Deborah Sutton

• Introduced kitchen energy-saving steps to support sustainability goals consistently.
• Updated menus seasonally, offering fresher dining options and improved guest experiences.
• Delegated kitchen tasks among staff to ensure smooth operations and maintain team morale.
• Trained new starters on kitchen procedures for smooth team integration.
• Maintained food safety standards to prevent possible foodborne illnesses.
• Implemented waste reduction measures to deliver cost savings and environmental benefits.
• Adhered to supply budgets by ordering effectively and controlling expenses.
• Coordinated with suppliers to ensure timely ingredient deliveries, minimising disruptions in service.
• Collaborated with front-of-house team to keep service flowing during peaks.
• Streamlined meal preparation process to reduce guest wait times significantly.
• Maintained kitchen cleanliness by meeting health and safety regulations consistently.
• Conducted regular inventory checks to enhance stock control and prevent shortages.
• Organised staff rotas to ensure adequate kitchen coverage each shift.
• Identified equipment repairs early to avoid breakdowns disrupting service.
• Managed daily kitchen operations efficiently while sustaining high quality standards.
• Followed health and safety guidelines for safe storage and reduced risks.
• Handled and stored food correctly to eliminate illness risks and cross-contamination.
• Reduced customer complaints through strict quality control procedures always.
• Tracked ingredient use and portioning to reduce costs and improve profitability.
• Responded to dietary concerns and allergies by adapting dishes accordingly.
• Developed menus for continuous-use events and seasonal promotions.
• Forecasted demand to order optimal supplies and prevent spoilage.
• Built attractive food displays to encourage additional customer purchases.
• Upheld health and safety regulations at all times in the kitchen.
• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Established strong rapport with team members through effective communication skills.
• Monitored inventory levels, ensured timely replenishment of stock.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Implemented new recipes for enhanced menu diversity.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Produced various food items for menu offerings.
• Maintained exemplary hygiene standards in the kitchen area. Scoring a 5 from each EHO audit.
• Took on additional responsibilities during staff shortages demonstrating flexibility and commitment.
• Served as key holder, responsible for securing premises. to open and close the kitchen, bar and hotel during staff shortages

During my time at The Globe i have undertaken many roles to assist the business in growing and provide support during staff shortages. This role includes working behind the bar, Cleaning in the hotel and even painting & decorating the hotel rooms,bar, kitchen and function rooms. During such roles i have:

Provided bar service, ensuring customer satisfaction with prompt service.

• Restocked bar efficiently during busy periods.
• Managed customer disputes effectively, preserving the business reputation.
• Helped organise special events at the bar.
• Ensured customer satisfaction by providing excellent service.
• Handled cash transactions to ensure accurate accounting.
• Checked identification to maintain legal compliance.
• Managed bar inventory for efficient operation.
• Rotated stock regularly, reducing waste from expired products.
• Increased footfall with engaging promotional strategies.
• Prepared beverages, ensuring consistent quality.
• Cleaned and sanitised bar area, maintaining high standards of hygiene.
• Completed end-of-day cleaning duties, leaving the bar ready for next day's trade.
• Made cocktails for customer enjoyment.
• Assisted in training new staff, contributing to team efficiency.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Handled and moved supplies between stores and bars for restocking and storage.
• Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
• Neatly set tables before guests' arrival, preparing and setting cutlery and refilling condiments.
• Oversaw bar recordkeeping and stocktaking for organised and profitable operations.
• Kept bar service areas stocked with tea, coffee and espresso.
• Tapped and attached new kegs, avoiding disruptions in supply for patrons.
• Maintained ready supply of counter-top snacks for guests.
• Inspected customer identification to verify age against legal standards.
• Collected, washed and put away glassware between guests.
• Welcomed guests with friendly conversation and fun atmosphere.
• Served guests spirits, lagers and stouts at bar.
• Disposed of hazardous materials safely in line with COSHH.
• Served as key holder, managing access to premises during shifts.
• Checked in Hotel guests
• Take hotel bookings
• Book functions
• organise functions
• show customers around the function areas and display past set ups of the function rooms to demonstrate how the rooms can be dressed to meet their requirements.

