MARI REES

• Supported private events by consulting with clients, including brides and grooms, to plan table layouts and meet personalised goals.
• Trained new staff and resolved customer queries, maintaining the restaurant's high standards and reputation.

• Facilitated smooth service flow by effectively coordinating service with other wait and kitchen staff
• Meetings with the bride and groom to discuss table layouts before guests’ arrival, to outline desired goals to ensure customer satisfaction.

(Seasonal job whilst in education)

• Mainly hostess responsibilities, ensuring a positive and enjoyable dining experience for guests
• Collaborating with the Event Manager, preparing and setting up versatile event spaces for various occasions
• Dedicated to ensuring each event space was tailored to exceed clients’ expectations.

(Returned home after my time travelling)

• Completed accurate end of day financial routines for cash and card transactions
• Monitored and maintained stock levels for maximized efficiency and minimizing waste
• Assigned work tasks for members of staff as well as providing training for professional service.

(I left this role to explore new opportunities and cultural experiences through travel.)