Amanda Jackson

I was initially employed here at a Bartender, at Cassiel Bar & Kitchen in May 2021. I was quickly promoted to Bar Manager in August 2021, after showing initiative, drive, resiliance and a strong team ethic.

By November 2021, I was dutied as General Manager, to both Cassiel Bar & Kitchen, and, sister restaurant, Raphs Lounge.

• Conducted regular meetings with kitchen staff for consistent culinary output, including Menu designs, Special dish creations and ensuring all ideas are cost effective with the highest possible proft margin.
• Ensured compliance with all licensing, hygiene and health and safety guidelines across the premises. During my time in employment, both restaurants have maintained 5 Star Food Standard scores. Thihs has been achieved by working closely with the Head Chef and maintaining a strong working relationship.
• Managed staff rosters for optimal productivity and efficiency. Often, I will input extra hours, to keep rising wage costs at a minumum, whilst ensuring service, and staff numbers are appropriate for the service hours.
• Managed daily cash up procedures, ensuring accuracy in financial reporting. Using Excel, I give an accurate account of incoming, expendature, inputing all transactions. This has minimised any risk of financial wrong doing within the business.
• Ensured smooth operations by maintaining open communication lines with all staff members, both fronty of house and back of house.
• Fostered a positive working environment, resulting in lower staff turnover rates. Many members of the team I have built over my 5 years in employment, many choose to remain in employment and, have returned during Univeristy breaks.
• Trained team members to deliver exceptional customer service. I believe it is important to lead by example, offering a friendly, effficient and proffessional service, whilst gaging customer personalites, and adapting to expectations.
• Handled customer complaints efficiently, ensuring their swift resolution whilst maintaining client satisfaction levels.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Developed new cocktails and cocktail menus, resulting in increased bar sales.
• Assisted bartenders in creating cocktails for enhanced customer satisfaction.

Recently, June, 2026, I have been appointed the Chairperson of Pubwatch, Cottingham.

Working closelty with Humberside Police and East Yorkshire Police Licencing teams, I communicate efficently, bringing to their attention, anything that could pose a risk to the community.

I maintain up to date records, arrange meetings and oversee all Pubwatch communications and standards.

Recommended drinks to customers, increasing overall sales.

Provided excellent service to customers, resulting in repeat business.

• Developed rapport with regular patrons fostering a loyal customer base.
• Ensured compliance with all health and safety regulations.
• Adapted quickly to different situations maintaining efficiency even under pressure.
• Demonstrated knowledge of drink recipes for improved customer experience.
• Communicated clearly with kitchen staff for seamless coordination of food orders.
• Tapped and attached new kegs, avoiding disruptions in supply for patrons.
• Maintained a clean and organised bar, enhancing customer satisfaction.
• Checked identification of customers to ensure legal drinking age compliance.
• Processed payments accurately reducing discrepancies at end of shift tallying.
• Readied glasses, garnishes, ice and other bar equipment prior to opening hours ensuring readiness for service".
• Resolved customer complaints promptly to maintain good relationships.
• Promoted bar through advertising, by hosting special events, and by establishing partnerships with area businesses to drive customer traffic.
• Completed end-of-day cleanup to reset bar for next day.
• During my employment here, I regained confidence, and became more knowledgeable of cellar changes, cask changes and learnt more about marketing and management within the Hospitality sector.
• After taking time out of employment to raise my son, I joined the King William IV Public House.

Although I thoroughly enjoyed my years at The King William, I wanted to adapt in a Restaurant environment, learning further skills and have the opportunity to progress in my career.

I was hired here at 16 years old whilst doing an NVQ Level 2 in Hospitality.

During my time here, I learned valuable skills, including profit margins, cooking, adhering to Food Standards and Health and Safety, and, the overall service in Bar work and floor service.

• Adapted quickly to different situations maintaining efficiency even under pressure.
• Readied glasses, garnishes, ice and other bar equipment prior to opening hours ensuring readiness for service".
• Maintained a clean and organised bar, enhancing customer satisfaction.
• Managed stock levels efficiently, preventing shortage during peak hours.
• Demonstrated knowledge of drink recipes for improved customer experience.
• Processed payments accurately reducing discrepancies at end of shift tallying.
• Provided excellent service to customers, resulting in repeat business.
• Developed rapport with regular patrons fostering a loyal customer base.
• Served guests spirits, lagers and stouts at bar.
• Input orders into register, calculated bills and collected payments.
• Inspected customer identification to verify age against legal standards.
• Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
• Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
• Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
• Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
• Assisted in cost control measures pertaining to procurement of ingredients.

I left my employment here when moving out of the area. Unable to travel at the time, I wouldn't have been able to manage the time keeping and duties.

The Tiger Inn, is where I found my love of Hospitality, and am forever grateful of the opportunities, skills and knowledge gained during my employment.