Edward Ditcham Email and Phone Number

- Working as a Front of House member at Ashling Park Estate & vineyard, primarily in the restaurant but with a view to lead vineyard tours, cocktail classes and Gin School sessions- Working closely with management, the kitchen team and other FOH members to uphold the brand and service standards within the restaurant

- Across 4 summers in between school, college and other jobs, I have had the opportunity of being involved with some of the most prestigious equestrian events up and down the country with DHA Equestrian Services.- Acting as a sub-contractor working within a close-knit team providing event management and preparation for international equestrian competitions. - Client list: Burghley International Horse Trials, Wellington International Horse Trials & Country Fair, Bicton International Horse Trials and Cornbury House International Horse Trials.

- Serving as a valued team member promoting and achieving company success, providing optimal assistance to the restaurant managers. - Identifying and maximising F&B sales across the club using developed knowledge of menus. - Leading multi-departmental teams, and being a primary contact, during social, private and commercial events successfully handling customer expectations and experiences. Involved in the preparation and delivery of corporate events for Rolls Royce, Coutts and Rolex.- Supporting major Goodwood events such as Festival of Speed, Revival and Goodwoof, taking care of event partners and sponsors at The Kennels including Mastercard, Randox Health and Bonhams.- Competently handling customer objections using positive techniques and strategies. - Involved in stock control, rota management and payroll responsibilities.

- Assisting with setting, maintaining and monitoring F&B standards in terms of presentation and service, ensuring consistency and quality whilst controlling costs.- Delivering an amazing customer experience in line with Goodwood brand standards. - Ensuring compliance with applicable liquor laws, rules and restaurant limitations.

- FOH Assistant primarily in the fine-dining restaurant, but also across other business departments such as Bar and Events were necessary. - Increased knowledge of our extensive wine list to confidently pair with the menu, and offer customers expertise and recommendations.

- Following a successful two years at Chichester College earning a D*DD in Business Management, I was lucky enough to be invited on a once-in-a-lifetime trip to Seville, Spain to take part in an international work experience program.- The program saw myself and a group of friends from college living and working together in foreign country with little supervision. - I was placed at Surf the City, the number one bike rental and tourist information office in the city centre, which saw me undertake tasks like marketing to English tourists, selling bike tour places and guiding visitors around the city as a host.- This experience developed major business skills such as sales and customer engagement as well as increasing my Spanish-speaking level. - The whole trip gave me huge confidence in my ability to take my own initiative but also understand the importance of teamwork and leadership.

- Began as a part-time Kitchen Porter in BOH, working for a small team of talented chefs working to create a classic English pub menu with a modern twist. - After showing an interest, I was promoted to Larder and Pastry Chef, in charge of starters, desserts and sides for main courses which I had become more and more interested in. As time progressed, and more staff were hired I made it into the main kitchen on the grill and pass serving with the Head Chef. - When the COVID pandemic hit, the pub changed owners and I changed role to a FOH member of the team. I also took on Assistant Bar Manager duties such as taking deliveries and staff rotas.