Reporting directly to the company director, in this role I manage the business accounts and finances. As this is a small office, my role covers all areas of financial management.At UK Triathlon my duties are:- Managing all payments in and out of the business.- Reconciling all of the bank accounts.- Working with the owner creating forecasts for each year.- Creating and completing the current Race League system.- Managing staff annual leave and time off.- Payroll- Managing and running the catering in between and at the events.- Answering the phones and helping customers with any queries they have with the events.

During my time at Kindertons, my duties were:- Assuring all payments into the business were allocated to the correct claims.- Reconciling bank accounts every month with strict deadlines.- Answering the phones, helping their clients with any finance queries.- Managing the business's petty cash.

During my time as Conference and Events Supervisor at Crewe Hall, my main roles were:- Managing corporate and private events of up to 300 people.- Liaising with clients to make sure each event met their needs.- Attending internal meeting to insure smooth running and planning of events on a weekly basis.- Overseeing staffing levels day by day.- Managing a team of up to 40 food and beverage assistants.- Doing weekly rota's for the conference and events team.- Acting as Duty Manager which involves complaint handling, crisis management and customer care.- Liaising with the Operations Manager, Events Sales team, Kitchen and clients on a daily basis to deliver each event as per the contracted agreement and to meet the clients needs.- Overseeing quality food and beverage delivery, for example, fine dining experiences, three course meals, buffets and quality bar service.- Understanding menu costs and billing, ensuring clients were charged correctly.- Cashing up bar tils following procedures of safe storage of money.

At Crewe Hall as a Food and Beverage Assistant, I learnt all aspects of event delivery whilst also supporting other departments, broadening my skills across the whole of the hotel industry. The last three years before moving to Australia, I would regularly do supervisor shifts, running small events of up to 60 people, developing my management skills.Whist being a Food and Beverage assistant, my roles were:- Serving all different banquet styles for events of up to 300 guests.- Meeting and greeting guests.- Taking orders and answering questions about the menu. - Bar service and drinks delivery, including barista and cocktails.- Taking orders and delivering room service.- Maintaining hygiene standards, front and back of house, and understanding COSHH regulations.- Managing the timing of food delivery.- Understanding the different menu offerings for multiple departments, such as, Reception, Restaurant, Afternoon Tea, Events Bar and the Residents Bar.- Working with event suppliers, making sure everything goes to plan and is executed beyond the clients expectation.