CHLOE BROWN

• Cocktail bartender working in a fast past high demands restaurant bar and private bar. communication with customer's, taking stock, hygiene upkeep and maintenance. Also working as a waitress and receptionist as I wanted to learn all sides of the restaurant for busy nights.
• Crafted unique cocktails and beverages to enhance guest experiences.

From July 2025:

Switch from bar to host at the receptionist desk to further my skills in customer service then changed to the London Bridge location from August where there was more demand, up to 800+ covers a night.

• Managed reservation system, coordinating seating arrangements for optimal flow using both SevenRooms and OpenTable.
• Handling emails and phone calls before and throughout service including private hire enquiries, budgeting for the week, making amendments to existing bookings upon request.
• Assisted in training new staff members on customer service standards and procedures.
• Handled guest inquiries and complaints, striving to resolve issues promptly
• Delivered Team briefings to the floor and kitchen team daily
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• Produced a number of artworks on commission.
• Created detailed illustrations for diverse client projects, ensuring alignment with their vision.
• Developed digital and print media illustrations for enhanced customer engagement.

• Mixologist at a Michelin plate rated restaurant, With responsibilities such as deep cleaning, catering to customised orders for customers, serving, hygiene upkeep.
• Handling and ordering stock weekly to ensure smooth service
• Creating new drinks to be shown to higher ups for the chance to create new experiences for the guests using flavours inspired by Indian cuisine.
• Trained and mentored junior bartenders in mixology techniques and customer service skills.

• Duties as a senior chef, including kitchen management as I worked alone 3 out of 5 days a week. stock checking and ordering for the kitchen, hygiene management as I took over deep cleaning duties as it was only myself and a head chef. Customer facing since it was an open kitchen, interacting with guests, handling bookings for busy weekend services, organisation of inventory and sold products, opening and closing each day of the whole restaurant also.
• Trained junior chefs in cooking techniques and kitchen operations to enhance skills.
• Developed unique recipes for improved customer satisfaction.
• Designed seasonal menus to introduce fresh flavours and ingredients.

• Fill time bartender staff, duties involving opening and closing the bar, bar preparation, cocktail making and box office duties handling tickets and guest lists.
• Used to working in fast paced environments and physically demanding hours due to DHP being a music venue company.
• Due to venue closer, The Garage was another DHP venue that I transferred to

• Same duties and Borderline as they're the same company along with managing a bar alone for long periods of the day, set up and take down of the bar and room, restocking and cleaning.
• Managed bar inventory efficiently to ensure availability of high-demand products.
• Crafted bespoke cocktails using premium ingredients to enhance guest experience.

• Duties including walking clients dogs around central London. Taking care and socialising with mixed clients dogs for walks. Dog day care on occasion in clients homes.

• Full time gelato artists, roles involving food prep, working at the till with cash up, opening the store, closing the store and restock.

• Full time staff member behind the bar and serving food.

• Was part time bar staff for a little over a month, giving out food, working on tills, cleaning glasses and tables.

• In my position I had created briefs from large stacks of information and also sorted out what information goes where. I had also used software like micro soft, PowerPoint, Excel and Word which I know how to use well. Also used my IT skills for support in helping with the rest of my team, which wasn't part of.
• Euston Tower