Clients: Eta, Griffin's and Oceania healthcare.

Clients: Skinny, Spark and Heart of the City.

Working as a Office Manager for Colenso BBDO means being the go to for all the admin and building related activities happening in the building at all time, and I'm responsible for the smooth running of the business. Part of my duties are: • Management of Enviro-Mark ensuring the office maintains current standard of Gold.• Finding and applying the most effective sustainably practice into the building operation. • Management of the receptionist staff members, resulting in the smooth running of reception• Initiation and maintenance of the building cleanliness and tidiness, internally and externallyincluding meeting rooms, on-sight & off-sight storage rooms, car parks/garage and signage.• Management of suppliers for all building related activities.• Be the Health & Safety Coordinator & First Aid Officer for the building.• Compliance with all Fire Service requirements including liaising with Fire Service re. drills,training wardens and acting as Chief Fire Warden.• Updating Clemenger Group directories and websites.• Maintaining relationships with all suppliers.• Coordinating activities in the agency.• Coordinating all new staff inductions including updating collateral as part of their induction.• Development of Colenso Induction manual.• Development of all the emergency protocols for the building.• End to end event management of any internal events and client events.• Coordination and management of budgets relating to the agency support function.• Process account receivable invoices accurately and within timeframes.

• Provide a positive, professional and memorable experience foreveryone who I come into contact with, be it through the frontdoor or by phone• Behave in a manner and treat others in way which promotes theagencies’ culture and values• Know and use the correct names of all, clients, suppliers, staff,regular visitors and who they usually see and build relationshipswith these people• Ensure the smooth running of all aspects of the reception area.Reception:• Manage all in-bound and out-bound courier activity• Assist with smooth running of meeting rooms• Booking flights if requiredOffice management:• Ordering of supplies for building and ensuring deliveries are made to the correct location• Manage the bar stock, supplies and events• Management of catering for in-house and client meetings,events/functions when required• Placing purchase orders in Pegasus for items ordered andmatching invoicesBuilding management:• Ensure supplier sign in is adhered to• Liaise with property manager when required• Manage security monitoring provider in conjunction with ITStaff heath, wellbeing &safety:• Ensure the building is fire and safety compliant• Chief Fire Warden, manage all fire drills and co-ordinate FireWardens for the building• Management of EnviroMark accreditation process• Organise building Health & Safety Committee, maintain H&Sprocesses as required for Enviro-Mark• Be involved with building sustainability and Enviro-Mark policies• Organising annual flu vaccination• Co-ordination of client and staff gifts as required• Implementing and wellbeing initiatives as required

Accountable for the day to day operations and business performance. Responsible for implementing standards across customers and team experience. Accountable for effective people practices including, but not limited to; recruitment, onboarding, employee engagement, performance, and offboarding.Accountable for effective financial management ensuring cost (good and labour) are managed and sales budget and profit expectation are met,Accountable for the legal Compliance of the venue.Accountable for venue presentation and atmosphere and effective stock management practices.Accountable for reviewing and analysing customer feedback to inform continual improvement initiatives.Account Management for business and customers around the venue.Account Management between different venues within the company.

Overseeing the front of house and kitchen, training, stock taking, roster, payroll, financial report, coordinating function and event, invoices, staff recruitment.

Organising the restaurant since the opening of the venue, staff training, cashing and stock handling, organising the cellars, weekly stock taking, organising functions, resolving customer complaints, work on food and beverage costing, etc.

Providing customer services and resolving customer complaints, closing up the restaurant, Cashing and Stock handling, sales forecast, Roster approval, monthly full stock take and daily line checks, Cash check (comparing to last day sales), wastage recording. Team training and support.