Claire Wilkinson

Experienced in overseeing events to ensure smooth operations, exceptional guest experiences, and efficient team coordination. Key responsibilities included:

• Supervising event setup, execution, and breakdown to maintain high operational standards.
• Managing on-site staff, delegating tasks, and ensuring seamless teamwork.
• Trained employees in essential job functions.
• Coordinating with vendors, security, and catering teams to ensure event success.
• Enforcing health, safety, and compliance regulations throughout the event.
• Responding to unexpected challenges with quick problem-solving and adaptability.

• Process Implementation: Designed and implemented operational processes, ensuring efficiency, compliance, and industry best practices.
• Team Recruitment & Training: Led the recruitment process, hiring a high-performing team and providing training on service standards, customer experience, and operational procedures.
• Menu Development & Costing: Helped create and cost wine and cocktail menus, balancing quality, pricing strategy, and profitability.
• Supplier & Vendor Management: Sourced and negotiated contracts with suppliers to ensure cost-effective procurement.
• Branding & Guest Experience: Contributed to branding efforts, ensuring the tavern's concept, ambiance, and service model aligned with target market expectations.
• Operational Readiness & Launch: Oversaw pre-opening tasks, including compliance checks, staff onboarding, and test runs to ensure a seamless opening.

This role required strong leadership, strategic planning, and hands-on expertise in hospitality operations to establish a thriving and sustainable business.

Due to unforeseen delays in obtaining the necessary liquor license, the project has encountered significant setbacks. Additionally, substantial financial constraints have placed considerable pressure on the business, making it unsustainable to continue operations as originally planned.

As a result, the difficult decision was made to cease my employment.

This project provided valuable experience in hospitality startup operations, and I remain open to new opportunities where I can apply my expertise in business development, operational strategy, and team leadership.

• Assist the General Manager in the efficient daily running of the operation
• Organising and supervising shifts
• Training new and current employees
• Hiring of new staff
• Payroll
• Creating detailed reports on the monthly revenues and expenses
• Fortnightly stock take
• Implement new policies and processes
• Social media
• Control operational costs
• Ensure a strong relationship with suppliers new and current
• Respond efficiently to customer complaints
• Enhanced customer satisfaction by providing top-notch service and addressing concerns promptly.
• Resolved any operational challenges that arose during events by implementing effective problem-solving techniques quickly and efficiently.

• Company Overview: The White Hart is a 2AA Rosette, family run gastro pub in the beautiful Oxfordshire countryside, offering the very best of seasonal Modern British dining with charming service
• In charge of a small team of 6 full time members of staff
• Opening and closing of the restaurant
• Cash up, till reports, sales journal, cleaning and emails
• Social media (in charge of the Instagram and Facebook page)
• Training new staff
• Team briefings
• Designing the wine and cocktail lists
• Creating monthly events such as wine and gin tastings
• Working closely with the head chef to create menus and drinks to match
• In charge of and organising large group bookings and weddings
• Retained the high standards of customer service and had an excellent rapport with all the pubs regular guests
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.

• Company Overview: A 36 room boutique hotel in central Oxford
• Effectively communicated with kitchen staff regarding customer allergies, dietary needs, and other special requests
• Managed closing duties, including restocking items
• Inquired about guest satisfaction, anticipated additional needs, and happily fulfilled requests
• Appropriately suggested additional items to customers to increase restaurant sales
• Maintained knowledge of current menu items, garnishes, ingredients, and preparation method
• Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
• Improved customer satisfaction by ensuring consistent quality of food and service.

• Company Overview: This is a family run Michelin star restaurant with a small team
• Integral part of the team to achieve 1 Michelin Star and 4 AA Rosettes
• Daily responsibilities involved the set up of the restaurant and bar
• Ensuring menus were printed for service and the chefs were aware of any dietary requirements
• Answering the phone for reservations
• Strong knowledge of all the dishes and the wines to match
• Working well under pressure to maintain consistent high standards
• This is a family run Michelin star restaurant with a small team
• Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
• Trained staff members on use of POS system.

• Worked in all departments, starting in restaurants moving to bars, events and office
• Promoted to supervisor then up to shift leader and PA to the head of restaurants
• Managed a small team, cashing up, attending staff meetings, complaint handling and ensuring daily tasks were accomplished to a high standard
• Streamlined operational efficiency by identifying areas of improvement and developing targeted action plans.
• Assisted in organizing and overseeing assignments to drive operational excellence.

• Company Overview: University training restaurant
• Included waiting, bar, restaurant manager and kitchen
• Wide range of responsibilities with good experience in customer service
• Team work, communication and organisation were important in order to ensure a smooth service
• University training restaurant

• Roles experienced while there; Housekeeping, Reservations, Guest Services, Reception and Restaurant
• Rotation around the different departments, front and back of house
• Attention to detail and always exceeding customer expectations were vital in order to meet the standards of the hotel and Raymond Blanc himself
• Organisation and communication were important facets of my roles throughout the day
• Ensured a high level of customer service and people skills were needed
• Self-motivated, with a strong sense of personal responsibility.
• Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.

• Roles included working on starters and desserts and washing dishes when needed
• Daily tasks were prepping the vegetables, starter and dessert sections for service
• During service I had to be quick on my feet and ensure that food came out on time and of a consistently high standard
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.