Aaron Jones

• Enhanced compliance and safety by adhering to government regulations.
• Balancing end-of-day sales and reconciling cash, ready for bank deposit.
• Managed daily operations of flagship retail store.
• Facilitated team training to elevate customer service skills and boost sales.
• Built customer confidence by actively listening to concerns, complaints, and quickly resolving issues.
• Managed work schedules to align with business needs and support financial objectives.
• Coordinated marketing strategies and promotional events for store visibility.

I started at a smaller location, then went on to manage both locations in my first four months, while increasing sales and team morale.

• Review IDs to authenticate the minimum age for the consumption and sale of alcoholic beverages.
• Provide exceptional customer service to guests, resolving any issues that arise from the bar in a professional and personable manner.
• Assist with training new employees on proper drink execution and bar etiquette, including cash handling.
• Implemented efficient bar setup procedures, ensuring seamless service.
• Effectively multitask within a fast-paced environment.

• Led team training to enhance customer service skills, and improve sales.
• Enhanced compliance and safety by adhering to government regulations.
• Supporting the General Manager by procuring cannabis products for all stores, including other tasks as requested. Additionally, monitoring product freshness across all stores.
• Balancing end-of-day sales and reconciling cash, ready for bank deposit.
• Built customer confidence by actively listening to concerns and complaints, and quickly resolving issues.
• Managed work schedules to align with business needs and support financial objectives.

I was promoted to Supervisor within my first two months, which led to my current position within my first year.

• Reviewed IDs to authenticate the minimum age for the consumption and sale of alcoholic beverages.
• Provided exceptional customer service to guests, resolving any issues that arose in a professional and personable manner.
• Served food and beverages to patrons, and confirmed complete orders through the POS system.
• Maintained cleanliness in the dining room by wiping down tables, chairs, and other surfaces between seatings.
• Assisted with training new employees on proper table setting, menu knowledge, and customer service techniques.

• Managed inventory and purchasing to support optimal operations.
• Recruited and instructed the front-of-house team on operational standards, service quality, and communication etiquette.
• Communicated well, and used strong interpersonal skills to establish positive relationships with guests and employees, while having an active floor presence.
• Maintained records of sales transactions and daily shift reports.
• Fostering up-to-date SOPs within the outlets, and maintaining relationships within the hotel departments.
• Updated computer systems with new pricing, menu items, and menu designs.
• Resolved and investigated complaints regarding service and food quality.

I started in the role of Restaurant Supervisor before successfully applying for an Assistant Outlets Manager position. I then went on to manage both food and beverage venues, with a focus on Morrisey's Pub.

• Completed thorough opening, closing, and shift-change functions to maintain daily operational standards.
• Ensured compliance with industry regulations and company policies.
• Assisted in addressing key challenges in peak operations.
• Monitored inventory levels regularly, recorded numbers, managed costs effectively, and developed strong relationships with suppliers.
• Reviewed and compiled sales performance data using POS systems.
• Provided support and guidance to employees to maintain a collaborative work environment.

• Oversaw staff operations and event days across various stadiums and racecourses in the UK.
• Directed teams of 5 to 25 members during live events.

• Oversaw event catering processes, including setup, through teardown.
• Maintained optimal inventory levels to support catering requirements.
• Directed event staff to successfully execute high-quality service. Managing a staff of 5 to 50 simultaneously.
• Ensured that client needs were addressed and communicated effectively.
• Increased success rate of events through improved customer interactions.

• Managed daily business operations, including budgeting, staffing, scheduling, inventory control, customer service, and sales.
• Created a positive work environment by developing team-building activities that encouraged morale.
• Ensured compliance with local health department regulations regarding food safety standards.
• Developed service and sales strategies to improve retention and revenue.
• Boosted sales and community interaction by making the park and store easier to navigate.