Leigha Cook

I transitioned from working as a member of the talented bar staff to taking on the bar manager role upon obtaining my personal license while pursuing my degree at university.

• Maintained facility compliance with health codes, sanitation requirements, and license regulations.
• Established positive relationships with guests and employees, creating a positive, energetic environment.
• Trained front-of-house (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Monitored supply levels and generated purchase orders to replenish and maintain bar inventory.
• Managed cellar and beer delivery systems to high standards and in accordance with brewery recommendations.
• Rotated inventory to provide freshest beer, wine and spirits for patron satisfaction.
• Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
• Accurately monitored cash intake to eliminate discrepancies.
• Established positive relationships with guests and employees, creating positive, energetic environment.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Built loyal customer base by creating welcoming environment with top quality service.
• Ordered beverage and equipment stock by analysing sales and customer trends.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Oversaw line cleaning and cellar management.

• Greeted and seated guests to establish prompt, high quality service.
• Optimised customer experience, serving each guest with a sincere, positive, and enthusiastic attitude.
• Demonstrated full knowledge of all menu items, contents, and preparation methods to provide suggestions based on customer preference.
• Influenced customer decision-making by applying upselling and cross-selling techniques to augment customer orders.
• Worked well within cohesive team to create friendly atmosphere customers enjoyed.
• Resolved customer complaints promptly, escalating larger operational concerns to management.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Welcomed guests with friendly conversation and fun atmosphere.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Completed end-of-day cleanup to reset bar for next day.

I entered into the hospitality field early on, at 16 years old, where I worked behind-the-scenes in the kitchen within the back-of-house department. Duties entailed supporting cooks with food preparation and safe handling practices while aiming to achieve maximum customer contentment.