- Spending time with family
- Walking my dogs
- Exercising
- Fishing
Natalie Southern
Bury St Edmunds,Suffolk
Summary
Results-driven manager with expertise in financial management, customer relationship management, and staff training in hospitality and culinary sectors. Skilled in inventory control, profit and loss analysis, and regulatory compliance, enhancing operational efficiency. Leads daily operations and implements data-driven strategies to optimize performance and drive organizational growth.
Overview
21
21
years of professional experience
Work History
Manager
Greene King PLC
Bury St Edmunds, Suffolk
02.2022 - Current
- Managed daily operations of the public house, including stock control, financial management, and staff scheduling.
- Managed budget and payroll to meet financial targets while controlling expenses.
- Directed bar operations, supervising stock levels, ordering supplies, and ensuring inventory accuracy.
- Monitored compliance with licensing laws to prevent underage sales and ensure responsible alcohol service.
- Executed regular audits of stock levels, ordered supplies to avert shortages.
- Monitored financial transactions and prepared reports for senior management, highlighting successes and areas for improvement.
- Resolved customer complaints promptly, ensuring satisfaction and loyalty.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Managed cash registers, reconciled transactions, and deposited establishment earnings.
Head Chef
Marston's
01.2017 - 01.2022
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Conducted regular inspections of work and food quality to ensure adherence to specifications and maintain high culinary standards.
- Enforced health and safety standards for food storage, preparation, and handling, contributing to overall kitchen hygiene and compliance.
- Monitored kitchen area and staff, ensuring compliance with safety protocols and proper food handling techniques to promote a safe working environment.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
Manager
Greene King PLC
02.2005 - 01.2017
- Comparable to prior responsibilities in current role
Education
Greene King
Bury St EdmundsNVQ Level 2 - Floristry
Writtle College
EssexSkills
- Financial management
- Customer relationship management
- Staff training
- Inventory control
- Computer systems
- Data analytics
- General office administration
- Profit and Loss Analysis
Interests
Timeline
Manager
Greene King PLC
02.2022 - Current
Head Chef
Marston's
01.2017 - 01.2022
Manager
Greene King PLC
02.2005 - 01.2017
Greene King
NVQ Level 2 - Floristry
Writtle College