Jessica Paul

Within my current position at Barrio i am responsible for rota completions within set deadlines, management of labour costs within budget and supporting General manager with payroll, managing and developing the floor team, improving guest interactions and ensuring service and cleaning standards are maintained and daily compliance is completed accordingly.

Alongside this I am also responsible for organising the in venue set up for large private hire and booking's, leasing with the sales team, daily floor seating plans, daily briefing's for both floor and bar team as well as guest welfare management, venue calendar and floor team monthly 1-2-1's.

Within my role at Blues Kitchen Camden, my focuses were on enhancing guest interaction from team members, as well as ensuring standards are maintained both during service and after. I was responsible for audit changes and weekly completions along with shift leading, training, ordering, stock reporting, cash handling and end of day reporting.

While working at Electric Shuffle Canary Wharf
as one of the Assistant General Managers. I use the skills from prior jobs to oversee mainly the wet side of
trade by ensuring drink and service standards are at
there best while providing supervisors with stock control management training. I have also learnt new skills back of house
around the platforms used within the company to report on weekly trade and as well as purchasing/ invoicing.

My career with Dirty Martini began as a Bartender within the Manchester branch in 2019, I worked in various other venues leading to progression within the company to the position of General Manager at Islington branch.

I worked throughout various venues around London helping maintain company standards and values, compliance controlling to cost controlling and analysing as well as recruitment and training, scheduling, stock management, and day to day running of venues in the capacity of General Manager/Designate.

Along with leading a team to operate numerous successful pop-up's during Christmas and Summer on the Covent Garden Piazza. I was also part of the management team tasked with operating the DM at home (delivery service) during lockdown period.

My hospitality career began at Novus Leisure within Tiger Tiger Manchester. Throughout this time I became confident in successfully running solo shifts within a large capacity venue that ran a number of different events from student events, full venue hires to corporate events. I began my journey at Tiger Tiger at bartender level and shortly after became concept manager where I gained knowledge of F&B along with other back of house systems both managerial and sales related, while ensuring customer service was up to standard and audits were successfully met.