Jack Stanton Email & Phone Number

United Kingdom

Huntingdon, England, United Kingdom

processing and monitoring business and ICT internal Change services for 3 counties (BCH) as well as a series of other service management practices. ITILv4 foundation certified and currently undergoing an Apprenticeship as an Improvement Practice professional regarding Lean Six sigma and Kaisen practices.

Hemingford Abbotts, Cambs

Taking and processing online bookings as well as phone calls. Maintaining and updating the diary along with comprehensive seating plans for different weekends depending on covers booked. Ordering stock from different suppliers based on price and availability including a rotating gin list that is marketed and changed frequently depending on popularity. Maintaining the bars key functioning pieces and issuing jobs to other members of staff to upkeep. Cleaning the beer lines diligently on a weekly basis as a means to ensure the product sold is always of the highest quality. Managing stock throughout the week as a means to see what is selling and what is not as a means to further streamline our product line. Conducting end of day reports as to see the days takings and then advise staffing rotas accordingly based on upcoming local events and weather reports. Holding a key for the property as a means of security, locking down at the end of the evening making sure everything is left ready for the next day. Reporting problems with equipment and liasing with maintenance crews to have repairs done and explained. Meeting with brand representatives to try and test new products to enhance our product line.

Brisbane, Australia

Serving cocktails in tall orders and coming up with recipes to suit food pairings for the a la carte restaurant and themed weekends for the cocktail bar/nightclub. With three bars on site it was very important to adapt to different settings, each with their own style of service and product range. Dispense bar was to provide high-class bespoke cocktails to suit the menu items. The function bar, serving corporate events, weddings and charity fund-raisers. The club/terrace bar overlooking the story-bridge with the highest demand and therefore stress and speed required. Memorising a list of 30 different cocktails is a great feat when under pressure and then executing them with absolute precision is a must. Quality of product and an appreciation of that product was truly developed and the skills to find what a customer wanted at any given time based on their preferences was key.

Brisbane, Australia

Serving cocktails and high-class wines in a city outskirt setting. Dealing with large dinner corporate events with a focus on fine dining. Providing intense product knowledge about a wide-variety of wines as a means to pair with different menu items. Upselling more exquisite products as a means of increasing revenue and increasing the enjoyment of the corporate fine-dining experience. Wine knowledge and pairing training as provided by Jim Barry Estates. A true focus on finding a selling point for different products is key, based on the customers personal tastes.

Melbourne, Australia

Serving drinks in a fast paced and challenging city environment as part of an enigmatic and energetic team. Often having to deal with unruly, intoxicated and often aggressive customers. Enforcing RSA guidelines (Responsible Sale of Alcohol) as a means to ensure the safety of our patrons. Communicating via radio to security staff, giving profiles of difficult patrons for potential removals or talking them down. Talking to customers to make them more manageable and less unruly as a means to ameliorate certain difficult situations, testing charisma and emotional intelligence.

St Ives Cambridgeshire

Slepe Hall is a lively 20 room Hotel that can cater for it's residents, locals and function guests simultaneously whilst upholding the highest quality in service from breakfast til late. It was my role within Slepe hall to uphold high levels of customer service behind the bar serving drinks, taking food orders and making barista style coffee in front of the customers. I made cocktails at request and it was my duty to provide the customer with recommendations on spirits, wines and beer alike, to enhance their experience within their visits to the hotel, no matter how long, or how brief their stay. It was also my role to make sure preparations for large scale functions were carried out, such as glass polishing, organising and setting the bar, cutting fruit and preparing drink garnishes, refrigerating champagne and wines and making sure the bar was stocked to the party's needs. Slepe Hall is capable of accomodating functions of up to 250 guests in their largest suite, with it's own large bar. Working as part of a team in this environment was imperative to our success as often large functions such as weddings often partook in both the main part of the hotel for welcome drinks, and the larger suite for dining and receptions. This required communication between both the two bars and communication throughout the night such as when barrels and gas needed to be changed, stock needing to be replaced and ice buckets needing to be refilled, this was a responsibility shared throughout all of the bar staff. Everyone took part in the collection of glasses and clean-up of the suite at the end of the night and quite often there was lively banter to be had with remaining patrons and staff alike. Upon absence of our former bar manager i took responsibility of our beer, local ale, wine, soft drink and spirit orders and would make orders with our different suppliers every 1-2 week(s) and would also clean and maintain the beer lines. I Also organised cleaning rosters.

St Ives, Cambridgeshire