William Dennehy Email and Phone Number

As Deputy General Manager at The Dolphin in Botley, I took on a dynamic role, overseeing daily operations across both the restaurant and bar. My responsibilities included training and developing staffto ensure high service standards, handling cash-up procedures accurately, and maintaining smooth, efficient operations. I was involved in coordinating service flow, monitoring stock levels, andensuring compliance with health and safety regulations. My hands-on approach and focus on team development helped create acohesive, customer-focused atmosphere, enhancing both guest satisfaction and operational efficiency.

As Assistant Manager at The Shoe in Exton, I thrived in a fast-paced environment driven by the venue’s high popularity. Working under pressure became second nature, allowing me to keep operations smooth even during peak times. I developed specialised knowledge in hot drinks, from coffee preparation to customer preferences, enhancing our beverage offerings and service quality. Communication was central to my role, and I served as a key liaison between management, staff, and guests, ensuring seamless teamwork and an exceptional customer experience. Additionally, I secured my WSET Level 2 qualification, further strengthening my understanding of wines and bolstering our service quality in the bar.

During my tenure at The Apollo Hotel in Basingstoke, I was responsible for overseeing all hotel departments. It was essential for me to maintain consistent service operations while exploringinnovative strategies to drive revenue and enhance profitability. This aligned with the company's goals, ensuring that payroll remained a top priority while maximizing departmental efficiency. My role involved liaising with clients to strengthen our business reputation and attract new clientele to boost revenue. I organised and managed large-scale events, including three-course plated dinners, ensuring their execution was both efficient and seamless. I also took full responsibility for managing various events, such as Christmas parties, weddings, christenings, and wakes. It was crucial that all departments operated in harmony, fully understanding the unique requirements of diverse clients and events. I monitored the performance of department heads, implementing improvement plans as necessary, and oversaw recruitment to bolster departmental strength and foster continuous improvement.Additionally, I collaborated with the Head Chef to deliver fresh menu ideas, keeping The Apollo relevant and responsive to emerging trends.

I pursued this opportunity in response to the challenging circumstances brought on by COVID-19, stepping into a new field despite having no prior experience. Embracing this role allowed me to demonstrate my adaptability and quick ability to learn, as I developed the essential skills needed to succeed. I found the experience thoroughly rewarding and am grateful for the opportunity to prove my capacity to thrive in unfamiliar environments

As Senior Bartender, I had the opportunity to train staff extensively on key product details and cocktail knowledge, leading to consistent success and outstanding guest feedback. Working in an environment with high staff turnover challenged me to maintain team morale and swiftly adapt to new obstacles. This experience strengthened my ability to problem-solve efficiently and safely—an essential skill I draw on daily. Through these challenges, I honed my adaptability and leadership, creating a resilient and knowledgeable team focused on exceptional service.

During my tenure at Bartley Lodge, I focused on delivering quality customer service in a smaller venue compared to my previous experiences. We hosted premium events for a limited number of guests, allowing me to build strong relationships with both clientele and colleagues. I was given the autonomy to share and implement ideas for events such as weddings and formal dinner parties. This role also enhanced my understanding of gross profit (GP) and strategies to optimize it. Motivated by my growth, I decided to seize an opportunity to move overseas and further advance my career.

During my tenure at Holiday Inn, I completed both Level 2 and Level 3 NVQs in hospitality while gaining valuable experience relevant to my supervisory role. I also trained as a duty manager, taking full responsibility for hotel operations and addressing any issues that arose during at least one shift each week. This experience enabled me to develop diverse skills while working with various groups, transforming me into a confident and effective leader. Additionally, I enhanced my existing knowledge base, expanding my expertise within the hospitality sector

I had the privilege of securing a position at Hugh Fearnley-Whittingstall’s new restaurant in Winchester, which marked the beginning of my career in hospitality. In this role, I was responsible for processing orders, delivering food, and providing exceptional customer service. Given the restaurant’s esteemed reputation, I quickly developed strong organizational skills and the ability to prioritize tasks effectively within my assigned section.In addition to my role as a waiter, I also gained experience as a host, where I welcomed and directed guests to their tables. This position required clear and efficient communication with colleagues to ensure swift table turnover, maximizing the restaurant’s capacity to accommodate new customers. I successfully balanced these responsibilities alongside my college studies, demonstrating my ability to manage multiple commitments effectively.