Bar Supervisor at Frank's Cafe (2025-05 – 2025-09)
- Assist the senior management team in achieving primary goals by providing an outstanding visitor experience.
- Set and maintain the highest possible standards for the food & drink offerings and level of service.
- Ensures safety and security policies are adhered to at all times.
- Achieves order of service and good speed of service consistently during all service periods.
- Manage drink orders, upheld high preparation standards.
Bar Manager at The Hollydale Peckham (2024-06 – 2024-10)
- Directed bar operations, ensuring efficient daily functions and staff productivity.
- Enhanced service quality by training team in cocktail preparation and floor duties.
- Managed stock orders and inventory checks, maintaining optimal supply levels.
- Completed closing and cleaning tasks, ensuring a pristine environment.
- Improved team efficiency and service quality, resulting in measurable customer satisfaction.
Bar Staff at The Corner at Tate Modern (2024-01 – 2024-04)
- Welcomed guests, addressed menu queries, ensured top-tier customer service.
- Managed drink orders, upheld high preparation standards.
- Prepared cocktails in advance, boosting workflow efficiency.
- Performed cleaning, opening, and closing duties, ensuring operational readiness.
Restaurant Manager/Bar Manager at Padella Shoreditch (2022-11 – 2023-08)
- Managed daily restaurant operations, boosting efficiency and satisfaction.
- Trained staff, ensuring seamless closing and service excellence.
- Handled stock management, maintaining optimal inventory levels.
- Led bar and floor teams, promoting teamwork and collaboration.
- Performed bar duties and cellar upkeep, ensuring quality standards.
General Manager at The Copper Tap (2022-08 – 2022-11)
- Directed pub operations and events, enhancing customer engagement and foot traffic.
- Streamlined inventory, reducing waste and improving cost efficiency.
- Handled payroll and scheduling, ensuring effective staff coordination.
- Developed cocktail menu, enhancing customer experience and increasing sales.
- Completed closing procedures, maintaining financial accuracy.
Assistant General Manager at Four Quarters (2021-08 – 2022-08)
- Enhanced operations and customer satisfaction alongside GM, boosting service quality.
- Managed inventory to maintain optimal stock and minimize waste, achieving efficiency.
- Led bar and kitchen teams, improving staff performance and shift productivity.
- Trained staff in cash handling and closing procedures, ensuring seamless operations.
- Maintained arcade machines and supported events, fostering a welcoming environment.
Trainee Assistant Manager at The Grove House Tavern (2021-04 – 2021-08)
- Supported daily operations, enhancing efficiency and staff productivity.
- Managed inventory and shift supervision, ensuring smooth workflow.
- Trained team members, improving service quality and customer satisfaction.
- Executed cash handling and closing duties, maintaining financial accuracy.
Bar Supervisor at Mare Street Market (2019-04 – 2020-11)
- Managed bar team, optimized daily operations, crafted unique cocktails, streamlined inventory
- Led bar team, ensured seamless operations, created signature cocktails, managed stock efficiently
- Directed bar staff, maintained smooth operations, designed cocktail menu, controlled inventory
- Supervised bar team, facilitated efficient operations, developed cocktail recipes, handled inventory
- Oversaw bar team, ensured operational efficiency, innovated cocktail offerings, managed inventory
Cocktail Bartender at Caravan (2018-03 – 2019-03)
- Crafted diverse cocktails, enhancing customer satisfaction and repeat patronage.
- Executed morning prep duties, ensuring efficient service and product quality.
- Enhanced beverage offerings, contributing to increased sales and customer loyalty.
Head Bartender at Coalrooms (2017-07 – 2018-01)
- Crafted signature cocktails, enhancing customer satisfaction and repeat patronage.
- Developed a dynamic seasonal menu, increasing customer engagement and sales.
- Prepared high-quality coffees, improving café efficiency during peak hours.
- Greeted and seated guests, ensuring a welcoming atmosphere and smooth service flow.
