William Baker Email & Phone Number

Wellington & Wairarapa, New Zealand

At Mac's I manage the daily running of one of Wellington’s largest hospitality venues, situated on Wellington’s waterfront, next to the Museum of New Zealand Te Papa Tongarewa. Mac’s comprises of a busy bar, restaurant, outside area and three large function rooms with a capacity of over 1000. I oversee the recruitment, training, appraising and rostering of 20-30 front of house employees whilst establishing a strong management team to drive results. As well as the day to day running I supervise various functions including weddings, corporate lunches and dinners, conferences and Christmas parties for up to 1000 guests. Further to my general supervisory duties I maintain weekly wage costs and monthly cash flows.

During my tenure at Brew on Quay I managed a multi-million dollar turnover business overseeing 15-20 employees while reporting back to directors. Brew is a craft beer bar situated in Auckland CBD and here I had a very autonomous role. My main duties included :- - Establishing and accomplishing business objectives.- Communicating values, strategies and objectives to assistants.- Administering systems and procedures. - Recruiting, training, appraising of all front of house staff.- Exercising control of monthly cash flow.- Researching, buying and purchasing new products.- Marketing and promotions.- Creating rosters and governing wage costs.

Auckland, New Zealand

I started at Jervois Steak House (Nourish Group) when I first arrived in New Zealand, 2008. Here I started as a runner, before taking control of the pass working in tandem with the head chef to ensure customers had a full experience from kitchen to table. It was here I developed my New Zealand beverage knowledge notably in the extensive New Zealand wine market.

Perth, United Kingdom

The Lovat Hotel was my first experience of hospitality management. At the Lovat I enhanced my system and organisation skills as well as developing a great eye for detail. My principal duties were the day to day management of a 4 star, 30 room hotel and supervision of approximately 20 members of staff. Additionally, I had responsibility of a 66 seat, 400 cover weekly restaurant andorganising large and small functions including, weddings, funerals, dinner dances, party nights and formal seminars.