Connor Murray-Kirk

• As first point of contact for customers, routinely handled a large variety of queries including payments and bills, deliveries, account details, and complaints.
• Displayed empathy and patience while going the extra mile to assist customers.
• Strict adherence to procedures including security validation and internal processes.
• Expanded duties as Subject Matter Expert included assisting new Advisors with systems and processes, leading team briefings, handling escalations, and serving as point of contact and advice for miscellaneous queries.

• Provided first-class customer care through helpful, friendly service.
• Maintained clear communication with guests and kitchen staff for smooth service delivery.
• Placed orders and processed payments in POS systems, maintaining efficient service operations.
• Enforced rules for cleanliness and sanitisation to ensure constant compliance with health and food safety standards.
• Employed strong interpersonal skills to handle queries relating to menus, allergies and restaurant services.

Please note that I took a break to focus on my degree studies between November 2021 and June 2022, before returning to the hotel in July 2022.

• Boosted student achievement by constantly evaluating progress and providing suggestions for improvement.
• Delivered creative, engaging guitar lessons, teaching up to six students per hour aged 7 and above.
• Implemented behavioural strategies to reduce behavioural incidents.
• Monitored student progress regularly and addressed knowledge gaps.
• Included teaching around ear training, music theory and notation to foster a more holistic understanding of music.
• Led free taster sessions to boost enrolment and helped run week-long 'summer camps' during holidays.

• Quality-checked items for quantity and presentation.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Carried out tasks assigned by Head Chef.

• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Trained in food safety and hygiene practices.
• Flexibly took on various roles to support workflow.
• Received incoming stock shipments, rotated current supplies and placed new items into correct storage locations.
• Acted as team player by helping colleagues finish their tasks.