Assistant bar manager Fox and Hounds Greene King
Croxley Green , Hertfordshire
2004.04 - 2008.03
Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
Cash management.
Ordered beverage and equipment stock
Planned staff rotas
Protected brand image by delivering exceptional bar presentation and maintenance.
Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
Completed accurate end-of-day financial routines for cash and card transactions.
Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
Resolved complaints calmly and professionally to achieve positive customer outcomes.
Demonstrated respect, friendliness and willingness to help wherever needed.
Kept appropriate stock levels to match expected demand.
Offered discounts and promotions to encourage purchases.
Reconciled cash and credit card transactions to maintain accurate records.
Kept kitchen areas clean, orderly and well-stocked for smooth service.
Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
Cleared tables to remove dirty utensils and leftover food items.
Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
Plated finishing elements such as salads, garnishes and sauces prior to service.
Used kitchen equipment as instructed and to safety protocols.
Followed checklists to keep kitchen areas clean, stocked and sanitised.
Rotated stock in temperature-controlled storage areas for safe food service.
Assembled dishes and finalised plating of customer orders.
Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
Collected, washed and sanitised dishes and cooking utensils.
Took orders and portioned food for delivery to client tables.
Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
Observed health and hygiene standards to minimise food contamination.
Followed health and safety and safeguarding protocols.
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