HORECA Equipment Retailer - New and Used Equipment for the hotel, restaurant and catering industry

Based in the same premises as Barbarella's Wine Bar, which were taken on by a set of local investors and established restaurant business owners. Following my resignation from Barbarella's Wine Bar, I was contacted by the new owners of the premises and offered a managers position, starting immediately. Some of my duties then were: Assisting the setting up of the new business, organising meetings with potential suppliers and running a careful selection process as to the products to be stocked; Applying for a Premises License and suggesting alterations to operating hours, under-age policy and taking on the role of the DPS. Designing new menus, due diligence documents and sheets, branding and marketing (especially setting up a business profile on the popular social media platforms).Recruitment of staff and complete training to my personal and the company's standards of customer service, stocking the bar and restaurant area with the necessary equipment, crockery, cutlery, bar and tableware. Exercising stock control, cellar management and maintenance, Regularly conducting on-the-job training, not only in terms of operations, but also on product knowledge, understanding and appreciation of products and services delivered. Maintaining excellence in customer service, service delivery and recovery, organising large parties and buffets, dealing with promotions, customer feedback and customer retention strategies. Analysing menus and promoting low popularity and high profit products to ensure stock rotation, customer satisfaction and business performance is up to a high standard. Key-holder - opening and closing the business, ensuring security and safety procedures are met. Day to day documentation organising, complying by industry standards and regulations (e.g Health & Safety, Fire Log books etc).

Running day to day operations including: menu design and development, cocktail menu development and training, wine list revision and research, staff training and appraisals, stock control, cellar management and maintenance, financial control - accounts, business performance, staff wages. Running the recruitment processes from the job specification and posting to the interview and new staff training. Regularly doing on-the-job training, not only in terms of operations, but also on product knowledge, understanding and appreciation of products and services delivered. Maintaining excellence in customer service, service delivery and recovery, organising large parties, operating the reservations systems (online or offline), dealing with social media platforms, promotions, customer feedback and customer retention strategies. Analysing menus and promoting low popularity and high profit products to ensure stock rotation, customer satisfaction and business performance is up to a high standard. Keyholder - opening and closing the business, ensuring security and safety procedures are met. Day to day documentation organising, complying by industry standards and regulations (e.g Health & Safety, Fire Log books etc).

Supervision and training of bar and floor staff, to ensure standards are met and exceeded. Ensuring guest satisfaction and business performance is up to a high level. Cash control, handling cash, cashing up and development of an automatised computer system for cash control.

Overseeing company standards are met. providing guidance and mentoring when needed to support new staff members. Daily operations - order taking, food and drink table service, cocktail making and wine pairing and promoting.

Waiting on tables, front of house staff training, taking responsibilities for other staff's performance, providing regular mentoring and appraisals, making sure we are providing an excellent guest experience, ensuring customers' satisfaction and handling complaints and feedback. Stock control - stock taking, orders and deliveries. Keyholder - opening and closing the business on a regular basis.