Aether Reid

I started working with Saffron and Sage Artisan Deli while still in college as a part time retail assistant, my duties there included making barista standard coffees, cutting, wrapping and correctly labelling a variety of artisan cheeses, stocking shelves and serving customers with enthusiasm and a welcoming attitude. After two years of living in Brighton, returning to the deli to help during holiday periods, I decided to return to my position full-time as a manager, performing the same duties while also managing stock, staff and customer satisfaction, some duties including:

• Maintained inventory control, reduced stock shortages.
• Identified growth opportunities through comprehensive market research.
• Delegated tasks efficiently to maximise productivity.
• Facilitated staff training, resulting in better customer service.
• Fostered a positive work environment with regular team-building activities.
• Advised customers on flavour profiles and pairings for a wide range of artisan cheeses, wines and accompaniments.

I moved to supervising at Miss Fitzherberts where I was a keyholder responsible for overseeing opening and closing of the venue, stock management and ordering, and scheduling of staff rotas, as well as working the bar itself, serving barista standard coffees, draft beers, wines and a selection of house cocktails. As a supervisor some other responsibilities entailed:

• Ordered supplies keeping optimum stock levels, avoiding overstocking or under-stocking situations.
• Adhered to licensing regulations, maintaining the reputation of the establishment.
• Resolved customer complaints promptly, fostering positive relationships with clientele.
• Organised stock inventory to prevent shortages during peak hours.
• Maintained clean premises, promoting a welcoming atmosphere for patrons.
• Trained staff for improved service quality and professionalism.

I started working with 32 as a temporary member of staff to cover the induction week of Brighton University, I was then offered a full-time bartending position and was promoted to a supervisor by December 2022. Working with 32 I was trained in how to make many classic and house special cocktails professionally as well as creating custom special recipes for various events. I managed team members to keep operations running smoothly and maintained a clean, organised working space. Some other duties as a supervisor include:

• Checked identification of customers to enforce age restriction laws on alcohol consumption.
• Handled difficult customers tactfully, ensuring minimum disruption to other guests.
• Scheduled shifts for staff members for efficient operation of the bar.
• Implemented new cocktail recipes, sparking interest amongst regular customers.
• Collaborated with management on special events and theme nights generating fresh interest among patrons.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.

While in college I worked part-time as part of the service team for Dough & Co, fufilling tasks such as:

• Completed side duties such as refilling condiments, contributing to organised workplace.
• Helped reduce waiting times by swiftly clearing tables after use.
• Accommodated special dietary requests, enhancing customer dining experience.
• Maintained knowledge of menu items, leading to accurate order taking.
• Delivered excellent customer service through friendly and polite interaction.