SONIA PEREIRA

Supervise bar operations across five sites.

• Developed cocktail menus, resulting in increased beverage sales.
• Sought and implemented methods to improve service and team performance, enhancing business sustainability through continuous improvements.
• Developed team-building initiatives that encouraged upselling and supported revenue targets.
• Led by example in providing customers with attentive, professional restaurant service.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Improved staff performance through regular feedback sessions and training programmes.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Ensured sufficient stock levels were maintained during busy service periods.
• Ensured high hygiene standards for customer safety and compliance with regulations.

• Created team building initiatives to encourage upselling and meet revenue targets.
• Led by example in providing customers with attentive, professional restaurant service.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Improved staff performance through regular feedback sessions and training programmes.
• Monitored stock levels to avoid any potential shortages during peak hours.
• Developed cocktail menus, resulting in increased beverage sales.

• Planned staffing levels based on evolving service demands.
• Monitored bar expenses and operations to minimise costs.
• Protected brand image by delivering exceptional bar presentation and maintenance.
• Identified and addressed underperformance and non-compliance.
• Executed prompt, precise drinks service at high-capacity events, minimising customer waiting times.
• Led team to deliver outstanding hospitality operations.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Oversaw line cleaning and cellar management.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Developed menus with strict cost controls to maximise restaurant profits.

• Led team to deliver outstanding hospitality operations.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Executed prompt, precise drinks service at high-capacity events, minimising customer waiting times.
• Oversaw line cleaning and cellar management.
• Planned staffing levels based on evolving service demands.
• Protected brand image by delivering exceptional bar presentation and maintenance.

• Mentored junior bartenders in mixology best practices to ensure overall team confidence and competence.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
• Created visually appealing drink displays, enticing customers to try cocktail offerings to grow profits.
• Ensured presentation of bar and staff met high-quality industry targets and brand values.
• Maintained bar stocks, replenishing daily as necessary.
• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Maintained detailed bar inventory, working within company's budgetary guidelines for continued profit growth.

• Health and safety
• Cocktail mixing
• Impeccable attention to detail
• Punctual
• Communication
• EXPERIENCEEXPERIENCEEXPERIENCEEXPERIENCEEXPERIENCEEXPERIENCE
• BARTENDERBARTENDERBARTENDERBARTENDERBARTENDERBARTENDER, , Corbin & King, City of London
• Created five-star experience and went extra mile to satisfy customer requests
• Mixed beverages using extensive range of liquor, bitters, soda, water, sugar, and fruits
• Organised bar area and Back of House to streamline drink preparation and inventory
• Maintained clean and tidy bar with continous attention to needs.
• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Maintained bar stocks, replenishing daily as necessary.

• Maintained clean and tidy bar with continous attention to needs
• Restocked bar space and arranged bottles and glasses into attractive display
• Anticipated and addressed customer needs, leading to high levels of satisfaction
• Mixed beverages using extensive range of liquor, bitters, soda, water, sugar, and fruits
• Created five-star experience and went extra mile to satisfy customer requests.

• Created five-star experience and went extra mile to satisfy customer requests
• Maintained strong hygiene by regularly sanitising bar area, touch points, tables and chairs
• Kept well-stocked bar with adequate supply of liquor, beer, wine, mixers, glassware and other accessories
• Organised bar area and Back of House to streamline drink preparation and inventory
• Mixed beverages using extensive range of liquor, bitters, soda, water, sugar, and fruits
• Restocked bar space and arranged bottles and glasses into attractive display.

• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Maintained bar stocks, replenishing daily as necessary.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.

• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Maintained bar stocks, replenishing daily as necessary.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.

• Mentored junior bartenders in mixology best practices to ensure overall team confidence and competence.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
• Created visually appealing drink displays, enticing customers to try cocktail offerings to grow profits.
• Ensured presentation of bar and staff met high-quality industry targets and brand values.
• Maintained detailed bar inventory, working within company's budgetary guidelines for continued profit growth.
• Maintained bar stocks, replenishing daily as necessary.
• Greeted customers by name, remembering drinks selections and special requests to provide attentive, personalised service.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.

• Team player
• Leadership