Mental Ease began as a desire to change how we as a community view our own internal thoughts. Throughout many years of working with children and young people struggling with mental health and through our own personal struggles we started to seek out ways we can make a difference. We noticed methods of success and of failure and recognise the importance of self-talk.As part of this enterprise, I am a member of Cohort 2 of the Innovative Entrepreneur Programme, actively undertaking an Investor Readiness Course to bring Mental Ease in a position to capitalise on future investment.

As marketing officer, I have generated a detailed marketing plan focusing on recruitment for a sports club in Leeds, later targeting an increase in funding and sponsorship. This plan entails a strong use of social media as well as traditional sources such as newspaper, magazines and flyers. Leeds Modernians RUFC are dedicated to ensuring their future within Rugby Union.

As part of my master’s degree with Leeds Beckett University, I have been undertaking a commercial project with House or Fu. Within this project I have launched a chilli oil and hot sauce, with further products to launch in the future such as canned collaborations with other businesses like Northern Monk. From working directly with owners, upper management and customers to communicating with potential retailers and partners, I mapped out a route towards maximizing commercial capabilities and designed a promising future for House of Fu. Some of my work entailed the construction of a B2B interest rating system, contact system for B2B sales, B2C in-house selling script and a full involvement in progression from idea development to product creation.

I have had plenty of previous experience working in Special Educational Needs schools over 5 years of working as a teaching assistant and a teacher in training at Leeds Beckett University, I work supply in schools around Leeds throughout the week. Working with challenging children providing a positive attitude to the challenge.

Dollhouse is a new environment for me, still fast-paced and high quality of service, working for celebrities, formal events and competitions. I have enjoyed this environment and its new challenge. As a senior member of the bar, I oversaw stock deliveries, cleaned and organised the bars during the week ready for open on weekends. I also organised bar staff on the night, ensuring that both upstairs and downstair bars are performing at their best throughout the night.

At Gaucho, I have relished in the bartending role, improving my capabilities of making cocktails and general bar jobs such as stock rotation, cleaning and handling money. Over this experience I have developed my understanding of wines, whiskeys and bar management through training opportunities. Working directly with the customers I enjoy the social interaction and I have progress my selling skills, pushing for the more lucrative beverage options.

Starting as a barback, polishing glassware, restocking the bar, removing bins and organising equipment for the service team, I was able to learn quickly on the job. As I was promoted to Bartender at the Ivy, I relished in the new opportunity to further my skills. This entailed learning the cocktail menu, the vast collection of luxury wine, champagne and whisky and ensuring that guests at the Ivy had a fantastic experience and left with a positive opinion of service.

Beginning as an apprentice in 2016, at Hayfield (SEN) school, I developed my ability to retain interest and maximise receptive learning by educating students utilising various techniques, such as multisensory to hands-on instructional techniques. In my second year I worked as a fully qualified Teaching Assistant Level 2 in a SCERTS class, where I used behaviour modelling and specialised teaching techniques to share and reinforce social skills. Generating PECS books and working with children with minimal verbal communication and challenging behaviour.