Jose Martinez

Experience

• 

  Malmaison

  Apr 2006 - Apr 2008

  Bar Manager

  Beginning as a bar assistant, I was promoted repeatedly to bar manager. Working as a supervisor before becoming manager was highly insightful for my managerial role providing crucial understanding of the overall running of the team. This role involved recruitment and training of staff and throughout this tenure I hired, developed and trained staff into and from within my team. I also controlled stock, updated menus and ensured all team members met the hotel’s standards.

• 

  Churchills

  May 2008 - Nov 2009

  Bar Supervisor

  I ran a team of 12 staff, drove cleanliness standards, liaised with the bar manager to control stock and introduced new innovations in the day-to-day running of Churchill’s.

• 

  Malmaison

  Nov 2009 - Nov 2011

  To expand my wider hospitality skills, I moved from the Malmaison Hotel’s bar to the restaurant, working breakfast and lunch services, increasing my front-of-house customer service aptitude, which I have always enjoyed, while working with chefs and kitchen staff, developing understanding of a well-run back of house. Supervising 10 bar staff, my duties entailed effective and profitable daily running of the bar, ensuring procedural compliance, delivering company standards, and staff development across recruitment and training. In this post, I updated the selection of beverages, instigated monthly reviews of cocktail and spirit lists, and redesigned standards of procedure to streamline daily operations.

  • Breakfast Waiter

    Nov 2010 - Nov 2011

  • Temporary Bar Manager

    Nov 2009 - Nov 2010
• 

  SMG Europe

  Sept 2011 - Sept 2015

  Promoted through the ranks of one of the world’s busiest arenas, I showed my capacity to develop quickly, and provided unique and unforgettable experiences for hundreds of people at every event.Managing the hospitality areas within the Manchester Arena, comprised of four main areas:• View Bar: A VIP bar and restaurant with a capacity of 250 people.• Overflow: A 60 people capacity bar to help when View bar was full.• Premier Lounge: An 80 people capacity corporate hospitality bar.• Suites: 35 hospitality suites providing a complete experience for up to 360 people.• +1: A hospitality facility for up to 250 guests.My main responsibilities were: • recruiting and training all front-of-house staff to provide great customer service to all guests, developing promising individuals within my team into supervisorial and senior supervisorial roles.• rostering hospitality staff, which included improving how team members were scheduled and ensuring the right people were in the right places at the right times for the team to excel.• regularly updating the assistant manager with live information on the Arena’s hospitality provision.• building strong interdepartmental relationships, including with hospitality sales, box office, maintenance and marketing, to improve how we communicated and collaborated.• making a priority to review the stock and update prices to provide a more competitive and up-to-date offer. Speaking with head chef daily to plan future menus and events as well as processing any advanced orders for the suite holders.Some of my professional highlights in this role were:• assisting with the opening of First Direct Arena’s hospitality bars and suites.• planning, mobilising and overseeing the Tour de France Gala Dinner at First Direct Arena.• introducing new recruitment and enhanced induction processes for casual staff.• establishing strong professional relationships with suite holders. Show less I began as a supervisor in the Arena’s concessions department, which resulted in becoming the bar supervisor of the View Bar and Premier Lounge from September 2011. This post allowed me to work with a team of staff in conjunction with the head chef, and the Food and Beverage managers, which incurred tailoring my communication in order to accurately convey information to different recipients. For example, liaising with the head chef to improve food delivery whilst relaying performance information to management.As Bar supervisor, I was able to use my own initiative to thoroughly drive up standards; I introduced new stock, re-arranged the tills to increase efficiency and speed of service, launched new standards and procedures, brought in new displays and reviewed all products and prices available there. Show less

  • Food & Beverage Executive

    Apr 2012 - Sept 2015

  • Food & Beverage Supervisor

    Sept 2011 - Apr 2012
• 

  Royal Northern College of Music

  Aug 2015 - now

  Responsible for managing all front-of-house operations and delivering excellent guest experiences at a leading conservatoire and performing arts centre, with café, bar, and conferencing facilities. This includes:• managing all front-of-house staff both permanent and casual, ensuring both day-to-day and busier periods are staffed appropriately.• reviewing, updating and implementing new standards of operations, leading by example and ensuring guest’s expectations are exceeded; as well as ensuring the food and beverage offer remains attractive to all stakeholders considering latest trends; constantly monitoring sales, and controlling stock.• leading changes in the department to either grow the department or deliver efficiencies, including researching, presenting, implementing, and maintaining a new POS system, loyalty app, and a more efficient scheduling platform—which has also involved training staff and colleagues.• innovating, whereby I generate new ideas, such as planning, mobilising and overseeing multiple events to generate extra revenues during off-peak dates—including gin festivals & fundraisers.• managing procurement for the wet products and holding strong relationships with suppliers enabling effective negotiation on prices, retro payments, and free stock—alongside securing additional support for events—which have benefitted the department’s financial performance.Ensuring RNCM stakeholders’ safety, I manage health & safety responsibilities. This includes ensuring:• allergen information is correct, signposted front of house and readily available for customers.• monitoring of the Food Safety Management System.• reasonable care is always taken for the health, safety and welfare of yourself and other persons and to comply with the policies and procedures relating to health and safety within the college. Show less My main duties within the prestigious Royal Northern College of Music are:- To operate and develop the catering establishment within the terms of the Catering Policy and Budget, making the most efficient use of its resources.- To order, prepare and serve beers, wines and spirits and soft drinks to the standards required by the College and clients.- To ensure that the College’s reputation for quality and service is enhanced with the customers.- To administer unit controls and keep records using the appropriate computer or manual systems. - To recruit, train and manage the unit’s bar & restaurant staff, both full time and casual.- To create the weekly rosters, ensuring Brodsky restaurant, Concert bar and any other temporary bars/conference are fully staffed.My main responsibilities within the Royal Northern College of Music are: - All personnel assigned to work in the catering establishment, irrespective of whether or not they are employees of the College, in accordance with College Personnel and Training Policies.- The purchasing of materials, consumables, non-consumables and light equipment within the limits of the budget and in accordance with College Purchasing Policy and Procedures.- The catering establishment's premises and equipment, as defined by the College and in accordance with College Health, Safety and Hygiene Policy.- The security and reconciliation of cash, stock and employee's wages in accordance with College Finance and Administration Policies. Show less

  • Food and Beverage Manager

    Aug 2021 - now

  • Restaurant and Bars Manager

    Aug 2015 - Aug 2021