Gemma Hince
Chichester,West Sussex
Summary
Highly resourceful, flexible and enthusiastic individual with over 20 years of experience maintaining high standards of service and production within customer service. I am very professional, organised, and reliable with excellent verbal communication skills with a friendly personality and plenty of customer service experience, including the ability to communicate with customers and staff of all ages clearly and politely. Ability to provide support, motivation and guidance to junior and senior staff. Ability to multitask, react decisively and willing to accept responsibility in meeting deadlines promptly with high standards and good judgement.
Overview
9
9
years of professional experience
2006
2006
years of post-secondary education
1
1
Certification
Work history
General Manager
Standen Pubs
Petworth
09.2018 - 07.2024
- Manage and oversee the entire Pub and Restaurant operation
- Deliver superior guest service
- Ensuring guest satisfaction
- Plan new and update existing food menus and drinks price list
- Plan and develop the overall Pub and Restaurant marketing strategy
- Participate at local events
- Respond efficiently to customer's questions and complaints
- Organise and supervise shifts
- Manage Pub and Restaurant supplies
- Hire new employees
- Training and evaluate staff performance
- Manage and lead employees
- Control cost and minimise waste
- Nurture a positive working environment
- Monitor operations and initiate correct action
- Implement innovative strategies to improve productivity and sales.
Assistant Manager
Whitbread
Andover
04.2016 - 10.2018
- Duty manager
- Staff management
- Cash up, Banking and till management
- Cash machine and machine refill
- Communicate with staff, customers and managements
- Bar and table service
- Opening and closing restaurant
- Setting up for breakfast
- Kitchen, bar and restaurant checks
- Daily cleaning, weekly cleaning
- Stock rotation
- Stocking and bottling up
- Risk assessment
- 2016 Christmas coordinator
Supervisor
Chestnut Tree
Andover
09.2015 - 04.2016
- Bar and table service
- Opening and closing the restaurant
- Setting up for breakfast
- Kitchen, bar and restaurant checks
- Daily cleaning, weekly cleaning
- Stock rotations
- Stocking and bottling up
- Risk Assessment
- 2016 Christmas coordinator
- Staff Management
- Cash up, Banking and Till Management
- Cash machine and machine refills
- Till declaration
- Safe and legal, safe to trade, serve
- Fresh net ordering
- Alliance
- Risk Assessment
- Communication with customers, staff and management
- Bar and table service
- Opening and closing bar and restaurant
- Kitchen, bar and restaurant checks
- Daily cleaning, weekly cleaning
- Cellar management
- Line checks
- Liquor stock taking
- Starter chef, Plating up and main line cooking
- Portion control.
Education
GCSE, Maths - Grade C, Business and communication system - Grade C, Desktop Publishing - Passed Level 1 and 2, CLAiT - Passed Level 1, Book Keeping - Passed Level 1 and 2 -
Cricklade College
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Skills
- Efficient Time Management
- Senior Management Experience
- Personal Licence
- Management and Staff Support
- Food Management and Safety
- Outstanding communication abilities
- Qualified bookkeeper
- Computer literacy
- Restaurant management software proficiency
- Strong awareness of hygiene, health and safety
- Positive and responsive attitude
- Event Coordination and Management
- Leadership and interpersonal skills
- Good financial management skills
- Critical thinker and highly patience with problem-solving skills
Custom
References available upon request
Certification
Food and Hygiene level 1 & 2
FSA Food Allergy
Personal Licence
Cellar Management
References
References available upon request.
Timeline
General Manager
Standen Pubs
09.2018 - 07.2024
Assistant Manager
Whitbread
04.2016 - 10.2018
Supervisor
Chestnut Tree
09.2015 - 04.2016
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GCSE, Maths - Grade C, Business and communication system - Grade C, Desktop Publishing - Passed Level 1 and 2, CLAiT - Passed Level 1, Book Keeping - Passed Level 1 and 2 -
Cricklade College
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