Contracted role. Duties range from aiding in the release of new season range and managing daily products. Social media campaign creation and implementation/coordination, customer contact, sales, and stock management.

Contracted duties range from managing stock, adjusting back of house, and occasionally front of house, assisting with recommended website designs and products to be implemented at a later date. Creating and executing social media plans.

Full time, short term position providing support to the CEO and Director. Initially started as an 8-week internship and progressed into a semi-permanent role. Duties with We Are Progress ranged from assisting in brand creation, and implementation, social media strategy, campaigns and management, writing copy, e-newsletters, establishing and managing social platforms from LinkedIn to Facebook, and aiding the team in all other areas of business from admin to wire framing for new website builds.

In my role with Good George I was responsible for helping open and run a new restaurant for the group in Mission Bay. My role required; great time management and project management skills, analytical knowledge, an ability to manage payroll and banking for the venue, attention to detail, impeccable communication and customer service, conflict resolution, managing inventory, employee services and satisfaction, auditing, human recourses, and the general ability to train and manage a large team.In my social media role, I was responsible for creating and maintaining the different social media platforms associated with the restaurant; Facebook, Facebook Business Manager, Instagram, LinkedIn, Pinterest as well as Google Analytics. From Content creation, copy and giveaways to paid advertising and events.

In my role as Frukost manager I was responsible for; employment and training of my team, all back of house duties from scheduling and payroll to ordering stock, all front of house duties from supervising the shifts and team to group reservations and customer complaints. Being a 5-star quality hotel, we strived for our guests to have a memorable experience with the service being of a high standard.

As a new purpose built restaurant, my main focus was creating our reservations department. Once running smoothly I moved into an assistant manager role. In this I ensured a fluid day to day running of the restaurant as well as handling; team training, customer complaints and feedback, stock management and invoicing, hiring and interviews, cash handling and banking, restaurant repairs and social media maintenance.

Lead communicator with our PR company, Copywriter, CEO, and design team along with aiding the company in our social media both for the UK and US.

Events, Functions and Reservations Host

Working on the reservation system 'Brilliant' along with training on 'Opera' once the company began a change of branding.