Ruben Ledger

As a duty manager I have to ensure every aspect of the establishment is functioning. Monitoring efficiency when completing tasks, communicating with other staff, ensuring moral is high resulting in an overall better work environment.

A few responsibilities include:

• Storing cash floats and delivered secure banking procedures.
• Communicating and listening to guest feedback to boost service quality.
• Up-selling techniques, resulting in higher profit margins.
• Responding to customer concerns with speed and knowledge, delivering professional, personalised service.
• Noting any instances of issues that occurred on shift.

Working in an establishment that doubled as a music venue meant that I was often working with a consistent wave of customers in a hectic environment.

Key responsibilities included:

• Knowing in-depth bar knowledge, providing expert recommendations to suit guest preferences.
• Memorising recipes and meticulously crafted cocktails to meet exceptional quality standards.
• Monitoring guest behaviour and discontinuing service to inebriated customers.
• Refusing drinks service to guests without appropriate proof of age.
• Performing bar closing duties, thoroughly cleaning, sanitising and replenishing stock.

Alongside a small team, ensuring the Magistrates' Court was cleaned thoroughly before opening was a crucial priority. Due to the size of the establishment, competence and time management were key components to ensuring the job was complete on time.

Cleaning responsibilities included:

• Safely stored cleaning solutions, equipment and chemicals.
• Monitored cleaning supplies and ordered more when necessary.
• Reported breakages to supervisor.
• Spot cleaned and sanitised high-touch areas.
• Used correct procedures to clean floors, communal areas and work spaces.
• Handling and reporting any lose documentation found.

Working for Made In Yorkshire helped me understand the fundamentals and workings of locally sourced establishments. The business was consistently developing throughout my time there, which meant that i was constantly learning new skills, further improving my existing skill set.

Jobs as a front of house team member included:

• Providing friendly, courteous service, maximising positive customer satisfaction ratings.
• Processing cash and card payments promptly, minimising customer waiting times
• Managing customer-related issues following company policies and procedures.
• Confidently dealing with customer requests by listening actively to concerns and providing positive solutions.
• Serving high volumes of guests in fast-paced service environments with exceptional customer care.

Working as a food and beverage server I had to maintain

a professional manner. Presentation was important to my role as a server, doing so would allow customers feel welcomed and allow a positive first impression.

A few of my responsibilities included:

• Sharing menu knowledge to effectively assist guests with selections and special requests.
• Reducing guest risks by understanding and clearly communicating allergies and intolerances.
• Communicating with the other team members to ensure the service runs smoothly.
• Understanding the licensing and laws of alcohol sales.
• Greeting guests professionally, promoting positive customer experiences from arrival to departure.
• Complying with all health department regulations, proactively identifying and highlighting issues immediately.

I had to ensure the establishment was the highest standard of cleanliness prior to opening, often under strict time constraints. Throughout my time working here I worked both individually and collectively as a small team.

Some cleaning responsibilities included:

• Restocking, deep cleaned and sanitised bathroom facilities.
• Following health and safety guidelines to properly dispose of any waste.
• Replenishing stock, including bar snacks, fridges and spirit/wine displays.
• Taking in and signing any parcels delivered.
• Disinfecting any touch points, which was crucial post lock down