Kris Healy

The Fig Tree has given me new challenges, which I had not previously encountered. The average weekly takings are anywhere from £9,000 to £20,000. It is a much smaller team, and I have undertaken more disciplinary meetings, suspensions, and terminations in the last year than I have ever previously done. Due to the nature of the area, I have also been attending local pubwatch meetings to discuss problem customers in the area, forming a good relationship with local licensing and police. It pushed me to be more involved in the local community, to try to make positive changes within the area, and to improve trade for the local businesses.

As general manager of The Lamb and Flag in Marylebone, I ran every aspect of the business, from recruitment to budget control, and managed a team of 20+. We would take in the region of £40,000 to £50,000 a week. I enjoyed managing a team of mostly young people. It put me in a position where I could nurture and push my team to further themselves. A personal highlight was during the 2022 World Cup, when we broke our daily record of £22k for a single day of trading.

As assistant manager at The Lamb and Flag, Marylebone, I ran the day-to-day operations and assisted the general manager in anything they needed. I also completed on-the-job training for stepping into a general manager role.

As a team leader at the Scholars Arms, I was required to be the duty manager on shift, overseeing the smooth running of the business. These duties include managing BOH and FOH staff, and dealing with complaints or issues with customers. I also open and close the business, doing safe checks, cash-ups, banking, and other responsibilities to be compliant with Greene King's policies.

As a restaurant manager for a new business, I was in charge of controlling all aspects of the business, from staff employment and management to setting up a broad drinks menu to cater to many, and managing that stock. My role also includes finding promotions to try to gain more trade. I also run the floor during service hours, serving tables, managing staff, and cashing up/banking the takings.

Starting in November 2019, I had been traveling to different countries for leisure and for work. I held jobs ranging from promotions outside nightclubs, bar work, cleaning services, and working remotely with graphic design programs such as Photoshop and Illustrator.

My role at the Southampton Arms ranged from serving customers, ensuring they were receiving the appropriate service, to stock management, and running shifts. I would unload deliveries, check the stock, and put it in the designated areas, raising any queries with whomever necessary. In running a shift, my duties would involve managing the staff working, changing for tills, cashing up, and inputting takings.

I worked and lived in Knightsbridge, at the Gloucester pub. Very busy business on a busy retail street, with shops such as Gucci opposite and Harrods a 2-minute walk away. It was a fast-paced venue where I excelled at the speed of service, while remaining friendly and welcoming to customers.

As a holding manager, I was required to visit many different sites to help with whatever their needs may be. This would range from covering a chef at one site to running the business for an unspecified period of time at another. During those times, I would accept full responsibility for the business and run it as my own. From daily banking, forecasting sales, stock ordering, and planning events to drive sales, to training staff, leading disciplinary investigations, holding team meetings, and leading by example to assist in the customer experience. I also had to regularly go through risk assessments, fire safety, food hygiene, and security checks to record and maintain compliance with corresponding standards.

At the Cricketers, I had a number of job roles, which included bar supervisor, waiter, and chef. My duties included utilizing all my previous experience in the pub and restaurant trade to make sure the business runs as smoothly and as lucratively as possible. I gained experience as a waiter, furthered my customer service knowledge, and gained new skills to help me manage the floor. I helped in the planning and promotion of events, both centrally coordinated and independent. I have spent a lot of time completing many admin tasks, such as data entry for documents, such as invoices, delivery notes, and pre-orders for menus.

I started as a commis chef with no professional kitchen experience, and progressed to chef de partie. Duties involve preparing ingredients and cooking during service hours, maintaining correct EHO paperwork, and dealing with deliveries and stock rotation. Experience in the garnish, larder, and pastry sections. My time management and organization skills were greatly improved during this time.

My first job in hospitality was also the most important, as it laid the foundational skills for everything I have expanded on in my career, such as aspects of customer service, both behind the bar and in food ordering, and as the bouncer at the doors to uphold licensing restrictions on weekends or events. Deputizing for the manager during absences, in sole charge of some shifts, including busy Friday and Saturday night shifts. Maintenance of cellar stock, cleaning lines, racking and tapping ales, stock checking, and accepting the dray delivery, security CCTV checks, fire alarm checks, and ensuring operation between EHO guidelines. Cash handling, including safe checks, banking, change orders, filling up the AWP machine, and paying live entertainers. Office and admin tasks, stock ordering, staff rotas, and checking staff corrections and errors.

During my time at Wildern, I performed many roles, from lifeguard to duty manager, customer service, poolside lifeguard cover, cleaning duties, fitness class instruction including spinning, Boxercise, and circuits, reception duties, staff rotas, and liaison point with the local community to set up a running club.. . I interacted with a range of people, both staff from the leisure centre and the school, and customers of the leisure centre.