Henry Spence
Totara Park,Auckland
Summary
Hardworking Trainee known for learning quickly, taking detailed notes and asking questions for superior understanding. Committed to punctuality, accuracy and streamlining processes for increased productivity.
Outstanding work ethic. Skilled professional ready to bring hard-working mentality to Trainee position. Driven to learn industry and position inside and out to maximize contributions and support business and customer objectives.
Eager to learn new things and master concepts. Motivated individual with business acumen and willingness to take on challenging roles. Tech-savvy and quick learning with technical know-how, social media expertise and sales abilities to support and drive substantial growth. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Landscaper
Élite Landscape
Brookby, Auckland
02.2023 - Current
- Planned and completed group projects, working smoothly with others.
- Performed physical activities requiring heavy lifting, walking and standing for long periods of time.
- Completed variety of physical labor tasks.
- Understood and followed oral and written directions.
- Maintained clean, safe working environment by removing debris from job site prior to shift completion.
- Operated and maintained a variety of equipment including hand and power tools.
- Collaborated with team members to complete assigned tasks and meet tight deadlines.
- Met company and OSHA safety guidelines for work site operations to minimize worker risk.
- Used picks and shovels to dig, spread and level dirt and gravel.
- Operated landscaping equipment to maintain grounds and remove trees.
- Pruned and trimmed trees and shrubs with shears and pruning saws.
- Followed planned landscaping designs to lay sod, seed grass or plant flowers and foliage.
- Cleared pathways of overgrowth, debris to reduce hazards.
- Pruned trees and bushes to improve visibility and shape.
- Performed preventative maintenance to keep equipment in excellent working condition.
- Troubleshot mechanical issues and completed basic repairs to keep equipment working at peak levels.
- Trimmed or edged around flower beds, walks, or walls.
- Maintained or repaired tools or equipment for safety and longevity.
- Mixed and sprayed or spread fertilizers, herbicides, or insecticides using hand or automatic dispensers.
Retail Manager
Circle K
Morningside, Auckland
01.2022 - 01.2023
- Monitored inventory, cash and payroll processes to keep location running smoothly.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Staged merchandise and stocked sales floor to stimulate impulse sales.
- Managed visual merchandising, maintaining standards and elevating customer experience.
- Oversaw retail operations to ensure all stations were operating efficiently and maintaining customer service standards.
- Mentored employees in management of complicated sales, complex issues and difficult customers.
- Coached, managed and developed teams to provide exceptional service and achieve sales goals.
- Maintained store staff by recruiting, orienting and training employees.
- Supported retail associates to drive quality performance and experiences for guests.
- Managed special store projects to improve store-wide processes and operations.
- Met or exceeded fiscal sales goals, maximizing operating budgets.
- Effectively managed inventory controls and re-orders within budget guidelines.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
Restaurant Owner/Operator
Sophora Catering
Maraetai, Auckland
01.2021 - 01.2022
- Hired, trained and motivated staff to fill all restaurant openings.
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Managed food preparation, guest interaction, quality control and customer relations.
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
- Optimized profits by controlling food, beverage and labor costs.
- Trained staff, facilitated staff meetings and spearheaded menu development.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Developed successful marketing plans to increase sales and profits while managing costs.
- Created unique recipes and applied various culinary techniques for authentic Modern New Zealand cuisine.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Produced detailed documentation to outline potential worker issues.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Oversaw food preparation, production and presentation according to quality standards.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Inspected dining and serving areas for cleanliness and proper setup.
- Coached staff on strategies to enhance performance and improve customer relations.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Trained new employees to perform duties.
- Assisted staff by serving food and beverages or bussing tables.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Distributed food to service staff for prompt delivery to customers.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Explained goals and expectations required of trainees.
Senior Lecturer in Hospitality
Manukau Institute of Technology
Otara, Auckland
2009 - 01.2019
- Utilized diverse teaching methods, lectures, presentations and class activities to deliver curriculum.
- Selected innovative teaching methods to deliver course content.
- Organized activities and class events to drive learning objectives and promote engagement.
- Wrote course descriptions and mentored lecturers in addressing full curriculum.
- Created instructional and lecture plans for classes in compliance with course objectives.
- Evaluated student progress, delivering feedback for individual improvement.
- Delivered course lectures using modern technology to enhance student comprehension.
- Collaborated with fellow lecturers to design course content and teaching policies.
- Assisted students during office hours to review material, explain exam questions and answer concerns.
- Developed lectures to accommodate for different learning styles, maximizing students' comprehension.
- Engaged with students outside of lecture halls and classrooms through discussions and small group sessions.
- Designed, planned and carried out lesson plans incorporating diverse learning aids and activities.
- Tailored lectures to meet student needs, emphasizing skills and concepts necessary for professional and academic success.
- Identified areas of difficulty for students, developing additional resources for review.
- Promoted excitement among students in classroom through delivery of interesting topics.
- Developed clear course syllabus incorporating essential content and responding to student interests.
- Reviewed and selected textbooks for content and readability, supplementing readings with current literature and research.
- Explained concepts through variety of methods, utilizing visual aids and analogies for key material.
- Maintained school-wide culture of respect and actively used positive behavioral interventions and supports (PBIS) disciplinary methods.
