After unfortunately being made redundant from my role with Market Town Taverns, I found a new opportunity at The Whippet to as General Manager. We work with all locally sourced produce and everything is made fresh in house. I love ensuring the perfect customer experience through quality customer service and attention to detail. I am responsible for all aspects of running the business as if it were my own. This includes but is not limited to HR/people management, training, compliance procedures, bookings management, all cash/finance management, stock management and everything required day to day to ensure the restaurant runs smoothly.

Having gained valuable experience within my role at Brigantes, I received a promotion to work with other sites within the Market Town Taverns bar/restaurant chain. Within this role I am assigned to various sites and am responsible for all aspects of running the site as acting General Manager. Through improving existing and implementing new practices personalised to each site needs, the aim is always to improve customer experience and increase sales and profitability. Additionally, my role required me to train new managers on company practices and assist in their transition period. The aim of this role was to gain more experience independently running all aspects of each site. I had just taken on the role of General Manager at a site in Leeds when unfortunately due to the Coronavirus pandemic I was made redundant.

Brigantes is a bar and restaurant with private function room located within the city centre of York known for good food and craft ales. Once starting in my new role assisting the GM, we worked together to enhance overall customer experience and improve product range to meet customer demands and increase overall sales. I acted as a hands on manager working FOH and was lucky enough to be involved in all aspects of running the site alongside the GM who trained me in all areas. This included but was not limited to: recruitment; staff training; risk assessments; stock and cash management; budgeting & accounts; daily/weekly food safety compliance; fire safety testing; rotas; developing drinks & food menus; booking & functions management; social media. I also gained experience working with a large range of cask ales, learning the importance of cask conditioning and strict cellar management procedures.