Gianluca Graham Bullock

My role as a FOH team member was to greet and seat customers, take orders, run food and drink, and sort bills. I was also expected to clean and reset parts of the back of house, as well as clean and reset tables, and handle any allergies a customer might have. I mainly worked closing shifts, so most of my experience comes from doing a variety of closing tasks. I work five days a week, totalling around 27 to 30 hours, but I am more than eager to do more if expected of me.

• Worked with energy and determination to maintain accurate, efficient restaurant service during peak hours.
• Reset tables between guests to maintain professional dining space and minimise service delays.
• Polished bar glasses and cutlery, maintaining excellent bar presentation.
• Checked accuracy of completed orders and delivered to customers at tables.
• Assisted in training new team members, sharing knowledge and best practices to enhance team performance.
• Maintained extensive knowledge of food, drinks and menus to answer customer queries.
• Served hot food and drinks with care and caution, minimising risk to staff and customer safety.
• Served meals and drinks promptly, ensuring timely delivery to maintain high service standards.
• Advised customers on possible wait times and kitchen delays to manage expectations.
• Used Tevalis to process orders.
• Took accurate food and beverage orders, relaying specific dietary requests to kitchen staff to meet diverse customer needs.
• Supported team members during rush hours, demonstrating flexibility and teamwork in a fast-paced environment.

• Did an office type job involving scanning, printing and boxing up receipts of different purchases made by different companies for Hanson's products.

• I was given tours around the different workshops while also learning how to work with metal sheets to create different tools like pots.