Mike Smith is seeking a new position that can utilize his expertise in food service and customer care. He has over 20 years of experience in roles such as sous-chef, chef, restaurant supervisor, and manager in hotels, pubs, restaurants, and catering across Ireland and the UK. His skills include strong team leadership, organization, customer service, and a thorough understanding of health and hygiene standards.

1. Mike Smith
53 Newtown,
Trowbridge,
Wiltshire,
BA14-0BD
Tel:0786 408 0870
Email:mikesmith3653@gmail.com
Personal Profile
A strong team player, with exceptional organisational ability. I am a patient individual with an
easygoing manner, who takes great pleasure from training and developing work colleagues.
Excellent customer care skills, having worked in the catering trade for a number of years dealing with
the general public. Now seeking a position that can utilise my expertise.
Key Skills
• Supervisory experience
• Approachable friendly outgoing nature
• Communicates well at all levels
• Thorough understanding of Health and Hygiene Issues
Employment History
Holiday Inn, Bristol Airport Aug 2015 - ongoing
Sous-Chef in a busy airport hotel catering for up to 120 dinner guests daily.
Riverside Inn & Restaurant, Cheddar Mar 2013 – Aug 2015
Chef – in a busy food-based pub and restaurant serving breakfast,
Lunch and dinner
Louisburgh 74 Café, Louisburgh May 2011 – Oct 2012
Chef - in a busy 50 cover café serving breakfast & lunch
Westport Country Lodge Hotel, Westport Aug 2010 – Dec 2010
Manager – of a small recently opened country hotel
Quay Cottage Restaurant, Westport Mar 2010 – Jul 2010
Restaurant Supervisor - Supervising a very busy local restaurant.
Cabana Restaurant, Westport April 2009 – Oct 2009
Second Chef – Working in a busy restaurant serving both local and tourist trade.
Breaffey House Hotel, Castlebar Feb 2008- Feb 2009
Duty Manager/Banqueting Operations – Working in a busy hotel overseeing functions and assisting
In other departments as necessary.
Park Hotel, Kiltimagh Sep 2007 – Jan 2008
Chef de Partie – Working in a new hotel catering for local and tourist trade, lunch and dinner and
private parties (weddings, funerals, etc.).
Leenane Hotel, Leenane Mar 2007 – Sep 2007
Chef de Partie – Working in a 50-bedroom hotel catering for the tourist industry. Large coach parties
for lunch; 80 – 120 covers for dinner.

2. Welcome Inn Hotel, Castlebar Apr 2006 – Feb 2007
Restaurant/Lounge Manager – In charge of the new Lounge dining facility at the hotel, responsible for
Customer care, food and drink service and staff supervision.
City Catering 2003 – Apr 2006
Event Manager/Team Leader – Experienced in all aspects of working in event catering nationwide
covering sporting events and social occasions, time management, maintaining health and safety food
hygiene procedures.
The Peacock (Sheffield) 2002 – 2003
Waiter/Supervisor – Working in a busy food based Public House, adhere to health and safety food
hygiene procedures, time management, prioritising work to deadlines, supervising junior staff
members.
(Agency) Silver Service Waiters 2001-2002
Waiter/Supervisor – Working with a team of agency silver service waiters covering C & B for various
hotels in the South Yorkshire area and major sporting events nationwide.
Westport Golf Club 2001 season
Catering Manager – Managing a team of six staff, for a franchise operator.
McGreevey’s, Westport Delicatessen Supervisor 2000
Charlie’s Restaurant, Longford Restaurant Manager 1999 – 2000
Tower Thistle Hotel, London Head Butler 1999 – 1999
M. J. Finnegan’s, Limerick Restaurant Manager 1998 – 1999
Central London Masonic Centre Banqueting supervisor 1995 – 1997
Army & Navy Club, London Assistant Banqueting Manager 1993 – 1995