Assistant bar manager
Fox and Hounds Greene King
Croxley Green , Hertfordshire
04.2004 - 03.2008
- 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.