Jack Eade

My job description was split into 3 different departments which I spent time in all areas of the business - there were product quality, customer experience and people performance. I often oversaw the resturant while the resturant manager was away. This involved ordering stock/supplies of a high volume restaurant, scheduling of 140 staff, payroll, organising staff leave, day to day coaching and upskilling of staff, performance and disciplinary management of staff, customer complaints and recovery, WPS, audits and inspections, incident management, incident follow up, restaurant cleanliness.