Duties Include, but are not limited to:• Deliver food and beverage service in a professional corporate manner• Ensure that boardrooms are set-up correctly and within a timely fashion for all meetings• Be aware of all operations, build and maintain client and customer relations• Liaise with all team members including chefs to assess requirements for the day• Respond to queries promptly and efficiently• Maintain and deliver high end corporate standards• Produce consistent high quality Barista coffee• Show initiative to take on other duties with shifting priorities and flexibility

The Old Keilor hotel is a gastro pub and function centre we do up to 1000 covers a week. We cater for all types of functions including cocktail parties and a la carte up to 350 people.Duties Include:• Responsible for all sales of food and beverage including bringing in new business, devolving existing business and running promotions to ignite sales• I have organised and managed events including banquets of up to 850 guests, weddings with 250+ guests and conferences up to 500 delegates• Ensuring the highest standards of service are provided at all times• Beverage and stationary ordering.• Staff rostering• Stock taking and preparing reports for the Managing Director such as stock reports, gross profits and variances in stock on hand as well as moving products.• Staff payroll and making sure this is within budget• Dealing with customer complaints via email, phone and face to face.• Responsibility for the general maintenance of the property including paintwork, gardens, equipment, reporting faults and dealing with faulty equipment • Responsible for staff training such as instructing them in procedures, cash handling, basic hospitality skills, plate carrying, operating the POS, using company equipment correctly and provide them with a training matrix for the above.Achievements:When I first came to the Keilor the hotel had received really poor feedback via social websites. I made it my mission to change this and since October 2012, drastic changes have been seen online. I hired friendlier staff which brought a great vibe to the workplace and created a positive culture. This change has resulted in a jump in sales as they are now up since the year before. I also increased business functions in the hotel by 25% and broke the daily sales record twice.

Clanard Court Hotel was very much a wedding orientated hotel. We did up to 90 weddings a year and also catered for other functions such as cocktail parties. We had full hotel operations including bar, restaurant and accommodation.Duties Include:• Liaising with bar, restaurant, reception, housekeeping and functions to ensure the daily requirements of the hotel were met.• Event Management all functions, banquets and boardrooms and ensured that the highest standards of service were provided at all times. This included weddings of up to 300 guests and conferences of up to 500 delegates.• Managing stock levels, ensuring cost control measures are in place, this includes dealing with suppliers and being able to negotiate rates for the benefit of the hotel• Generating sales via social networking, show-around and handling general customer queries. I handled inbound sales when customers arrived unexpectedly and showed them the venue and the products on offer.• Training of all staff to guarantee the highest level of customer service was provided at all times, which in return can result in repeat business and great testimonials.• Rostering of up to 40 staff on a weekly basis, also the management roster over the summer of 2010.Achievements:• In 2010 at the Clanard Court Hotel we achieved Gold award for environmental practises, this was very satisfying as only 7 hotels in Ireland achieved this accolade. I collated the evidence and implemented the procedures which resulted in award.• Stand in General Manager of Clanard Court Hotel May 2010-October 2010, due to an unfortunate accident to the general manager I had to step into his role, being thrown in at the deep end I managed to prove to the directors within weeks we didn’t need a relief manager. This was a defining moment in my career as I really stepped up to another level of management.

The Osprey Hotel dealt mainly with the corporate market. There were 14 meeting rooms, a large function room, 104 bedrooms as well as a large bar and restaurant. We would regularly be full to capacity during the week for conferences and at the weekend for weddings. I also completed my hospitality management training here. Duties Included:• Training in all hotel departments, kitchen, restaurant, front office, administration and bar. I spent 6-8 months in each department learning all the standard operating procedures of each department until I got to a competent level to supervise staff in these departments.• Overseeing the whole operation of the hotel on each shift, working with each department to guarantee all guest, client and customer requirements were met with the highest standards• Dealing with potential clients and guests through queries via email, phone and face to face meetings• Supervision of boardroom delegates from 2-500 operating on a tight staffing rosters which often included long hours to ensure high standards.Achievements:• Promoted in 2005 to trainee manager in the Osprey Hotel and Conference Centre.• By 2006 I was doing duty management shifts on my own. I was mainly in charge of bar and function operations.