KITTY CHISHOLM

As Assistant Hotel Manager at a dynamic hotel and pub operation, I play a key leadership role in overseeing daily front-of-house and F&B services, team management, guest experience, and operational efficiency across multiple areas of the business, including a restaurant, bar, hotel, and self-catering cottages.

Key Responsibilities:

• Support the General Manager in the overall running of the venue, maintaining high standards across food and beverage, guest services, and operational procedures.
• Manage and coordinate daily operations for breakfast, lunch, and dinner services across two main areas.
• Lead and motivate a diverse team to ensure smooth service, cleanliness, and exceptional customer experience.
• Oversee busy bar operations, including service management during high-traffic periods and customer interaction.
• Handle procurement and inventory control of wines, soft drinks, and alcoholic beverages and maintaining stock levels.
• Collaborate closely with chefs and kitchen staff on menu planning, special events, and service flow.
• Take ownership of guest relations, addressing queries and resolving complaints efficiently to maintain customer satisfaction.
• Responsible for financial procedures such as cashing up tills, reconciling payments, and ensuring accurate end-of-day reporting.
• Assist with front desk duties including taking room and restaurant reservations, and managing booking systems.
• Play an active role in managing a portfolio of nine self-catering cottages, overseeing reservations, guest communication, and issue resolution.

• Over seeing all front of house departments making sure all food services are run smoothly. Running functions dealing with guests, complaints, staff. working closely with reception, kitchen and other departments.
• As the bar supervisor i am in charge of managing a team, doing rotas, making sure everything is ready for each service. I have a lot to do with drinks lists, wines and cocktails.

• Fourth and last placement- I was trained as a commis chef in a two rosette kitchen. Daily tasks involving prepping for both TDH and a la carte menus. Running lunch, afternoon tea and even service on the larder section.

• Third Placement- Learning the roles and responsibilities of the daily running of the busy bar. Gaining understanding of weights and measures, handling cash and customer relations.
• Serving drinks and making cocktails. Knowing the correct glasses for serving.

• Second Placement- Learning the roles and responsibilities of a hotel receptionist. Taking bookings via internet, telephone. Checking guests in and out. Dealing with guests requests. Having knowledge on the hotel and what they have to offer.

• My first placement on my hospitality management course. Leaning how to run a restaurant, learning and knowing the menus, including drinks lists and wines.

• Worked front of house in a private beach club for a summer season. We would serve over 400 people a day for lunch, snacks, drinks and dinner. Also many functions, weddings and events.