Currently supporting site managers, and assisting with hotel refurbishment - re-opening's

Day to day Management in all areas of the hotelPromoting the business in a positive mannerBudget control and P&L management To be an active manager and help and develop all staff in there roles

Liaise with sales team and conference & banqueting Co-ordinatorTo manage all functions, conferences and weddingsTo act as toast master, as required for wedding events and continue to organise and delegate objectives to food and beverage department P&L and budget accountability Standard day to day running of department Stock control (bar liquor accountability)

To manage the running of the bar and restaurant, and to maintain quality service levels, recruit, train and develop all staff Wedding breakfasts, Concert dinner, Fine Dining events, Tour Groups etc I have also stepped in, in place of the Head Chef and catered for all stlye of events when required General Day to day work within the restaurant and bar, rotas, stock control, ordering, cost controls, maintain health and safety, and fire safety training, staff meetings and reviewsFull accountability for departments P&L accountDuty Manager responsibility for 46 bed hotel whilst on dutyAccess to hotels private account/ credit card for all purchasesUnderstanding and usage of hotels Opera system - check in/ check out/ forecasts/ reports/ new user setups I also Hold a Personal Licence Appointed First AiderLITTLE CHEF, BRENZETT (plus additional sites all over Kent and Sussex

I had progressed through the company in 3 years, starting off as a Supervisor. Progressing to Assistant Manager, a Holding Manager and then becoming a Manager of my own restaurant with a team of 12 staff whilst also helping in other sites with staffing issues and training - also supporting new managers within the district.Attending monthly district meetings and budget reviews with the Area Manager My role involved stock control, budget control, staffing & costs, rota's, recruitment, training and development, ordering, cash handling, full accountability of P&L's, setting sales targets for the team, achieving and maintaining all sales targets setTracking and controlling all other costs i.e. Electric, water, insurance, reactive maintenance etcI have also completed NVQ level 3 in Management - Catering and Hospitality and have a basic food hygiene certificate

To assist elderly/ disabled or handicapped clients within the communityTo help maintain individuality, and independence within their own homes