Working Capital Team lead - (France/Germany)

- Entering of all web sales orders and some key accounts.- Adding & maintaining products on our shopify based website and other online platforms, analysing selling prices, updating stock levels.- Using online tools like google analytics & merchant centre to measure performance.- Updating the website where need to stay up to date and in season.- Liaising with our in house marketing personnel and outside digital marketing agency in setting out plans on what to promote.- Creating and analysing sales reports and providing feedback to account managers- Assisting purchasing manager in sourcing of products, creating stock codes and chasing up purchase orders- First point of contact for customers via phone and email- Keeping customer up to date on the status of their orders- Help out in the warehouse getting orders ready when needed- Occasionally do delivery runs to cover holidays.- Processing web sales, overseeing the packaging and the despatch of these orders.- The main business of Prosafe is the supply of PPE, workwear, packaging and hygiene/consumables products. However we do source other various products on request mainly for our long standing key customers.

Part time Waiter in the Restaurant and Grill room.

- Worked on both the UK as well as the Benelux teams- Providing high level of customer service for a global Audio Visual brand.- Creating sales reports and turnover overviews.- Placing orders, checking stock levels answering questions via phone and emails- Assisting sales reps in reaching their targets.- Due to hard work and dedication I worked my way up to vital support of team leader, I am in charge when team leader is not present managing a team of 8 other employees.- I am in charge of monthly stock reconciliations for both the UK and the Benelux team.- Dealing with various other departments, ie logistics, transport companies, accounts, technical support

- One of the largest computer peripheral manufacturer.- Dealing with phone calls and emails from customers with various problems, trying to solve their problems as effective and professional as possible.- Working according to set targets.- Regularly performed extra duties outside the line of work like leading the team in absence of the team leader and helping out the 2 level support team with escalated queries.- Here I also completed a leader development course.

- Started as reception supervisor in Belfast- Checking in/out of guests, providing assistance with guest needs.- Making sure guest experience was the best it could be.- Taking reservations for hotel and restaurant via phone/email- Taking payments being in charge of tills when on shift.- Worked my way up to doing 4/5 Duty manager shifts per week- Being in charge of the full operational side of the hotel including reception, restaurant, bar, general area staff and kitchen, normally a team of a minimum of 10 people.- Overseeing incoming deliveries and making sure all goods were checked .- Got promoted to Assistant restaurant manager in Lisburn, a 200+ seater restaurant - Once again leading teams of a minimum of 10 employees, sometimes more.- While on shift I was also responsible for the smooth running of the hotel.- At night time balancing all tills and making sure cash was all counted.- Monthly check of all beverage stock, checking variances.- Making staff rotas and being heavily involved with training and team meetings- I was also leading the hotels drive for extra revenue during the World cup football.- Extremely busy operation in a high pressure environment.

- Interacting with guests at one of the finest establishments in Belfast at its time, as part of the Paul Rankin group guests expected the very best in customer service.- Advising people, taking orders, being in charge of a section (number of tables) during service.- Making sure that the back waiter, bar waiters and food runners were performing their duties so I could focus on the guests.- I also checked stock levels and placed orders for crockery, glasswear, cutlery, cheeses, coffee/tea and other front of house related products.

- As a commis waiter my duties included polishing cutlery, crockery and glasses. Running food and setting up tables and breakfast buffet.- I quickly got promoted to front waiter, being in charge of a number of tables in the restaurant of this 5 star hotel in the heart of London.- Taking orders, giving recommendations on food and wines.- Providing high levels of customer service to both guests from the hotel as well as diners from outside.- Working under high levels of pressure.- Other colleagues frequently came to me for advice as I was seen as one of the more senior and knowledgeable members of staff.

Part of my final assessment for the Hospitality management school I worked 6 months in the Room Service department of this 5 star deluxe hotel, I started as commis-waiter and would have been promoted to head waiter if I had stayed beyond the 6 month period.I finished the 6 months with an average of 8,9