Kieran John Patterson

I am a friendly, enthusiastic, outgoing individual looking for a change in environment and new opportunity to develop skills, with an informed level of transferable management and strong communication skills. I have a vast array of experience in the field, with an informed level of management. I have excellent communication skills, and I am able to build a fast and good rapport with stakeholders and colleagues.

I take pride in my ability to problem-solve, look for solutions and resolutions. As well as taking pride in my work and creations.

Supervisor at Cosy Club (2025-10 – Present)

• Managed daily financial administration including cash reconciliation, banking documentation and end-of-day reporting.
• Taking Allergy orders and procedure both internationally and on external organisations
• Orders for venue and maintaining stock management and holding stock
• Coordinated bookings with internal teams and external stakeholders.
• Monitored customer feedback and produced reports for management.
• Maintained compliance documentation and quality assurance records.
• Onboarded new employees, maintained training records and acted as first point of contact for staff queries.
• Liaised with external organisations to ensure compliance with legislation.

Team Trainer at Slug and Lettuce (2025-02 – 2025-10)

• Responsible for the induction and training of new staff members, to introduce brand standards and site expectations. Further responsibility to sign off staff once training was completed.
• Attending area meetings for rollout of promotions, menu changes, and training curriculum changes.
• Implemented and delivered staff training sessions in line with area updates to maintain brand standards
• Till controls to assign staff, maintain and update stock data effectively, and handle refunds and petty cash.
• Regularly responsible for kitchen checks, to maintain kitchen standards and compliance with associated legislation and further Health and Safety regulations.
• Cellar maintenance and rotation of stock.
• Acted as point of contact regarding helping guest complaints and grievances. Further responsibility to resolve issues raised with a view to escalate where required.
• Co-ordinated event set-up and supervised operations throughout.
• Point of contact for staff wellbeing with sight to escalate where necessary.

Assistant Manager at Notch (2024-08 – 2025-02)

• Establishing Par levels and Stock Inventory
• Establishing Bar standards, hygiene processes and procedures (SOP)
• Handling Stock count and orders
• Liaising with Brands and Suppliers
• Managing a team and handling rotas
• Training of staff
• Developing and Pricing Menus
• Tronx Master
• Handling disciplinary actions and procedures
• Managing floor as Senior Member on shift
• Reporting figures to Executive Members of the Business
• Putting forward proposals for business improvements
• Implementation of Health and Safety practices
• Point of Contact for staff queries below executive level

Supervisor at White Hart Hotel (2024-03 – 2024-06)

• Serving in high volume bar
• Set up of bar and floor ready for service
• Clean down of the venue to a high standard
• Food service from kitchen to customer.
• Changing of Kegs and gas for draught beer
• Line Cleaning of kegs and Cask Ales.
• Tapping/changing of Cask Ale
• Assisting in Hotel guests experience
• Quality management of food standards

Duty Manager at Sandinista Ltd (2022-08 – 2024-02)

• Serving in high volume bar
• Managing guest experience and bar standards
• Handling deliveries and organisation
• Making homemades and preparing other essentials for the bar
• Maintaining bar cleanliness and standards
• Responsibility for open up and locking the building up following procedure and security assessments
• Responsibility for cash ups, taking bookings and deposits for private hires
• Running cocktail master classes.
• Line Cleaning
• Line checks and stock take
• Team leading

GCSE's – Rodillian Academy