Mia-may Jamieson Emery

• I started as a casual food and beverage attendant from 10/02/2025 working a minimum of 38 hours per week. Three days into my job I got offered a supervisor role while in training for a management roll. I started working as a Casual Food and Beverage Manager on 07/04/2025 to 25/05/2025, then transitioned to a Full-Time Food and Beverage Manager on 26/05/2025
  to the present, likewise engaged for 38 hours per week.
• My Main duties include of:
• All of the venue stock, including alcohol.
• Rostering staff & approving timesheets for pay.
• I also orgainse all events through out the whole venue.
• Conducted regular staff meetings to reinforce service protocols and expectations.
• Resolved customer complaints promptly to maintain high satisfaction levels.

• Casual employment as a laborer.
• I worked as a patcher on the Armadale train line, the project finished and with no current jobs available I went back into the hospitality industry where I’m now happily working at Bayswater hotel.
• Operated heavy machinery for site preparation and material handling.
• Maintained tools and equipment to ensure optimal performance on site.
• Repaired damaged structures on beams.
• Built forms for pouring concrete foundations and slabs.

• Casual employment with full hours, Treen dale farm is the same owners of the Bayswater hotel where I am currently a manager.
• Upsold customers from shelf to premium brands to help boost sales.
• Worked effectively in team environments to make the workplace more productive.
• Handled cash register operations and processed customer payments efficiently.
• Performed opening and closing duties including restocking supplies.

• Full time employment.
• Reconciled daily sales each shift, counting register drawers and resolving discrepancies.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Preserved excellent levels of internal and external customer service.
• Attracted, recruited, and trained new employees.

• Most importantly in my opinion I made myself known as a very approachable manager, so that the staff that work alongside of me felt comfortable in coming to me about anything.

• Casual employment.
• Balanced tills, handled cash.
• Supervised daily food and beverage operations ensuring compliance with health standards.
• Delegated work to staff, setting priorities and goals.
• Managed inventory levels for food and beverage supplies efficiently.
• Supervised cleaning activities at the end of each shift to maintain a sanitary environment.

• Rostering & training staff.
• Handing inventory & supplier invoices.
• Maintaining food hygiene standards.
• Inspecting dining & serving areas for cleanliness and proper setup.
• Checked with guests to get feedback on food served, resolve any issues.

• Casual with full hours.
• My daily duties consisted of opening and closing on my own.
• Counting tills before and after shifts, training up new staff.
• Maintaining a clean and safe workplace environment.
• Poured wine, beer, and cocktails for patrons.
• Enforced health and safety regulations in the bar area.
• Due to Covid’19 the bar shut in March 2020, after a short couple of months of being closed the restrictions in hospitality industry’s were aloud to open under guidelines such as beer gardens and table service only. Our bar had a beer garden therefore I worked through out most of the pandemic while adhering to government guidelines.

• My main responsibility’s were opening and closing shop.
• Prepared fresh ingredients daily.
• Maintained clean areas.
• Counting tills.
• Providing training to new staff & food preparation.
• I did not work here for too long, I first started when they opened but unfortunately business got really quiet, I was getting more hours in my other job so I did leave. Shortly after I left the shop did shut down due to lack of business.