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Personal Statement

I have been in a management role and worked in the hospitality industry for over 20 years at a variety of venues and locations in the UK.  I have worked in food and drink establishments that have required different management approaches covering demographics such as town and city to rural and holiday locations.    Since 2012, I have managed establishments that have required seasonal staffing levels, at there peek serving over 5000 meals per week.   This has provided different challenges of employing and managing seasonal staff .   I am very much a people person with a customer orientated outlook.   Through successful succession planning I have developed team members by helping them reach their potential into management roles.   I have a strong work ethic and work hard to achieve personal and organisational goals. 

Work History

Mar 2015July 2015

Manager

The Neptune, Harvester -  Mitchells and Butlers
  • Responsible for 5 Management Team and 40 Staff.
  • Responsible for overseeing the daily operation.
  • Selection and interviewing of retail service staff, dealing with staff problems and ensuring that adequate staffing levels are achieved to meet the trading conditions.
  • Implementation of Mitchells and Butlers Training Programmes and Policies for all staff.
  • Payroll management and budgetary control.
  • Responsible for achieving and increasing sales and profit targets.
Jan 2007Feb 2012

Manager

The Black Horse, Rainhill - Orchid
  • Managed a £512k refurbishment
  • Achieved Platinum Partner Manager Status each year
  • Increased sales and profitability year on year above set targets
  • Stock Champion for the Area
  • Highest food GP in division through own specials
  • Member of National Food Development Team
  • Board Member for Local Gala
Feb 2012Mar 2015

Manager

The Spyglass Inn, Weymouth - Orchid
  • 2013 - Highest sales and profit for over 10 years achieving over 1.2 million net sales without investment.
  • Area Winner Summer 2013 incentive - Trip to Cancun.
  • Responsibility to assist other Managers with improving stock management
  • Increased sales and profitability year on year.
  • 95% average on external environmental health audits
  • Worked with community groups to raise awareness and funding; such as Community Radio Air 107.2
  • Implemented local Ales as part of drink stock overhaul.
Jan 2006Jan 2007

Manager

The Bulls Head, Handforth - Chef and Brewer, Spirit Group
Mar 2002Jan 2006

Manager

The Feathers, Warrington - Scottish and Newcastle
Nov 2000Mar 2002

Deputy Manager

The Samuel Finney, Wilmslow - Watling St. Inns
Jan 2000Nov 2000

Deputy Manager

The Romper, Marple - Jennings
Jun 1998Jan 2000

Assistant Manager

The Samuel Finney, Wilmslow - Watling St. Inns
Mar 1998Jun 1998

Relief Manager - North West Region

Allied Domecq
Aug 1997Mar 1998

Assistant Manager

The Moorings, Worsley - Greenhalls
Jan 1997Aug 1997

Assistant Manager

The Rising Sun, Macclesfield - Greenhalls
Jul 1996Jan 1997

Trainee Assistant Manager

The Boddington Arms, Wilmslow - Greenhalls
July 2015Present

Parkdean Resorts Designate General Manager

Location Sandford
  • Responsibility for 8 Departments and department heads
  • Responsible for the planning of the capex work across departments ensuring quality of work and ensuring value for money. 
  • Planning and managing owners events with active role in holiday home sales.  
  • Covering of Duty Managers shifts
  • Senior Management Handling and Resolution of Customer complaints

Key Achievement

Caravan Sales of 3 NB £66,700, 1 PX £19,400

  • Retained 5 Star EHO Status
  • A number of successful owner events during 12 month period.

 

Mar 1996Jul 1996

Front Desk Receptionist

Moat House Hotel, Manchester Airport

Education

Feb 2014Nov 2014

Springboard to Success Programme

Orchid Group Internal Management Programme
19941995

GNVQ Leisure and Tourism

Macclesfield College
19891994

8 GCSEs

Wilmslow High School

Certifications

2002Present

Personal Licence Holder

Warrington Local Authority

Skills

Budgetary Control
Interview and Selection
Employee Appraisal
Food Hygiene Standards