Painting/decorating

• Measured spaces with care to minimise wasted paint or wallpaper .
• Applied varied types of paints, stain products and decorative finishes to all types of surfaces.
• Completed thorough snagging and finishing.
• Minimised accidents and incidents by maintaining health and safety procedures.
• Touched up surfaces to hide brush strokes and create desired effects.
• Applied exterior caulking to building joints and seams.
• Protected all surfaces from damage and spills by using drop cloths prior to and during painting.
• Cleaned the exterior of buildings using a motorised power washer.
• Prepared surfaces and surrounding areas for painting using sandpaper, tape and other materials.
• Primed surfaces, laid down dust sheets and prepared materials.
• Prepared trim, walls and ceilings for painting by cleaning, smoothing and priming surfaces.
• Taped around windows and fixtures prior to painting walls.
• Stripped old wallpaper and old paint.
• Applied putty, wood filler, spackling and caulks to prep uneven surfaces and fill in holes.
• Cleaned up floors, painting tools and supplies to remove excess and spilt paint.
• Operated power and hand tools in a safe and effective manner.
• Painted indoor areas such as hallways, bathrooms and lobbies.
• Removed old paint via scraping or power washing prior to new application; prepared surfaces appropriately for best results.
• Transported necessary tools to various sites whilst ensuring their secure storage when not in use.
• Achieved smooth finish by applying paint with roller and brush techniques.
• Accurately estimated required materials for job completion without wastage or shortage.

Cleaner

• Completed laundry tasks promptly, resulting in continuously available fresh linen and uniforms.
• Responded swiftly to emergency situations requiring immediate cleanup to minimise disruption.
• Ensured the provision of clean towels and toiletries for guest satisfaction in hotel suites.
• Utilised eco-friendly products to maintain a safe, chemical-free environment.
• Assisted with seasonal deep cleans, contributing towards a fresher environment after periods of heavy use.
• Performed routine checks on cleaning supplies inventory to avoid running out of key items.
• Kept communal areas tidy and well-organised for optimal functionality.
• Used vacuum cleaners and associated accessories to clean various floor surfaces.
• Cleaned and dried windows, mirrors and glass surfaces.
• Worked quickly to complete cleaning within allotted timeframes.
• Managed rubbish removal efficiently, ensuring waste was properly sorted for recycling or disposal.
• Safely stored cleaning solutions, equipment and chemicals.
• Spot cleaned and sanitised high-touch areas.
• Scrubbed and sanitised toilets, sinks and kitchen fixtures for high quality finish.
• Restocked, refreshed and sanitised bathroom facilities.
• Adhered to health and safety regulations to maintain safe environment for customers.
• Correctly used colour-coded equipment.
• Dusted countertops, ceilings and furniture for pristine environment.
• Deep cleaned carpets using steam cleaner.
• Made beds and changed sheets and pillow cases to hotel standards.
• Employed optimal safety practices to eliminate risks, hazards and accidents.
• Removed used towels and bedding, replaced with new and reset spaces to professional standards.

• Upheld health and safety regulations at all times in the kitchen.
• Instituted a rotation system to minimise food waste.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Monitored inventory levels, ensured timely replenishment of stock.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Improved kitchen efficiency by streamlining cooking processes.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Trained junior staff for optimal performance and skill development.
• Directed the preparation of special dishes for events and holidays.
• Ensured high-quality dishes with meticulous attention to detail.
• Established strong rapport with team members through effective communication skills.
• Fostered a positive work environment, boosted team morale.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Maintained exemplary hygiene standards in the kitchen area.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Meticulously checked delivery contents to verify product quality and quantity.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Developed menus for continuous use, events and promotions for different seasons directly with Marstons.
• Reduced customer complaints by enforcing strict quality control procedures.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Monitored ingredient usage to maintain inventory accuracy and portioning, identifying opportunities to reduce costs and improve profitability.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Forecasted demand and ordered optimum level of supplies to prevent spoilage.
• Created estimates of food and labour costs to set accurate operating budgets.

• Managed daily operations to ensure smooth running.
• Delegated tasks to team members efficiently improving overall productivity.
• Coordinated with management on operational issues providing solutions for better efficiency.
• Provided excellent customer service leading to repeat business and customer loyalty.
• Handled customer complaints effectively, restoring trust in our brand.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Created a positive work environment, resulting in higher employee morale.
• Assisted in recruitment process to build an effective workforce.
• Advised on staff recruitment, providing induction and continuous training of all staff to improve levels of knowledge, confidence and ability.
• Trained new hires in pub policies and procedures for consistent service delivery.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Monitored stock levels regularly to ensure optimal inventory management.
• Maintained stock and financial accountability, optimising inventory levels and cost-effectiveness.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Reconciled cash and credit card transactions to maintain accurate records.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Developed menus with strict cost controls to maximise restaurant profits.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Built loyal customer base by creating welcoming environment with top quality service.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Developed strong relationships with suppliers, ensuring timely delivery of products.
• Recognised and maximised business opportunities through proactive approach.
• Upheld venue standards of excellence to maintain consistency in service and product quality.
• Communicated details of upcoming events, promotions and menu changes with all staff.
• Resolved staff and customer complaints, challenges and enquiries.
• Reviewed invoices and delivery notes to ensure accuracy before processing payments.
• Managed daily operations, ensuring smooth running of the pub.
• Managed daily operations, ensuring smooth running of the pub.
• Trained new hires in pub policies and procedures for consistent service delivery.

