Carol Henderson

1. waterside pub carvery 2025 to present

2. Furzton Lake Hungry Horse 2017 to 2025

3. Ship Inn 2016 to 2017

4. Farmhouse inns 2014 to 2016

• Collaborated with team across bar, restaurant, and kitchen to ensure seamless service.
• Assumed additional roles to enhance team productivity
• Demonstrated consistent hard work and dedication to achieve results and improve operations.
• Resolved customer complaints through calm communication and effective problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Achieved service time and quality targets.

Honourable pilot brewers fare and premier Inn 2005-2013

The French connection brewers fayre and premier inn 1998 to 2005

Mulberry tree brewers fayre, premier inn and fun factory 1997 to 1998

The bowling green Brewers fayre 1996 to 1997

• .Operated across bar, restaurant, kitchen, reception, and housekeeping to ensure smooth service delivery.
• Promoted safe working environment by implementing regulatory standards, policies and guidelines.
• Demonstrated consistent hard work and dedication to aAchieve results and improve operations.
• Built and maintained courteous and effective working relationships.
• Identified issues, analysed information, and implemented effective solutions to enhance service quality.

• Managed 36-bedroom hotel with 3 function rooms, serving business and leisure guests for accommodation and events.
• Oversaw daily operations of bar, restaurant, reception, and function rooms, ensuring seamless service delivery across all areas.

• Oversaw operations of a 34-bedroom commercial hotel including bar, restaurant, and function room.
• Changed the guest profile from a locals bar with an undesirable reputation to hotel, restaurant and function room guests with a more desirable drinking trade and took the hotel from a loss making situation into achieving desired profits.

• Traditional country pub, restaurant and function room, employed as management couple but also with a hands on approach to develop and cook own menus.
• Organised and Catered for 400 in marquee wedding for Whitbread new development manager; this included organising mobile food storage, crockery, additional staffing. Ran a 4-course meal and then a hot and cold buffet in evening with evening function.
• Provided catering services for Whitbread head office meetings, ensuring all dietary requirements were met.
• Planning and implementation of own menus.
• Control of all financial aspects.
• Marketing of all areas of business.

• A busy city centre 110 bedroom hotel with restaurant, bar and function facilities catering for off shore workers, business people and tour coaches.
• Working in all departments of hotel as required.

• Started as silver service waitress and went on to complete BII training in pub management followed by one year on pub relief management team.

• First Pub management role running a small local pub in an affluent area of knightsbridge.

• First assistant manager role in a busy Berni inn steak house restaurant.