MY CV

I have been working in the hospitality industry for 13 years now. Over this time, I have progressed from the bottom rung as a Kitchen Porter, up to assistant manager of a coffee shop, and almost every job in-between.
I have taken to finding any ways to improve my knowledge at work, after all if I’m going to do a job, I want it to be done to the best of my ability.

I currently hold an NVQ level 3 for ‘Hospitality, Supervision and Team Leadership’ which took 7 months of work in my free time to complete.

I have completed my personal Licence course, to show I am a trustworthy member of the community, and am capable of running and managing a site equipped with alcohol on my own, which is a great responsibility.

 

Working as assistant manager of a coffee shop has forced me into developing a keen eye for details and problems, which I have put to use when creating games and software applications: helping locate faults in my code, and other issues when my programs don’t work as intended.

 

These past 8 years of work have prepared me for working towards my degree in many ways.

Time management, a key point of learning I struggled with as a teenager at school, is now something that has been ingrained into my core.

Pressure and deadlines are no longer things I worry about either, instead I embrace them and thrive under these conditions, longing to prove to the world just what I can do.

Most of my free time at work is spent tinkering around with the back office systems for our tills, always looking to see what makes them tick, or stand out from the dozens of other almost identical software in this modern world. 

If ever any work is needed to be done on the POS System I will always be the one to volunteer, from small tasks such as arranging our purchase order sheets into alphabetical order, to setting up an automated stock order system that automatically places orders for stock we need once it passes under the minimum needed in store.


KEY SKILLS:

 

 I am in charge of the day to day operations of our business, maintaining service to ensure everything runs smoothly from both the front of house and the kitchen, as well as working on customer relations and guest happiness.

I am entrusted with both the opening and closing procedure, being the last one off site after a late night close leaves me with the task of closing down the whole building, getting it cleaned down, relayed and set up for the morning service. In the mornings I am tasked with opening the building, getting the morning tasks completed such as collaborating with the kitchen about specials or limited/missing food, whilst also co-ordination my team to secure a clean opening, and a smooth transition into the lunchtime period.
Currently, I am in charge of my own team, I assign my team their jobs as they arrive, and provide support for them in case any situation they don't know how to handle arises. I have to meet and seat customers when they first come into the restaurant, as well as taking food orders and drinks. I'm also in charge of receiving and handling any complaints we receive. Other jobs I'm in charge of include setting up the restaurant each day before service, closing down at night, as well as occasionally preparing deserts when the kitchen is short staffed.
Not only this, but I've also learnt the banking system we use, and am now able to cash up my own till after service, freeing the other members of management to overlook their sections, or continue with more important work. Not only this, but I show a desire to learn more jobs as they come at me, and the ability to adapt to responsibility as it's presented.