Gina Russell's Resume

 

Manukau, Auckland 2102 New Zealand

Overview

I have been in a large variety of jobs. I went from a supermarket, to a mechanics workshop, packing and dispatching pork, to office administration, then running a piaint shop, managing staff at the highly acclaimed Circle Lounge and eventually running the kitchen for the Circle Lounge.

I love variety and adapt fast and easily. I am a logincal and methodical thinker. I enjoy working in a tem but find working on my own much more rewarding. I am constantly setting myself new goals. My current is to learn to touch type. Im getting there..

I pride myself on customer service, whether it be on the phone, via e-mail or in person. Problem solving, simplifying and organising are something I do with ease.

Thank you for taking the time to look at my profile. I look forward to hearing from you soon.

Achievements

Bar Managers Lisence - Running the Circle Lounge ment I needed to know the law when it came to selling alcohol. I did a 1 day course, passed with flying colours, and then met with someone from the liquor trading act at Manukau City Council for an interview.

 

Career History

Jan 2009 - Apr 2010
Company name:Berkeley Cinemas (now Hoyts)
Location:Botany Downs, New Zealand
Industry:Hospitality, Travel & Tourism
Company size:51-200 employees
Company web site:http://www.bcg.net.nz
    
Job Title:Circle Lounge Manager
Job Type:Full-Time
Position Department:Hospitality, Travel & Tourism
Closest Job Role:Manager & Supervisor
Summary:Co-Ordinator of staff, food and beverage delivery
Detailed Description:I was in charge of placing the right staff in the position with in the Circle Lounge I think suited them best. This helped with efficency. I also suggested staff from Mainstream who I knew would do great in Circle Lounge.
I handled customer complaints. Liased with the Head Chef and also the projectionist to make sure my customers got the cinema experience they loved.
I also tracked our staffs sale progress.
I biult our new menus, which we released quartly.
Our Head Chef took a four week holiday and put me incharge of the kitchen. I was then doing stock control, which included stocktake, purchasing on a daily basis, prep work, and training and maintaining the kitchen facilities. I also tracked invoices and sales.

Skills

Product Skills

  • PT - Personnel Time Management (Advanced - 2-3 years experience)

Industry Company Experience

  • Coffee/Sandwich Unit (Advanced - 1-1.5 years experience)

options.

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