Daniel Muir

• Cultivated a positive work environment by fostering team spirit amongst staff.
• Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.
• Tracked key performance indicators on a weekly basis; identified areas needing improvement.
• Conducted regular meetings with staff; communicated updates and received feedback.
• Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
• Monitored stock levels regularly; minimised waste and over-ordering incidents.
• Coordinated events and parties to increase restaurant revenue.
• Streamlined staff rotas to optimise efficiency.
• Increased table turnover rate with efficient floor management.
• Enhanced customer satisfaction by addressing and resolving complaints promptly.
• Trained new team members, enhanced service quality.
• Liaised effectively with all departments, ensured seamless operation flow from kitchen to tables.
• Ensured compliance to health and safety regulations for safe dining environment.

• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Managing Events: Weddings, Private dining.
• Managing Cocktail Bar and Creating Cocktails such as Learning mixology
• Managing Restaurant daily and creating a scheduale weekly for the team
• Delivered non-alcoholic drinks to guests using same flavourings and attractive presentations as alcoholic versions.
• Oversaw bar recordkeeping and stocktaking for organised and profitable operations.

Great Fosters Hotel:

Trainee Manager Front of House

Duties included: Reception using Rezlynx, Resdairy, Micros, OpenTable & Opera

Duty Manager and Night Manager

Having to deal with all operational aspects of the hotel, which included Reception, F&B and Housekeeping

Careys Manor Hotel:

Acting Restaurant and F&B Manager

Duties Included: total supervision of Restaurant, Conferencing, Banquets & weddings.

Ensuring dietary requirements with the Chef and FOH team.

On completion of training. I have stayed further to develop skills within F&B department.