Hugo Manuell

• Enhanced guest experiences by providing personalized recommendations and assisting with reservations.
• Streamlined communication between departments, ensuring efficient service delivery to guests.
• Maximized guest satisfaction by promptly addressing concerns and resolving issues.
• Supported event planning efforts, contributing to the successful execution of memorable occasions.
• Deal with issues in car park.
• Resolve club member problems

• Opened, shelved and merchandised new products in visually appealing and organized displays for optimal sales promotions.
• Stocked merchandise, clearly labelling items, and arranging according to size or colour.
• Managed efficient cash register operations.
• Engaged in friendly conversation with customer to better uncover individual needs.
• Answered customer questions about products and services, helped locate merchandise, and promoted key items.
• Built customer loyalty and retention by delivering excellent shopping experiences.

• Prepared classic, modern and unique cocktails for each customer.
• presented and prepared a selection of cigars which were on offer in our cigar lounge. Suggested what drinks best pair with each cigar.
• Maintained quality of garnishes, juices and other perishables by preparing new stock daily.
• Stored supplies according to bar policies and health code requirements.
• Prepared custom drink orders by accurately measuring and mixing house ingredients.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Tracked bar stock levels and promptly replenished low materials to prevent shortages.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Worked flexible hours; night, weekend, and holiday shifts.
• Looked after and made regular customers feel welcome
• memorized a large amount of classic cocktails to then be able to recommend drinks according to each customers likes/dislikes
• came up with my own cocktail recipes

• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Developed new signature cocktails to support bar marketing brand and increase profits.
• Set up glassware, liquor and other necessary supplies for special events.
• upheld company values by being friendly and welcoming towards resort guests.
• always try to put the guests first

• Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
• Managed and communicated up and down organization to collaborate, solve problems and assist company to achieve goal in providing exceptional service.
• Assisted servers by providing glassware and utensils to guests.
• Inspected culinary departments for proper employee hygiene, employee productivity, sanitation and cleanliness.
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.

My role as a station hand on a organic beef farm in Southern Queensland involved working long hours in difficult conditions doing a range of jobs such as;

Mustering cattle to and from paddocks and to the yard to be transported.

Sorting cattle in terms of weight and fat content into their respective groups.

Maintained parts of the property and repairing damaged things

Land care, which involves taking away hazardous trees and plantation.

I have learnt to use a range of machinery including quadbikes, cars (manual), tractors, chainsaws and others

through this role I've become comfortable around heavy machinery and different working parts.

I worked on the floor and in the bar of a busy venue in St Kilda. During my time working in the bar i gained more responsibilities early on and went from working as the bussie (dishwasher) to being the sole barman at some stages during stressful and busy periods, working both weekends and weekdays. I learnt the entire drinks menu and was making all drinks, from pints of beer to complicated cocktails. Other duties also included helping close the bar, changing over kegs, stocking items in the bar and maintaining a clean work environment.

During this Work experience i assisted a project manager. i was responsible for helping in the building of houses and the demolition of a soon to be renovated house. I moved heavy equipment and became more competent with a range of tools which are necessary on work sites. Towards the end of my work experience i had gained the skills and knowledge to build the deck on a house in South Melbourne. I gained an appreciation for laboring work and was able to experience the importance of meeting deadlines, completing work to a high standard and being proud of your work.

I was awarded both my SLSC (Surf Life saving Certificate) and my Bronze Medallion whilst i was a member of the Ocean Grove Surf Life Saving Club. My job involved patrolling the Ocean Grove surf beach and assisting members of the public. I was given a greater amount of responsibilities due to having a Bronze medallion and therefore in the case of emergencies i would be assisting in a more central role for example being responsible for undertaking a surf rescue via board or rescue tube.