2IC to Directors and Venue ManagerDaily communication and weekly meetings with directors and Venue manager, to go over financials, projections, accounts, upcoming events & promotions & ideas moving forwardImplementing procedures and systems to increase sales and serviceEnsuring a clean, safe and fun environment while maintaining Host responsibility and Licencing lawsHiring and rostering of staff, security and techs, Cash handling & cash ups, Training staff,General hospitality duties, Meeting with reps and other clients/visitors Ordering, costings & stock control, Cocktail menu creation, design, Day to day operations, Stage lighting, patching & programming, DJ and other technical setups, Function and event management, Hosting local and international promoters/artists/techs, Food prep and cooking, Cleaning, POS programming & problem solving

Bar Manager for large scale events

General bar manager responsible for day to day operations of a 3 level club with 3 very different bars and musicSuccessfully helped the bookings manager turn the music venue into one of Wellington's biggest contenders hosting some of the biggest acts in music both locally and internationally

Assisted the owner in relaunching the venue and her first year and a half of operations as Bar ManagerGeneral Hospitality DutiesOrderingCleaningHosting Artists & promoters

I worked here while it was in receivership, coming in as a casual glassy to help out, I was hired and made duty manager for the remainder of the receivership. From looking after the restaurant and providing table service to diners on quiet nights, to keeping up with demand for large scale events like WOW, Sporting events at the stadium or concerts at the TSB arena where you are doing 140+ covers in a 2 hour period. Function & event management and planning & general hospitality duties

100+ Craft beers, 20 Single malt whiskys, and a whole lot of bandsI spent a long time working at Bodega, starting as a bar tender and eventually becoming bar manager, assisting through a change of ownership and refurbishmentHosting promoters, techs, artists, reps and guests on a daily basisOperation of 2 bars, with the capacity to hold 600 people Ordering, costing and stock controlhiring and rostering of staffeverything in between

This was my training ground for Hospitality, I was glassy for up to 700 students every Wednesday night across 3 bars and a large garden bar, navigating through densely packed students and successfully ensuring the bars never ran out off glassware. I then learnt the basics and became one of the cocktail barmen on a Wednesday night, the rest of the time it ran as a restaurant/pub/venue and I was responsible for clearing & waiting on tables, running food and table service