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Emily Mainey Resume 1 (1)
- 1. EMILY MAINEY 32 PrinceStreet, 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 actedas 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 toguest 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 PeppersRuffles Lodge and Spa General Manager 0406421147 Peter Mara Novotel Brisbane Airport Food and Beverage Manager 0457 738 376 REFERENCES