KAYLEIGH MCMENEMY

In my role I currently run a team of 22 in Prestwick and have ran multiple restaurants across central Scotland with teams of up to 30. I am fully responsible for the running of the business with an average turnover of £1 million. My responsibility covers achieving all KPI's to deliver a strong performance and achieve a good profit margin for Shareholders.

Some of the key factors of my role include:

• Managing daily cash up procedures, ensuring accuracy in financial reporting and updating cash and credit card transactions to maintain accurate records.
• Completing of Monthly finance audit checks on till/safe losses, bank transactions, petty cash and payroll.
• Reviewing financial data in Microsoft Power Bi, Oracle P&L statements; and Micros reporting; and adjusting operational budgets to consistently maximise profitability.
• Monthly review of P&L with key stakeholders presenting comments and actions to grow the business
• Boost profitability through effective cost control measures, reducing costs where possible to maximise sales and profits.
• Oversee inventory management to prevent stock shortages or excesses from occurring and ensuring good margins for waste.
• Setting financial goals through rigorous restaurant budgeting and forecasting, creating weekly, monthly and quarterly budgets to hit KPI's and then ensure thorough review to highlight problem areas
• Handling of customer complaints efficiently, ensuring their swift resolution whilst maintaining guest satisfaction levels in line with targets set at start of the year
• Ensuring smooth operations by maintaining open communication lines with all staff members and key stakeholders.
• Managing staff rotas for optimal productivity and efficiency.
• Ensure compliance with all Scottish licensing, health and safety, Food safety and DBS guidelines across the premises and submitting any documentation required to governing bodies such as EHO.
• Maintain a high standard of food quality with strict adherence to health and safety regulations.
• Coordinate promotional events to increase brand visibility within the local community.
• Maintain smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
• Hiring, training and managing an average of 22 restaurant, Kitchen and Management team members to consistently exceed customer service delivery goals and boost guest satisfaction scores
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations and any statutory requirements for the role such as Disclosure Scotland checks.
• Identify areas of improvement through regular performance reviews.

• Within my role I supported the General Manager in every day management and leadership of the team.
• I was responsible for the day to day running of the restaurant and supporting the General Manager on the implementation of any necessary change.
• Part of my role model was to be a leader to the team, demonstrating positive engagement, motivation and influencing skill to provide the best service to the guest whilst developing the team.
• Some of the key points of my role included completing weekly and monthly finance audits on the business as whole to prevent fraud and ensure correct financial procedures are in place and being maintained.
• Keeping track of Petty Cash in line with company policy.
• Using Microsoft Excel and Microsoft Power BI to track weekly KPIs for my management team.
• Manage labour according to covers including forecasting, comparison to budget and reporting.
• Manage and understand all lines of P&L.
• Managing margins to help minimise wastage.
• Drive sales through identifying and implementing upselling and revenue generating opportunities.
• Manage Drinks stock levels budgeting, ordering, counting etc.
• Support the General Manager on quality of recruitment, induction and on boarding of new team members.
• Carry out regular one to ones with Team Members, ensuring they understand their goals and feel engaged, enabled and know what they are working towards.
• Work with the general manager to coach and develop team members through embedded learning & development initiatives.
• Communicate agreed business goals and targets and ensure all Team Members understand the part they play in the overall business performance.

• Assistant manager role within a Whitbread PLC restaurant.
• My role included handling stock takes, ensuring accuracy and maintaining company set results.
• Running of the restaurant business ensuring high customer satisfaction and continuous hard work from my team of 32.
• Working to company set KPI's to further the business and ensure year end results.
• Had control of Health and safety in the workplace completing weekly, monthly and yearly risk assessments of the business.
• Responsible for one to ones of the majority of the team and setting their targets to match those of the business.

• I have worked for Whitbread for the last 10 years in a varied number of roles and locations.
• Initially, I worked as a team leader where my department was the soft play facilities for children and then progressed the Team Leader of the restaurant, where I overseen 32 employees.
• In my working week, I completed many different tasks from rotas, sales plans and stock counts while still being involved in the everyday running and maintaining of the restaurant.
• As part of my job I was required to maintain my team, which included the interviewing and hiring of new employees as well as the training of these employees.
• Once a month, I took team meetings to motivate and encourage my team in their working life, whilst communicating clear expectations and goals to each team member and, when accomplished, recognised and rewarded outstanding work performance to cultivate a positive and collaborative customer service culture.
• Another aspect of my job was alerting customers to upcoming sales events and promotions via our business social media sites as well as educating customers about the brand to incite excitement about the company's mission.