Cassandra Wilkinson

Experience

• 

  CJP catering

  Jan 2008 - Jan 2009

  Duty manager

  Opening and closing up the business, designing the menus, FOH experience, cash handling, banking, cooking, cleaning, stock rotation, managing orders for food and drink, serving, team bonding

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  Premier inn

  Mar 2010 - Apr 2015

  I manage a team of 12 restaurant assistants with 3 supervisors, 6 receptionists and 14 housekeepers for a hotel of 198 roomsPersonal licence holder, Stock rotation, rota's, working on reception, housekeeping, waitressing, serving, cooking, cleaning, team bonding, banking, charity work, YourSay improvement, team training, one to one, disciplinary actions, fire safety, GPC audits and CMI audits, time management, time sheets, maintenance, controlling car park and checking our recycling usage, customer satisfaction, bar waitering, processing weekly stock on hand, wastage, checklists, using micros systems, good together scheme, Show less

  • Duty Manager

    Oct 2012 - Apr 2015

  • F&B shift leader

    Mar 2010 - Oct 2012
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  Dominvs Hospitality

  Apr 2015 - Jan 2018

  Mainly responsible for the turnover of the current food and beverage department with implementations of an improved SOP manual, front and back of house training, guests improvement via our Medallia tool, revenue improvement and also successfully turning over our gross profit with stock control.I also take care of our front office team and liaising with both sales and reservations in the hope to provide the relevant training for all members of staff on the front desk to feel 100% confident and relaxed in their role. I manage a team of 5 food and beverage assistants, 3 receptionists and 3 supervisors for a hotel with 193 rooms - I always have high hopes for all members of the team and willing to help them progress where ever possible. weekly manager meetingsmonthly food and beverage meetingspersonal licence holder and licencing champion. SOP departmental management.food and beverage orders, weekly and monthly stock takes.Zonal POS and Opera POS knowledge.Departmental service training. weekly Spot audit kitchen checks.regular walk arounds of all operational areas within the hotel.knowledge of the IHG brand as well as Holiday Inn Express brand.collate and present all feedback from F&B.IHG Frontline champion as well as being responsible for all Merlin accounts. Roster rotationfull front of house managementfully reservations trainedcurrently undergoing P&L, sales/marketing, forecast, revenue and finance training as well as growing to understand the strategy on building profitability and growth in order to begin general manager training from February 2016 Show less

  • Duty Manager

    Jul 2015 - Jan 2018

  • Food and Beverage Supervisor

    Apr 2015 - Aug 2015