Staff oversight, ensuring smooth operations and excellent customer service.Conducting bar stock analysis and implementing strategies to increase revenue.Managing EHO documentation and ensuring compliance with health and safety regulations.Creation of staff rotas, training programs, and effective labour management.Responsible for all stock orders, averaging £2,000 weekly restocking.Coordination of events, including weddings and functions, with average end-of-day takings of £8,000.Liaising with suppliers, distributors and large parties for deposits and pre-orders.Proficient in EPOS systems and financial management, handling day-to-day finances and collaborating with the head chef on menu development and cost analysis.Contribution to the development of new cocktails and drink menus.

Managed a team in a high-end cocktail barDeveloped new cocktail menus and adapted to meet customer preferences.Conducted staff management, including rotas, interviews and hours management.Maintained high levels of customer service and managed venue finances efficiently.Collaborated with brand representatives and other venues to enhance the bar's reputation.

Trained new and existing staff, managed bartenders, and implemented strategies to boost revenue.Oversaw storage, cleanliness, and efficiency during busy services.Managed floor staff and delegated roles effectively.Maintained stock levels and minimised waste to optimise profitability.

Mixed classic and house-created cocktails, trained new staff and conducted weekly stock takes.Managed stock orders, stock room upkeep, and front-of-house duties.Assisted in creating weekly rotas and contributed to the development of new house cocktails.