I am currently an events coordinator/assistant manager at Panama Dining Room. Here is where my true skills and passions have truely shined. Panama provides a combination of al a carte service and private functions - particularly weddings. On the events side, I run meetings with client couples who have booked Panama and explain how service will run on the big day and together we complete a wedding checklist, I got through the wine/drink packages and provide tastings, and I go through the food packages and explain and provide tastings of the menu. After our meeting I maintain regular communication with our couples via email to answer any questions and ensure regular communication leading up to their big day. On the day itself I liaise with the musicians, celebrant, photographer/videographers and any other vendors hired for the day to ensure a smooth procedure for the ceremony and reception, I look after the designated MCs and ensure they're sticking to the allocated running order, and of course regularly communicate with the bride and groom to ensure they're incredibly happy and satisfied with the service.Outside of events I also work normal al a carte services as a supervisor and section waiter. I provide advice on the menu to our guests, take orders and ensure a smooth service throughout the evening in conjunction with communicating and working within the floor team, bar staff and kitchen staff.

At The Glasshouse I was the front of house supervisor in the bistro. Within the role I was required to lead teams in section waitering, cash handling, food and beverage knowledge and customer communication. I was required to delegate sections including bar, being the designated point of contact between the floor staff and kitchen team, teaching staff how to make coffee and handling any issues that may arise within a shift. Alongside the leadership requirements I made and served drinks including coffee, answered the phone and placed bookings, ran private functions within the designated function areas, and was trusted with set-up in the morning and pack down in the evening of the bistro and bar.

I worked for Epicure at the MCG working front of house in the members dining for multiple football seasons. Through this job I undertook fine-dining service looking after tables, taking orders, providing advice on menu choices, served drinks behind the bar and assisted with bump in and bump out.Through Epicure I also worked multiple racing seasons at Flemington within the bird cage. Here I was positioned and supervised the 'champagne and cheese station' where I matched cheese and condiments to different champagnes to guests within the TabCorp marquee. Great fun and the variety of people that passed through the marquee in the birdcage made for a unique experience.