Being part of a GOCC community in Dublin, we work as a team to reach our goals and targets, by organising various events throughout the week coming up to the Grand Finale. We work and organise events based on a vision that was created almost over 30 years ago, we hold the charities values and the culture it portrays. The outcome we plan for, from the weekly event, is to collect a high amount of funds in order to purchase the necessary hospital equipment but most importantly to bring our Polish community abroad together. We need to plan, prioritise and take risks in order to make the best decision for the greater outcome.On our weekly meetings I am responsible for taking down the meeting minutes and following up with the rest of the team making sure they all have completed their necessary tasks.I organise a smooth registration process with businesses in Dublin and across Ireland, for the collection boxes that are running from December until the Grand Finale on the end of January. I distribute the collection boxes personally or organise a logistical plan for collection or a drop off.

As an Assistant Manager, I work hand in hand with the General and Operational Manager. Together we assess the sales & wage targets as well as look for any improvements in the long run of the business.In order to provide the best customer service I handle our guests requests via email, phone or in person - always line with culture and values of the Port House group. My daily tasks include: restaurant’s finance maintenance, weekly lodgements & nightly finances, processing orders, managing staff workflow, organising & rescheduling time slots of reservations.I have experience working with 3 CRM platforms: SynergySuite, Northwood Analytics, Procure Wizard and ResDiary which are being used for different tasks such as: most important – reservation system, payroll, restaurant's finances such as, weekly lodgements and nightly finances.

As a Restaurant Manager, I've been responsible in creating a friendly work environment for the front of house staff and back of house staff. We both worked hand in hand together to reach our targets and provide an authentic American BBQ experience. I've been in charge of preparing both of our weekly rosters, to reach the weekly wage targets through a CRM platform TimePoint. I have improved my telephone skills, since I was dealing with the guests in terms of reservations over the phone mostly. I needed to understand their needs and wants and be able to provide the best experience there possibly was. My day to day tasks involved the following, dealing with finances, processing orders through the phone, assessing my staff members to what their responsibility is in order to reach team results. I prepared a training manual for any new staff members, in order to be able to provide an unforgettable experience.