Finn Cutts

Receptionist:

• Managed phone and email enquiries, assisting guests with bookings and hotel information
• Handled front desk operations, financial reporting and multi-platform booking management in fast-paced hospitality environment

Waiter:

• Adapted quickly to new kitchen environment, balancing strong restaurant service with providing efficient support to hotel guests throughout the hotel

Bartender:

• Readied glasses, garnishes, ice and other bar equipment prior to opening hours ensuring readiness for service
• Developed extensive knowledge of beverages, including cocktail preparation.
• Enhanced wine knowledge and delivered professional wine service, including accurate preparation and pouring to enhance the guest dining experience.

• Received a certificate for the FSA Food Allergy and Intolerance training.

Luggage Porter, Cowley Manor Experimental, Cowley:

• Greeted and welcomed guests, providing a professional and friendly first impression as the initial point of contact for hotel guests.
• Developed in-depth knowledge of the hotel's layout to efficiently and safely transport guests' luggage to their rooms.

Bartender, Chepstow Racecourse, Chepstow:

• Working in a fast-paced environment, successfully managing a high volume of customers.
• While working in multiple bars, I was able to adapt easily to these different environments.

Waiter, The Kingsbridge Inn, Bourton-on-the-Water:

• Delivered food promptly to maintain high standards of service.
• Greeting customers, ensuring they received an excellent customer experience.
• Demonstrated adaptability and strong teamwork by supporting colleagues during rush hours.

• Honed my understanding of fine dining, such as setting and clearing tables, wine presentation, professional appearance, and more
• Delivered engaging and detailed presentations of all 10-course dishes
• Researched to understand different unique foods to further elevate the customer experience
• Learnt and improved my barista skills
• Trained new employees or trainees the operations of the restaurant and how to present the dishes
• Welcomed and seated customers as the initial representative of the restaurant

• Independently managed the morning bake, ensuring all items were prepared and available for customers before opening
• Gained excellent barista skills, understanding and creating various drinks, and improving my latte art
• Enhanced my knowledge on hygiene and food safety standards
• Monitored sale patterns to adjust stock, minimise waste and maximise profit
• Learnt various breads and pastries, to further guide customers through the selection

• Conducted property viewings, using my knowledge and communication skills to persuade customers to rent, and consequently drive up sales.
• Liaised with current tenants, addressing queries and concerns they faced in their homes, which therefore built and maintained strong relationships.
• Maintained up-to-date knowledge on property prices, trends and property legislation

• Served food to individuals aged 13 to 18.
• I participated in multiple training programmes and learnt various skills, including fire safety, food safety, manual handling skills, and more.
• Developed knowledge of effective cleaning and sanitisation techniques to maintain high hygiene standards.
• Helped cooperate and serve food with other members of my team during busy periods