Annika Tammik

Queensland's oldest bowls club which dates back to 1888. A big functions venue with an amazing team. Initially I was only hired for Christmas busy period but they offered me to stay.

• Bartender, host and food runner occasionaly.

A super fast-pased and expanding business with fully booked out weekends. Due to it's growing nature it had many major changes during my work in there. My duties were:

• Being the face of the restaurant, greeting all the guests, seating them, managing the booking system with the help of the owner, and taking all the bookings via phone.

A famous Sydney pub with 26 tap beers, heaps of house cocktails and a bistro, working 5 days a week. The pub runs 2 Trivias per week, Sunday roast, also famous for being a function venue. We were proud of our management style, making sure our staff is happy and has everything for smooth service. My responsibilities included:

• Ensuring guest satisfaction, running functions, running food, and serving to cellar duties, solving any arising operational or staff issues, and communicating with the kitchen to ensure successful service.
• Performing closing duties, cash takings and report.

The Taphouse was a 3 level craft beer pub with a main bar with 20 taps, middle level for the functions and the rooftop bar (Elm) which was a cocktail bar operating on the weekends only, bringing different entertainment to the venue such as DJ's every Friday, Drag Show nights, Trivia.

• Started off as a bartender and got promoted after 6 months to a duty manager.
• In addition to floor, service and functions management I was also responsible for ordering beverages for our taps, tapping them and renewing wine lists, working alongside with my venue manager.
• I was also performing cellar duties such as cleaning the lines and tapping new beers, doing the stocktake.

A very busy bookstore cafe in Sydney CBD.

• Barista and food runner.

• Planting Australian natives, doing landscaping such as turfing and laying jute in flooded areas.