Lucy Adlam

I started in 2021 as a bartender, and have since worked my way up to Assistant manager. In this time I have gained many skills in all front of house positions relating to hospitality. My main responsibilities as Assistant manager are as follows:

• Key holder - Making sure the building is secure at the end of the day.
• Events & Sales - Managing the booking system and any large events. Being present to ensure the smooth running of such events and coordinating with the kitchen team to ensure food options are correct.
• Handling customer complaints effectively, restoring trust in our brand.
• Managing cash registers accurately reducing discrepancies at end of day reconciliation.
• Managing daily operations to ensure smooth running of the shop floor.
• Handling stock control duties diligently preventing overstocking or shortages.
• Improving customer service by implementing new procedures and protocols.
• Increasing staff productivity by providing comprehensive training programmes.
• Monitoring health and safety measures for guaranteed compliance.
• Assisting in recruitment process to build an effective workforce.
• Delegating tasks to team members efficiently improving overall productivity.

• Prepared tables for guests and reset tables between customers.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Coordinated seating arrangements for efficient restaurant management.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
• Balanced the needs of multiple tables whilst maintaining top-quality customer service.

• Achieved high levels of customer satisfaction by customising orders based on allergens and special dietary requirements.
• Answered questions about menu item ingredients, cooking methods and costs to assist with decisions.
• Maximised sales revenue growth by consistently upselling customers to premium products.
• Stocked counters, refrigerators and food service bars with fresh supplies.
• Packaged takeaway food for easy transport by customers or delivery drivers.
• Adhered to food safety regulations with meticulous cleaning routines.

• Facilitated skill acquisition through regular practice drills and targeted feedback.
• Provided constructive criticism after each session, aimed at improving overall performance levels.
• Planned and facilitated regular sessions using evidence-based practices to improve performance.
• Supported smooth running of events by arriving on-time and well-equipped.
• Implemented lesson plans effectively, resulting in consistent student progression.
• Planned and delivered swimming lessons to 20-30 learners.
• Set up equipment for swimming lessons and cleaned after use to maintain health and hygiene standards.
• Understood and observed safeguarding policies to maintain student safety during and outside of swimming lessons.