Beth Priday

My role at the Upper Scale, a seafood supply company based in Billingsgate involved learning in depth about seafood.

• Grew a customer base by identifying needs of chefs. I was in charge of making prices for menu items that met client budgets and schedules.
• Delivered high level of service to clients to maintain and extend relationships for future business opportunities.
• Retained existing customer accounts through consistent engagement.
• Sending out daily fish special prices to chefs on a daily basis
• Taking the chefs orders on a daily basis
• Overseeing delivery times.
• Investigated low-performing accounts and adapted strategy to support sales and retention.
• Handled customer concerns and complaints to resolve issues and build loyalty.
• Addressed problems in proactive and knowledgeable manner to maintain and enhance client satisfaction.
• Cultivated long-term relationships with clients to accurately quote pricing and terms to achieve customer objectives.
• Attending the depot to over see the seafood.

• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
• Warmly greeted guests upon arrival to create welcoming atmosphere.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Thoroughly cleaned dining areas, waiting areas and bathrooms to maintain guest comfort and hygiene.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
• Maintained bar stocks, replenishing daily as necessary.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.