Amy Jamieson

In my role as a director, we set up Collaborative Construction. I now manage the business's banking and bookkeeping, oversee marketing and online presence, purchase materials, and organise labour. On-site, I also operate plant and machinery.

As a Customer Delivery Driver, I believe I am the face of Waitrose & Partners on the customers doorstep. My role involves loading the van quickly and efficiently using a driver handset, Safely delivering online grocery orders to customers on time whilst being under pressure during peak hours, providing excellent service with a friendly and professional attitude. I check orders for accuracy, assist customers when needed, and ensure vehicles are clean and roadworthy. Alongside driving, I also support in-store operations, including stock handling, order preparation, and teamwork across departments.

To become a driver for Waitrose, I underwent multiple theory and driving assessments in order to be signed off to drive a 3.5 tonne Sprinter delivery van.

As a waitress, I provide professional table service, welcoming guests in a formal manner, taking orders from memory, and ensuring accurate food and drink delivery. I handle special requests, communicate with the kitchen and bar regarding stock levels, use my initiative to complete tasks and assist colleagues, and focus on providing excellent customer service.

As a solo bartender, I efficiently prepare and serve drinks for up to 95 covers, including the bar, restaurant, terrace and beer garden. I handle payments and manage stock, including restocking and checking in deliveries. I also take part in training and tasting days to improve my skills and knowledge. At the Crab & Lobster, I am often asked to work in the kitchen as a kitchen porter, I also clean rooms with the housekeeping team when they are low on staff.

In my position as a Site Hand, I support and work with my brother for his construction business, carrying out site duties, operating plant and machinery, transporting building materials from wholesalers to site, and overseeing the health and safety of his team.

In this role, I set up and prepare the mobile bar for events, moving stock and ensuring everything is ready. I plan ahead for special drink requests, such as preparing large batches in advance. I coordinate with the head chef for drink pairings and delegate my team to maintain stock, cleanliness, and guest satisfaction.

At the Anchor Bleu, I warmly welcomed customers, took food and drink orders from memory, and then prepared the tables' drinks. I efficiently delivered food and desserts, making most of the desserts myself. I wrote and updated menu boards, restocked the bar, and managed stock deliveries. I dealt with customers' payments through cash or cards, and was efficient in using the tills.

During my time at the agency, I mainly worked as a housekeeper/cleaner. I worked in hotels and holiday parks, ensuring high standards in a fast-paced environment. At Goodwood Hotel, I prepared my cleaning caddy and efficiently turned over 14-16 rooms per shift, maintaining quality under time constraints. Tasks included bed-making, bathroom cleaning, and restocking amenities. At Bunn Leisure (Seal Bay), I prepared my caddy and drove through the site to my assigned caravans, working in pairs to clean 10-15 caravans per shift. My colleague and I divided tasks fairly to complete cleans efficiently.