Paul Dorey Email and Phone Number

Upon moving back to the North Shore Paul found a job supervising a local cafe in The Tearooms. Utilising his interpersonal skills Paul quickly became known for remembering all of the locals’ names and choice of coffee in no time. Leading by example, Paul has earned the respect of his colleagues and patrons through his tireless work ethic, methodical processes, positive attitude, and his ability to remain calm in high-stress situations.- Collaborated with the head chef regularly in an effort to constantly refresh and evolve the food offerings- Took responsibility for all FoH ordering, including: disposables, foodstuffs, coffee, milk, baked goods etc.- Implemented rigorous deep-cleaning practices in an effort to best maintain the somewhat ageing but beautiful venue- Updated certain steps of service to optimise the patrons experience and minimise the chance of miscommunication between staff members- Affectionately known as the Swiss Army Knife, Paul's versatility allows him to be of use in both the kitchen (where he happily works on Sundays to assist Chef) and Foh where he easily slots into either a barista or server role - Paul goes where he’s needed.- Trusted with cash-up and opening/closing responsibilities

Originally hired as the senior bartender, Paul’s role quickly expanded beyond its initial scope. During the lockdown period, collaborated closely with the bar manager to ideate and create an enticing new cocktail menu, showcasing our creativity and adaptability in challenging times. Recognising his versatility and ability to handle various responsibilities, Paul was frequently called upon to support the team as wait staff whenever the need arose. This demonstrated his agility and willingness to contribute wherever necessary, further showcasing his commitment to providing exceptional service and ensuring a seamless guest experience.- Collaborated with the team to curate an innovative Summer cocktail menu, incorporating the latest trends and customer preferences.- Played a pivotal role in the construction and assembly of the impressive on-site giant Peroni bottle, contributing to an engaging and visually captivating experience for guests.- Assumed responsibility for efficiently managing inventory by consistently placing accurate and timely orders for produce and stock, ensuring optimal levels for smooth operations.- Demonstrated initiative and expertise in revamping the stocktake system, streamlining the process and improving accuracy in tracking inventory.- Maintained a high standard of cleanliness and hygiene through regular deep cleaning and performing general maintenance tasks, ensuring a pristine and inviting bar environment for patrons.

At Alma Paul was welcomed as part of the opening team for this brand-new Andalusian-style restaurant in the heart of Britomart. The novelty of a new venue coupled with the natural vibrancy of the area provided Paul an optimal opportunity to hone in his multi-tasking and organisation skills. With a venue of this size and scale being held to capacity almost every single service Paul was often called upon to relieve pressure of his surrounding wait staff, exemplifying his versatility and willingness to be an integral team player. With the niche style of Andalusian dining culture it prompted Paul to personally further develop and improve his knowledge of all old-world liquor including wines, sherries, and vermouths.- As part of the team to open this brand new venue Paul took the task of logistically engineering the most proficient structure behind the bar, optimising both space and efficiency for the most ideal service possible.- Played a crucial role in the preparation of cocktails and other non-alcoholic specialties, executing precise techniques and following recipes to deliver consistent and exceptional drink experiences to guests.- Assumed the responsibility of closing the bar with meticulous attention to detail, ensuring accurate financial transactions, proper cleaning and sanitisation procedures, and securing the premises according to established protocols.- Demonstrated versatility by seamlessly integrating food service into the bar operations, effectively managing the full food menu available at the bar seating. This involved coordinating with the kitchen staff, handling food orders, and maintaining food quality standards while serving customers.

During winter, in 2017, Paul was offered a thrilling opportunity to manage a team tasked with the launch of a brand new cocktail bar in the newly realised social-hub known as Peckham Levels. With a total capacity of a whopping 1,800 people and Near and Far having the monopoly on serving cocktails Paul was perpetually challenged during his tenure, enhancing both his time and man management skills, whilst also testing his organisational capabilities and in particular his logistical thinking. The calibre of the bar was rewarded within six months of opening after it was crowned the best new venue in South London 2018 by Design My Night - a vindicating achievement for such a mammoth enterprise.- Charged with conjuring the most enticing, ostentatious, and innovative cocktail list that we could achieve in collaboration with as many small businesses and local marketers as possible - Was tasked with ordering all of both wet and dry stock, while also taking responsibility of ensuring weekly stocktake reports were delivered as accurately and promptly as possible- Shared responsibility with the General Manager to optimise the bookings system, allowing for maximum preparation with the goal of achieving a flawless service- Implemented weekly trainings with staff to guarantee the clientele would experience the same level of service across the board, and eventually assumed responsibility for the hiring of potential new teammates- Met with as many different brand reps as possible as to ensure that the bar kept with the times, and allowed us to collaborate with up-and-coming brands to symbiotically further our reach to the masses