1. A S A - M A R I E W E B S T E R
4 / 8 1 C R I C K E T S T R E E T , P E T R I E T E R R A C E 0 4 7 7 9 1 6 5 8 7
P R O F I L E & O B J E C T I V E
As an experienced hospitality all rounder with excellent knowledge of hotels,
restaurants and functions, I am a passionate professional dedicated to providing
the most beautiful and memorable service.
I am seeking the next step in my career with a company that has a vision for the
future, with whom I would be able to grow and reach new potentials in a
challenging role.
S K I L L S A C Q U I R E D
C U S T O M E R S E R V I C E * A T T E N T I O N T O D E T A I L * S U P E R V I S I N G
C O N F E R E N C I N G * E V E N T S * M I C R O S * R E C O N C I L I A T I O N * B A R I S T A * A L A C A R T E
S T A F F T R A I N I N G * E X C E L L E N T M E M O R Y * R O S T E R I N G * O R D E R I N G
D E S I G N I N G & I M P L E M E N T I N G S Y S T E M S * F L O O R M A N A G I N G
U P S E L L I N G & C R O S S S E L L I N G * C O N S T A N T L Y S M I L I N G * P R O B L E M S O L V I N G
S T A F F M E N T O R I N G * P R I O R I T I S I N G * O R G A N I S A T I O N O F T E A M S
W O R K I N G T O D E A D L I N E S * M U L T I T A S K I N G
E D U C A T I O N & T R A I N I N G
C e r t i f i c a t e 4 i n T r a i n i n g a n d A s s e s s m e n t a t R o s e T r a i n i n g J u l y 2 0 1 4
C e r t i f i c a t e 3 i n H o s p i t a l i t y w i t h S a r i n a R u s s o T r a i n i n g I n s t i t u t e , M a y 2 0 1 4
R S A f o r V I C A p r i l 2 0 1 2 & R S A f o r Q L D M a y 2 0 1 3
A d v a n c e d E s p r e s s o w i t h T o b y ’s E s t a t e M a r c h 2 0 1 1
I n t r o d u c t i o n t o E s p r e s s o w i t h T o b y ’s E s t a t e M a r c h 2 0 1 1
V i c t o r i a n R S A R e f r e s h e r C o u r s e N o v e m b e r 2 0 1 0
R S A f o r N . S . W w i t h B a r m a x A p r i l 2 0 1 0
G . C . S . E ' s g r a d e s A t o C a t A s t o r C o l l e g e f o r t h e A r t s U . K 2 0 0 3

2. I N D U S T R Y E X P E R I E N C E
2 0 1 3 - 2 0 1 4 * F O O D & B E V E R A G E S U P E R V I S O R * T H E W A T E R M A R K H O T E L B R I S B A N E
As the supervisor of a department it has been my job to co-ordinate and oversee all things carried out
within the department. In the restaurant and bar I greet and seat guests by name and lead by example
with a 'hospitable hospitality' mantra. I co-ordinate busy nights in the restaurant, alongside the
efficiency of room service and the set up of conferences, all the while problem solving, liasing with
chefs or other departments, complaints handling, rostering, organising guest services or implementing
service strategies and improving operational procedures. To better position the market place and
increase revenue of the bar I have replaced the cocktail list. Attended are the department head
meetings, adding what I think could be of value to the company & driving it forward,f & b meetings
discussing what action will create the best food and beverage experience for the guest, from service
to cost and operation. Also BEO meetings where all conferences and weddings are planned, this
being where my operational strategy shines. In leading a team of six staff I am not only their leader
but their guide, instructor and mentor and, as such, I instill in them a fearce work ethic that will not
wane.
2 0 1 1 –2 0 1 3 * B A R I S T A & A L L R O U N D E R * C A T S R E P L Y C A F E
With a strong focus on only the best customer service in an establishment with many regular and local
customers, I was responsible for making a consistently high quality coffee, diligently monitoring the
grind and dosing for the perfect extraction while ensuring only the smoothest of milk textures was
achieved for each customer, every time. The floor was small and sat only twenty covers so i
managed it by myself, alongside cashier duties and cold beverage creations. The output of coffee
was twelve kilograms per week, the stock levels of which I monitored carefully to order. Responsibile
for light food prep of the gourmet sandwich bar, I assisted with cost control of fresh produce. All the
time and with out fail, I greeted each customer I knew by name, or I found it out.
2 0 0 8 –2 0 1 1 * R E S T A U R A N T S U P E R V I S O R * T A S T E O N S U S S E X L A N E
Responsibile for opening and closing the restaurant ensuring immaculate presentation, l would then co
-ordinate the floor and monitor staff efficiency and team work. Greeting and seating patrons, ensuring
each section is properly staggered so as not to impair service in this high volume corporate lunch time
cafe. Running a section of forty pax and drawing on excellent menu knowledge and sound customer
service skills I would also train and develop a team and junior staff, supervise trials with
recommendations to the manager. I supported the manager in daily operations and monitoring the
stock, ordering and adhering to restaurant policies and procedures. All functions were given excellent
supervision and organization of the team for a harmonious event.