Louis Hawksworth

• Supervised and trained staff to complete outdoor activities and tasks for centre.
• Met with parents in mornings and evenings and kept registers of participants
• Maintained accurate employee records and updates on performance, absence and HR conversations.
• Took complaints and managed an updated source of information for customers
• Kept to OFSTED regulation standards at all times.

• Educated students in equipment use and safety.
• Monitored student progress and delivered constructive feedback to improve skills.
• Tailored activities to participant needs and abilities, prioritising group activities that brought individuals together.
• Selected and coordinated use of outdoor areas and recreational equipment.
• Managed excursions of up to 25 students to large cities all over the UK.

• Provided in-depth feedback and constructive criticism on students' work.
• Offered counselling to help students deal with academic, personal, or behavioural issues.
• Instructed over 12 students at a time in ESL environment to master English language.
• Designed learning plans tailored to individual needs.

• Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
• Mentored and equipped employees with product knowledge to improve service delivery and sales.
• Used outstanding product knowledge, sales and customer relations skills to drive substantial profit increases.
• Applied various sales techniques to steadily expand customer bases.
• Used active listening and relationship-building techniques to assess customer needs and deliver viable solutions.

• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.

• Used charismatic sales strategy to engage passing customers in outdoor market atmosphere.
• Transported products to stall, loading and unloading with care to prevent product damage.
• Calculated customer totals and accepted cash and digital payments.
• Operated in compliance with local laws and regulations to safeguard customer purchases.
• Obtained customer ID for purchases whenever necessary.
• Took all cash accumulated from cash purchases and paid it into the bank after every shift.
• Managed product inventory to support product availability.
• Managed staff working rota every week.

• Worked on the Water-plus campaign taking inbound customer service calls.
• Processed customer queries, seeking effective, timely solutions for continued customer satisfaction.
• Performed in-depth research to answer more complex questions.
• Delivered consistently excellent customer service to guarantee a positive first response on Water-plus services.
• Used MECOMS to log information and data records within agreed guidelines.

Worked on the shielding campaign alongside the Government and NHS to call vulnerable people during early days of COVID-19. Listened to peoples problems whilst they were shielding and figured out the most appropriate method of support available. Built rapport with vulnerable people over the phone, when they may have no one else to talk to whilst shielding. Provided quality, professional mannerisms and dialogue over the phones.

• Maintained a safe environment for athletes and staff, ensuring the practical and safe use of all sports equipment.
• Carried out thorough cleaning and maintenance of Karate equipment for optimised client safety and wellbeing.
• Managed, led and supervised fun, engaging Karate classes, receiving positive athlete feedback.
• Reviewed curriculum and devised alternate approaches to presenting lessons in an effort to increase student understanding.
• Instructed up to 30 students individually and in groups.

• Used kitchen equipment according to manufacturer's instructions and company safety protocols.
• Promoted accident prevention through adequate levels of sanitation and cleanliness, minimising safety risks.
• Prepared many cold appetisers and desserts at a timely rate when kitchen was busy
• Assisted head chef in food preparation in the morning before service.