Audrey Lea Williams

Bartending/ Front of house:

• My role as a bartender included responsibly serving alcohol to patrons. Such as making cocktails, mocktails, basic spirits, wines and pouring beers.
• I assisted with the opening and closing of the venue such as counting tills, restocking shelves and maintaining clean and tidy work space.

Reception:

• As a receptionist, I have experience using the RMS hotel system to make reservations, check in and out guest as well as moving rooms and takings payments.
• As a receptionists I also assisted guest with any issues regarding cleanliness, technical issues or other dilemmas regarding there stay.

Tigre Vita is an elevated fine dining restaurant with a 3 course menu

Waitressing:

• My role as a waitress at this fine dining restaurant included table service, pouring wines, water and provided the customers with knowledge of the items on the menu. As this restaurant focused more on building good relationship with customers rather and dash in dash out, my role was highly focused around having a good understanding of the beverages ie wines, cocktails, liqueurs and the local beers. As well as providing the customer with unique and personal experience.
• When clearing plates it was expected to be able to carry a minimum of 3- plates at a time, as well clearing away the correct cutlery and ensuring the guest had everything they need at all times.

Bartending

• Bartending at Tigre Vita included making personalised cocktails, mocktails, wines and spirits.
• Bartending focused on maintaining a clean and organised bar area as well as making sure the glasses were polished and everything was served to a 5 star standard.

Front of House:

• At 1868 I was responsible for preparing the restaurant for the day. Such as setting up the bookings for the day as well as setting up the tables and the bar.
• Used table service to provide the customers with a good experience; such as pouring wines and the table payments.
• After service I counted the tills, reset the restaurant and closed down the venue.

Bartending:

• My role as a bartender at 1868 included making cocktails personalised to the venue, and providing the customers with knowledge of the beverages available.

Housekeeping:

• My role as a housekeeping revolved around maintaining the cleanliness of the hotel; making beds, cleaning rooms and cleaning the surrounding areas.

Reception/Relief Management:

• When necessary I managed the hotel; checking in out of out guest using the RMs system.
• Responding to emails, assisted guests, and organised the rooms/schedule for the hotel.
• I also maintained the laundry; washing, drying and folding while maintaining the stock for the hotel.

Housekeeping:

• My role as a housekeeper included making beds with hospital corners as well as turning over rooms and doing the laundry for the hotel.

Front of house:

• Bartending; making basics, beers and wines.
• Opening and closing bar and gaming room.

Barista:

• Making coffees, milkshakes and other Cafe beverages.
• Setting up and setting down the cafe.

Back of house/kitchen hand

• Heating up and preparing baked goods, salads and desserts for customers.
• Cleaning dishes and cleaning the kitchen after the restaurant is closed.

Reception

Public Areas Attendant:

• My role as a public areas attendant was to maintain the campground toilets, barbeque and the general cleanliness of the public areas.

Housekeeping:

• My role as a housekeeper involved cleaning the resort rooms; included 48 resort rooms and 20 eco tents.
• Housemen duties included stripping rooms maintaining the cleanliness of the housekeeping shed and organising trollies.

Food and beverage attendant:

• My role as a food and beverage attendant included serving alcoholic beverages to customers.
• Making coffees, and other hot beverages .
• Working in a fast paced environment while clearing table and taking orders.

Bartending:

• My role as a bartender included setting up the bar from scratch; organising stock, preparing the design as well as stocking up the bottle shop.
• Served cocktails, wines and beers to customers and informed the customers of the range availably.

Front of house:

• Served meals and beverages to the customers, as well as clearing plates.
• Set up and set down the restaurant as well as designing the restaurant.

Back of house:

• Made meals; desserts, salads and sandwiches.
• Cleaned dishes and assisted the chef.

Epenarra cattle station was a remote station located in the middle of the Northern Territory.

Retail shop assistant:

• As a shop assistant my duties were to maintain the stock, organising clothing items as well as cooking food for the local community.
• Due to the remote positioning of the location i also had to assist the aboriginal community with banking, filling up their cars and any other needs.
• Cooked meals ie burgers, chips, sandwiches and other basic take away meals.

Housekeeping:

• Maintained the onsite accomadation, checked in and out guest as well as doing the grounds work for the station.

Assistant Barista

• My role as a barista was to make the coffees for the coffee cart such as foaming the milk and preparing shots. as well as taking orders and setting up and down the cafe.

Customer service:

• I assisted the customers with their groceries at the checkout. As well as restocking shelves, stocktake, balancing the till and closing down the store.