Roisin Ward Email and Phone Number

For the last year I have been based in the Alloa venue which is a single bar operation to assist the new pub manager to strengthen the team. My previous three years were spent in the Stirling venue which is where I completed my training. The Stirling venue is a large two bar operation across two floors. As a shift manager I am responsible for assisting the pub manager with the day to day running of the unit in any venue I may be working at. My responsibilities include:- all opening and closing duties. - supervising the operational activities in the bar and kitchen to maintain the highest standards. - helping the kitchen during busy periods to maintain the company standard of ten mins from order to table. - train and develop new staff. - complete daily stock checks and weekly stock takes. - maintaining of P&L’s updating and maintaining time and attendance, including all end of day and end of week processes for cash on site and staff hours. - prepare shift briefings and provide information and direction to staff. - cash handling, banking and ordering of change. - high volume stock management. - daily kitchen checks. - resolving issues and dealing with complaints. - creating POS for events and charity fundraising/ event coordinating. - achieving KPI’s, notably GP% targets for like for like on previous years with increase on profits.

Dual role of FOH and kitchen manager. My responsibilities included but were not limited to:- serving customers.- sending staff hours to payroll.- training new staff.- prepping all menu items.- stock control, rotation of stock and dealing with deliveries. - all opening and closing duties including cash management. - serving food and completing cleaning duties. - cooking and plating up of orders. - overseeing production. - running social media for the venue. - key holder.

A traditional craft bakery and confectioners catering to larger orders for supermarkets including Sainsbury, Waitrose, ASDA and Tesco with an emphasis on handmade and or hand finished produce including seasonal produce. For most of my time with Mathiesons I was on the bakery floor or working across various parts of the production floor including, weigh-up, cream room, bakery and confectionary with my final year being a NPD assistant. My responsibilities included:- helping to take new products to launch via training of new and existing members of staff in new processes and designs. - writing and updating Quality Assurance Sheets including step by steps and standards for analysis. - producing or overseeing the production of samples for micro-biological and shelf life analysis. - running organoleptic summaries on new products. - recipe development. - product design. - helping to take products through steps and gates of launch. - consulting with potential suppliers. - high volume production including weigh-up, bakery and confectionary.

A small venue with an emphasis on developing new flavours and growing the brand through word of mouth and social media’s. My responsibilities included: - Developing and adjusting new recipes for wholesale clients and in store. - developing and maintaining good relationships with clients. - overseeing the day to day kitchen production. - answering client queries and requests. - fulfilling client orders for birthday and wedding cakes as well as maintaining a constant rotating store stock. - ordering of stock and produce. - opening, closing and cashing up duties. - overseeing FOH when needed. - promoting offers and products. - preparing stock for farmers markets. - I was a key holder and completed all duties in the absence of the owner of the business.