- Approached by owner of the Axe and Compass to help re-build business after initial lockdown. -During second lockdown, was proactive in setting up takeaways and deliveries for the business as well as refurbishing the premises to improve business image before re-opening. -Was made redundant due to on going COVID-19 restrictions.

• Rejoined Loch Fyne in a magement position;• Responsible and accountable for resturant shifts including customer satifaction, leading staff and the building itself.

• Given the opportunity to rejoin the Axe and Compass as Manager of the resturant and front of house by the owners of the business. • Recruited initially to revive the resturant side of the business and raise customer service standards, based on the experience gained at my previous employers. • While at the Axe and Compass, leading business growth. This has been achieved through developing the resturants brand, recriuting a high calabre team and successuly organising and managing… Show more • Given the opportunity to rejoin the Axe and Compass as Manager of the resturant and front of house by the owners of the business. • Recruited initially to revive the resturant side of the business and raise customer service standards, based on the experience gained at my previous employers. • While at the Axe and Compass, leading business growth. This has been achieved through developing the resturants brand, recriuting a high calabre team and successuly organising and managing events. I have also used social media to attract new customers and have worked hard to ensure ‘repeat’ visits. In parallel with this, I have ensured that eisting customers were retained.• Another strength is working with existing and potential suppliers. I am responsible for all aspects of bar and resturant stock control and decision making regarding the drinks stocked within the bar. • Recently, at the age of 20, gained ‘award for personal licence holders’.• In a challenging and competitive environment I recognise the need for excellence in service and have contributed to the business flourishing. Show less

• Leaving university to follow my passion of working within hospitality, my first ful time job was at Loch Fyne resturants. During my time at Loch Fyne I was initially responsible for all aspects of ‘front of house’ activity.• Working for a national chain provided me with an incite into the importance of brand and corporate image to a resturant. Particular emphasis was placed on ‘mystery diners’ and the importance of outstanding reviews. On one particular occasion I scored 100% in a… Show more • Leaving university to follow my passion of working within hospitality, my first ful time job was at Loch Fyne resturants. During my time at Loch Fyne I was initially responsible for all aspects of ‘front of house’ activity.• Working for a national chain provided me with an incite into the importance of brand and corporate image to a resturant. Particular emphasis was placed on ‘mystery diners’ and the importance of outstanding reviews. On one particular occasion I scored 100% in a mystery diner review.• Progressing quickly at Loch Fyne and was acting in a supervisory role before Ieaving. This involved leading staff on shifts, mentoring new staff, cashing up and locking the resturant at night. Show less

• While still a student, employed by the restaurant prior to opening. During the initial training period and subsequently, knowledge and skills have benefitted by being trained and mentored by people with many years of experience within hospitality. This also meant that I was working in a very demanding environment with high expectations placed on my standards of service both by the management and customers.• While I worked at the restaurant the business grew and flourished. I worked as… Show more • While still a student, employed by the restaurant prior to opening. During the initial training period and subsequently, knowledge and skills have benefitted by being trained and mentored by people with many years of experience within hospitality. This also meant that I was working in a very demanding environment with high expectations placed on my standards of service both by the management and customers.• While I worked at the restaurant the business grew and flourished. I worked as part of a team that won ‘Carlsberg Restaurant of the Year’ Show less