DANE ANDERS

• Craft and serve premium beverages
• Provide excellent customer service at all times
• Maintain a safe and efficient bar area following best food safety practices such as date labelling
• Uphold venue standards at all times
• Advise guests on wine pairings
• Ensure cross-department collaboration
• Delegated tasks appropriately, achieved balanced workload among team members.
• Stay current with industry trends in order to change and adapt beverage offering to fit with current consumer preferences
• Identified potential risks and mitigated them through proactive measures
• Ensure bar staff have full knowledge of and comply with cocktail specifications
• Learning and development of team members
• Implemented company policies effectively, maintained high standards of service delivery
• Oversaw inventory management to avoid any shortage or excess stock issues
• Provided constructive feedback to staff for improved performance levels

I started at CGC Event Caterers as a casual employee whilst I was at university and progressed to Staffing and Events manager.

During my time with CGC Event Caterers, I was able to showcase and develop the following skills:

• Cash handling
• Stock handling and reporting
• Complaint handling and troubleshooting
• Responsibility for a casual workforce of circa 250 employees
• HR practices
• Planning, overseeing and leading operations, such as the set-up and delivery of restaurants, hospitality boxes and events such as banquets, weddings and wakes and the clearing down of these events
• Delivering hospitality boxes, providing high-end hospitality to both corporate and non-corporate clients
• Creating and implementing a personnel strategy focusing on recruitment, training, staff placement and development of existing talent within the business
• Staff check-in for large event days/ evenings
• Managing the operations for large scale public exhibitions such as Comic-Con and Living North Christmas Fair
• Managing kitchens and expediting food
• Ensuring good food safety practices are adhered to
• Delivering my role within the remit of GDPR
• Cross department communication and goal alignment
• Working to and implementing Standard Operating Procedures (SOPs)
• Forecasting labour and working within budget for events and overhead wages
• Working at other venues as and when required, delivering events to the same high standard as my home venue

Working at Impossible York, I started as a bartender as part of the team opening a new venue during Covid. I progressed through the ranks of bar trainer and bar supervisor before being promoted to Duty Manager.

During my time at Impossible York, I was still a member of casual staff with CGC Events, explaining the overlap in dates.

I developed and showcased the following skills:

• Cocktail bartending
• Assisting in developing cocktail menus of signature and classic cocktails
• Cash handling
• Bar and FoH supervision
• Customer service and complaint handling
• Expediting food and drinks passes
• Basic barista skills
• Receiving deliveries
• Ordering and supplier communication
• Staff training and development
• Implementing SOPs
• Management of personnel files
• COSHH management
• Staff Health and Safety inductions
• Working with the marketing teams to showcase the venue and the relationships built within the market
• Helping to drive sales through initiatives and staff development
• Interim head of department to cover annual leave and transition periods between department heads, most notably in reservations
• Day to day venue management
• Working at other Tokyo Industries' venues as required.

• At Club Salvation, I worked part-time as a Bar Supervisor. The following skills helped me deliver my role:
• Bar Supervision
• Cash handling
• Staff management
• Stock handling
• Staff training
• Social Media Management
• Ensuring clean and safe working environments.