Lorna Kathryn Bromley

Personal assistant to the company director, my role entailed the smooth day to day of the office, business and diary of the director.

• Answering the telephone
• Dealing with customer enquires
• Taking orders and bookings
• Booking training and ensuring staff compliance to company and industry guidelines and regulations
• Accurately maintaining stock levels, spares and repairs
• Resolving administrative issues promptly, minimising downtime in operations.
• Scanned and uploaded documents into digital filing system.

I was the landlady, licensee and head chef of my own business. I was responsible for the day to day running of the business of running a busy and successful public house with 3 letting rooms.

• Business planning and promotion
• Recruiting and training staff
• Stock ordering and rotation
• Health and safety
• Health and hygiene
• Book keeping
• Producing tempting menus and delicious food
• Organising events and entertainment
• Taking bookings and dealing with customers in person and over the telephone

I was the landlady, licensee and head chef of my own business. I was responsible for the day to day running of the business of running a busy public house with 50 seater restaurant. Building it up from a failing business to a successful one.

• Business planning and promotion
• Recruiting and training staff
• Stock ordering and rotation
• Health and safety
• Health and hygiene
• Book keeping
• Producing tempting menus and delicious food
• Organising events and entertainment
• Taking bookings and dealing with customers in person and over the telephone

I was the landlady, licensee and head chef of my own business. I was responsible for the day to day running of the business of running a busy and successful public house with 2 bars and a 40 seater restaurant.

• Business planning and promotion
• Recruiting and training staff
• Stock ordering and rotation
• Health and safety
• Health and hygiene
• Book keeping
• Producing tempting menus and delicious food
• Organising events and entertainment
• Taking bookings and dealing with customers in person and over the telephone

I was the landlady, licensee and head chef of my own business. I was responsible for the day to day running of the business of running a busy and successful public house with 4 letting rooms and a restaurant and carvery.

• Business planning and promotion
• Recruiting and training staff
• Stock ordering and rotation
• Health and safety
• Health and hygiene
• Book keeping
• Producing tempting menus and delicious food
• Organising events and entertainment
• Taking bookings and dealing with customers in person and over the telephone

Assistant general manager in a chain restaurant and public house. Ensuring the smooth day to running and providing positive customer experiences.

• Business planning and promotion
• Recruiting and training staff
• Stock ordering and rotation
• Health and safety
• Health and hygiene
• Book keeping
• Organising events and entertainment
• Coordinated staff schedules, ensuring adequate coverage during peak times.
• Implemented promotional events which boosted overall brand image.
• Oversaw inventory management to reduce waste and improve profit margins.
• Taking bookings and dealing with customers in person and over the telephone

I was in charge of running corporate dining, entertainment and outside catering for a large insurance company. I oversaw the running of 3 large dining rooms and catering facilities for the company from coffees and working lunches to large a la carte dinners both internally and for outside events.

• Liaising with the the directors to provide menus and catering for corporate dining
• Stock control
• Budgeting
• Health and hygiene

I worked in the Aldershot telephone exchange handling operator service calls, 999 emergency calls and transferring of calls to The Samaritans.

• Answering calls in an efficient and courteous manner.
• Prioritising emergencies and routing the calls accordingly.
• Remaining calm but reassuring to customers and dealing with queries and complaints.

Staring as a chef de partie, I progressed to be head chef in a privately owned public house and restaurant.

• Maintained high safety standards during food preparation and serving procedures.
• Orchestrated seamless kitchen service during peak hours.
• Transformed under-utilised ingredients into special menu items.
• Introduced seasonal and locally sourced food and menus.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Led successful catering events provided excellent dining experiences for guests.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Supervised all kitchen staff to maintain high quality standards.