Nineteen Ten is a burlesque and jazz rooftop bar with a stunning view of the city. With a pool, cocktail bar, and performances, this venue is an intensive workplace with several facets and aspects to maintain and monitor. Lights, music, performance artists, DJs, cabaret, fire spinners, pool parties - you name it we've had it.My role here was initially as a fill-in for weekend shifts but soon moved to be a supervising consultant. Primarily tasked with training a recent management hire, I have assisted management with operations, event planning and execution, beverage design and development, and human resource management. Having an almost-entirely free creative license within the venue, I've designed and executed events, masterclasses, and promotional collaborations with success. Within our small but dedicated team, we've increased revenue and engagement significantly in a very short period of time, relative to the venue's short lifespan.

Maybe Mae is South Australia's best cocktail bar as voted in the Australian Bartender Magazine for several years running, and the winner of Australia's Best Cocktail List 2019.With a focus on carefully curated cocktails with local ingredients as well as engaging service, this basement bar is an icon in Adelaide's hospitality culture in its relatively short lifetime.

I completed an internship at the Mandarin Oriental Hong Kong, which doubled as placement for my studies at Le Cordon Bleu. The internship was for six months, where I worked in three outlets in roughly equal amounts.The first outlet was The Chinnery Bar, an English style saloon, with a focus on colonial English dishes and an extensive whisky collection. For a brief but intense month, I then assisted the team in the Clipper Lounge buffet. For the last few months I was placed in M Bar, a modern cocktail bar overlooking the city on the 25th floor. This was the perfect finale to an incredible experience.I sought out the Mandarin Oriental Hotel Group directly as I am considering moving to Hong Kong after graduating and have long admired the group, since my first, true luxury experience at Banker's Bar, within the Mandarin Oriental Barcelona.

Thrift Shop Bar was the all-Australian back bar of the Ambassador's Hotel, owned by the Meek Group. While my full-time study is my immediate priority, I am employed as a casual bartender as well as mentor to the bar manager. We had a strong dynamic as he directed the operations of the bar, while I maintained a supporting role, assisting the efficient implementation of these new ideas.While working here, I reached the national final of the Southern Comfort Southern Showdown competition. Placing in the country's Top 5, I have continued to build my national reputation through challenging myself.

New Gold Mountain, a Chinese opium den themed speakeasy cocktail bar, is owned by the Tyca Group who operate five venues in Melbourne. I was employed as Head Bartender while continuing personal development outside of work through self-learning initiative and industry education programs.Demonstrated skills:- High Volume Cocktail Dispense- Beverage Concept & Design- Signature Serve Design- Venue Operations- POS System Editing for Ease of Use- Staff Engagement & Training- Late Night Venue (5:00am License)- Social Media ManagementAchievements:- Moutai Baijiu Enter the Dragon Cocktail Challenge 2017, Australia & New Zealand, Top 5- Bacardi Speed Daiquiri Day Competition 2017, Melbourne, Finalist- Mr Black Baristas vs Bartenders 2017, Melbourne, Finalist- Southern Comfort Travelling Tales 2017, Victoria, State Finalist

Prahran Hotel is an award-winning venue with incredible food and premium beverage offerings, part of the Sand Hill Road group. Sand Hill Road is a values-driven company with four basic principles: Laugh, Learn Live, and Love Life.As a Duty Manager, primarily tasked with day-to-day operations and stock management, I went above and beyond on my own initiative to streamline venue operational procedures and implement a beverage training program.Demonstrated skills:- Stock Control & Management- High Volume Ordering- Streamlined Standard Operating Procedures- Achieving KPI's, notably GP% targets- Beverage Direction and Cocktail Design- Spirit & Liqueur Training Program Implementation- Event and Functions Coordination- Constant Pursuit of Detail- Weekly Staff DebriefAchievements:- Beam Suntory Perfect Blend 2016 State Finalist, Victoria, Professional Category- Sand Hill Road Sales Incentive Winner 2016, sponsored by Pernod Ricard

