I’ve worked in the hospitality industry for 8 years in three busy city center pubs and clubs. The first being Hoochie Coochie, where I started as a glass collector at 17. Then while working at Hoochie Coochie in my last few months there, got a job at Filthys/Passing Clouds/Illegitimate as a glass collector. I soon moved up to bar staff at Filthys, but was given many more responsibilities, (i.e, collecting stock from wholesalers, being a handyman, a live sound and light technician, doing every delivery shift, and used to help change illegitimate to what is now the points, and working silly hours a week (65+) to help the business strive)) without promotion. I then approached the owner of The Dog And Parrot, who took me on as an assistant supervisor. Then lockdown struck very soon. We ran a vegan restaurant from the D&P’s kitchen during this time and I come back to work to help package and take orders over the phone from customers. I was soon promoted to supervisor. I began to take on more responsibility but this time with the appreciation from the owner and manager. Both who have helped me greatly to develop my skills. In April 2024, I was promoted from supervisor to AGM, and my roles and responsibilities have become another challenge for me to better my self. With help from my manager and the owner I feel I am growing and developing my skills every day. I look forward to every day at work at the Dog And Parrot as I am able to develop my skills every moment I am at work, and I am appreciated for doing so. The team of bar staff and floor staff I manage are very open to suggestions, and at the Parrot, we are a family. We all help each other grow. We recently acquired the premises next door to us and called it Lucky’s. I am proud to say that I also manage this venue along with the GM.