Arthur Lawrence

• Oversaw four permanent locations, including two new openings and two stable operations
• Worked with supervisors to build confidence in maintaining coffee and bagel-making standards
• Structured central kitchen to receive weekly sales, stock up and complete orders for internal and external regular clients as well as catering events.
• Conducted regular performance reviews, leading to increased staff satisfaction.
• Coordinated with social media team to advertise marketing campaigns and pop-up events.
• Fostered a culture of continuous improvement within the organisation.
• Trained members of team for improved overall productivity.
• Improved team efficiency by implementing new strategies for task delegation.
• Applied expertise in team leadership, including financial spreadsheets, productivity plans and staff meetings, to address efficiency and performance issues, motivating staff to achieve KPIs.
• Ensured compliance with all regulatory standards, including food health and safety, hygiene and COSHH, and allergens, to maintain brand reputation and quality food output.
• Oversaw successful product launches contributing to increased market share.
• Liaised regularly with senior management to discuss operational updates and improvements.
• Managed budgets effectively, maintaining financial health of designated area stores.
• Led multiple teams across different areas, fostering collaboration and communication.

• Served coffee, hot food and alcoholic beverages to customers
• Maintained coffee equipment including coffee machine and hoppers
• Communicated effectively between BOH and FOH to maximise efficiency of service
• Worked part-time in kitchen for mise en place preparation, pre-packed food preparation and brunch and dinner services
• Created and trialled new recipes for seasonal food and drink on menus
• Collaborated with store owners to host events i.e. temporary fishmongers and wine and gin tastings
• Scheduled shifts effectively, reducing staff overtime hours whilst maintaining service levels.
• Ensured compliance with food safety laws by implementing strict procedures.
• Conducted staff training sessions to enhance team performance.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Led promotional campaigns to attract new customers and boost sales.
• Implemented health and safety regulations for improved staff wellbeing.
• Liaised closely with kitchen staff to maintain quality control across all dishes served.
• Streamlined processes for improved efficiency in the kitchen and dining area.
• Analysed market trends and competitor offerings to adjust our menus accordingly.
• Collaborated with marketing teams on promotional efforts for seasonal specials.
• Coordinated with suppliers to ensure timely delivery of quality produce.
• Regularly reviewed inventory levels and ordered supplies as required.
• Innovated creative solutions during challenging situations like supplier shortages or equipment breakdowns.
• Handled customer complaints professionally, preserving the establishment's reputation.
• Driven improvements through regular evaluation of employee performance and feedback sessions.
• Drew up cost analysis and budgets for menu items, developed the menu with budget in mind
• Implemented new stock tracking procedures linked with the POS to digitalise sales, wastage and stock levels
• Oversaw budgeting and accounting tasks for optimal financial management.

• Worked daily with luxury watches and jewellery items, diagnosing, dismantling, polishing and cleaning, ensuring flow of stock and no missing items, testing for QC and water resistancy.
• Kept records of maintenance and repair work.
• Performed cleaning tasks quickly, ensuring stock is efficiently rotated and transferred in date order within 24 hours.
• Took feedback on results and implemented changes to day-to-day processes.
• Dissembled machinery, performed regular maintenance cleaning and basic repairs.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Maintained internal service documentation to guide maintenance and troubleshooting.
• Utilised SAP to problem-solve missing and broken parts, check notification information, and transfer items between departments.
• Assembled, disassembled and operated production equipment and tools for preventative maintenance.
• Minimised tool and equipment malfunctions by performing regular preventative maintenance.
• Established and documented protocols for preventive maintenance procedures.
• Kept updated inventories for reliable stock management.
• Enabled effective stock management by recording all materials movements in SAP.
• Set up storeroom and work areas to allow easy access to stock items.

• Worked face-to-face with customers delivering high quality, friendly service, problem solving efficiently for any customer complaints or queries
• Managed stock and quality control between quieter days and event days in Wembley which saw our profit quadruple on busiest days
• Worked seamlessly between the coffee machine and bar to efficiently deliver coffees and cocktails from the same order at the same time
• Oversaw stock take and ordering for my branch to ensure we had enough food, COSHH and packing items and that our stock levels were accurate
• Learned about the production cycle of coffee, origins, wash, roast and flavour to maximise the quality of the product I prepare and serve
• Built strong relationships with customers, recalling names, regular orders and residents' discount to ensure repeat patronage
• Maintained and operated espresso machines, blenders and commercial coffee brewers
• Ensured stock rotation and wastage was controlled, along with checking the quality of products served to ensure they were up to standard
• Worked strictly with dietary requirements and restrictions to ensure our equipment and product were clean and safe for customers to consume
• Trained new staff in coffee and cocktail making, general hospitality stock and hygiene procedures as well as closing and opening shop to meet management's standards
• Created rotas and oversaw day-to-day functioning of the branch including appointing shift leads and supervisors
• Trained new supervisors and head baristas to efficiently output standards set by store management
  
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Set policies and processes outlining expectations on employee behaviour at every level.
• Analysed accounting and financial data to get holistic view of company financial health.
• Developed and implemented budgetary and resource allocation plans.

• Managed a section including training new employees, and having 4 junior chefs under me at all times, most of which had no kitchen experience whatsoever
• Stock rotated and quality-checked food to make sure everything I serve is of highest standard
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Worked strictly at this allergen-specialist restaurant to cater to clients with severe allergies, ensuring utmost hygiene practice and all-encompassing knowledge of ingredients
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks
• Maximised restaurant capacity by coordinating seamless, efficient meal services
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability

• Developed recipes and menus, using a combination of ideas in popular culture and more niche ingredients and flavours
• Incorporated customer feedback in the experimentation and creation of new signature dishes
• Considered seasonal product pricing and availability when developing new dishes
• Applied culinary knowledge for development of more complex and interesting dishes
• Forecasted demand and orders optimum level of supplies to prevent wastage
• Worked strictly with time to send out 8-course tasting menus to large groups efficiently
• Ensured hygiene and allergen safety in temporary kitchen areas for pop-up events

Management roles:

• Oversaw a team of 60 working day-to-day in food service
• Dealt with stock, customer and staff issues in a fast-paced environment
• Stock management including dealing with buyers, suppliers and distributors
• Used my assessments of employee performance to delegate them to sections best suited for their skills
• Worked on staff rewards in order to increase team morale and productivity
• Strengthened operational efficiencies in hygiene and food traceability recording

Food service roles:

• Skilled in basic butchery and fishmongery
• Developed strong knowledge about cheese, wines and spirits in order to advise specialist customers
• Background in food safety and hygiene
• Worked with customers on large orders i.e. wedding cheesecakes and event delicatessen platters to ensure our creations matched their requirements
• Events management: planned and oversaw 100+ guest wine tasting evenings, events with influencers and investors, assuring that catering and spaces were accounted for.