Initially starting as a FoH member, I quickly expanded my skill set and earned myself the role of Supervisor. This role followed a similar pattern but held greater responsibility through cash counting, safe handling and task delegation. An average shift as this role would change day to day depending on events being held in the building and/or the amount of management on site.After a few months of hard work I was rewarded with a promotion to Duty Manager which bundled more responsibilities and challenges into my work load. From the creation of rotas, to beer quality control and review handling, this role had almost all doors unlocked. Within this period I was invited to several events for Assistant Managers which expanded my horizon for the potential I could unlock from the pub.The General and Assistant managers at the time had decided to move on to another pub within the business, leaving the pub in my hands. I was responsible for the pub and everything within it for a period of 2+ months. This is where my career peaked, having being left with a team of 20+ people to control, all with duties and responsibilities. In the span of 6 months I had gone from asking questions to answering questions. This was not without its challenges, due to the unpredictable nature of the business we would never know what each day would hold, from water leaks to theft and fire incidents, I had it all thrown at me.Acting as a 'stand-in' General Manager proved fruitful and I was rewarded for the targets I wasn't expected to hit, this and the feedback from the customers made it all worth it.This chapter ended for me as I approached the final year of university, due to lack of free time I had to restrict my focus to what is currently most important in my career.

I worked in Levant during my initial university years. I worked on a small bar with another bartender to serve drinks and cocktails. This proved a challenging job, as you could never predict the footfall, on your quietest days you could easily get swamped with customers. Time management was a key skill in this, ensuring that drinks were served correctly in a timely manner was the goal for each shift.My bar-tending and conversational skills improved drastically over the year I worked here, becoming good friends with staff and regulars alike would make each shift fly by. The longer I worked here, the more responsibilities I picked up, with no reward or initiative which started to take a toll on my workplace mentality. I was no longer eager to turn up to my shifts. This combined with ever increasing hours I could not fulfill due to time restrictions with university ultimately led me to leaving the business in the new year.