• Coordinated large-scale catering events, contributing to the company's reputation.
• Planned diverse catering services for corporate functions, resulting in repeat business deals.
• Handled event logistics from concept to completion, delivering seamless experiences for clients.
• Collaborated with clients and internal stakeholders throughout event planning stages to understand catering requirements.
• Planned and developed menus for catering events to meet expectations and budgets for clients.
• Developed seasonal menus for diverse events, leading to positive feedback.
• Collaborated closely with chefs to create innovative menu items, enhancing client satisfaction rates.
• Supervised food preparation for events, assessing for quality, proper plating and portioning.
• Ensured client satisfaction by maintaining high standards in food quality and presentation.
• Led by example in providing customers with attentive, professional restaurant service.
• Built loyal customer base by creating a welcoming environment with top quality service.
• Upsold catering packages with reasonable prices to acquire more customers.
• Designed catering packages to increase sales and customer experience.
• Negotiated contracts with suppliers, securing favourable terms and conditions.
• Established strong relationships with vendors to ensure competitive pricing.
• Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Implemented effective waste management strategies, reducing overall costs.
• Managed all aspects of kitchen operations, ensuring smooth workflow.
• Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
• Hired and managed catering staff to perform best practices and quality standards.
• Hired and trained both permanent and temporary staff members.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Conducted regular staff meetings for improved communication within the team.
• Streamlined supply chain process for improved delivery timescales.
• Responded to questions, complaints and concerns from guests during events.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Facilitated payment collection and payroll for employees monthly.
• Processed payments and issued receipts and invoices to customers for accurate financial records.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Monitored external catering concessions and vendors for compliance with health, safety and licensing protocols.
• Uphold hygiene and safety regulations through regular checks and audits.
• Ensured high hygiene standards were maintained to promote customer safety and meet regulatory requirements.
• Recorded ingredients and quantity of catering supplies to maintain accurate inventory.
• Assessed equipment requirements periodically, ensuring optimal functionality at all times.
• Estimated food consumption for appropriate ordering from vendors and to avoid waste.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Worked with chefs to plan menus according to client needs and budgets.
• Cooperated with stakeholders to deliver catering solutions appropriate for events and programmes.
• Monitored external catering concessions and vendors for compliance with health, safety and licensing protocols.
• Developed menus with strict cost controls to maximise restaurant profits.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Developed menus with strict cost controls to maximise restaurant profits.

• Oversaw daily pub operations to ensure service quality and efficiency, contributing to overall customer satisfaction.
• Addressed customer complaints promptly to maintain satisfaction and loyalty. effectively, restoring client trust and confidence.
• Increased customer loyalty by delivering excellent service consistently.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and loyalty.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Coordinated staff schedules to avoid understaffing during peak times.
• Oversaw cash handling procedures for secure financial transactions.
• Implemented cost control measures, enhancing overall profitability of the establishment.
• Maintained stock levels, preventing shortages or excesses that could affect profit margins.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Developed menus with strict cost controls to maximise restaurant profits.
• Implemented new menu options for improved customer satisfaction.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Enhanced pub atmosphere through regular themed nights and events that attracted diverse clientele.
• Hosted live music evenings to increase footfall on slow weeknights.
• Cultivated strong relationships with suppliers, securing timely deliveries and competitive pricing.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Conducted maintenance checks regularly to ensure safety compliance at all times.
• Ensured high standards of cleanliness with regular inspections and cleaning duties.
• Sourced products locally for improved cost-efficiency and sustainability.
• Reconciled cash and credit card transactions to maintain accurate records.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.

