Summary
Overview
Work history
Education
Skills
Affiliations
Timeline
Generic

Kirsty Gist

Tiverton,Devon

Summary

I am looking for a new career to get my teeth into, after nearly 20 years in the hospitality industry, I am looking to change my career path and try something new.

Accomplished professional with extensive expertise in hospitality management, specialising in safe food handling, recruitment, and staff supervision.

Proven track record in project scheduling, budgeting, and cost controls, ensuring efficient operations and high-quality service. Adept at conflict resolution, team building, and maintaining health and safety regulations. Strong leadership skills with a focus on customer satisfaction and public relations.

Personable and dedicated, skilled in customer service and team management. Proficient in handling cash operations and creating inviting atmospheres. Aiming to drive community engagement and business success in a new role.

Personable and dedicated, skilled in customer service and team management. Proficient in handling cash operations and creating inviting atmospheres. Aiming to drive community engagement and business success.

Overview

17
17
years of professional experience

Work history

Publican

Queens Head
Tiverton, Devon
11.2017 - Current


  • Executed prompt, precise drinks service at high-capacity events, minimising customer waiting times.
  • Planned staffing levels based on evolving service demands.
  • Developed menus with strict cost controls to maximise restaurant profits.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
  • Completed accurate end-of-day financial routines for cash and card transactions.
  • Created team building initiatives to encourage upselling and meet revenue targets.
  • Guaranteed proper cash management, sales measurement and cash-up processes for operational standards.
  • Identified and addressed underperformance and non-compliance.
  • Sourced products locally for improved cost-efficiency and sustainability.
  • Prepared rotas to achieve stable coverage while minimising payroll costs.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Protected brand image by delivering exceptional bar presentation and maintenance.
  • Monitored and maintained stock levels for maximised efficiency and minimised waste.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Oversaw line cleaning and cellar management.
  • Ordered beverage and equipment stock by analysing sales and customer trends.
  • Built loyal customer base by creating welcoming environment with top quality service.
  • Offered friendly, efficient customer service and handled challenging situations with ease.
  • Delivered exceptional customer service by proactively listening to concerns and answering questions.
  • Kept appropriate stock levels to match expected demand.
  • Cleaned work areas and equipment to maintain faultless hygiene standards.
  • Trained new staff members in bar duties, enhancing their skills and performance.
  • Led by example in providing customers with attentive, professional service.
  • Recruited and trained high-performing team members to deliver faultless customer care.

Publican

Queens Hotel
Lynton, Devon
12.2013 - 11.2017


  • Planned staffing levels based on evolving service demands.
  • Developed menus with strict cost controls to maximise restaurant profits.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
  • Completed accurate end-of-day financial routines for cash and card transactions.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Guaranteed proper cash management, sales measurement and cash-up processes for operational standards.
  • Sourced products locally for improved cost-efficiency and sustainability.
  • Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
  • Recruited and trained high-performing team members to deliver faultless customer care.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Protected brand image by delivering exceptional bar presentation and maintenance.
  • Negotiated with suppliers to obtain quality ingredients at excellent prices.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Led team to deliver outstanding hospitality operations.
  • Ordered beverage and equipment stock by analysing sales and customer trends.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Built loyal customer base by creating welcoming environment with top quality service.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Offered friendly, efficient customer service and handled challenging situations with ease.
  • Delivered exceptional customer service by proactively listening to concerns and answering questions.
  • Kept appropriate stock levels to match expected demand.
  • Cleaned work areas and equipment to maintain faultless hygiene standards.
  • Managed teams by overseeing hiring, training and professional growth of employees.

Publican

Royal George
Chatham, Kent
05.2010 - 12.2013
  • Optimised customer experience by implementing exemplary service standards.
  • Offered discounts and promotions to encourage purchases.
  • Monitored bar expenses and operations to minimise costs.
  • Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
  • Identified and addressed underperformance and non-compliance.
  • Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
  • Monitored and maintained stock levels for maximised efficiency and minimised waste.
  • Developed menus with strict cost controls to maximise restaurant profits.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Prepared rotas to achieve stable coverage while minimising payroll costs.

