Fiona Whiteway

• Supervised daily operations in a busy hospitality and tourism venue.
• Coordinated staff schedules to ensure adequate coverage during peak hours.
• Trained new employees on culture, service standards,safety procedures and equipment usage.
• Managed bookings for both the restaurant and weddings
• Managed providore - ordering- sourcing new products- presentation
• Leading groups through cider tasting
• Signwriting- menus and chalkboards
• Processing of invoices
• Stock control

• Monitored inventory levels and managed stock replenishment processes.
• Trained and mentored new team members on safety and operational procedures.
• Implemented quality control measures to maintain product standards.
• Resolved employee conflicts and promoted a positive team environment.
• Facilitated communication between departments to streamline operations.
• Provided guidance and direction to junior team members regarding job duties and responsibilities.
• Resolved customer complaints in a timely manner while ensuring customer satisfaction.

With years of working for Willie Smith's Huon Valley Midwinterfest as head stylist, I was officially named Creative Events Coordinator which saw me take on many events from design to installation and even working infor the company including-

Taste of Summer

Dark Mofo

Agfest

Cygnet Folk Festival

Festivale

I wrote up all of the chalkboards for these events along with the Apple Shed

• Managed daily kitchen operations to ensure smooth workflow.
• Supervised staff training and development for optimal performance.
• Maintained inventory levels and ordered supplies efficiently.
• Collaborated with chefs to design seasonal menu offerings.
• Implemented cost control measures to reduce waste effectively.
• Coordinated food preparation schedules for timely service delivery.
• Resolved staff conflicts and fostered a positive work environment.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Performed weekly inventories of food items stored in refrigerators or freezers.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.