Deborah McGourty

• Executed high-quality food preparation to increase customer satisfaction.
• Implemented waste reduction strategies with careful portion control and storage procedures.
• Ensured fresh produce was correctly stored in temperature-controlled environments to mitigate health and safety risks.
• Established positive working environment to boost employee morale.
• Fostered team communication to prevent misunderstandings and errors in orders.
• Trained staff and maintained up-to-date health and safety records and ensured compliance with all safe food handling laws.

I had a break in career, as I had two children, one with additional needs.

During this time, apart from raising my family, I also carried out some voluntary work in local schools.

• Developed curriculum for effective learning of various art forms.
• Evaluated student work and challenges, monitoring progress through regular assessments.
• Created resources for different learners needs
• deployed teaching assistants effectively to ensure all learners needs were met
• developed a good bond with the students through running lunch time and breaktime clubs
• As the only art teacher, I was in charge of all aspects of running the art department

• All areas of staff management
• setting and maintaining high standards
• Effective communication with chefs to ensure smooth service
• Travelling for long periods to various royal residences
• operating and running of the staff bar whilst travelling
• assisting with events such as state banquets, garden parties and royal weddings
• assisting with large scale public events

• Optimised workflow in busy periods through successful coordination with the kitchen staff.
• Maintained clean and organised dining area for customer comfort.
• Showcased extensive knowledge of menu items, heightened customer decision making.
• Improved customer satisfaction by providing efficient and friendly service.
• Maintained excellent level of service in busy and demanding restaurant environment.

• Trained new staff members to maintain quality of service delivery.
• Conducted financial tasks such as cash handling and till reconciliation, ensuring accuracy.
• Incorporated feedback from customers into menu adjustments enhancing overall experience.
• Created rosters based on shifts and business needs for smooth operations.
• Coordinated between kitchen staff and servers during peak hours ensuring seamless service.
• Managed inventory to avoid stock shortages or excesses.
• Liaised with suppliers and placed orders, ensuring smooth operation of business
• Ensured compliance of all health and safety laws
• Imput of time sheets to ensure correct staff payment
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• Fostered a high-performing environment to drive productivity and quality.
• Maintained brand idenity
• trained all staff on Barista duties
• In charge of coffee quality and maintaing coffee machines
• Ensured adherence to company policy by all team members, maintaining professionalism at all times.
• Encouraged open communication, fostering a positive work culture.
• Conducted regular performance reviews to identify areas of improvement for each team member.
• Delegated tasks to make best use of individuals' skills.