Annaliese Leslie

• Improved customer satisfaction by implementing efficient service procedures and staff training programs.
• Streamlined cafe operations for increased efficiency and reduced waste, with thorough inventory management.
• Enhanced team productivity through effective scheduling, task delegation, and performance evaluations.
• Established a welcoming atmosphere, maintaining high standards of cleanliness and presentation throughout the cafe.
• Ensured compliance with food safety regulations by implementing strict sanitation protocols and employee training initiatives.
• Collaborated on special event planning for the café such as themed nights or promotions.

I was promoted to the Food and Beverage Service Manager whilst remaining at Montana Food and Events. My team consisted of Front of House Managers, Team Leaders and a pool of 100+ casuals staff.

My main duties included:

• Managing a large team.
• Ensuring SOP's were followed.
• Building rosters for multiple events.
• Reaching KPI's to achieve goals.
• Organized and detail-oriented with a strong work ethic.
• Planned operations and worked at large events up to 1000pax banquet dinners and conferences.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Managing consumption and sale of alcohol safely and according to the law and host responsibility policy.

At Montana Food and Events I worked as a Front of House Manager of catering for FMG Stadium Waikato. I ran events and functions at the Stadium, including but not limited to corporate hospitality during rugby games, conferences and casual gatherings.

During my time with Montana I:

• Managed venue to a high standard, while managing events and functions.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Drove excellent customer service through coaching, role modelling and incorporating customer feedback to reinforce and improve quality of service.
• Addressed guest concerns and resolved all issues to guests' satisfaction.
• Emphasized guest satisfaction during weekly departmental meetings and focused on continuous improvement.
• Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Resolved guests complaints while maintaining positive customer environment.
• Managed inventory through effectively ordering and stocking uniforms, linens and front of house supplies.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Assisted staff in building menu expertise to answer customer questions and make personal recommendations.
• Managing consumption and sale of alcohol safely and according to the law and host responsibility policy.

Madam Woo. Malaysian Restaurant. Here my role was a Duty Manager however I had more of a managerial role and worked closely with the front of house and kitchen teams.

During my time at Madam Woo I:

• Trained employees in essential job functions.
• Managed the consumption and sale of alcohol safely and according to the law and the host responsibility policy.
• Maximized performance by monitoring daily activities and mentoring team members.
• Helped hosts and hostesses execute timely and efficient processes to drive first class guest service.
• Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Managed inventory through effectively ordering and stocking napkins, takeaway boxes, bags and front of house supplies.
• Resolved guests complaints while maintaining positive customer environment.
• Performed cash handling activities and secured nightly bank deposits.
• Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Demonstrated mastery to oversee takeaway orders and delivery system and managed follow-up.

At Smith and McKenzie I started as a Server in 2018, in 2019 I became a Duty Manager and in 2020 I was promoted to Trainee Restaurant Manager. During my time at Smith and McKenzie I was learned valuable hospitality and management skills. These include but are not limited to:

• Greeted incoming guests and managed accurate seating based on customer desires and server loads.
• Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
• Cultivated warm relationships with regular customers.
• Elevated customer satisfaction through followup and enthusiastic customer service.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Managed the consumption and sale of alcohol safely and according to the law and the host responsibility policy.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Motivated staff to perform at peak efficiency and quality.
• Handled money, balanced tills, processed credit card payment batches and prepared bank deposits. Performed cash handling activities and secured bank deposits.
• Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
• Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
• Emphasized guest satisfaction during weekly departmental meetings and focused on continuous improvement.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.