Lilies Restaurant looks out over Hartley's Lagoon. A beautiful environment to work in daily with an amazing team of staff from all over the world. My job as Restaurant Manager can be very different day to day, during school holidays we can cater for 1600 customers through the doors and up to 3 functions at the same time. My duties are to include effectively recruiting and managing, training employees, overseeing operations and handling customer complaints. Other important aspects of my duties are to ensure health and safety regulations and manage inventory along side our Head Chef.

I was rehired by SHE Universe as a Manager. I previously worked for them 2 years prior in their Governors Bay Restaurant. • Manage day-to-day operations of the café and retail area• Hire and onboard retail staff and baristas • Train employees on drinks preparation and proper use of chocolate making, coffee equipment and chocolate retail selection • Coordinate with vendors and order supplies, as needed to include the chocolate kitchen • Maintain updated records of daily, weekly and monthly revenues and expenses • Advise all staff on the best ways to resolve issues with customers and deliver excellent customer service • Ensure all café and retail areas are clean and tidy• Nurture friendly relationships with customers to increase loyalty and boost our reputation throughout NZ I resigned from SHE to return home to Australia.

My responsibilities included maintaining the restaurant’s revenue, and profitability, connecting, and building the business to ensure continued local business growth from the previous owner. Ensuring efficient restaurant operation, as well as maintaining high production, productivity, quality, and customer-service standards. • Priority was to coordinate daily with the FOH and BOH restaurant operations to deliver superior service and maximise customer satisfaction. I was responsible for efficiently and accurately to customer complaints to ensure repeat business and loyalty. • Organise rosters and supervise shifts, appraise staff performance, and provide feedback to improve productivity where needed. Train new and current employees on proper customer service practices and development. Monitor operational costs and identify measures to cut waste. Promote the brand in the local community through word-of-mouth and restaurant events by recommending ways to reach a broader audience (e.g., discounts and social media ads). My contract ended due to COVID and loss of business.

I was engaged on a fixed contract for a period of 8 weeks to Manage all FOH duties and staff for the owner while they transitioned their permanent staff to the new city store. An important part of the closure was to ensure customer service was at its very best for the final phase of the closure of this very successful business after 15 years of service serving international and local customers of Christchurch and all New Zealand.

Complete focus on operations, staff development & and training of current and past managers, floor staff, food safety, and external marketing development locally and international tourism. • Provide leadership and coaching, recruitment, HR practices, and ongoing training with all staff by identifying training needs and implementing procedures when necessary.• Analyse past, present & and future operating performance and formulate plans to meet standards if necessary. • Budgeting, KPIs, ordering, inventories & and tracking, and scheduling. • Rostering, payroll, and wage forecasting.• Building a loyal customer following and a strong brand • Craft beer and brewery

Recruitment, training, and motivating staff • Ensuring regular stock-takes and ordering • Handling deliveries • Maintaining the condition of beer and wine • Overseeing & liaising with the chef & kitchen • Keeping up to date with licensing legislation, liaising with the authorities, and taking overall legal responsibility for the premises when the general manager is not on site • Enforcing health and safety rules and keeping up-to-date • Adhering to budgets, increasing profits, and managing cash flow

Managing correspondence, complaints, and queries o Preparing letters, presentations, and reports • Supervising and monitoring the work of administrative staff • Organising meetings and managing databases o Booking transport and accommodation • Organising company events or conferences • Ordering stationery and furniture when required, liaising with contract and building services workers • Working with internal teams to ensure health and safety practices were in place and up to date for each area.

Manage day-to-day operations of the site • Hire and onboard new wait staff and baristas • Train employees • Coordinate with vendors and order supplies, as needed • Maintain updated records of daily, weekly, and monthly revenues, expenses, budgeting and monthly targets are met • Meet with prospective customers to create profitable events and market there brands• Add new menu items based on seasonality and customers’ preferences • Advise staff on the best ways to resolve issues with clients and deliver excellent customer service • Ensure all site areas are clean and tidy • Nurture friendly relationships with the stakeholder/clients & and customers to increase loyalty and boost The Compass Group's reputation • Train new Managers at other Sites in the absence of the Area Manager