In my time as wedding & events co-ordinator, I oversaw approximately 500 events, from private conferences of 4 to weddings of 200 guests. Often being the first face clients saw on initial visit, through booking, at all points during the experience and the last person on departure. For wedding co-ordinator read project manager, cake decorator, seamstress, agony aunt, diplomat, waitress, master of ceremonies, memory expert, engineer, DJ, pest controller and many more aspects leading toward success as the happy ending and many happy returns.Being part of the management team; day to day running of the hotel was also included in my duties, such as banking, staff deployment and credit control of the hotel’s corporate clients. Booking rooms and improving yield, networking new clients for the hotel and events. I developed marketing strategies, encouraged local produced to be used in the restaurant, our Asparagus month and Sausage & Cider festival was well known, co-ordinated with head chef in matters relating to restaurant needs. I maintained purchase ordering and monitored stock control for the bars and housekeeping.As a retail manager and hotel duty manager I was responsible for aspects of training, such as customer service and health & safety. I hold a Level 3 Food Safety in Catering and a BTEC Level 3 in Education and Training to be able to train staff to Level 2 Food Safety. I have processed HR paperwork, cash reconciliation and wages, stock inventory and ordering, merchandising and security, all with consistency, with elevated standards and more often than not simultaneously.My work with NCC, as an Adult Learning tutor, had a very much holistic approach to learning for life and learning for wellbeing. We would teach courses about looking after the body and mind, one not being more or less important than the other. While working at The Nene Centre, my colleagues and I were also driven to looking after the mind and body, helping to find motivation and inspiration for service users of all ages and abilities.Experience in hospitality, leisure and retail is how I know how to talk with superior staff, peers and subordinates with the appropriate tone, sometimes changing mid-sentence, to motivate and inspire as well as being more than willing to carry out tasks myself. I have worked in a team, on my own and can switch between without losing respect and an exemplary all round work ethic. Communicating with clients and customers as if they are the most important in my day, bending over backwards is my default position for the optimum outcome.