working in grocery and wines and spirits, I assisted the store manager with my years of retail experience delivering numerous day to day challenges across the store and leading the team in our department in the managers absence.

Manager at Greggs the Bakers.Responsible for all aspects of running a busy store. including daily set up and close. keeping staff training records up to date, stock ordering, managing kpis, health and safety and all food hygiene processes followed and recruiting and training new team members.

Employed in numerous departments including Fresh Produce, Dry Goods, Frozen Foods, Beers, Wines and Spirits and the On-Line Department. Maintaining bright fresh displays of store goods, ensuring a very high standard of customer service and quality. Helping the teams to deliver great customer service, quality of care and availability of produce in all departments. All these rolls meant working in a fast paced challenging store, ensuring processes were followed to drive great availability for customers in store and on line deliveries.

Employed in a local establishment, The North Star, from 2000 until 2007. My main duties were to work along side the pub owners, designed and maintained a menu for the small but busy kitchen. The Bar had a very large garden at the time, so the menu needed simplifying to ensure smooth fast delivery of food to guests during peak lunch time trade. I also introduced various themed evenings with freshly cooked specials which increased turnover from average takings of £6000 a week to up to £15,000 a week.I was promoted to Assistant Manager of the Bar, with responsibilities which included; ensured tills were cashed up and balanced correctly. In absence of the Managers, I would be responsible for running the whole business, which included all food and beer ordering, cleaning beer lines, banking, staff rotas, and making up payroll.

I managed a team of Bar Staff, Waiting Staff, Chefs, Kitchen Porters in an extremely busy 200 seat restaurant. I was responsible for recruitment and training of all staff. Also responsible for all cashing up of daily takings, recording all daily sales and doing weekly stock counts to ensure any shrinkage was investigated. I oversaw all beer and food orders were done correctly to ensure customers always had a great choice and stocks were always at the correct levels. Other tasks included cellar management, incorporating; checking in deliveries and making sure all sensitive cask ales looked after correctly upon delivery. Doing regular training sessions with all staff to ensure full knowledge of the products and delivering great customer service. Food hygiene training was always very important, so all records were kept up to date, along with making sure new menu launches went according to company policies.

Trainiee Manager, Relief Manager.Day to day running of 80-150 seater full service restaurants and barsFull legal training and health and safety training of all staff (waiting, bar, front of house staff and chefs.Up skilling and updating staff with changes to menusDriving trade to meet company sales targetsManaging waste and stock control within budgetManaging payroll.As part of my training for Management I was responsible for all cashing up of daily takings, recording all daily sales and doing weekly stock counts to ensure any shrinkage was investigated. I oversaw beer and food orders were done correctly to ensure customers always had a great choice and stocks were always at the correct levels. Other tasks included cellar management, incorporating; checking in deliveries and making sure all sensitive cask ales looked after correctly upon delivery. Doing regular training sessions with all staff to ensure full knowledge of the products and delivering great customer service. Food hygiene training was always very important, so all records were kept up to date, along with making sure new menu launches went according to company policies.

General Manager Day to day running of various storesRecruitment of staffStore sales targetsManaging waste and stock control within budgetManaging payroll.I managed teams of employees in various stores over a 2 year period. My roles encompassed all aspects of retail management. I left to move down South of England to pursue a career in the Bar/Restaurant Industry.

Store Manager Day to day running of 40 full and part-time staffRecruitment of staffFull legal training and health and safety training of all staff.Promotions and stock control to meet company sales targets and budgets.Managing payrollGiven a newly built store to manage after a period of being a relief manager at various locations around the North East of England. The store was in a prime site and always extremely busy. I had a team of staff under me who performed in such a way that we were able to triple the turnover of the store in less than 2 years and maintain it. In that time I was still able to gain further management training and experience.

Day to day running of shop floor area. Working with Manager to ensure all aspects of business were being adhered too.I started as a Warehouse Assistant and quickly worked my way up too Warehouse Asst Manager before moved onto shop floor as Trainee Manager. I then got promoted too Assistant Manager 1979. In the latter positions I had a team of staff to manage, organise store promotions and ensure the shop floor was maintained at all times.