Louise Tovell-Davis

• For his 2 public houses.
• The Fox at Farthinghoe.
• The Two Boats at Long Itchington.
• The Fox is fine dining where I imported specials to the existing menu and created a new lunch menu. Due to my extensive allergen training. I was able to offer a complete allergen free menu which was very popular.
• Covers averaged from 35 to 90 a day. I also managed the Bar.
• At The Two Boats it is more pub food but freshly made from scratch. It is also a very busy pub in the summer as it is based on a canal.
• As the kitchen is small there is no kitchen assistant, It was just myself and the food orders where 90 to 280covers a day. I added new meals to the existing menu and again imported a new allergen menu.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Implemented effective customer service procedures to encourage positive feedback at both establishments.
• Resolved internal staff conflicts to mutual benefits of all parties involved.
• Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions a both establishments.
• Delivered business strategy to drive revenue and operational efficiencies.
• Prepared and reviewed procedural documents for daily operations.
• Scheduled regular team meetings to discuss business updates, issues and recommendations.
• Generated business, cost and employee reports to management.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Hired, managed and trained kitchen staff, maintaining competent service teams.

• I started as head chef at the Fox Tea Rooms.
• I was quickly promoted to manager due to my previous experience and qualifications.
• Training, COSHH, Food Allergen information, Customer feedback,
• Empowered staff members to contribute to continuous improvement, quality and growth of the Tea rooms.
• Prepared and reviewed procedural documents for daily operations.
• Delivered business strategy to drive revenue and operational efficiencies.
• Implemented effective customer service procedures to encourage positive feedback.
• Used problem-solving skills to resolve challenges and prioritise workload.
• Identified training needs by evaluating findings from performance appraisals, formal reviews, learning plans and anecdotal feedback.
• Built leadership potential through one-to-one coaching, mentoring and career guidance.
• Managed stock rotations to balance inventory of perishable products and minimise wastage.
• Used excellent telephone manner to optimise customer experience, promptly cutting complaints.
• Resolved complaints by ensuring appropriate and timely compensation, boosting customer satisfaction levels.
• Maximised sales revenue growth by successfully identifying up- and cross-selling opportunities.
• Predicted and interpreted consumer trends to improve product offerings.
• Maximised media coverage through tactical planning and communications.

This was my first job since returning back to work after a 7 year break. (see covering letter)

• My duties included - banking, rotas, PNP, stock takes, and stock control, feed it back, bookings, Ordering, Hiring and training staff, advertising, risk assessments, flash audits and covering in the kitchen
• I used Zonal and Aztec Management Systems
• Weekly takes from £16000 to £25000
• I have new Allegan, fire, health and safety training certificates.
• Met health and safety guidelines to maintain compliant working environments.
• Oversaw emergency procedures and administered first aid.
• Responded to customer concerns with speed and knowledge, delivering professional, personalised service.
• Initiated and implemented plans to improve customer relations, quality standards and service efficiency.
• Handled guest complaints to protect brand reputation.
• Adhered to company policies and brand standards to support outstanding guest experiences.
• Wrote end of shift reports to facilitate service continuity.
• Stored cash floats and delivered secure banking procedures.
• Coordinated marketing initiatives, contributing to increased patronage and revenue.
• Directed staff schedules and rosters, optimising workforce efficiency.
• Oversaw inventory and stock management, optimising levels for operational continuity.
• Facilitated team meetings, promoting open communication and collaboration.
• Executed emergency response protocols for safe, secure and compliant environment.
• Led by example, embodying positive work ethic and motivating staff for peak performance.
• Inspected facility to identify and promptly address maintenance needs.
• Monitored and enforced compliance with company policies and procedures.
• Managed customer service interactions, addressing concerns and preserving positive experiences.
• Conducted staff appraisals and evaluations, fostering continuous improvement and development.
• Recruited and onboarded new staff to meet performance standards.
• Coordinated staff training sessions, enhancing team competencies and service standards.
• Enforced health and safety procedures to prioritise staff and customer wellbeing.
• Reason for leaving - I wanted more of a challenge and to have the freedom to show my skills in entertainment.

• I was general Manager and Chef under the licensee.
• I organised function, managed staff, taking inventory and re-ordering of supplies.
• Hiring and training of all staff
• Payroll and invoicing.
• Stock control, marketing and advertising.
• Plan, prepare, produce menus and cook food and producing buffets for functions.
• Stock management, health and hygiene upkeep and cost control.
• Planned and executed public entertainment.
• Developed fun, engaging learning experiences for children of varying ages.
• Promoted performances through online and offline marketing to generate interest.
• Performed with energy and enthusiasm to fully engage audiences.
• Reviewed customer history to recommend appropriate products and services.
• Developed appropriate resources to meet needs of diverse audiences.

• I was General Manager and Chef under the Licensee
• I organised functions, booked bands and other entertainment
• Manage staff by hiring and training
• Stock control, stock management, taking inventory and re-ordering of supplies
• Marketing and advertising
• Plan, prepare and cook food
• Health and hygiene upkeep and cost control
• Payroll and invoicing.

• Chipping warden, Northamptonshire
• Answering to customers enquires
• Providing information about products and services
• The booking in of customers for appointments and repairs
• Invoicing customers and 3rd parties
• Responding to customer complaints
• Training new staff.

• Running of the clubhouse
• Booking in private functions
• Catering for Banbury united club, functions and private functions
• Ordering of stock and stock control
• Training staff.

• Serving of customers
• Preparing and cooking food
• Waitressing.

• The calling of bingo numbers for high amounts of money and prizes
• Dealing with large sums of money and prizes
• Stock control of prizes
• Dealing with customer complaints
• Working on the bar and cooking and serving food.

• Making hundreds of sandwiches, baguettes, salads, pies and pastries
• Catering for private functions
• Cooking of hot fast food
• Dealing with customers.

• M40 service station
• Serving customers food and drink
• Operating of tills and cashing up
• Cooking of hot food and cold prep
• Pot-wash.