Joshua Waters

As we have many events here, I have taken over the opportunity to run these events. Due to this my main responsibilities are to over look and run the events to ensure nothing goes wrong and if it does, they are resolved as fast as possible. This has helped me with my time management skills as I need to keep to a strict time schedule.

When we do not have any events on, I have to run shifts and manage the team on shift. As a supervisor we have to talk to customers when they have a complaint and come up with a solution to fix the issue. this has helped me work on my confrontational skills and able to calm customers down with ease. I am confidant with money handling as I have to cash up at the end of the night.

This position helped me to work well under pressure and helped me work on my multi tasking skills. My main responsibilities were to answer the 999 calls, because of this I was able to work under pressure well in arranging urgent help to people in life- threatening situations.

During my time here I began as a Food and Beverage Assistant. however, towards the end of my employment I began to do duty manager shifts. As the only full time assistant, I had more responsibilities than other team members. For example I helped the managers with stock take and ordering. this ensured we had all drinks available at all times. Here I prioritised tasks during peak hours to ensure smooth operations. When a customer had an allergy I had to coordinate with chefs on special dietary requirements ensuring customer satisfaction. This position helped me gain organisation skills, communication skills and management skills.

During my time at Leeds Castle I implemented new working methods which improved overall efficiency of the team operations during the breakfast service. This helped the service run smoother. I also, improved customer satisfaction through close collaboration with the team including event managers and retail managers. At times I would work closely with the events manager to run the weddings in the castle, because of this I'm used to silver spoon service. As I was a team leader, one of my main responsibilities was to open the restaurant ready for breakfast and lock up at the end of the night when on dinner service.