My main duties are as follows-Retain a good relationship between Venue Caterers & the venue owners which ensures smooth running of the venue. My duties include all aspects of running the venue-Managing the Accommodation-Staffing, invoices, cleaning, monitoring maintenance.Venue Management-Fire safety, Cleaners, suppliers, ordering, health & safety, venue security, monitoring venue management, invoices, aged debtors.Wedding Management-Running my allocation of weddings, including emailing clients, catering meetings, invoicing, general wedding admin, event managing, set up, monitoring show rounds, conducting showrounds, Social media.Staff-Employment, training, creating rotas.Open events & Sales-Organising a monthly open event, having suppliers on site, talking with potential couples and completing a sale of the venue.Postponements-Dealing with postponing couples throughout the pandemic.

I worked as a Manager at various major sporting and leisure events -Twickenham Pavilion & Olympic Stadium-Rugby World Cup 2015Ascot Authority Box-Ascot Races Oct 2012-Jan 2016I am the supervisor of the Ascot Authority box for their races days including their Champions day & Royal AscotThis includes training & managing the staff, briefing them on health & safety procedures, how the day will run, knowing client’s needs.Event manager at Chelsea Flower show May 2013-2015, The golf Open July 2013-2015, Henley Regatta & Burghley Horse TrialsOlympic & Paralympics Family Lounge Morning Manager, July 2012-September 2012I was the AM manager for the OFL for both the Olympics & Paralympics. The lounge was open under my management for breakfast & lunch; I had two supervisors & 20-25 staff assigned to me.My duties included assigning staff to positions, briefing, training and motivating them. I was also the manager of another VIP lounge for all four ceremonies, where I had up to 35 staff working under me.

I worked as an Event Manager to run their weddings and work in their office with administration.

This was my own catering company, we were delighted to be the dedicated caterers to a new Ely venue, The Old Hall, Stuntney.Duties includeLiaising with the clients, assessing their needs, advising on menus and helping to design menus, keeping within their budgets. Keeping in direct contact with the venue regarding seating plan & timings of the event.Managing the event from the kitchen side, setting up the venue, managing the staff, providing leadership & motivation.Running the day-to-day business-Staff rotas, staff training, stock ordering, bookkeeping, invoicing & invoice paying.

As Owner & Manager of the restaurant this title also covers event & wedding coordinator. It was a 60-70-cover restaurant with a function room alongside. The restaurant was open 5.5 days a week for lunch and dinner. The restaurant was Modern European food with various special evenings throughout the year.My role covered the day-to-day running of the restaurant, taking booking, choosing and ordering wine & spirits, liaising with suppliers, stock taking & rotating. Staff hiring & training. Cashing up, banking and closing up.The restaurant’s function room was used for many different functions from conferences to weddings. We held between 10-20 weddings a year. I helped the bride & groom with all aspects of their wedding.