Richard James Keith-Wright

Experience

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  In The Nick of Time

  Feb 2011 - Jul 2011

  Assistant

  I aimed to help with the organisation and running of day to day tasks, as well as monitoring a team of five men.

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  Plates Restaurant & Wine Bar

  Jul 2012 - Jan 2013

  Assistant Manager

  Beautiful restaurant in the heart of Lusaka, Zambia with Mediterranean and Italian influences. I was required to open up the restaurant and complete daily tasks as well as supervise the restaurant staff during service. During my time at Plates I introduced a new bar menu and cocktail menu as well as set up daily routines to be followed by staff members.

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  The Nag's Head Hotel

  Nov 2012 - Feb 2013

  Waiter

  A hunting hotel in the north of England which specialises in game cuisine. My time at the Nags Head was quite short, but in the time that I worked there I was asked to open up the restaurant and dining area with a team of two other employees, as well as carrying out the lunch and dinner service. This was also where I had my first position as a bar assistant.

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  Un Poco Restaurant

  Apr 2013 - Aug 2016

  As bar superviser, I am responsible for the opening and running of the bar. I place most of the orders that a needed as well as make schedules for my colleagues. I was also given the opportunity to create and test out a new cocktail menu which is still in place today. We have a small restaurant which is cozy and yet still very vibrant, my goal is to continue with the care of our guests and to make sure that Un Poco Bar is the best that we can be. High intensity restaurant with focus on service and delivering the best quality in what we have to offer. As one of the first employees of the restaurant I was asked to help implement the tasks and routines that would be followed by all other staff that are still in place today. In my time at Un Poco I have been restaurant superviser when my supervisors have been absent. As well as Head waiter when I have been needed.

  • Bar Supervisor

    Jan 2016 - Aug 2016

  • Waiter

    Apr 2013 - Jan 2016
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  Carotte

  Oct 2016 - Oct 2017

  Waiter // Bartender // Bar Manager

  At Deli and Wine by Carotte we had a broad spectrum of roles that needed to be done. My time at Corotte was fantastic because i was able to test all of these roles, and help improve the way the company was being run. I started out as a Waiter/evening superviser, helping the kitchen and Sommelier create an experiance for our guests that they would never forget, by reorganising our routines and conduct in the restaurant. After a short period of time, i then took over the responsibility of bar manager, and the meeting of our suppliers of wine and spirits. I made a number of popular cocktail menus, and a wine menu that we updated monthly. Towards the end of my time at Deli and Wine i made a snack/bar food menu that was a great success, featuring flavours from all over the world. Show less

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  Hilton Stockholm Slussen

  Oct 2017 - Apr 2018

  With this position at Hilton Slussen i was able to help the shift leaders on duty with the running of the bar and restaurant. We held briefings every service in which we explained our goals for the day. I helped design two of the cocktail menus that were in place while i was employed at the Hilton, that were widely enjoyed by our clients. In my short time at Hilton I learned the importance of structure, style and class, and how to carry that with you while working.

  • Acting Shift Leader

    Dec 2017 - Apr 2018

  • Waiter

    Oct 2017 - Apr 2018
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  Ristorante Matilde

  Apr 2018 - May 2019

  Bar Manager
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  Carotte

  Oct 2019 - Sept 2020

  Food And Beverage Supervisor