Rebecca Smith

With bereavement, I have rebuilt my life to adapt and I am driven to utilise my skills to achieve a harmonious freelance career in the creative sector.

This currently includes developing voiceover experience, within a home studio.

I can follow directorial guidance and work under tight deadlines, delivering high-quality voice overwork for corporate, private and public use. I am developing professional reels and marketing myself on appropriate websites to source work.

This vocation does not interrupt any additional role or industries which I work with.

An established business bought in 2019. Exchanged from previous owners and adapted to our own culinary style. A country pub in an affluent village with surrounding catchment areas. Supported local breweries and distilleries, maintained good relationships with our suppliers such as Cooper King Gin and worked with local farms to craft seasonal menus, promoting sustainability.

As a small family team, the overall majority of my roles were operational, financial and beverage led whilst my partner, head chef, led the kitchen. Together, we developed and implemented strategies to operate during Covid 19 restrictions and closures and our main achievement was financially surviving the business through to our end of term in November 2021.

We built a loyal customer base, with flourishing reviews and a widespread catchment area which was boosted by my own marketing growth through website and social media. I have a strong analyse of industry trends and a welcoming, efficient approach to service.

Our catering extended toward weddings, in-house events and functions. to which the majority were planned by myself.

Personal license holder

Food and Beverage certificate

First Aid Trained

Fire Marshall

Our lease was terminated on our decision due to the health decline of my partner.

• Providing exceptional service in the restaurant for breakfast, afternoon tea, lunch and dinner as well as hosting private dining and weddings

• Preparing Mise-en-place

• Supervising and training junior staff

• Hosting at Breakfast Service

• Wine service/Wine flight service

• Providing diners with food and wine descriptions and pairings.

• Serving a la carte menu for breakfast, lunch and dinner. • Serving on the bar, cocktail experience, champagne sabrage trained

A seasonal, shift based acting role within the York Dungeons

• Quick script learning

• Rehearsing

• Scare Acting

• Running a section of the restaurant, Michelin

• Preparing Mise-en-place

• Supervising and training junior staff

• Hosting
Restaurant for Breakfast Service

• Wine service/Wine flight service

• Providing diners with food and wine descriptions and pairings

• Catering for Weddings, large functions and private events

• Serving a la carte menu for breakfast, lunch and dinner

• Serving on the bar, making cocktails.

•Prepare mise-en-place
•Following correct US public health procedures to ensure a safe and hygienic working area
•Assigned a specific number of guests for the duration of their cruise, to serve and cater for in the evening at
designated, themed restaurants
•Reach and exceed guest expectations and sales
• Host restaurant areas for breakfast, lunch and dinner
•Entertained using origami and magic tricks
• Micros system use

• Running a section of the restaurant • Preparing Mise-en-place
• Supervising and training junior staff

• Training day with Andrew Ford, AA Hotel Services

• Hosting Restaurant for Breakfast Service
• Wine service/Wine flight service