I love working with flowers! From processing flowers to place in vases to creating bouquets, who wouldn’t enjoy being surrounded by beautiful colourful blooms!

Training & assessment for Hospitality & Cookery students. Delivering RCG courses, housekeeping & hospitality training in various locations.

Short term role to kick start a new acquisition.

Responsible for 60 rooms / 100 sites – 7-acre location with 10 staff. A popular seaside location halfway between Townsville and Cairns. Managed reservations via the Newbook reservation system, was responsible for updating website and channel manager information, and implemented a dynamic room pricing schedule to maximize earnings. Weekly rostering - Ensuring appropriate levels of staffing on a daily basis across three departments: housekeeping, administration office & grounds. Repairs & maintenance: e.g. replacement of air conditioners, roofing, guttering, appliances, etc. Also overseeing upgrades to accommodation e.g. painting interiors & exteriors, gaining quotes for upgrades such as retiling of rooms. Implementing cost-saving procedures. Working closely with the restaurant lessees by booking tables for in-house guests, promoting functions & maintaining communications with all staff. On-call daily to ensure guest satisfaction. Communicating with suppliers to ensure all deliveries of required products occurred in a timely manner.

Here I held a casual position training special needs & first nation students across a range of hospitality & cookery units. Also participated in a training day at Mungulla Cattle Station & assisted Marg in the preliminary planning of a training restaurant. As this project stalled my position was no longer viable.

23rd Street Distillery, Renmark SA. Identified & ordered all kitchen equipment & smaller appliances required for the newly built commercial kitchen to open. Created multiple menus to suit the vibe of the venue, learned about the site’s history & utilized the Distillery’s spirits including the use of beers & wine matching. Interviewed & trained all kitchen staff. We performed kitchen night trials prior to the official opening to ensure smoothness of service & great team organization. Developed relationships with all suppliers & arranged deliveries to the site. Ensured excellence in the presentation of all dishes, met with customers to discuss catering needs and worked with other departments within the company structure. Oversaw the ordering/rotation of stock, implemented chemical station & ensured staff all held food safety certification prior to starting, cleanliness of the kitchen, rostering, and more.

As a small country pub, we had to ensure we provided great service and good value for money with both food and beverages as these were the only income streams we had to rely on. The responsibilities were immense with overseeing employees, inductions, rostering, ensuring continued customer satisfaction by chatting at the tables and the bar, writing menus and planning for functions, operating within budgets, cash handling, utilizing MYOB for wages and accounts payable/ receivable, reconciling bank accounts, preparing & submitting BAS. To improve sales we planned regular bar promotions with suppliers, working closely with our representatives to back these up. A Game Meat Menu was created in 2015 to provide a point of difference for the site. In 2016 I trained as a Chef (Certificate lll in Commercial Cookery) via TASTafe during the Great Chefs Series: working briefly with Jacques Reymond, Dan Hong, Christian Puglisi, Dominique Crenn, and Tetsuya

Managed cruise operations, Marina management of 250 berths, road transport, and Resort accommodation bookings for mainland and island operations, including restaurants at both locations. Leading teams over all departments of the business & ensuring compliance in all aspects. I wrote an Environmental Management Plan for GBRMPA specifically to allow the use of a barge vessel “Perseverance” owned by Keith Williams and was responsible for compliance and longevity of all GBRMPA Permits including reporting on monthly EPA returns, managed vessel upgrades, and all ongoing maintenance. Also ensured we maintained our Eco tourism accreditation & sustainability goals. I held weekly onsite meetings with the Island Resort manager to ensure the smooth operation of the Eco Lodge. Negotiated with Walden Media for the filming of “Nim's Island” the movie on Hinchinbrook Island utilizing our accommodation, road & sea transport services, & both commercial kitchens.

PA to the Licensee arranged marketing for clients (online, window displays, and real estate guide), completed highly sensitive and confidential paperwork, negotiations, rental agreements, sales contracts, etc. Sold properties in the local Cardwell district and trained in both property management & sales. Completed Certificate IV in Real Estate with REIQ in 2008.