Anna Burnett

In this job I lead a team for breakfast and lunch service. I have been integral in the training of team members, ensuring food and beverage standards are maintained and coordinating with chefs in regard to dietaries. Having worked at a Baillie's lodge previously, I have a strong understanding of the importance in consistent and friendly service.

In this role, it was my responsibility to welcome guests upon arrival, monitor dietary requirements and drink preferences, and ensure fair rotation of seating arrangements. I also oversaw the daily operations of the restaurant when the restaurant manager was absent. I worked closely alongside the head chef and management to ensure a smooth operation of service and guarantee all guests expectations were exceeded. I was also utilized across the housekeeping department.

Within this role, I undertook a diverse array of responsibilities, due to the restaurants fine dining and intimate style we were a small team. Within this capacity, I demonstrated adaptability, as a single dinner service demanded a versatile skill set. My duties included warmly welcoming and seating guests, and taking orders whilst suggesting wine pairings from our extensive selection. I also managed financial takings at the close of evenings. During my time I cultivated personable relationships with our loyal customers.

My focus as food and beverage team leader was to ensure each shift was running to the highest standard, and the team were carrying out their assigned jobs. My main responsibilities included delegating tasks, overseeing the teams' performance, and dealing with guest related issues. I also worked alongside my manager in creating goals and expectations for the food and beverage department.

In this position I took orders and ensured all guests in my section were happy by delivering the highest possible service. I also took on the role of host, which meant managing the booking system, and working on the bar when we had functions.