Stephen Stacey Email and Phone Number

Independent fine dining restaurant // Derbyshire restaurant of the year // Michelin Guide // Good food guide

• Acting as an example based leader to all colleagues whilst performing duties listed below. Selected to take on this newly created role for outstanding work in creating guest rapport & projects achieved.• Supervising & mentoring colleagues in all restaurant duties providing support & menu knowledge improvement workshops.• Constantly looking for key operational tactics to improve current products & services.

• Providing exquisite levels of service abiding by Four Seasons service and operational standards at all times.• Constantly looking to exceed guest’s expectations wowing them in every moment of the experience.• Consistently and constantly making sure all members of the team are working towards the main priority and goal – providing the best possible guest experience.• Managing timings along with set and desired workloads to provide a seamless working environment.• Providing a… Show more • Providing exquisite levels of service abiding by Four Seasons service and operational standards at all times.• Constantly looking to exceed guest’s expectations wowing them in every moment of the experience.• Consistently and constantly making sure all members of the team are working towards the main priority and goal – providing the best possible guest experience.• Managing timings along with set and desired workloads to provide a seamless working environment.• Providing a high standard of communication to all team members, making sure to handover key pieces of information, specifically guest requirements & requests along with noting guest preferences on profile database aiding in the maintenance of guest history.• Responsible for upselling to every table, constantly looking to improve revenue generation where possible and adapting suggestions & recommendations per table to improve experience, utilising knowledge gained through a multitude of training initiatives: Louis Roederer Champagne, Cheese knowledge with Premier Cheese, Bob Brown – Restaurant success programme, Jing Tea & a variety of in house development workshops & briefings.• Always maintaining an excellent product and menu knowledge, aiding in the ability to sell to guests.• Providing the ability to go ‘up and beyond’ which has lead me to have a key involvement in the creative design of marketing material & updated wine list.• Selected to be a development coach for new team members, guiding them into the role and the Four Seasons standard of operation and mentoring at every stage, instilling excellent product knowledge and utilising successful management training style and structure. Show less

Reception | Woodlands Park Hotel, Cobham | Present2 Rosette | 4 Star• Providing services in relation to the ‘Hand Picked’ standards of operation.• Meeting guests expectations and furthering their enjoyment within their stay.• Providing a courteous and professional manner to all colleagues and guests.• Dealing with many aspects of report building and the organising and filing of many necessary documents.Kitchen | Titchwell Manor Hotel, Titchwell | October 2013 –… Show more Reception | Woodlands Park Hotel, Cobham | Present2 Rosette | 4 Star• Providing services in relation to the ‘Hand Picked’ standards of operation.• Meeting guests expectations and furthering their enjoyment within their stay.• Providing a courteous and professional manner to all colleagues and guests.• Dealing with many aspects of report building and the organising and filing of many necessary documents.Kitchen | Titchwell Manor Hotel, Titchwell | October 2013 – April 20143 Rosette, 3 Star• Execution and preparation of a range of dishes for both fine dining and casual dining areas.• Responsible for general cleaning and organising of personal sections.• Involved in aspects of menu creation and implementing new dishes.Cocktail Bar | Great Fosters Hotel, Egham | April 2013 – October 20132 Rosette, 4 Star• Providing drinks and small snacks to a range of guests both corporate and leisure in all areas of the hotel including room service.• A key role in the creative aspects and implementation of the new cocktail menu.• Responsible for the up-keep of the cellar and incentive schemes for all bar products including cigars.• Responsible for general bar cleanliness and hygiene as well as stock levels.• Providing fine dining drinks service for private dinners.• Providing and setting up afternoon tea service to an impeccable service standard for on average 70+ guests.Restaurant | Basingstoke Country House Hotel, Basingstoke | September 2012 – April 20131 Rosette, 4 Star• Serving guests breakfast, lunch and dinner in an 80 cover restaurant.• Providing conference lunches and other organised events in the restaurant, liaising with function organisers and providing for every small detail.• Managing my own timings and supervising others when necessary.• Providing fundamental feedback in weekly meetings, addressing improvements that could be made and feedback from guests.• Key responsibilities in training new staff. Show less

Accountable to Function manager alongside the Bar and Restaurant managers. Responsible for waiting on clients, providing bar services and setting up rooms for conferences and weddings.

Accountable to the Head Chef and responsible for the preparation and execution of starter dishes.