Alastair Taylor
Alhaurin El Grande
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills.
Overview
49
49
years of professional experience
Work History
Owner Taxi Fleet
Self-employeed
03.2005 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Evaluated suppliers to maintain cost controls and improve operations.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Pub / Restaurant Owner
Self-employeed
10.1999 - 06.2004
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 30 employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Fine Wine Importer
Self-employeed
06.1993 - 03.2004
- Managed inventory effectively, maintaining optimal stock levels while minimizing spoilage and waste.
- Improved overall store appearance by designing visually appealing merchandising displays that showcased high-quality wine offerings.
- Maintained clean and organized storage spaces that preserved optimal conditions for aging fine wines.
- Collaborated with local restaurants and event planners to develop successful wine pairing menus for special events.
- Enhanced employee knowledge and skills by conducting regular staff training sessions on topics such as international wine regions, winemaking processes, and food pairing techniques.
- Conducted wine tastings for customers, educating them about various regions, grape varieties, and winemaking techniques.
- Developed a loyal customer base through attentive service, expert advice, and consistent follow-up communication.
- Enhanced customer satisfaction by providing personalized wine recommendations based on preferences and budget.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Inventoried bar supplies regularly to quickly identify supply shortages and detect problems such as theft.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Set up wine tastings to bring in business and promote special offerings.
- Traveled to vineyards around world to discover obscure vintages and varieties and better understand global winemaking process.
Renovation Specialist
Self-employeed
06.1985 - 06.1995
- Maintained safe worksites by adhering to strict safety protocols and guidelines during all stages of construction.
- Managed budgets effectively to maximize results without compromising on quality or aesthetics.
- Developed comprehensive scopes of work outlining each step of a renovation project''s timeline.
- Ensured compliance with local building codes and regulations throughout the entire renovation journey.
- Exceeded project goals through thorough planning, design optimization, and material selection.
- Streamlined project timelines for increased efficiency by effectively managing resources and coordinating with contractors.
- Provided detailed progress reports for clients, keeping them informed about project status and any adjustments needed along the way.
- Boosted client satisfaction, addressing concerns promptly and providing exceptional customer service throughout the renovation process.
- Facilitated smooth communication between all parties involved in the renovation process from start to finish.
- Collaborated closely with architects, interior designers, and clients to create customized renovation plans tailored to specific needs.
- Conducted thorough site inspections before beginning renovations to identify potential obstacles or complications early in the process.
- Enhanced property value by implementing cost-effective renovation strategies and materials.
- Delivered high-quality renovations with meticulous attention to detail and craftsmanship.
- Maintained relationships with local suppliers for cost-effective materials.
- Supervised installation of electrical and plumbing systems.
- Conducted quality control of materials used in construction.
- Monitored project budgets and expenses.
- Assisted with post-construction cleanup and maintenance.
- Followed industry regulations and local building codes.
- Coordinated with architects and designers to support satisfactory end products.
Food and Beverage Manager
Self-employeed
08.1978 - 04.1985
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Trainee Chef
Army Catering Corps
06.1975 - 07.1978
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and trainers.
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
Education
City And Guilds 706/1/2 - 707 - ...A/B Class Chef
Army Catering Corps (Jr Soldier)
St Omer Barracks Aldershot07.1978
ACC (army Catering Corps)
St Omer Barracks Aldershot07.1978
GCSE -
George Eliott
Nuneaton Warwickshire06.1975
Skills
- Wine Tasting Expertise
- Sales and marketing strategies
- Food Safety Compliance
- Inventory Control Abilities
- Staff Training and Development
- Inventory Management
- Menu development
- Customer Service
- Attention to Detail
- Adaptable and Flexible
- Team Cooperation
- Team Leadership
- Decision-Making
- Cash Handling
- Store Opening and Closing
- Cash Register Operation
- Engaging with Diverse Customers
- Loss Prevention
Timeline
Owner Taxi Fleet
Self-employeed
03.2005 - Current
Pub / Restaurant Owner
Self-employeed
10.1999 - 06.2004
Fine Wine Importer
Self-employeed
06.1993 - 03.2004
Renovation Specialist
Self-employeed
06.1985 - 06.1995
Food and Beverage Manager
Self-employeed
08.1978 - 04.1985
Trainee Chef
Army Catering Corps
06.1975 - 07.1978
City And Guilds 706/1/2 - 707 - ...A/B Class Chef
Army Catering Corps (Jr Soldier)
ACC (army Catering Corps)
GCSE -
George Eliott
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