Daniel Walker Email & Phone Number

Warton, Lancashire, United Kingdom

North west account manager for wholesale sales at EWGA Wines. Focused on creating and building relationships, improving customer sales and providing a first class service. Implementing growth through training, product placement. Working in both The Lake district and London. www.ewga.net

London, United Kingdom

During my time at The Covent Garden branch we broke revenue records. Improved the retention of staff, devised training programs improving delivery of service.

London, United Kingdom

As Mitchells and Butlers premium brand Browns delivers quality in service, product and environment. At Mayfair we won Best NPS (89%) scores not only in Brand but also in M&B. Browns gave me great insight into the corporate world of hospitality: cost management, implementing strategy, driving sales, staff retention and maintaining guest satisfaction.

Englefield Green Surrey

I began working at the newly refurbished Fox and Hounds Restaurant as a bar supervisor, within 7 months I was promoted to a trainee manager and then assistant manager; these promotions gave me the chance to utilise my experience. Working in excess of 50+ hours a week with a small team has taught me the importance of good training, preparation, efficient man-management, motivation and how to work well as part of a management team. Entrusted with daily cash-ups, sourcing suppliers, weekly… Show more I began working at the newly refurbished Fox and Hounds Restaurant as a bar supervisor, within 7 months I was promoted to a trainee manager and then assistant manager; these promotions gave me the chance to utilise my experience. Working in excess of 50+ hours a week with a small team has taught me the importance of good training, preparation, efficient man-management, motivation and how to work well as part of a management team. Entrusted with daily cash-ups, sourcing suppliers, weekly stock ordering and rotation, staff shift schedules, cocktail / beer / snack / liqueur menu's, monthly gross profit targets, recruitment, interviewing applicants and the organisation and running of large bookings (in particular the Christmas and festive season 2012/13). Show less

Val D'Isere

The opportunity to work for one of the most prominent, award winning chalet companies in the alps provided a fantastic challenge, having completed rigorous selection and training, including “invisible” service, Laurent Perrier champagne house training and wine tasting with a master of wines, I was selected for their most prestigious, iconic “flagship” chalet: The Eagles Nest, accompanied with expectations and standards to embody. We often catered for distinguished and famous guests alike, which… Show more The opportunity to work for one of the most prominent, award winning chalet companies in the alps provided a fantastic challenge, having completed rigorous selection and training, including “invisible” service, Laurent Perrier champagne house training and wine tasting with a master of wines, I was selected for their most prestigious, iconic “flagship” chalet: The Eagles Nest, accompanied with expectations and standards to embody. We often catered for distinguished and famous guests alike, which meant complete discretion and professional service. Duties included serving breakfast, canapés, champagne, a 5-course evening service, a thorough cleaning schedule, flexibility with our guest’s day-to-day itineraries coupled with local knowledge and an “anything’s possible” approach. Show less

Sydney, Australia

The seven months I spent at the deck gave me experience working in a busy cocktail bar, working with Callum Laurie (former British bartender of the year) who introduced me to the art of cocktail methods and mixology; the theory and reasons for each ingredient. I also learned the importance of not only speed but also quality in presentation and end product. After 4 months I won the award “best on bar” and was utilised in the running and organisation of the bar. As a popular venue it was… Show more The seven months I spent at the deck gave me experience working in a busy cocktail bar, working with Callum Laurie (former British bartender of the year) who introduced me to the art of cocktail methods and mixology; the theory and reasons for each ingredient. I also learned the importance of not only speed but also quality in presentation and end product. After 4 months I won the award “best on bar” and was utilised in the running and organisation of the bar. As a popular venue it was important to present a professional outlook and an enjoyable atmosphere for our guests. Show less

Wset Level 3 Distinction, Wine Steward/Sommelier, Distinction

Bachelor'S Degree, Sports And Exercise