Sam Brooks

Manage the operations of every function and ensure that key standards are implemented and maintained.
• To manage the BOH AND FOH staff on events to work quickly, efficiently and effectively.
• Roster BOH and FOH staff, ensuring staff hours are recorded accurately to assist with payroll.
• Continuously meet the standards required by the clients, customers with regards to front of house setup for the event.
• To oversee the correct maintenance of the all back of house areas and equipment.
• Responsible for all administration relating to the BOH (eg. Linen, deliveries of beverage, chemicals, stock check, equipment’s deliveries) and ensure they are passed on to the relevant department, along with liaising with the suppliers over deliveries.
• Work to reduce the operating cost, breakages of equipment and damage to the building.
• Maximise profit opportunities and control all cost within the parameters set the clients .
• To maintain accurate inventory of all furniture, equipment, linen and fittings and report on their condition to the senior event manager.
• To be aware of and abide by all polices, procedures and relevant legislation.
• To learn all occupational, Health and Safety legislation.

As part of my BA Policing course at Middlesex University students were encouraged to join the Metropolitan Police Service as a Special Constable. This involved a 5 week intensive training course, and upon attesting you are then assigned to your Borough, I chose Camden Borough. Here are some of the roles/responsibilities that i underwent as a special:

Respond to 999 calls
Intelligence Operations
Plain clothes Operations
Traffic Operations
Detain and deal with suspects
Carry out all necessary paperwork for an arrest, stop and search, FPN
Supporting victims and witnesses of crime
door to door enquiries
Providing reassurance
Instilling confidence in the community
Creating a safer London

Responsibilities included.
•Clean glasses, utensils and bar equipment
•Collect money for drinks
•Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as arranging a taxi, telling them to stop drinking, or refusing them service
•Clean bar, work areas, and tables
•Take beverage orders from serving staff
•Plan bar menus
•Slice and pit fruit for garnishing drinks
•Stock bar with beer, wine, liquor and related supplies such as ice, glassware, napkins, straws.
•Arrange bottles and glasses to make attractive displays
•Cash up
•Clean down bar in preparation for next event.