Cathy Haddock
Shrewsbury,Shropshire
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Motivated individual brings desire to further work experience and learn from service environment. Eager to demonstrate management skills, keep pub organised and increase profits. Comfortable in management role and willing to take on challenging work. Detail-oriented pub manager manages pub operations, maximises profitability and provides excellent customer service. Skilled in inventory management and staff scheduling. Builds and maintains positive relationships with customers and employees.
Overview
13
13
years of professional experience
1
1
Certification
Work history
Publican
Marstons
Shrewsbury, Shropshore
10.2020 - Current
- Liaised with business manager, committee and chef to develop consistently evolving and improving menu.
- Created welcoming environment and correct ambiance to generate customer loyalty and maintain highest professional standards.
- Reconciled £15000 weekly takings.
- Reconciled £[Number] weekly takings.
- Organised monthly live entertainment, delivering £[Number] average takings.
- Oversaw maintenance of building, equipment and fixtures to uphold high standards of cleanliness, safety and security.
- Prepared annual budgets and staffing levels, encouraging managers and staff to be aware of parameters.
- Wrote code of conduct, policies and procedures and COVID-19 risk assessment.
- Resolved staff and customer complaints, challenges and enquiries.
- Prepared and monitored staff rotas to meet business needs, providing adequate cover at all times.
- Kept constant awareness of any changes in food handling standards and other relevant legislation.
- Checked licenses to be in line with current legislation.
- Checked invoices against delivery notes and resolved any discrepancies with supplier before releasing for payment.
- Setup, took readings, removed cash and balanced £[Number] fruit machine takings daily.
- Completed and submitted monthly reports to business manager.
- Managed inventory of over £[Number] in stock week-to-week.
Publican
Self employed
Shrewsbury , Shropshire
08.2016 - 05.2020
- Liaised with business manager, committee and chef to develop consistently evolving and improving menu.
- Created welcoming environment and correct ambiance to generate customer loyalty and maintain highest professional standards.
- Reconciled £[Number] weekly takings.
- Organised monthly live entertainment, delivering £[Number] average takings.
- Oversaw maintenance of building, equipment and fixtures to uphold high standards of cleanliness, safety and security.
- Prepared annual budgets and staffing levels, encouraging managers and staff to be aware of parameters.
- Wrote code of conduct, policies and procedures and COVID-19 risk assessment.
- Resolved staff and customer complaints, challenges and enquiries.
- Observed strict confidentiality of all spoken and written personal information.
- Prepared and monitored staff rotas to meet business needs, providing adequate cover at all times.
- Kept constant awareness of any changes in food handling standards and other relevant legislation.
- Checked licenses to be in line with current legislation.
- Checked invoices against delivery notes and resolved any discrepancies with supplier before releasing for payment.
- Managed [Number]+ staff and daily operations for [Type] pub.
- Setup, took readings e , removed cash and balanced £[Number] fruit machine takings daily.
- Liaised with local parish council, police and community members on events and community safety.
Catering manager
Shire services
Shrewsbury , Sheopshire
03.2014 - 08.2016
- Worked with chefs to plan menus according to client needs and budgets.
- Upsold catering packages with reasonable prices to acquire more customers.
- Customised appetisers, main courses and desserts for small and large events.
- Negotiated contracts and placed orders with vendors for catering events.
- Peeled, chopped and rinsed vegetables to support food preparation tasks.
- Loaded and unloaded tableware and catering supplies before and after catering vehicles.
- Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
- Recorded ingredients and quantity of catering supplies to maintain accurate inventory.
- Cleaned up clean chafing dishes, tableware and platters.
- Sanitised tableware and chafing dishes before and after catering event.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
- Mixed and prepared sauces and dressings to add to dishes.
- Organised dining and buffet utilising themes and colours specified by client.
- Designed catering packages to increase sales and customer experience.
- Met with clients to outline desired goals and to prepared quotes for overall catering costs.
Cook in charge
Shire services
Shrewsbury, Shropshire
07.2012 - 04.2014
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Mentored staff in food preparation and storage best practices.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Prepared, cooked and plated sensory-appealing meals in line with portion standards.
- Planned seasonal and bespoke menus for special events.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Used ingredients creatively to minimise food waste and stay within budgets.
- Briefed teams on menu changes, daily specials and out-of-stock items.
- Accounted for individual diets and allergens when cooking personal meals.
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Created special menus for events with unique ingredients and recipes.
- Used batch cooking equipment to create multiple meal items at once.
- Prepared uniform dishes with meticulous care and attention to detail and quality.
- Reduced food costs with proper budgeting and inventory management.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
Education
GCSEs - English , maths , science , Drama
GCSE
Shrewsbury, Shropshire06.1998
Skills
- Country pub operations
- Pub promotional campaigns
- Fruit machine operations
- Loyalty scheme
- Multibar management
- Live-in manager
- Live entertainment booking
- Crowd control
- Freehold pub management
- Beer garden maintenance
- Food plating and presentation
- Sanitation
- Cleaning and sanitation procedures
- Produce purchasing
- Diverse beverage knowledge
- Cleanliness
- Safe food handling
- Project scheduling
- Cost controls
- Shift scheduling
- Recipes and menu planning
- Decision making
- Kitchen equipment operation and maintenance
- Portioning understanding
- Project budgeting
- Quality Assurance
- Training
- Kitchen staff coordination
- Hiring and training
- Workflow planning
- Recruitment
- Recruitment and hiring
- Conflict resolution
- Staff supervision
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Publican
Marstons
10.2020 - Current
Publican
Self employed
08.2016 - 05.2020
Catering manager
Shire services
03.2014 - 08.2016
Cook in charge
Shire services
07.2012 - 04.2014
GCSEs - English , maths , science , Drama
GCSE