- Used exams, quizzes and projects to assess how well students grasped learning material and concepts.
- Maintained student engagement through creative subject delivery and learning activities.
- Encouraged students to actively participate in class through positive reinforcement and engagement techniques.
- Evaluated and supervised student activities and performance levels to provide reports on academic progress.
- Applied creative instruction methods to promote student learning objectives.
- Tutored students requiring additional assistance in mastering concepts.
- Collaborated with fellow staff members to promote positive and welcoming learning environment.
- Improved classroom teaching methods by observing fellow educators and learning new techniques.
- Cultivated collaborative and innovative learning environment to meet each student's unique educational needs.
- Developed syllabus of lectures, classwork and assignments and distributed to students on first day of class.
- Built life-long learning skills and strong study habits in students to help each prepare for higher-level education.
- Adapted methods of instruction and classroom materials to address individual student needs.
- Participated in continuing development and training to bolster professional teaching skills.
- Built strong student rapport by driving classroom and online discussions and providing academic advisement.
- Promoted safe and clean classroom environment conducive to individualized and small group needs.
- Collaborated with professor to manage education projects from start to finish.
- Directed full classrooms of students to develop various kinds of research.
- Identified valuable online resources to use in conjunction with lectures and coursework.
- Collaborated with other subject and grade-level teachers to build complementary educational frameworks for students.
- Supervised dissertational research work to assist research publication process.
- Provided letters of recommendation and other referrals to students pursuing further education programs or postgraduate employment.
Senior Chef
Judith Tabron
Viaduct Basin, AUCKLAND
01.1991 - 01.2008
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Soldier
New Zealand Army
Waiouru, Waiouru
01.1986 - 01.1991
- Followed orders and carried out mission directives with professionalism and compassion despite chaotic and emotionally stressful circumstances.
- Worked in small groups to accomplish complex goals within tight deadlines and standards.
- Displayed leadership in accomplishing assignments and learning new skills.
- Cultivated excellent worth ethic, dedication to duty and timeliness in work actions.
- Conducted classes to teach fellow soldiers in platoon about safety and awareness topics.
- Developed expertise in small arms use, care and accountability.
- Used rifles, machine guns and other weapons to suppress enemy forces during warfare.
- Provided tactical and technical guidance to facilitate unit duties.
- Maintained accurate, updated files on civilian and military personnel in battalion.
- Performed inspections to keep equipment in working order.
- Used technical expertise and sound military judgment to learn and perform complex procedures.
- Conducted training to improve troops' abilities.
- Responded immediately to routine and critical accidents, incidents and other emergencies.
- Operated, monitored and performed limited maintenance on mission-critical systems.
- Targeted, fired and maintained weapons used to destroy enemy positions.
- Provided precision to carry out increasingly complex missions.
- Reviewed mission tasking, intelligence and weather information.
- Planned and conducted tactical and assault support missions.
- Operated surveillance, electronic warfare and other weapon systems.
- Managed personnel and weapons operations to destroy enemy positions, aircraft and vessels.
- Abstracted key environmental information to employ wide range of high-tech systems and weaponry.
- Secured and protected air, land and sea positions from enemy attack.
- Directed artillery crew members to position, maintain and fire guns.
- Leveraged guns, cannons and howitzers in ground combat operations.
- Loaded, equipped and manned aircraft for mission.
Education
MBA -
Auckland University of Technology
Auckland, NZ01.2020
Bachelor of Arts - Culinary Arts
Otago Polytechnic
Dunedin, NZ01.2017
Some College (No Degree) - Sixth Form Certificate
Te Kura Maori O Nga Tapuwae
Mangere, NZSkills
- Physically Fit
- Responsible and Punctual
- Machine Safety Practices
- Jobsite Safety
- Work Site Cleaning and Organization
- Strong Work Ethic
- Team Collaboration
- Customer Service
- Staff Supervision and Coordination
- Team Leadership
- Secure Communication
- Buddy Care and First Aid
- Positive Attitude
- Critical Thinking
- Works Well Under Pressure
- Willingness to Learn
- Problem-Solving
Accomplishments
- Excellency in Teaching in Kaupapa Maori
- Nomination for Tertiary Teaching Excellence Awards
- King Tupou VI coronation 2015
- 90th Birthday Queen Salote (Tongan Queen Mother)
- Supreme Winner, New Zealand Beef & Lamb Awards
Certification
- Bachelor in Culinary Arts
- 4098 Workplace Assessor
- London City & Guilds 706/1 & 706/2
- London City & Guilds 6100
- New Zealand Red Cross First Responder First Aid Certificate
Timeline
Landscaper
Élite Landscape
02.2023 - Current
Retail Manager
Circle K
01.2022 - 01.2023
Restaurant Owner/Operator
Sophora Catering
01.2021 - 01.2022
Senior Chef
Judith Tabron
01.1991 - 01.2008
Soldier
New Zealand Army
01.1986 - 01.1991
Senior Lecturer in Hospitality
Manukau Institute of Technology
2009 - 01.2019
MBA -
Auckland University of Technology
Bachelor of Arts - Culinary Arts
Otago Polytechnic
Some College (No Degree) - Sixth Form Certificate
Te Kura Maori O Nga Tapuwae