Luke Cross cv
4
07472043085 [email protected] CV Luke Cross Lincoln LN3 Work History July 2014- present Black Peppermint Catering Operations and restaurant General Manager Organization and management of events across the UK from High end weddings to corporate days Management of up to 40 staff members Staff training and development ensuring standards are kept high and health and safety procedures are followed Meeting with clients and developing working relationships to make sure the events are to their exact specification. Making sure accounts are balanced and all payment schedules are followed. Coordination of inventory throughout the season ensuring all equipment is on site and ready for the day across several events. Restaurant GM Running of the Pheasantry Brewery restaurant on a day to day basis. Marketing and promotion of the business to increase our customer base and to increase sales of the new beers produced Organizations of special events, beer festivals, Bonfire evenings that have this year recorded record sales. Menu development, working closely with the chefs to create high quality dishes to suit the target market and compete with local competition. Maintaining high health and safety standards throughout the business making sure all paperwork is kept up to date and reviewed on a regular basis to uphold our 5* food hygiene rating The Management of my own beer range ‘The Bearded Brew’ Giving the business its own unique feature for the bars and events Controlling budgets for staff and food/drinks costs to hit weekly GP. April 2013-July 2014 Hit Training Traineeship Coordinator for the East midland Being one of 4 people across the UK for Hit training to launch the new programme Managing training, recruitment and placements across the East Midlands Prioritizing appointments to ensure constant progression of the programme. Meeting with employers and training organizations to provide the best possible opportunities for the learners Attending all upskilling training to stay in line with funding regulations and teaching standards Class room and field based teaching, helping learners develop skills within the hospitality industry to help them towards their career.
-
Upload
luke-cross -
Category
Documents
-
view
79 -
download
0
Transcript of Luke Cross cv
CV
Luke CrossLincoln LN3
Work History
July 2014- present Black Peppermint CateringOperations and restaurant General Manager
Organization and management of events across the UK from High end weddings to corporate days
Management of up to 40 staff members Staff training and development ensuring standards are kept high and health and safety
procedures are followed Meeting with clients and developing working relationships to make sure the events are to their
exact specification. Making sure accounts are balanced and all payment schedules are followed. Coordination of inventory throughout the season ensuring all equipment is on site and ready
for the day across several events.Restaurant GM
Running of the Pheasantry Brewery restaurant on a day to day basis. Marketing and promotion of the business to increase our customer base and to increase
sales of the new beers produced Organizations of special events, beer festivals, Bonfire evenings that have this year recorded
record sales. Menu development, working closely with the chefs to create high quality dishes to suit the
target market and compete with local competition. Maintaining high health and safety standards throughout the business making sure all
paperwork is kept up to date and reviewed on a regular basis to uphold our 5* food hygiene rating
The Management of my own beer range ‘The Bearded Brew’ Giving the business its own unique feature for the bars and events
Controlling budgets for staff and food/drinks costs to hit weekly GP.
April 2013-July 2014 Hit TrainingTraineeship Coordinator for the East midland
Being one of 4 people across the UK for Hit training to launch the new programme Managing training, recruitment and placements across the East Midlands Prioritizing appointments to ensure constant progression of the programme. Meeting with employers and training organizations to provide the best possible opportunities
for the learners Attending all upskilling training to stay in line with funding regulations and teaching
standards Class room and field based teaching, helping learners develop skills within the hospitality
industry to help them towards their career. Self-management to ensure strict targets and deadlines were met and exceeded Helping learners on a personal level overcome difficult situations to help them overcome
barriers
Aug 2011 – April 2013 Pizza express 2nd Chef / Area TrainerReason for leaving: To progress career in training
Day to day running of the kitchen ensuring standard is kept high and to the brands expectations.
Opening new restaurants throughout the region. This involved training new staff in the area making sure they are trained to the companies
high specifications. Attending any new menu launches and rolling them out to the restaurants in area. Managing a team of 6 staff, all back of house. Includes Commis Chefs and Kitchen Assistants. Responsible for food ordering, stock control and rotation. Attended Menu Taster days in London. . Responsible for staff rotas and appraisals. Sat in on recruitment interviews.
2009 – 2011Travelled and worked in Australia. Working Visa limited time in any one employment to 6 months, hence the moving around of roles.
Nov 2010 – June 2011 St James Hotel, SydneyCocktail Bar Man / Hotel Supervisor / Manager
Working within busy nightclubs of up to 900 people Ensuring my service was fast and efficient Supervising the top floor bar and covering some manager shifts over the weekends or
when I was required Managed up to 15 staff at any one time. Running of shifts and organisation of staff and balancing of the tills and safe Serving of bar food Responsible for staff training.
July 2010 - Jan 2011 PJ Gallagers Irish Bar, Sydney Bar and Restaurant Manager
Running an 80 seater Restaurant. Serving bistro / pub / Irish food and a la carte menu Organisation of shifts and staff for the week including costing and making sure the ordering
and sending of invoices are done when required. Cashing up tills and balancing safe at the end of shifts. Overseeing and involvement in service of food and beverage to ensure standards are met
at all times. My job was also to take Restaurant bookings and coordinate staff around those bookings
and making sure the chefs were fully briefed at all times. Working alongside Chefs in Area Managers absence to ensure quality of food / service.
Nov 2009 – Mar 2010 At The Deck, Milsons Point, SydneyChef de Partie
A la carte seafood restaurant Preparation and service of food to a high standard and running my own section in a kitchen
of 6 other chefs for a 100 seated restaurant. Teaching and training of less experienced staff members, Input on the seasonal menus, functions and party food preparation for up to 300 people. Good health and safety in line with Australian food standards frequently updating the service
staff as to how the food will be served for functions and big groups for a more efficient service.
2007 – 2009 Premier Events and Leisure
Head Instructor and Events Manager The operation and instruction of a wide variety of off and on road vehicles include quads,
hover crafts, buggies and karts. The management of indoor and outdoor events all over the UK for groups of up to a
thousand people. The management of up to 25 staff at any one time while coordinating the event from start to
finish with the clients and ensuring a successful event and promoting return business.
2007 – 2009 Devere Belton Woods Hotel Chef CDP
Worked within two kitchens which covered three sectors – a la carte / fine dining and bar. Keeping health and safety and food hygiene to the highest possible standard Preparing and cooking food for service all day and making sure food went out to a four
star standard. Being involved in the service of anything between 300 - 600 meals daily Adopting different roles depending on quantity of orders on different sections. Making sure food and fridge temperatures were constantly monitored and ordering
stock for the next week A la carte menu.
Qualifications and Certificates Community and Higher Sports Leadership Awards Level 1 and 2 of Health and Safety in the Workplace Food Hygiene Level 1 and 2 Key Skills Level 3 RSA and RCG (Australian bar certificates) Full UK car and motorbike licence Completed BND Sports Coaching and Development Completed 1st Year of Sports Science Degree (2007 – 2008) Personal licence(pending)
Interests
Motorbikes / quad bikes, cooking, squash and tennis, Beer development.
