David Morris
Birmingham,West Midlands
Summary
Accomplished professional specialising in event planning, inventory management, and food safety compliance. Proven leadership in kitchen management and team supervision, driving customer satisfaction through rigorous health and safety standards. Expertise in conflict resolution, time management, and communication, with a strong record in strategic planning and public relations. Focused on enhancing team dynamics and public speaking skills while seeking career advancement opportunities.
Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects.
Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.
Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.
Resourceful employee with outstanding knowledge to develop and maintain healthy customer pipeline. Consistently works to attract new business opportunities. Talent in administrative oversight, recruitment processes and customer service improvements.
Hard-working F&B Event Lead with strong organisational skills. Achieves company goals through exceptional planning and prioritisation.
Overview
22
22
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Food and Beverage Event Lead
Vox Conference Venue (NEC Group)
Solihull, West Midlands
03.2023 - 08.2025
- Delivered events for over 600 attendees, handling setup and breakdown efficiently.
- Managed event planning and execution to ensure seamless delivery.
- Oversaw purchasing and revenue management to optimise financial performance.
- Ensured compliance with health and safety regulations throughout events.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported team by demonstrating respect and willingness to help.
- Successfully delivered on tasks within tight deadlines.
- Carried out day-to-day duties accurately and efficiently.
- Planned and executed conference agendas, enhancing guest experience.
- Fostered positive team environment through effective leadership strategies.
- Monitored inventory levels regularly, preventing shortages during crucial times.
- Cultivated strong relationships with repeat clients to ensure ongoing business loyalty.
- Maintained health and safety standards in all operations, prioritising guest welfare.
- Orchestrated event set-up and tear-down, maximising efficiency.
- Improved customer satisfaction with meticulous attention to event details.
- Led staff training initiatives to improve service standards.
- Supervised banquet staff during events for seamless service delivery.
- Ensured prompt resolution of any issues or complaints, maintaining high levels of customer satisfaction.
Casual Hospitality Manager
Levy UK, Compass Group UK & Ireland
Birmingham, Nationwide
10.2017 - 03.2023
- Managed restaurant operations across venues accommodating up to 600 guests.
- Supervised front-of-house operations to ensure exceptional customer service.
- Resolved difficult customer situations, restoring guest satisfaction promptly.
- Conducted training on COSHH, HACCP, Health and Safety, Covid19, and allergens.
- Led team meetings to promote open communication and collaboration.
- Enhanced guest experiences by swiftly addressing complaints and concerns.
- Cultivated teamwork among staff, significantly boosting morale.
- Oversaw project management, ensuring efficient reconciliation and security processes.
Casual Hospitality Manager
Levy UK, Compass Group UK & Ireland
Birmingham, Nationwide
03.2003 - 06.2020
- Managed restaurant operations across venues accommodating up to 600 guests.
- Supervised front-of-house operations to ensure exceptional customer service.
- Resolved difficult customer situations, restoring guest satisfaction promptly.
- Conducted training on COSHH, HACCP, Health and Safety, Covid19, and allergens.
- Led team meetings to promote open communication and collaboration.
- Enhanced guest experiences by swiftly addressing complaints and concerns.
- Cultivated teamwork among staff, significantly boosting morale.
- Oversaw project management, ensuring efficient reconciliation and security processes.
Casual Graduate Teaching Assistant
Unitemps@UCB
Birmingham, West Midlands
06.2017 - 06.2019
- Collaborated with undergraduate and postgraduate studies in Hospitality Business Management.
- Facilitated foodservice and hospitality events across university campus.
- Delivered instructional support in foodservice to fellow students.
- Provided event assistance for various hospitality events on campus.
- Coordinated extracurricular activities, enhancing educational experiences for students.
- Encouraged inclusivity through active participation in class discussions.
- Adapted teaching strategies to meet individual student needs, improving comprehension.
- Shadowed experienced educators, gaining insights into effective teaching methodologies.
Deputy Catering Manager
Amadeus Food (NEC Group)
05.2012 - 07.2016
- I aided in implementing and providing all aspects of the Eton Manor site during the Olympic and Paralympic Games in 2012. From concept training to delivery of foodservice operations at the games.
- Handled customer queries, ensuring their dining experience was positive and memorable.
- Managed staff rosters for smooth-running operations.
- Ensured high standards of hygiene with strict cleanliness routines.
- Maintained open lines of communication between front-of-house and back-of-house teams.
- Monitored health and safety regulations to ensure a safe working environment.
- Enhanced customer satisfaction by effectively managing food preparation and service.
- Loaded and unloaded tableware and catering supplies before and after catering vehicles.
- Collaborated with clients and internal stakeholders throughout event planning stages to understand catering requirements.
Restaurant Manager
Silverstone Hospitality
07.2006 - 01.2016
- I developed from supervisory to the restaurant manager as my skill set. My confidence grew to even achieving an invite to work as part of the Hospitality management team at the inaugural Abu Dhabi Grand Prix in 2007.
- Monitored stock levels regularly; minimised waste and over-ordering incidents.
- Enhanced customer satisfaction by addressing and resolving complaints promptly.
- Managed daily operations for smooth restaurant functioning.
- Cultivated a positive work environment by fostering team spirit amongst staff.
- Liaised effectively with all departments, ensured seamless operation flow from kitchen to tables.
- Conducted regular meetings with staff; communicated updates and received feedback.
- Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Maintained safe working and guest environments, reducing injury and incident risks.
Education
Master of Arts - International Hospitality Management
University College Birmingham
Birmingham 10.2021 - 03.2023
BA (Hons) - Hospitality Business Management
University College Birmingham
BirminghamFoundation Degree - Hospitality Business Management
University College Birmingham
Birmingham 09.2018 - 06.2020
Level 3 - Hospitality Food and Beverage
University College Birmingham
Birmingham 10.2017 - 06.2018
Skills
- Event planning and management
- Inventory control
- Food safety standards
- Staff training and development
- Kitchen operations
- Team leadership
- Customer satisfaction strategies
- Health and safety compliance
- Conflict resolution techniques
- Time management skills
- Effective communication
- Problem solving strategies
- Team collaboration
- Public speaking proficiency
- Leadership abilities
- Strategic planning and execution
- Public relations management
- Food safety compliance
- Staff training
- Inventory management
- Event planning
- Health and safety enforcement
- Conflict resolution
- Customer satisfaction
- Team supervision
- Time management
- Communication facilitation
- Problem solving
- Public Relations
- Problem-solving
- Communication skills
- Team building
- Leadership
- Upselling
Certification
Personal Licence Holder
References
References available upon request.
Timeline
Food and Beverage Event Lead
Vox Conference Venue (NEC Group)
03.2023 - 08.2025
Master of Arts - International Hospitality Management
University College Birmingham
10.2021 - 03.2023
Foundation Degree - Hospitality Business Management
University College Birmingham
09.2018 - 06.2020
Level 3 - Hospitality Food and Beverage
University College Birmingham
10.2017 - 06.2018
Casual Hospitality Manager
Levy UK, Compass Group UK & Ireland
10.2017 - 03.2023
Casual Graduate Teaching Assistant
Unitemps@UCB
06.2017 - 06.2019
Deputy Catering Manager
Amadeus Food (NEC Group)
05.2012 - 07.2016
Restaurant Manager
Silverstone Hospitality
07.2006 - 01.2016
Casual Hospitality Manager
Levy UK, Compass Group UK & Ireland
03.2003 - 06.2020
BA (Hons) - Hospitality Business Management
University College Birmingham
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