Me and my business partner Matt Butler have opened a café/bistro in Melksham offering good country cooking and a decent butchers breakfast

Functions as the Assistant Food and Beverage Manager of the Clubhouse’s Food and Conservatory - Beverage operation including bar, half way hut, banqueting and private dining. Assists and deputises for the Food and Beverage Manager in the delivery of excellent members and guest experience through effective management ensuring the highest standards of service are achieved and maintained at all times. To be a team member and to encourage co-operation and working effectively together, to ensure staff satisfaction.

In my current job role I manage the restaurant and bar on a daily basis, as well as actively covering Duty Manager shifts throughout my working week. I manage staff costing's and rota's, working them around the business, and also have control over ordering the bar stock and have to help maintain the holding period. On top of my daily duties I also organise the upkeep of Health and Safety for the Food and Beverage team, and I am also qualified as a first aider.

The Macdonald Windsor Hotel is a 120 bedroom 4* hotel consisting of a large F + B team with a wide range of conference facilities / private dinning in either the restaurant or, for larger parties, in one of our banqueting rooms. The main hospitality business is through conferences during the week, and then at the weekend we are full with families and leisure guestsWe have got a 64 cover restaurant in which we serve breakfast, lunch and dinner to residents and non residents.My role within the organisation is to ensure that the service of the shift runs smoothly and efficiently, I also have to make sure that the staff are following the correct uniform standards and company core standards. Some other responsibilities included the bar rota, ensuring that the rota horizon system is constantly updated with the correct swipe in and out times, also ensuring that there are enough staff on for the following week according to business needs. I'm also in charge of the stock control and ordering. This is done every two weeks and so business needs and demands need to be predicted and met in advance. In my role as supervisor I also covered duty manager shifts, which involve fire safety checks, ensuring that all the corridors are cleared and that there are no obstructions in the fire escapes or on the floors, as well as handling any complaints or issues that may arise within the hotel.

Cumberwell is a high quality, rural golf club with a membership of 2000, and facilities for large conferences, fine dining and weddings with 200 covers. The main hospitality business is large conferences and wedding trade.On a personal level, I had primary responsibilities for the food and beverage operations and work as part of the management team. I lead a food and beverage staff of 7+, including bar operations.Personal achievementsReviewed cellar stock and gross profit contributions, revamped product selection, improved range and quality which improved sales leading to demonstrable improvement to gross profits.Improved quality of service for banqueting staff, through personal training of banqueting staff in service related subjects and customer relations. This initiative led to improvements in positive feedback from customers and higher repeat business leading to improvements in the reputation of the clubs hospitality product.

Bowood is a high profile rural leisure facility, comprising of a parkland championship golf course, 4 star hotel and extensive conference and hospitality facilitiesPersonal history I started working at Bowood whilst still in full time education, initially working in the kitchen. When I left school I took a full time position and took professional training, which resulted in me progressing to front of house roles, working as part of the banqueting and the bar team for 2 years.Bowood was great experience and helped me develop my professional career