Naomi Ramsey

Ensuring the store is opened and closed according to Costa procedures.
Support the store manager in overseeing daily operations, leading the team and ensuring a positive customer experience.
Maintaining cleanliness, managing stock and orders, and ensuring brand standards are met.
Play a key role in training and coaching team members.
Handling customer complaints.
Contribute to store performance through monitoring KPI’s.
Effectively utilizing team members by delegating tasks and ensuring team proactivity.
Reporting any health and safety issues and ensuring safety protocols are followed.
Maintaining cash handling procedures including cashing up at the end of shifts.
Working in a fast-paced environment.
• Leading the team to deliver an outstanding coffee experience for the customer.

Helped less experienced staff manage daily assignments.
Optimised employee schedules by balancing company priorities with staff leave requests and shift preferences.
Cut labour and product costs by creatively addressing inefficiencies.
Supervised and delegated tasks to employees, driving efficiency to meet key productivity targets.
Maintained positive, professional working environment to optimise staff and customer satisfaction.
Employed outstanding communication and relationship-building abilities to lead by example in providing first-class customer care.
Recruited high-performing and accomplished team members, nurturing talent to develop skilled and capable workforce.
Helped senior management plan and carry out daily operations and meet key objectives.
Overall general running of the restaurant including stock ordering and stocktaking,
creating the rota, recruitment and training of new employees.

Performed keyholding responsibilities to guarantee timely opening and closing of store.
Displayed proactive problem-solving and query-resolution skills to provide superior customer service.
Enforced company standards and procedures to foster culture focused on health and safety.
Equipped staff with knowledge and skills to reach company targets, coaching and mentoring new joiners and under performing employees in best operational practices.
Developed professional relations with company employees of organisation to enhance trust and reliability.
Tracked employee productivity, performance and task completion to meet quality standards.
Duties included customer service, food preparation, opening and closing of store,
cashing up and reconciliation and overseeing employees on shift.

Helped less experienced staff manage daily assignments.
Supervised and delegated tasks to employees, driving efficiency to meet key productivity targets.
Helped senior management plan and carry out daily operations and meet key objectives.
Employed outstanding communication and relationship-building abilities to lead by example in providing first-class customer care.
Maintained positive, professional working environment to optimise staff and customer satisfaction.
Protected and enhanced company reputation, promoting mission and values in all professional interactions.
General duties included customer service, food preparation, stock
ordering/stocktaking, creating rota, opening and closing restaurant and cashing up/reconciliation.

Plated food according to restaurant artistic guidelines for an attractive
presentation.
Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
Established clear standards for cooking, garnishing and presenting food.
Created decorative displays of food items to attract customer attention and boost sales.

Monitored temperatures in refrigerators, freezers and warming lamps.
Removed waste and inadequate food items regularly to keep work spaces neat and clean.
Checked stock was stored at correct temperatures to limit spoilage.
Followed recipes and customer request details to prepare high-quality, delicious meals.
Cleaned and inspected food preparation areas against safe and sanitary
food-handling criteria.
Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.
Used kitchen equipment according to manufacturer's instructions and company safety protocols.
Maintained cleanliness and organisation of kitchen stations and storage areas.
Stored food according to safety procedures, protecting from spoilage and
preventing waste.
Kept all utensils, dishes and glasses clean and ready for customer use.
Helped kitchen team prioritise and complete high-volume orders in busy
restaurant environment.
Washed and peeled produce and prepared ingredients and equipment to support
kitchen workflow.
Helped prepare and plate dishes, adding condiments and garnishes to enhance
presentation and meet quality standards.
Followed all rules and regulations related to safe food handling, preparation and
storage.