• Supervised all kitchen staff to maintain high quality standards.
• Implemented cost-effective strategies in purchasing and inventory management.
• Orchestrated seamless kitchen service during peak hours.
• Led successful catering events provided excellent dining experiences for guests.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Transformed under-utilised ingredients into special menu items.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Performed regular equipment maintenance increased lifespan of kitchen appliances.
• Enhanced team productivity with effective delegation of tasks.
• Coordinated prep work, streamlined the cooking process.
• Streamlined kitchen operations for enhanced efficiency.
• Maintained high safety standards during food preparation and serving procedures.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Developed new recipes for a diverse culinary experience.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Reduced food waste to improve profitability.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Developed menus for continuous use, events and promotions for different seasons.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Inspected completed work and stations to verify conformance with standards.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Created estimates of food and labour costs to set accurate operating budgets.
• Managed table settings for enhanced dining experience.
• Met special dietary requests with careful preparation and presentation of dishes.
• Collaborated with kitchen staff to ensure order accuracy.
• Executed food and drink orders accurately to improve customer satisfaction rates.
• Ordered and stocked beverage supplies, maintained availability of popular drinks.
• Handled cash transactions accurately, ensured balanced till at end of shift.
• Showcased extensive knowledge of menu items, heightened customer decision making.
• Provided top-notch service to customers, improved overall dining experience.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Maintained excellent level of service in busy and demanding restaurant environment.
• Warmly greeted guests upon arrival to create welcoming atmosphere.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
• Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Greeted and escorted guests to tables.
• Delivered exceptional service by greeting and serving customers in timely, friendly manner.
• Arranged tables and set up linens and silverware in preparation for guests.
• Delivered checks, collected cash or credit card payments and provided receipt to customers.
• Checked in with customers during meals to check orders were received correctly and met guests' expectations.
• Informed kitchen staff regarding special order requirements.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Provided menu and offered recommendations to complement dining experience.
• Translated customer requests clearly to kitchen staff to meet specific dietary needs and preferences.
• Attended to customers' needs proactively for first-class waiting service.
• Received complaints and offered remedial action to help improve customer experiences.
• Followed health and hygiene standards when handling food and cleaning restaurant.
• Kept tables clear of used crockery, glassware and cutlery.
• Accurately took orders, making menu recommendations as appropriate.
• Greeted customers, presented menus and shared information about available special items.
• Polished glasses and cutlery to pristine standards.
• Followed company protocols strictly when tagging and storing merchandise.
• Collaborated closely with management to keep sufficient levels of all products.
• Handled delicate merchandise carefully, minimising potential damage or loss.
• Kept track of daily sales patterns to anticipate restocking needs accurately.
• Assisted in regular stock takes for accurate inventory count.
• Performed routine maintenance tasks around stockroom area.
• Adhered to strict standards of cleanliness in storage areas, contributing to hygienic conditions.
• Conducted regular checks on security measures, ensuring safety of all stored items.
• Monitored temperature controlled areas regularly for optimal storage conditions.
• Maximised stock levels on the sales floor, consistently maintaining logical order in the stockroom to ensure efficient replenishment.
• Maintained a clean and safe work environment, strictly following company procedures to ensure all stockroom areas were clean, tidy and presentable at all times.
• Prioritised and effectively managed time to ensure all stock duties were completed in a timely manner.
• Monitored shelves for faulty, damaged or out-of-date stock and followed appropriate procedures.
• Minimised waste through effective stock rotation, organising goods according to expiry date.
• Received daily deliveries, checking items to ensure quality standards.
• Reduced shrinkage, following loss prevention procedures across all tasks.
• Received and unpacked product deliveries, performing stock counts to verify correct quantities of items.
• Facilitated inventory tracking by accurately completing stocking sheets.
• Facilitated smooth stock room operations, promptly escalating issues to supervisor.
• Maintained neat and clean store areas in line with health and safety policies.
• Managed bar inventory for efficient operation.
• Completed end-of-day cleaning duties, leaving the bar ready for next day's trade.
• Ensured customer satisfaction by providing excellent service.
• Handled cash transactions to ensure accurate accounting.
• Served customers to foster a friendly atmosphere.
• Helped organise special events at the bar.
• Checked identification to maintain legal compliance.
• Liaised with kitchen staff for seamless service delivery.
• Adhered to health and safety regulations strictly.
• Prepared beverages, ensuring consistent quality.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Maintained bar stocks, replenishing daily as necessary.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Cleared counters and disposed of waste and broken glass.
• Refused drinks service to guests without appropriate proof of age.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Handled and moved supplies between stores and bars for restocking and storage.
• Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
• Worked with bar management to implement and enforce responsible drinking practices.
• Welcomed guests with friendly conversation and fun atmosphere.
• Collected, washed and put away glassware between guests.
• Served guests spirits, lagers and stouts at bar.
• Followed food safety and hygiene requirements to protect guests.
• Maintained ready supply of counter-top snacks for guests.
• Tapped and attached new kegs, avoiding disruptions in supply for patrons.
• Kept bar service areas stocked with tea, coffee and espresso.
• Prepared ingredients and garnishes for cocktails and signature bar drinks.
• Oversaw bar recordkeeping and stocktaking for organised and profitable operations.