Aidan Coleman

In my current role, I am responsible for assisting day-to-day operations in the restaurant. leading shifts. Other duties include:

• Leading Shifts in the restaurant for lunch and dinner
• Dealing with customer complaints
• Intoxication control and management
• People Management
• Being responsible for cashing up
• Cost control
• Working with other Duty Managers
• Staff training
• Ordering

• I was the Functions Operations Manager at The George Hotel in Christchurch, where I was responsible for the planning, preparation, and management of all events and functions in an operational capacity. In this role, I served on the Hotel's Senior Leadership Team and managed departmental KPIs, stock, and wages. As part of my role I also stepped in as the Functions Coordinator as required.

• Leading Shifts for breakfast, lunch and dinner shifts
• Dealing with customer complaints
• People Management
• Doing a cash up and shift report after each service
• Replying to guests emails
• Communicating via phone and email with guests to plan events at 50 bistro
• Wage cost control
• Ensuring brand standards and expectations are being met
• Staff training
• Ordering

• Leading the shift as the most senior member of staff in the restaurant.
• Running private functions.
• Running the pass, making sure food is run to the correct table as well as facilitating positive communication between FOH and BOH.
• Being on the host desk, making sure customers are seated at the right table as well as dealing with customer complaints.
• Processing all discounts and vouchers including physical, online and PGR discounts.
• Training staff.
• Leading pm shifts in the restaurant.

• Supervising the shift as a float and making sure all SOPs are done correctly.
• Taking payments of all tables.
• Deciding when it is appropriate to comp a drink or take something off the bill.
• Maintaining host responsibility and the conditions of our license.
• Independently setting up and closing down the bar, restaurant and counting float.
• Writing up a report if there is an incident; what was the incident and how I dealt with it.
• Assisting with the set up and running of functions.
• Training students and staff.

• Leading the shift as the most senior member of staff in the restaurant.
• Running private functions.
• Running the pass, making sure food is run to the correct table as well as facilitating positive communication between FOH and BOH.
• Being on the host desk, making sure customers are seated at the right table as well as dealing with customer complaints.
• Processing all discounts and vouchers including physical, online and PGR discounts.
• Training staff.
• Leading pm shifts in the restaurant.

• Training new staff in all areas of breakfast.
• Assisting with ordering.
• Setting up barista station in the morning and setting up bar in the afternoon.
• Taking payments and charging accounts back to rooms.
• General Food and Beverage Service