Tony Lewis

As my career history would indicate, I am experienced in many aspects of the hospitality industry. As well as being even-tempered and humorous, I strongly believe in punctuality, smart appearance and general good conduct. Although ambitious and very hands on, I have developed the skills of both self and team motivation.

My career to date demonstrates a steady progression in both responsibility and salary. I am numerate, articulate and possess the necessary determination to ensure success in a challenging post with the hotel, catering and allied industries.

Trading Assistant Nights at SAINSBURYS (2021-11 – Present)

• Trading Assistant unloading rollers and distributing fresh produce and ready meals
• Assisting other departments in completing tasks before store opening

Restaurant Manager at ST GEORGE LAWN AND TENNIS CLUB (2021-01 – 2021-11)

Restaurant Manager for 75-cover restaurant with outdoor terrace

Restaurant Manager at THE TRAVELLERS CLUB (2017-10 – 2020-09)

A 90-100 cover restaurant of private members club

• Private events up to 70 covers
• Responsible for all management duties, including hiring and training programs
• Menu designing and planning with back of house teams
• Ensuring the overall smooth operation of the restaurant on a day-to-day basis

Floor Manager at RULES RESTAURANT (2003-10 – 2017-10)

The oldest restaurant in London known for its traditional British food, specializing in classic Game cookery. A 90-100 cover restaurant.

• Responsible for the day-to-day running of a very busy West End restaurant
• Table maintenance and the smooth running of service

Restaurant Manager at RUDLAND STUBBS (2002-04 – 2003-10)

A 70-80 cover restaurant

• Responsible for all management duties such as hiring, disciplinary matters, training of all staff members through team building exercises
• Weekly stock takes, gross-profit percentages

Restaurant Manager at SEARCY'S BARBICAN CENTRE (2000-06 – 2003-10)

A 130-cover restaurant with a One AA Rosette Award

• Responsible for all aspects of front of house management, in liaison with the head chef
• Duties also included banqueting, gross profit percentages, labour costs, planning and developing the future business
• Ensuring that all licensing, food hygiene, health and safety policies are carried out

Assistant Restaurant Manager at CRITERION BRASSERIE (1997-06 – 1999-08)

A 180-cover restaurant made famous by chef Marco Pierre White

• Day-to-day running of the very popular brasserie with a high volume of turnover
• Maintaining weekly staff Rota, assisting in staff-recruitment and training

Assistant Restaurant Manager at THE CAPITAL HOTEL (1991-11 – 1997-06)

A 35-40 cover restaurant with 2 private rooms. The family-owned hotel by Mr. and Mrs. Levin was very much attention to detail and hands on

• Responsible for the supervision of 4/5 waiters
• Providing a refined and efficient service for the clientele

Assistant Restaurant Manager at EDWARDIAN INTERNATIONAL (1990-11 – 1991-11)

A 120-cover restaurant and 50-cover private rooms. The Edwardian at the time enjoyed a food and beverage turnover exceeding £1 million

• Day-to-day running of dining facilities
• On-going staff training programme

Chef De Rang at LE MERIDIEN (1989-03 – 1990-10)

A 70-cover restaurant. Owned at the time by Air France, a very busy Michelin starred restaurant. An enjoyable post which presented the chance to gain extensive knowledge of the finest

Commis Waiter, Waiter, Head Waiter at DORCHESTER HOTEL (1983-07 – 1988-12)

A notable 5-star establishment with 80 covers, this was the pinnacle of my career. My knowledge of food, wine and Gueridon work was expanded greatly. This post was a vital stepping stone in learning different aspects of high profile restaurant service, through traditional methods that gave you a desire to achieve the highest standards

• Progressed from Commis to Head Waiter during my time here

Waiter at SAUNTON SANDS (1981-01 – 1983-07)

A 140-cover restaurant. This superb 4-star country hotel offered me a challenging start. My good all-round knowledge of food prompted me to move to London. Friendly environment in which I had a good relationship with all the guests

– Braunton Community College (1971 – 1981)