Co-owner
Mugg and Bean
Total des années d'expérience :27 years, 6 Mois
Evaluating and training staff so to enhance the standards of the restaurant.
Financial monitoring of the restaurant to ensure minimal wastage so to maximize profits.
Promoting the restaurant to local businesses to advertise our function capabilities
Responsible for running, financially controlling and report on the three different venues within the operation.
Staff training to deliver the very best service whether in the village's Health Care facility with seventy permanent patients and a nursing team of forty.
The service of luncheon to the villager's in the Clubhouse everyday of the year.
Running and promoting functions at the function venue.
working with the village administration to ensure contractual compliance and smooth running of the operation.
My first responsibility was to elevate the already good standard of Room Service to the new higher level of In-Room Dining, by changing the concept from that of meal delivery to that of a in-room dining experience.
Every step from organizing new linen to staff training, creating the department's Procedures of Excellence manual and continual overview of the operations progression in guest experience, in conjunction with the In-Touch training company.
In addition to In-Room Dining, which remained the primary responsibility within my position, I then working side by side with Jason Le Fleur who was also an Assistant Food & Beverage Manager, keeping the micros system up to date for the entire Food and Beverage Department and programming the new menus as and when they changed. Assisted the departments collate month-end stock takes whilst snagging any problems arising from their daily stock takes.
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The day to day running of the department, with the two guest operations of Private Dining and Room Service. Rostering staff, function set-up to running functions, in the unique Cellars dining venue or in the private dining suites.
Whilst Room Service was the name used for the department, this is where I first experienced and later helped to develop the levels of guest experience to that of in room dining.
Instruction at one of the top hospitality colleges in the United KIngdom which gave allowed my own warm and genuine personality to develop through a solid foundation which was achieved through professional training. I was one of three students to work on placement at The Stafford (owned by Cunard at the time) where after returning from living in Paris for a year and a half . I was able to start a position at as a Chef de Rang. In my second year I was selected to go on a four month exchange with the hospitality college in Reims, France, whilst there I studied in french and toured the champagne estates.