Bessie Antcliffe

Dedicated and results-oriented position with extensive projects in managing operations across multiple hospitality sites within Unicus, the premier hospitality service provider at the University of Sheffield. Proven track record of optimising efficiency, improving customer satisfaction, and achieving operational excellence in a fast-paced academic and professional hospitality environment

• Overseeing and directing the day-to-day operations of the hospitality and events business while adhering to established budgets

• Striving to cultivate a professional and proficient approach to customer experience, prioritising their needs in our decision-making processes and service delivery

• Inspiring, motivating, and encouraging my team to excel in their roles

• Collaborating with the Executive Head Chef to enhance our offerings and product range, making necessary developments as required

• Managing extensive corporate events on a large scale, accommodating up to 500 guests

• Coordinating with different management teams throughout the organisation,including finance and sales departments

• Monitoring and ensuring compliance with departmental and statutory regulations, encompassing Codes of Practice, Health and Safety, Fire Safety,and Environmental Health, including conducting routine audits

Dynamic and astute bistro owner with a strategic vision for culinary success.Bessie's Bistro embodied a profitable blend of gastronomic excellence and operational efficiency, attracting patrons seeking an unparalleled dining experience.Renowned for adept menu engineering and customer-centric service, maximising revenue potential while cultivating a loyal clientele base. With a sharp focus on cost control and revenue optimisation, consistently driving profitability and maintaining a competitive edge in the market. Committed to innovation and market responsiveness, making Bessie's Bistro a cherished destination for food enthusiasts and social connoisseurs alike.• Expanding Bessie's Bistro into four distinct offerings: a daytime café, bistro evenings, chef at home experiences, and outside catering.

• Conceptualising and implementing a unique and lucrative bistro evening theme titled 'Taste the World', offering customers a diverse and captivating dining experience each month.

• Launching an outside catering service, tailoring menus for each event and managing all aspects including equipment rental, staffing, and logistics.

• Organising coordinated events at various venues, including pop-ups, outdoor spaces, and traditional wedding venues, catering to groups ranging from 30 to 150 people.

• Recruiting, training, and mentoring staff to deliver exceptional service and culinary excellence, fostering a culture of creativity and continuous improvement.

• Successfully guiding two chef apprentices to the completion of their courses,investing in the development of future talent

.• Overseeing all social media and marketing efforts to promote Bessie's Bistro and its diverse offerings

.• Collaborating with chefs to design bespoke menus for various events,including bistros, baby showers, weddings, and upscale chef at home experiences.

• Managing all back-of-house operations, including stock management,ordering, financial forecasting, and human resources management.

• Handling general tasks such as building maintenance, invoicing, and procurement to ensure smooth day-to-day operations.

• Cultivating a loyal customer base by delivering exceptional service and prioritising the establishment of enduring customer relationships

Promoted from waiting staff to Assistant Manager within three months of joining

• Managed stock control, profit and loss reports, and staff schedules in a busy, fast-paced environment

• Oversaw management of up to 12 staff members, providing guidance and support

• Collaborated with management and directors to improve business performance and increase sales

• Identified peak trading hours and proposed strategies for growth

• Provided general waiting duties in a bustling city centre restaurant

• Followed company-provided service guidelines for customer satisfaction

• Part-time role while pursuing studies

• Promoted from Supervisor to Assistant Manager

• Assisted in providing high-quality service in a popular city centre restaurant

• Organised events and themed nights, including menu planning, marketing,food preparation, and service