Myia Humber

• Facilitated communication between front-of-house and back-of-house teams for improved workflow coherence.
• Coordinated with kitchen staff to ensure timely food preparation.
• Oversaw daily floor operations, directing team members and ensuring a high level of service quality.
• Ensured compliance with health and safety regulations, safeguarding staff and customers.

Catering Manager at Dodford Manor (high-quality wedding venue)

• Effectively supervised 10+ staff, coordinating workflows to maximise service efficiency.
• Ensured client satisfaction by maintaining high standards in food quality and presentation.
• Adapted service delivery to the needs of the Bride and Groom.
• Supported and worked closely with event management in set-ups, clean downs and deep cleans.
• Worked with chefs to plan menus according to client needs and budgets.
• Would oversee drinks reception, canapés and wedding breakfasts.
• Conducted daily staff briefings to ensure knowledge of menu and drink operations.
• Recorded all stock takes and processed any orders.
• Cleaned up chafing dishes, tableware and platters.
• Peeled, chopped and rinsed vegetables to support food preparation tasks.
• Mixed and prepared sauces and dressings to add to dishes.

Left voluntarily to travel Southeast Asia.

• Accepted and processed cash, cheque, card and mobile payments using POS systems.
• Greeted customers and offered assistance with selecting merchandise, finding accessories and completing purchases.
• Provided service with a smile, offering courteous, helpful advice to best meet customer needs.
• Shelved and merchandised new products in visually appealing, organised displays to engage customers.
• Used product knowledge, sales abilities and customer relations skills to drive substantial profit increases.
• Increased seasonal event sales through targeted selling in line with current marketing initiatives and promotions.
• Fostered positive relationships with customers to enhance loyalty and retention.
• Worked energetically to maintain efficient operations during peak trading hours.
• Updated product labelling and pricing to reflect discounts and offers.
• Operated cash registers with accuracy and processed cash and card transactions.

• Waitressing and cleaning, 1 or 2 evenings a week.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Kept guest tables neat and tidy by regularly clearing away dirty dishes and used glasses and wiping down surfaces.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
• Verified customer age and information to determine eligibility for alcohol consumption.