Rebecca Davis

Responsible for regulation and enforcement of Food Safety, Health and Safety, Waste Enforcement, Statutory Nuisance and Public Health, ensuring compliance with legislation while protecting public health.

Key Achievements:

• Conducting 200 risk-based Food Hygiene Inspections a year in accordance with the Food Law Code of Practice.
• Investigate food poisoning, infectious disease and public health incidents.
• Prepare witness statements and prosecution files for court proceedings.
• Serve Improvement Notices and Hygiene Emergency Prohibition Notices.
• Carry out accident investigations and RIDDOR enquiries.
• Review HACCP systems and business risk assessments to ensure legislative compliance.
• Mentor new officers, deliver staff training and supervise work experience students.
• Manage a complex caseload while prioritising work according to public health risk.

Worked within the Council's COVID Response Team, enforcing rapidly changing legislation and supporting businesses and the public throughout the pandemic.

Key Achievements:

• Enforced COVID legislation across a wide range of businesses.
• Promoted compliance through education and engagement.
• Promoted to COVID Supervisor with responsibility for leading a team of 12 COVID Marshals.
• Developed training programmes and Standard Operating Procedures.
• Planned staff rotas and delegated operational workloads.
• Led team meetings and maintained high staff morale during a challenging period.

Worked part time whilst completing an MSc in Environmental Health.

Key Achievements:

• Balanced full time postgraduate study alongside employment.
• Delivered excellent customer service in a busy restaurant.
• Managed a section of up to 20 tables.
• Maintained consistently high service standards.

Responsible for the overall management and commercial performance of an independent restaurant.

Key Achievements:

• Managed all daily operations.
• Introduced new business initiatives.
• Developed menus with the management team.
• Managed payroll, purchasing and rotas.
• Recruited, trained and developed front of house staff.

Supported the General Manager in the successful operation of a busy country pub.

Key Achievements:

• Managed stock control and supplier relationships.
• Conducted Health and Safety and Food Hygiene Audits.
• Produced staff rotas and managed finances.
• Trained and developed team members.
• Deputised for the General Manager in their absence.

Supported operational management at a high volume gastropub.

Key Achievements:

• Managed staffing, banking and stock control.
• Monitored KPI's and introduced incentive schemes to improve performance.
• Led training and employee development.
• Managed supplier relationships and revenue.
• Deputised for the General Manager in their absence.

Managed Hospitality and Events for Jaguar's corporate site at Castle Bromwich.

Key Achievements:

• Delivered corporate events from enquiry through to completion.
• Managed budgets, staffing and purchasing.
• Designed and implemented new Standard Operating Procedures.
• Delivered Health and Safety and Fire Safety inductions.
• Managed supplier relationships and event logistics.

Transferred internally from Hotel Du Vin following strong performance.

Key Achievements:

• Managed restaurant and event operations.
• Controlled stock and departmental costs.
• Planned staffing rotas.
• Coordinated departmental training.
• Led Health and Safety compliance.

Supported the management of a busy hotel restaurant.

Key Achievements:

• Managed breakfast, lunch and dinner services.
• Controlled payroll and staffing.
• Managed stock, ordering and budgets.
• Maintained staff training and health and safety records.
• Deputised for the Bistro Manager in their absence.

Transferred internally from Village Hotel following strong performance. Part of the opening team for The Ryder Grill.

Key Achievements:

• Delivered pre-opening staff training.
• Helped launch a new restaurant.
• Developed structured training programmes.
• Managed restaurant operations and cash handling.
• Ensured consistent service standards.

Supported the restaurant and meeting and events management of a busy hotel.

Key Achievements:

• Managed restaurant/meeting and events operations.
• Led shift briefings.
• Controlled stock and ordering.
• Managed cash handling and floats.
• Head hunted by the People and Development Manager for this position.

Managed the flagship restaurant at Hotel Saint Louis in Courchevel 1850.

Key Achievements:

• Set up restaurant operations for the season.
• Recruited and trained restaurant staff.
• Managed budgets and purchasing.
• Completed Duty Manager responsibilities.
• Maintained Health and Safety standards.
• Reported operational performance directly to the Hotel Manager.

Key Achievements:

• Delivered fine dining service in Marco Pierre White's steakhouse.
• Managed busy restaurant sections independently.
• Consistently maintained exceptional customer service standards.
• Balanced full time undergraduate study alongside employment.

Key Achievements:

• Personally head-hunted by Glynn Purnell.
• Supported the successful opening of a new restaurant.
• Delivered exceptional fine dining service.
• Thrived under demanding opening deadlines.
• Balanced full time undergraduate study alongside employment.

Key Achievements:

• Worked across restaurant, bar and room service operations.
• Became a departmental cheese champion responsible for staff training on this subject.
• Reached the semi-finals of the company's Ultimate Server competition.
• Developed expertise in luxury hospitality service.

This role formed part of my university placement year. I was based in Meribel for the ski season at an 18 guest chalet. I was based in Chamonix for the summer season at a 30 guest hotel.

Key Achievements:

• Managed all front of house operations.
• Delivered daily guest services.
• Managed turnaround days effectively.
• Maintained consistently high accommodation and customer service standards.