Angel Dillon

• Translated changes to food safety regulations into policies and procedures to ensure compliance across departments especially during unprecedented times.
• Owned operational standards and consistent achievement of periodic restaurant targets, including customer satisfaction rates and food waste reduction, along with keeping staff wages low.
• Oversaw food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Provided administrative support to upper management through inventory reporting, budget governance, and payroll management.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Ensured a seamless dining service, cooperating closely with servers, porters and kitchen staff.
• Processed cash and card payments promptly, minimising customer waiting times and enabling swift table turnarounds.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Trained new wait staff to deliver quality service and uphold brand standards.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
• Discussed menu items and dietary concerns, noted special requests and suggested additional items to meet upsell goals.
• Balanced tills with accurate cash and card payments, preparing bank deposits and POS reports.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Trained team in reservation and point-of-sale software, including OpenTable.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.

Whilst working at Sweet Shack my main roles were to cook, prepare, send food out for delivery, take phone calls and serve customers. I quickly got promoted to Team Leader and also Manager for my small team. This was due to my fast paced effort and my bright attitude that managed to ensure we all worked together to achieve the highest results and sales possible. During my time working there I

• Trained and mentored all new and junior staff members throughout all aspects of the kitchen and taught them how to professionally remain positive and adapt to situations to maintain efficient customer service.
• Maintained front-of-house areas guaranteeing a clean, safe environment for staff and customers.
• Trained new associates on cash register operations including opening, conducting customer transactions and balancing drawer.
• Served as keyholder to open and close store on time.
• Sought opportunities to up-sell and add-on additional merchandise.
• Developed innovative menus and special food offerings to increase revenue and customer satisfaction.
• Changed and sanitised all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Provided excellent customer service by addressing needs of customers in a timely and effective manner and modelling suggestive selling techniques to increase sales.
• Listened to customer needs and desires to identify and recommend optimal products.
• Assisted customers with signing up for store loyalty programmes that we introduced and provided details about key benefits.

Due to HNC and HND Business degree along with my experience and knowledge of all aspects of a business and social media aspect, I was in charge of running the social media account. This began before opening day and on my days off. These are the responsibilities that I projected;

• Utilised Google Analytics to identify user patterns and adjusted strategy to maximise visitation.
• Created website content strategy that increased customer retention to a directed audience of 13-25 year olds.
• I boosted the post to reach that audience and also posted it at 5pm as we had a menu for main meals along with desserts. This allowed people to see it at dinner time and it was also the most active time for our direct audience.

I was here for work experience during study leave which was recommended by my school. I had to;

• Answer telephones and provide parents with information about a child that may of been sick, school trips/meetings that was active at the given time, I also had to take messages or transfer calls to the appropriate individuals- parents, East Ayrshire members, other schools and teachers throughout the school.
• Greet visitors and parents and direct them to the correct teacher for parents night.
• Instruct students individually and in groups using teaching methods, such as demonstrations for sports day
• Adapt teaching methods and instructions to meet the students various needs as some of them had learning difficulties and dyslexia .
• Observe and evaluate students performance, behaviour, social development and physical health.
• Provide a variety of materials and resources for children to explore, manipulate, and use, both in learning activities and in imaginative play.
• Assign and mark class homework
• Instruct and monitor students to care and use equipment correctly to prevent injuries.