Paula Rowland

All the day to day running of the business is done by me.

This includes ordering of stock, doing the rotas, managing staff,kitchen and the bar. During the daily running of the pub I ensure everywhere is clean and tidy and pride myself on providing excellent customer service.

I have my own personal licence.

Line cleaning, upkeep of the cellar is also done by myself to ensure products are served at there best.

• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Ordered beverage and equipment stock by analysing sales and customer trends.
• Optimised customer experience by implementing exemplary service standards.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Offered discounts and promotions to encourage purchases.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Led by example in providing customers with attentive, professional restaurant service.
• Led team to deliver outstanding hospitality operations.
• Monitored bar expenses and operations to minimise costs.
• Guaranteed proper cash management, sales measurement and cash-up processes for operational standards.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Reconciled cash and credit card transactions to maintain accurate records.
• Identified and addressed underperformance and non-compliance.
• Developed menus with strict cost controls to maximise restaurant profits.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Received and processed stock using inventory management system.

I rented Englands Glory from a pub company therefore everything was my responsibility.

I handed the pub back due to unreasonable rent and product price increases and the pub company wanted to do refurbishments and expected me to pay towards this.

I started working for longfield as a volunteer then was offered position of manager in 3 of their shops.

This position involved working closely with the retail manager to achieve targets.

The day to day running of the shops was my responsibility. This included sorting and maintaining stock levels, recruiting volunteers, managing staff and doing rotas.

This was a challenging job but I thoroughly enjoyed it. I only left as I had the once in a lifetime chance to take on my own pub.

• Observed children during social interactions and encouraged positive choices for minimising and resolving conflicts.
• Used expert organisational skills to manage time and resources efficiently.
• Kept class records current with attendance information and student grades.
• Assisted in development of curriculum, providing rich and stimulating experiences to ensure rapid and sustained child progress.