Site Managing Netflix’s newest and largest unscripted dance production. My role involved full site set up and build, sourcing and booking suppliers large and small, managing a facilities team, liaising with all departments throughout the run and dealing with production requests.

Wilde Thyme is a bespoke catering and event management company which caters for events from 2 - 1000 people over the breadth of Scotland. My current role encompasses; - Full end to end event management for a large number of clients at any one time- Onsite event manager, looking after all aspects of the event from logistics and set up to delivery and de-rig- Sales and relationship management to increase revenue - Staffing management onsite and offsite - Adhering to company policies and processes when creating event packs - Going above and beyond to exceed client expectations

I started working for the National Trust for Scotland in January 2018 as a Functions and Events Coordinator at Castle Fraser which is located 16 miles outside Aberdeen. My Role was varied and included;- Planning a range of events which compliment the estate. - Running existing events already planned - Ensure external events clients are happy and have everything they needed to run their event safely. - Find new exciting partnerships for events to evolve from. - Raising proposals and budget plans. - Covering all insurance and H&S requirements for each event - Covering staffing needs for each event - Duty Managing on a day to day basis when the Castle is open to the public - Liaising with external stakeholders in and around the estate. - Social media management

I started working at a brand new Mitchel and Bulters site located in Caversham in March 2017. The restaurant was being operated by M&B's premium brand Premium Country Pubs. I started here as a part-time employee, however, when I finished college I started to work here full time and got promoted to head up the festive coordination. My role included; - Managing inquiries via email - Organising deposits for each booking - Creating a plan for major festive days including Christmas Day to ensure the kitchen has all pre-orders to hand - Creating expedite sheets to ensure smooth delivery to tables on the day - Dealing with special requests from tables- Creating plans to ensure all tables can fit in on a double rotation system - Working on the bar and restaurant floor on a day to day basis- Liaising with the kitchen in the run-up to the festive period to ensure they are happy and know how much stock they need.

This was my first part-time role exposed directly in the hospitality industry. I working in a flagship gastropub in the centre of Henley-On-Thames. My role included; - Serving guests to a high standard of customer service- Solving problems to ensure delivery of service is not compromised - Serving drinks on the bar - Dealing with enquires- Making bookings - Use of the till system - Liaising with the kitchen during the shift for any problems