in Ireland for 2014. While working there, I recreated the cocktail list, I completed weekly stock orders and maintained a high standard throughout the restaurant. I was also in charge of training staff on use of the coffee machine and training in cocktail making.The other two days of the week that Anocht was not open, I worked in the cafe downstairs which is opposite the famous Kilkenny Castle and is consistently busy due to the tourism that it attracts. The cafe is home to multiple home baked goods, craft beers and savoury meals. I operated the coffee machine during these two days, which involved keeping a high standard of cleanliness and quality and also required a strong work ethic to deal with the busy environment. During my employment here, I was in contact with the coffee company, Bewleys, who invited me to take part in their annual barista competition which I was successful in winning.