Fumo Blu is an institution in Adelaide's hospitality industry on the East End. I was employed as a full-time bartender but was soon promoted to a Duty Manager and six months later accepting a position as second-in-charge. While the venue manager was unable to perform his duties, I stepped up as Acting Manager to maintain venue operations.Demonstrated skills:- Venue Operations- Event Planning and Functions Coordination- Stock Control & Management- Staff Engagement- Rostering- Cocktail and Menu DesignAchievements:- Angostura Cocktail Challenge 2015, South Australia, State Finalist

Adelaide University Hockey Club is part of the Sports Association of the University of Adelaide and has over 200 members.I joined the club in 2007, and was appointed as a committee member in 2010 as Public Relations Officer. In 2012, I was appointed as Bar Manager where my responsibility, role and presence was significantly more important within the club.Demonstrated skills:- Venue Operations- Event Planning and Functions Coordination- Stock Order, Control & Management- Staff Rostering- Equipment and Facilities Maintenance- Active Engagement with Membership- Social Media Management- Constant Promotion of Club Values- Active Playing Member 2007-2015 (Metropolitan Competition)Achievements:- Australian University Games Team Manager, Field Hockey, 2015- Golden Whistle Recipient (Umpiring), 2014- Best and Fairest Recipient 2014, Metro 3- Premiership Team 2010 & 2012, Metro 4

Hotel Tivoli was an award-winning venue with a Mexican Cantina front bar, modern-Australian restaurant and a large function space. I transferred from the Union Hotel, previously the same owner, as a bartender to help fill the short-staffed sister venue. I was promoted to a Duty Manager within weeks where I cultivated a new team and assisted in rebuilding the venue's reputation.Demonstrated skills:- Staff Recruitment & Training- Cocktail & Menu Design- Venue Operations- Responsible Person- Gaming Manager- Regular POS System Checks and UpdatesAchievements:- Club Suntory Cup 2013, South Australia, State Finalist- Parlez vous Chartreuse 2013, South Australia, State Finalist- Grand Poobah Cocktail Competition, Adelaide, Finalist

The Union Hotel is an historical Adelaide pub with a modern bistro and functions room. I began working as a bartender and cocktail attendant in functions as a means to support myself during university studies. My passion for cocktails and hospitality was sparked during a holiday to Barcelona in mid-2012, which began my focus on cocktail creation and service. I used this to increase sales and staff engagement in cocktail culture and engaging further in industry training and personal education.

I worked as a Responsible Person and Gaming Manager at several venues across the group which, at the time, included Boho Bar, Oxford Hotel, West End Tavern, The Colonist, Avenues Tavern, Mile End Hotel, The Duck Inn and Mick O'Shea's.I worked predominantly at Boho Bar and the West End Tavern as a Gaming Manager during my employment. Through HITSA, I trained in Gaming Operations and venue procedures to be badged as an RP/GM and became a bar supervisor and gaming manager. Accounting, banking and gaming service were my primary tasks, however on quiet days I would read hospitality publications and learned product knowledge and developed my interest in cocktail culture. I began promoting weekly cocktail specials and engaging our bar team’s creativity and established a competitive sales incentive around these. At the West End Tavern, I worked autonomously for the majority of my shifts simultaneously running the gaming room and bottle shop.

I worked as a Sandwich Artist which involved general food preparation, drink service and cashiering. I was later promoted to a Management position which involved running shifts, staff training, stock management and basic accounting.This role prepared me for high-volume and fast-paced environments while maintaining accuracy and efficiency.

I was employed at David Jones on a Christmas Casual Contract (3 Months) in the Rundle Mall store. I was accepted to the Home Office department which was responsible for a combination of big and small ticket items including computers, entertainment systems, video games, photography equipment, smartphones, and all their respective accessories.Demonstrated skills:- Five Star Customer Service - Selling techniques- Large-sum cash handling and credit checks - POS System usage- Database usage- Answering Phones- Personalised Service- Interpersonal Communication