Emily Mainey has over 7 years of experience in hospitality, including roles as a Restaurant Team Leader and Restaurant and Catering Supervisor. She has strong customer service, food handling, and point of sale skills. Her experience spans hotels, restaurants, and catering operations in Queensland, New South Wales, and the Northern Territory.

1. EMILY MAINEY
32 Prince Street, Brighton, Brisbane 4017
Home: 0432557644 • Cell: 0432557644
emainey@live.com.au
Organized, independent worker with strong time management skills. Detail-oriented and able to learn
new tasks quickly and effectively.
Highly responsible and reliable
Point of Sale (POS) system operation
Works well under pressure
Exceptional interpersonal skills
Trained in liquor, wine and food service
High-volume dining
Upbeat, outgoing and positive
Extensive hospitality background
05/2014 to Current
ACCOR- NOVOTEL BRISBANE AIRPORT
Brisbane, Queensland
Restaurant Team Leader
Starting out in full-time role, I worked on the floor assisting guests with making orders, running food,
being responsible for a section on the floor and also closing checks.
Then progressing into a Team leader position taught me the BOH components of the Hotel.
I am now responsible for running a shift, managing 6+ staff and all guests that step inside the restaurant
and Bar. I am also responsible for liasing with the chefs throughout the service period to ensure that
everyone is working towards the same goals for that shift.
I have been given responsibilities such as stock ordering to ensure that we don't run out of stock but
also maintaining par levels and keeping costs low. Keeping track of Medallia, and trip advisor to ensure
that we have a hold on guest feedback.
I have also been trained in Micros and parts of Opera to assist with the day to day runnings of the
business.
By doing all this and keeping a close relationship with the Food and Beverage Manager and Executive
Chef i have learnt the smooth runnings of how a business works, keeping in mind staffing levels, costing,
and also turnover to maximize our profits but keep our guests happy
10/2013 to 03/2014
SPROUT DINING
Newcastle, Nsw
Restaurant and Catering Supervisor
Within this position I supported the Restaurant Manager and owners with all dining and catering
events that are part of the sprout group, (Sprout Dining, Sprout Canteen, Sprout Catering). I was
involved in running the daily operations of each of the entities of Sprout by working efficiently to
reduce staffing costs and wastage costs. I was taught how to maintain staffing levels throughout service
periods to ensure that guest service, operational needs and financial objectives are met.
I would also delegate and supervise team members with the set up, service period,clean-up and
breakdown of the restaurant service and functions, including being accountable for all equipment.
I would run daily briefings with team members with the upcoming shift reference to the
function/restaurant run sheet to make sure that all staff were working together for the same goals.
I would also monitor alcoholic beverage service in compliance with RSA guidelines.
Essentially I was responsible for a section of the restaurant/function and a role model for other team
members on the style and expectations of service.
SUMMARY
HIGHLIGHTS
EXPERIENCE

2. I also acted as the ‘Host' when required and making sure that service runs seamlessly with all guests
happy and bills are completed in the right manner.
I was also responsible for all beverage/ bar stock and had to conduct a weekly stocktake and ordering
accordingly
02/2013 to 08/2013
GAGUDJU LODGE COOINDA
Kakadu National Park, Northern Territory
Food and Beverage Attendant
The outback program is specifically available to people who complete the Advanced Diploma of
Hospitality Management. I was selected for this role over my fellow applicants to demonstrate the
following:
FINANCIAL RETURNS
Using a POS for creating orders, adding items to orders, working closely with the kitchen and
finalizing sales
Making sure that stock is stored correctly in relation to hotel standards. Making sure that stock is
rotated regularly and stock take is done each week, and providing assistance in stock ordering
Billing of account making sure that it is the correct bill and is completed swiftly and appropriate
credit policy is being demonstrated for all transactions
Being responsible for the cash up after a shift and looking at the financial revenue for the day
PEOPLE
Working within a large immediate team and also the wider hotel team
Attend and participate in daily briefings, meetings and training sessions as required
Communicate directly with my supervisor/manager about the running's of the outlet, dealing with
compliant handling situations for prompt resolution of challenges
Support new members of staff with their onboarding and new start programs
GUEST EXPERIENCE
Deliver efficient and prompt Food and Beverage service of high standard and in accordance with
departmental standards and procedures and meal period service styles:
Breakfast – Buffet
Lunch – a la Carte menu and Buffet
Dinner – a la Carte
The set up and pack down of the buffet and maintaining buffet quality and quantity through service
periods
Barista
Delivering a la carte service when appropriate, using upselling techniques for enhanced guest
meal experience
Serve beverages to a table or over the bar whilst maintaining responsible service of alcohol
practices at all times
Carries out effective service by ensuring:
Work areas are cleaned and re-stocked; mis-en-plus maintained for all service periods
Guests are given every opportunity to order food or beverage promptly
Actively participate in in-house promotions, programmes and incentives
Demonstrate sense of urgency with on-shift duties and service
Attend to work with a professional level of grooming and presentation; wearing uniform items as
issued and in clean condition with suitable footwear.
RESPONSIBLE BUSINESS
Demonstrate awareness of WH&S policies and procedures and ensure all work practices are carried
out within OH&S guidelines
Utilise the Escap system for reporting of faults and / or repairs needed for equipment, furniture or

3. fittings.
Demonstrate commitment to guest security and privacy with interactions that involve processing
of payments and handling of guest property.
Maintain an awareness of hotel activities within immediate property and the NT cluster including;
events, conferences, occupancy levels, profitability and key metrics of Heartbeat, and Wheel
Initiate action to correct a hazardous situation and notify supervisors of potential dangers
Log security incidents and accidents in accordance with hotel requirements
10/2012 to 12/2012
SPROUT DINING
Newcastle , New South Wales
Food and Beverage Attendant
Using a POS for creating bills and processing of payments
Working closely with the kitchen to ensure that food standards were met
Being responsible for a section for the night upholding the highest customer service standard
whilst serving food and drinks
Assisting with bar service and beverage service to tables
Assisting with food service
Maintaining a clean and presentable work area
Assisting with the cleanliness of bar and restaurant floor areas
Closing shifts of the restaurant
General waitressing duties
Barista
02/2012 to 08/2012
FIGTREE CHURRASCO BAR AND GRILL
Newcastle, New South Wales
Food and Beverage Attendant
Fine Dining/ Silver Service
Customer Service
General Waitressing duties
Stock Control
Opening and closing shifts
Cash Handling and Eftpos
Cocktail and drink service
Food Handling
General cleaning duties
Barista
2012ADVANCED DIPLOMA: HOSPITALITY
TAFE NSW, Newcastle, New South Wales, Australia
2011RCG: HOSPITALITY
CLGCA
Responsible Conduct of Gambling
2011RSA: HOSPITALITY
CLGCA
Responsible Service of Alcohol
Management of Staff
Servcing tables to an exceptional standard
Barista
Hotels
EDUCATION
SKILLS

4. Restaurants
Silver Service
Eseta Cowley
Peppers Ruffles Lodge and Spa
General Manager
0406421147
Peter Mara
Novotel Brisbane Airport
Food and Beverage Manager
0457 738 376
REFERENCES