Lead the UK Managed Services team and oversee service delivery of both Public & Private cloud solutions.

Oversee service delivery of multiple Private Cloud Platforms in accordance with industry best practices (ITIL).

This role involves producing food in line with standards set by PizzaExpress' Quality and Safety department. I am required to work quickly and efficiently in order to produce high quality food within a desirable time frame.Important aspects of this role include ensuring good hygiene, adhering to strict brand standards and managing stock control through portioning correctly.

I undertook a one year placement in which I carried out the role of 'Undergraduate Assistant Manager' at the PizzaExpress restaurant in Brindley Place, Birmingham.As part of my training for this role, I was required to undertake a month of shadow management in Harborne, working alongside the restaurant manager and deputy in that restaurant. I was was also asked to complete 2.5 weeks of working as a pizzaiolo (chef).In this role, I was responsible for a team of around 30 people and aimed to ensure the smooth running of the restaurant on a daily basis. This role included a wide range of responsibilities, from reading and acting on profit and loss statements, through to recruitment and interviewing potential new team members.Other roles include but were not limited to: accounting, compiling the rota, managing customer complaints, small scale marketing, cashing off, setting staff targets, health and safety and managing staff disciplinaries.

The role included taking orders from customers, serving drinks and carrying food to and from tables. It also required me to work closely with other members of staff, in order to ensure the smooth running of shifts.I was one of the pub restaurant's original staff members, starting in December 2013 when the restaurant opened. Prior to opening, I undertook a weeks training, in which all aspects of the role were thoroughly covered. I was also responsible for the training of some new members of staff, teaching them about the layout of the restaurant and menu items in particular.