Lucas Cooper

General bar work, serving customers, cleaning as you go, making sure glassware is collected in and tables kept clean. Cellar management and reporting any low stock. Training new employees. After a couple of years they offered me a key holder position.

The Port Grocery was a project that was started by a small group of individuals to reduce the amount of food waste going to landfill, you would sign up members for £5 p/w and they would receive £25-£30 worth of food each week. I joined the team in it's early life, before there was even a physical shop. Initially I started on this project as a volunteer, I was brought in for my food safety knowledge and experience, and with that I worked closely with the directors to come up with safe and clean ways of working with food items and to then coach and train all other new employees once the shop had opened, I also secured the 5* EHO rating for this Job too. Once the shop opened I worked managing stock and stockrooms, completing daily required paperwork, monitoring refrigeration temperatures.

• I gained vast knowledge of food hygiene standards, obtained 5
• EHO rating and a zero majors score for 4 NSF International audits.
• Managed orders, deliveries and stock take to ensure 100% stock availability and minimal waste using par levels for production and ordering, ensuring product are in date and labelled within company standard.
• Managed different departments including Bar, Kitchen, Server Assistants, Door Hosts and cleaners, this involved Hiring, training, scheduling, regular reviewing, developing and recognition for good work/behaviours including personal and team rewards.
• Ensuring the team have the right equipment.
• Ensuring the team and guests are in a safe, clean and friendly environment.
• I have my own personal licence and I have been previously trained as a first aider, and fire warden.
• Involved in planning and organizing of shifts to maximize sales and profit including hitting our record sales twice and also generating sales above £2M in yearly sales.

• General upkeep of the bar, cleanliness, ordering, restocking, gaining knowledge of over 200 drinks.
• Learning Bar Flair and competing in bar team challenges and also being part of T.G.I.Friday's G.
• Building rapport with guests to make them feel comfortable.

• Serving tables, ensuring guests are looked after, tables and surrounding areas are clean and tidy, ensuring glassware is washed and cutlery polished. Cash handling. General Organisation.

Serving customers at the till, and making sure they have what they need, running food and drinks, cleaning tables and surrounding areas, making deserts, setting up breakfast area for the hotel guests

Washing all dishes, keeping area tidy, helping with food prep and sometimes helping cook on one of the stations.