Lauren Wilson

• Manager of 200 seat restaurant, cellar door and event venue.
• Oversee daily operations of the winery including restaurant, cellar door, events and all administration tasks required.
• Streamline venue operations for better efficiency and cost reduction by implementing new management & operation systems.
• Increase sales throughout the venue by using proven sales techniques.
• Engage with a diverse portfolio of clients, including restaurant guests, tour & cruise groups, events and cellar door sales.
• Manage onboarding of new staff members and enhance team performance through consistent training and evaluations.
• Implement inventory control measures for venue supplies and equipment to reduce waste and improve cost management.
• Increase restaurant & event bookings by developing and maintaining strong relationships with clients and vendors.
• Ensure repeat business by consistently providing exceptional customer service to clients throughout the planning process, event execution, and post-event follow up.
• Arrange all rosters & communications for the front of house team.
• Design and implement marketing for upcoming events, promotions and social media platforms.
• Develop, maintain and utilize cash up procedures, invoice & record keeping.

• Team leader of five office team members & twelve national business reps in at a national food distribution warehouse that provided products to independent supermarkets.
• Mentored and guided employees to uphold proper completion of assigned duties.
• Conducted training and mentored team members to promote productivity, accuracy and commitment to friendly service.
• Built strong relationships with customers through positive attitude and attentive response.
• Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals.
• Improved team development & relations.
• Partnered with managers to identify and capitalize on sales trends and brand initiatives.
• Ensured all daily tasks assigned by management were completed to the highest standards.

• Venue Manager of a 100 seat cafe & roastery.
• Built team of staff and implemented various training regimes to maximize staff productivity and guest satisfaction.
• Quickly identified & rectified problem areas in daily operations.
• Built various foundations for the business to run efficiently.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Set clear expectations and created positive working environment for employees.
• Led and directed team members on effective methods, operations and procedures.
• Hit financial records by implementing proven and effective methods.
• Monitored supplier margins and sourced new suppliers where needed.
• Monitored any wastage and adjusted practices to limit wastage.
• Lead senior management & supervisors- set tasks to be completed and coached in areas needed.
• Communication with owners with weekly operations meetings and reports.

Restaurant manager:

• Supervision & management of 100 seat restaurant.
• Stock counts and ordering.
• Trained all staff members in multifaceted services.
• Hosted the restaurant and provided exceptional customer service.
• Provide detailed post reports to the operations manager and worked with them directly to continuously improve all areas of the business.

Office administration & sales:

• Rotating role of office admin, wedding sales and wedding coordinating.
• Coordinated all wedding vendors & ceremony participants during pre- ceremony and ceremony events.
• Used coordination and planning skills to achieve results according to schedule.
• Implemented event space set up according to event documents.
• Communicated with wedding couples, provided anything they needed, ensured a perfect execution of their wedding day.
• Used critical thinking to resolve any unexpected issues.
• Provide a report and handover to night time managers.
• Trained new staff in sales & event management.
• Completed all sales and wedding administration tasks including record keeping, invoicing and interpersonal communications.
• Conducted site tours to prospective wedding couples.
• Meet monthly and annual sales target.
• Provide exceptional customer service to our wedding couples.

• Supervisor of a 80 seat café & event space.
• Completed daily operations for both restaurant and events where required.
• Worked with manager on staff training, budgets, menus, stock management, and wine matching and ordering.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the business.
• Provided fast, friendly and efficient service to guests and worked hard on table turnover to maximize daily takings.

• Senior supervisor in multidisciplinary venue.
• Increased restaurant efficiency by maintaining an organized host stand, including menus, reservation records and seating charts.
• Set and hosted private events.
• Managed time effectively to balance both front-of-house tasks and back-of-house responsibilities during busy periods.
• Assisted in inventory management to maintain adequate stock levels and reduce wastage.
• Adapted quickly to high-volume periods by efficiently managing tasks and delegating responsibilities among team members.
• Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.

• 60 seat restaurant and café.
• Historical listed farmhouse in Mernda with established community garden.
• Staff rosters and management, stock ordering, overseeing menus and beverage lists, booking and managing functions and full daily operations of restaurant.
• Trained cafe employees to consistently exceed customers' expectations and provide superior service.
• Ensured restaurant was running in accordance with budget that owners had specified.

• Section waiter and supervisor of 100 seat A La Carte restaurant and 200 person function centre.
• Overseeing front of house staff in both lunch and dinner services.
• Set up and pack down of up to 110-person sit down functions and weddings and up to 200-person cocktail functions and weddings.
• Processed payments checked tickets and directed guests to locations.
• Responsible for opening and closing procedures of restaurant.