Restaurant manager

Juddys Bar & Restaurant
Chatham, Kent
03.2008 - 01.2010
  • Monitored and maintained stock levels for maximised efficiency and minimised waste.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Sourced products locally for improved cost-efficiency and sustainability.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Led by example in providing customers with attentive, professional restaurant service.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
  • Grew restaurant profits through improved marketing and staff development initiatives.
  • Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Negotiated with suppliers to obtain quality ingredients at excellent prices.
  • Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
  • Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
  • Built loyal customer base by creating welcoming environment with top quality service.

Education

CMI Level 3 Diploma in First Line Management -

Chartered Management Institute
Kent

Level 2 National Certificate for Personal License -

BIIAB

Level 2 Award in Beer & Cellar Quality -

BIIAB

Level 2 Award in Licensed Hospitalty Operations -

BIIAB

Workplace Drink Spiking Awareness -

BIIAB

Health and Safety Level 2 -

Flow Institute of Hospitality

Food Safety Level 2 -

Flow Institute of Hospitality

First Aid Awareness -

Flow Institute of Hospitality

Licensing and Social Responsibility -

Flow Institute of Hospitality

Customer Service -

Flow Institute of Hospitality

Disability Awareness -

Flow Institute of Hospitality

Employment Law -

Flow Institute of Hospitality

Certificate of Higher Education - TQUK Level 2 Certificate in the Principles of Dementia care

Training Qualifications UK
07.2024 -

Certificate of Higher Education - Safeguarding Children and Vulnerable Adults

Alison
07.2025 -

Skills

  • Safe food handling
  • Decision making
  • Cleaning and sanitation procedures
  • Conflict resolution
  • Recruitment
  • Project scheduling
  • Project budgeting
  • Cost controls
  • Training
  • Diverse beverage knowledge
  • Produce purchasing
  • Cleanliness
  • Recruitment and hiring
  • Food plating and presentation
  • Hiring and training
  • Live entertainment booking
  • Staff supervision
  • Beer garden maintenance
  • Quality Assurance
  • Sanitation
  • Problem-solving
  • Team building
  • Time management
  • Communication skills
  • Customer-focused
  • Public relations
  • Leadership
  • Licensing laws application
  • Patience under pressure
  • Bookkeeping
  • Cellar management
  • Health and Safety regulations
  • Complaint handling
  • Basic accounting
  • Supplier relationships
  • Scheduling software
  • Interpersonal communication
  • Team Leadership

Affiliations

  • reading
  • socialising (in a pool and darts team)
  • football, Darts, Horse racing
  • history

Timeline

Certificate of Higher Education - Safeguarding Children and Vulnerable Adults

Alison
07.2025 -

Certificate of Higher Education - TQUK Level 2 Certificate in the Principles of Dementia care

Training Qualifications UK
07.2024 -

Publican

Queens Head
11.2017 - Current

Publican

Queens Hotel
12.2013 - 11.2017

Publican

Royal George
05.2010 - 12.2013

Restaurant manager

Juddys Bar & Restaurant
03.2008 - 01.2010

CMI Level 3 Diploma in First Line Management -

Chartered Management Institute

Level 2 National Certificate for Personal License -

BIIAB

Level 2 Award in Beer & Cellar Quality -

BIIAB

Level 2 Award in Licensed Hospitalty Operations -

BIIAB

Workplace Drink Spiking Awareness -

BIIAB

Health and Safety Level 2 -

Flow Institute of Hospitality

Food Safety Level 2 -

Flow Institute of Hospitality

First Aid Awareness -

Flow Institute of Hospitality

Licensing and Social Responsibility -

Flow Institute of Hospitality

Customer Service -

Flow Institute of Hospitality

Disability Awareness -

Flow Institute of Hospitality

Employment Law -

Flow Institute of Hospitality

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