"When I left college, I wanted to go into hotel and cateringwork so I took up a position as a receptionistto learn some front of house skills.
Working for a chain of hotels opened up opportunities and I was accepted as a junior manager after 2 years and was promoted to Front of House Manager after another year. I then moved to a more prestigioushotel within the group as Assistant Manager reporting to the General Manager and was there for 2 years gaining really good experience in budgeting and financial management, planning, organising and directing all hotel services, including front-of-house: reception, concierge, reservations, food and beverageoperations and housekeeping.
I held full responsibility for staff management and motivation, food control and sales, wine and liquorstocks, including the planning and coordinating of menus, being very experienced and capable of advising customers on menu and wine choice. I am also acknowledged as being very good at meeting and greeting customers and organising table reservations.
After another 2 years I accepted a position as Deputy Manager of a privately owned, 400 year old convertedYorkshire farmhouse set in 80 acres on the edge of the Yorkshire Wolds specialising in the highest levels of customer care and personal service with 14 guest bedrooms, 3 self catering cottages, conference and event facilities for up to 85 guests and a Farmhouse Restaurant &Bar for up to 55 guests.
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