Worked as the weekend bartender for the duration of my masters degree. The job was to maintain a high level of customer service while providing cocktails that were often tailor made to the customers palette. Required exceptional knowledge of cocktails and spirits to ensure that each drink served was to the customers liking; or rebalanced into something else if not.

After an opening appeared in the Systems Administration Team at EKM, I immediately jumped at the progression into a role that would allow me to deepen my understanding of systems administration and networking infrastructure. During my time in this role I; - created powershell scripts and deployed them over pulseway. - used iis, pulseway, and vSphere to monitor server health - resolved Windows 10 desktop queries

In May 2019 I joined EKM systems as an Ecommerce Advisor and hit the ground running. Already having an in depth understanding of HTML, CSS,  Javascript, and JQuery above and beyond my role, I regularly had experienced members of staff approach me for advice in regards to programming issues. Furthermore, whilst seeking a new project for my own progression, I noticed an efficiency issue within company that I could resolve. I immediately began working on a solution using python, and created a program that could rearrange files into a format recognised by the EKM platform. This increased the speed of migrations massively reducing time spent completing the task. This program was of great value to the company & was continuously refactored and maintained during my time at EKM.

The standards of being a Kuckoo bartender are high. It requires an in depth understanding of the industry, communication, and speed - constant research  into the industry was imperative to success. Trained to manage high-pressure environments controlling both customer experience and quality of cocktails, I managed to consistently pull in high figures for Kuckoo, serving a substantial number of customers at high speed while sharing my in depth understanding of directing customers to new cocktail experiences based on limited information from a few core questions.

After walking into the job with a very limited amount of industry knowledge and experience I proved to excel expectations and become a highly valued member of the Hotel Du Vin bar team. Although I was working alongside the final year of my degree, I set out in the role with an ambition to learn everything I could that would enable me to succeed in this industry. Within the space of a month I had gathered information and methods of re-creating over a hundred classic cocktails and studied into flavour combinations; discovering both flavour balance and profiles. This enabled me to not only re-create cocktails, but invent new ones on the fly to the specifications of the customers at considerable speed. I continued my pursuit for industry knowledge throughout my role and created a vast number of shrubs, cordials, and syrups. With training in cigars, the history of spirits, and cocktail masterclasses. Within the first three months of the role I was awarded a trophy for creative innovation due to my ability to invent cocktails at speed. Throughout my year here I delivered a four star service to all guests and have invented more cocktails than I can recall.

A very brief job agreed with the manager as an inkling into the world of cocktails. I entered with little to essentially no knowledge of cocktails and was tasked with learning the cocktail menu for a busy cocktail nightclub. With two for one cocktails every weekend, I had a lot to learn and fast, but it enabled me to develop confidence and ability in a field I was curious about.

Originally stationed on the potwash, It took me a while to convince my manager that I was barista trained and capable of communicating with people. Once convinced I was stationed daily as the man who greets people into the café and seats them down with a smile. In between customers arriving and requiring seating I helped out anywhere that required an additional hand. Mostly cleaning tables, running drinks and taking payments. As a small café we were exceptionally busy doing 200+ covers a day.

Front-of-house member of staff. My job was basically doing all the jobs for front-of-house: greeting people, taking orders, handling money, and taking food from the kitchen to their table. If anything went wrong I was trusted with correcting it by giving discounts & occasionally free cake. I was also trusted with making rotas. A very enjoyable job, the owner is still somebody I pop by and say hi to every now and again.

Bartender. Working primarily weekends, alongside the odd friday night working alone in a pub bar beside one of the busiest bar strips in Manchester (Deansgate Locks)... It was fun. I was also tasked with maintaining & organising the laundry on a weekly basis. Cleaning the Inn rooms, showers, kitchens. As a job description it sounds dismal however I can honestly & respectfully say this job taught me a lot about life in general. My job entailed talking to everybody who walked in and so I met many interesting people, it also boosted my confidence to new levels.

I was a bar back in charge of keeping the bartenders stock up, learning how to make cocktails and barista coffee. I was also tasked with organising the cellar and the bar - maintaining a neat, tidy and organised work environment for others.

Bartender at a nightclub in the centre of manchester. As the name suggests it was a metal/punk/rock night club. I was a basic member of staff and required to serve drinks, handle money and clean up at the end of the night. The shifts were late and long, but I adapted to cope.