Opening procedures, selling products, closing procedures, bank reconciliation, brochure set out in shop communication with agents etc

I started at The Hampton by Hilton Stansted Airport as a commies chef and after 6 months the opportunity arose to become the Kitchen Manager. After being there 6 months working hard and showing my willingness to learn and help grow the kitchen I was given the opportunity to manage the hotels kitchen in the second biggest Hampton hotel in the world. this hotel exceeded all targets and was the busiest in the area.

I started at Fitzbillies as a cake shop assistant and quickly gained the trust of my colleagues and employer and was promoted to cafe supervisor. I worked at Fitzbillies for over a year until I moved away from the area.

Sales consultant and ticket office receptionist