Iain Taylor

Offering strong organisational and customer service skills, with experience in team leadership and problem-solving within hospitality settings. Knowledgeable about managing inventory, coordinating events, and ensuring high standards of hygiene and safety. Ready to use and develop communication, operational management, and team-building skills in [Desired Position] role.

Food and beverage manager at St Andrews Golf Club (2014-03 – Present)

• Enhanced customer satisfaction by implementing innovative food and beverage menus.
• Collaborated with kitchen staff to ensure high-quality meal preparation and presentation.
• Implemented strict cleanliness protocols across the entire establishment, reinforcing hygiene standards consistently upheld by staff members.
• Liaised with suppliers for timely delivery of fresh ingredients, ensuring optimal stock levels at all times.
• Assessed performance of individual team members regularly, identifying areas of improvement or commendable effort promptly.
• Ensured adherence to legal regulations regarding alcohol consumption within premises, upholding brand integrity at all times.
• Oversaw all operations for smooth service during peak hours.
• Trained new staff members on company policies, ensuring consistent service standards.
• Conducted regular inspections of restaurant facilities to maintain health and safety compliance.
• Participated in recruitment processes to add valuable additions to the team who shared the company's commitment towards excellent service provision.
• Fostered a positive work environment that encouraged teamwork and improved morale amongst staff members.
• Maintained open communication lines with kitchen crew for efficient order relay and speedy service turnaround.
• Optimised table arrangements to enhance dining experience and increase seating capacity during peak hours.
• Mediated customer complaints with tact and professionalism, preserving the establishment's reputation.
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Planned staffing levels based on evolving service demands.
• Led team to deliver outstanding hospitality operations.

Bar supervisor at The Criterion (2009-02 – 2014-03)

• Trained staff for improved service quality and professionalism.
• Monitored bar equipment maintenance to avoid operational disruptions during service hours.
• Organised stock inventory to prevent shortages during peak hours.
• Enhanced customer satisfaction by managing bar operations efficiently.

Restaurant manager at Zizzi (2006-02 – 2009-02)

• Implemented new menus, improved dining experience.
• Trained new team members, enhanced service quality.
• Streamlined staff rotas to optimise efficiency.

HND in Horticulture – SAC Auchincruive

– Dunoon Grammar