Currently responsible for the organisation and delivery of all company events (whether online or in-person), as well as coordinating with and helping to manage events for our partners, members, sponsors, etc. Also helping to manage marketing activities including but not limited to community emails, a monthly newsletter, and our social media accounts (LinkedIn, Facebook, and Twitter).

My key focus was the operation of the events business - from planning to execution with approximately 80-100 events per calendar year. They ranged from intimate and exclusive dinners for 5 people to fundraising evenings for 400. I was responsible for all aspects of the business, to include but not limited to: advertising for new business, client meetings and preparations, venue negotiations and relations, all areas of staffing (hiring, pay reviews, rotas, etc), liaising and organising with… Show more My key focus was the operation of the events business - from planning to execution with approximately 80-100 events per calendar year. They ranged from intimate and exclusive dinners for 5 people to fundraising evenings for 400. I was responsible for all aspects of the business, to include but not limited to: advertising for new business, client meetings and preparations, venue negotiations and relations, all areas of staffing (hiring, pay reviews, rotas, etc), liaising and organising with subcontractors, event execution, and maintenance of our vehicle fleet, buildings and equipment. Ultimately however, under my control was a group of companies under the same ownership – which included the outside events business, a staffing agency, a wine bar, a restaurant, adjoining bed and breakfast/hotel, and a country pub. These businesses comprised a mix of temporary/permanent and part-time/full-time staff totalling around 100. Show less

Temp work that included but was not limited to annual report writing, designing spreadsheets, database handling and file organisation.

My role here was primarily managing functions, which were mainly during the weekends and for up to 400 customers spread over 3 function rooms. At busy times I also managed the restaurant - with a seated capacity of 100 - and bar area. I was responsible for up to 35 staff at any given time.

As a teacher in this government run school I had to plan and teach English and Health lessons for 18 classes of students per week. Class sizes ranged from 17 to 36 children, aged 7 to 11. I voluntarily helped to run extra-curricular activities such and football, volleyball and table tennis and supervised external school trips.

I began as a mixologist at this Cuban themed cocktail bar and was later promoted to assistant manager. Duties including opening and closing of the bar and ensuring smooth day to day running of the business.

I started as a glass collector and washer here, but through hard work and determination was given a quick promotion to supervisor. This brought the added responsibilities of staff management and writing rotas, training new starters, stock and wastage control, weekly stock take, ordering and receiving deliveries.

This job was part time whilst at school and full time thereafter; involving stock recognition/replenishment, ticketing, reducing, cleaning, quality control, due diligence and dealing with customer enquiries.