Marieanne Ashley

Employed as a live in General Manager. Undertaking all aspects of day-day running the premises, financials, security & maintenance.

Proposing rota's, training of new staff, recruitment and retainment.

Utilising and implementation of stock inventories, ordering and maintaining efficient stock levels due to business demand.

Being the face of the buisness and building genuine relationship's with new and recurring guests to allow the local feel to still thrive but also welcome to visitors.

Huge emphasis on sporting days with Rugby being a very focal point of The Curfew.

Arranging and overseeing events for the local community and regular guests, including Open Mic Nights.

Managment & Coordination of a whole host of functions from weddings, funerals, birthdays and meetings.

Cellar management & overseeing deliveries.

All financial, cash up, reporting and P&L.

• Managing a 5* Food and Wine Service at the highest level in a Pride Of Britain awarded 5* Hotel and Resort.
• Co-ordinating a F&B team to champion customer service consistently elevating food and drink standards and exceeding customer expectations.
• Provided administrative support to upper management through inventory reporting, budget governance and payroll management.
• Owned operational standards and consistent achievement of periodic restaurant targets, including customer satisfaction rates and food waste reduction.
• Managed restaurant, bar and banqueting operations on shift basis, catering up to 80 guests at any one time.
• Oversaw food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Crafted mouth-watering menus, ensuring food and drink options reflected current trends and pushed boundaries of customers' expectations.
• Translated changes to food safety regulations into policies and procedures to ensure compliance across departments.
• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Understood and represented training and support needs of F&B team by organising regular professional development opportunities.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Created team building initiatives to encourage upselling and meet revenue targets.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Led by example in providing customers with attentive, professional restaurant service.
• Achieving a WSET Level 1 accreditation and provided guidance to F&B team increase their wine knowledge and deliver the highest level of customer service.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Ordered and received products and supplies to maintain well-stocked kitchen and bar areas.
• Prepared special menu items to attract wider customer base.
• Enhanced and maintained central standardised recipe and ingredient repositories, detailing nutritional and cost information.
• Enforced appropriate workflow and quality controls, maintaining high-end restaurant standards.
• Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
• Mentored staff in food preparation and storage best practices.
• Planned seasonal lunch, dinner and bar menus, as well as bespoke menus for special in-house VIP events.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Briefed team on sales targets and menu changes.
• Coordinated staff schedules, rotations and breaks.
• Trained workforce in the latest casino procedures, gaming regulations and safety procedures including fire safety.

• Managing a 10 bedroomed hotel, bistro style restaurant with separate dining areas, a function room, large marquee and outside seating area.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Event & function planning inclusive of weddings and corporate hires.
• Representative social media and promotion as required for the needs of the business.
• Implementation of new IT systems and Payroll.
• Recruited top-performing candidates to build staff retention and team performance.
• Full autonomy for forecasting, budgets, KPI's and P&L reporting.
• Implementation of par stock levels, stock control, purchase ordering, liaising with suppliers
• Rota's and employee performance reviews.
• Tracked KPIs to drive profitability and target delivery.
• Delivered business strategy to drive revenue and operational efficiencies.

• During my time in a Duty Manager role I was responsible for the day to day management of the 10 bedroomed hotel complete with restaurant and bar. Working alongside the owners and equally taking full responsibility during days off and holidays.
• Ensuring the team across all departments delivered exceptional service and enhanced customer experiences on every level.
• Running the restaurant and bar on a daily basis, training staff and implementation of new ideas/concepts in accordance with seasonal produce and demand.
• Overseeing the sale and demand of the hotel rooms and determining staffing levels accordingly.
• Organising of events and functions including weddings as required.
• Liaising with the kitchen team and creating menu's in accordance with the needs of the business.
• Implementation of all H&S requirements and Fire Safety.
• Purchase ordering, stock control and liaising with suppliers and contractors.

• Responsible for the day to day management of the 10 bedroomed hotel complete with restaurant and bar. Working alongside the owners and equally taking full responsibility during days off and holidays.
• Running the restaurant and bar on a daily basis, training staff and implementation of new ideas/concepts in accordance with seasonal produce and demand.
• Implementation of all H&S requirements and Fire Safety.
• Liaising with the kitchen team and creating menu's in accordance with the needs of the business.
• Overseeing the sale and demand of the hotel rooms and determining staffing levels accordingly.
• Purchase ordering, stock control and liaising with suppliers and contractors.
• Oversaw front desk operations and trained team to handle high volume work with professionalism and accuracy.
• Coached front of house teams in delivering smooth, professional reception services.
• Recruited high-performing hospitality staff, onboarding with appropriate training.
• Maintained excellent security provisions for appropriate hotel and grounds control.

• I was employed as the General Manager overseeing a full refurbishment of a venue, previously a run down village pub to a fully modernised bar and destination restaurant. Eventually after successfully re-opening the refurbishment venue I also oversaw the sister site in a Operations Managerial Position.
• Extremely analytically minded whilst being budget conscious I managed to develop a well received concept whilst continually being realistic with regards to growth and revenue from within the site.
• Establishing menu's with the Head Chef, carefully selecting a balanced wine list and developing a whole team of 40 employee's from the beginning, I even excelled my own expectations and those of my peers.
• I worked hard within the local community to seek and offer employment to the local youngster's much to my credit.
• Overseeing all marketing strategies and social media promotions, projections for the future of the business and structure to the face and characteristics of the business.
• I was also responsible for all legal requirements for passing the initial Fire Safety Test/ Environmental Health and Buildings and Regulations Laws.
• All COSHH & HACCP and Licensing Regulations were also overseen by myself.

• Designate General Manager overseeing a full refurbishment of a venue, previously a run down village pub to a fully modernised bar and destination restaurant.
• after successfully re opening the refurbishment venue I also oversaw the sister site in a Operations Managerial Position.
• Becoming analytically minded whilst being budget conscious, managing to develop a well received concept whilst continually being realistic with regards to growth and revenue from within the site.
• Overseeing all marketing strategies and social media promotions, projections for the future of the business and structure to the face and characteristics of the business.
• Establishing menu's with the Head Chef, carefully selecting a balanced wine list
• Responsibillity for all legal requirements for passing the initial Fire Safety Test/ Environmental Health and Buildings and Regulations Laws.
• Implementation of COSHH, HACCP, RIDDOR and Licensing Regulations.
• Recruitment and Development of a team of 40 employee's from scratch
• Building crucial relationships within the local community to seek and offer employment to the local population
• Recruited top-performing candidates to build staff retention and team performance.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Tracked KPIs to drive profitability and target delivery.
• Delivered business strategy to drive revenue and operational efficiencies.

• Providing the ultimate pet care from Dog Walking, Overnight Pet Sitting, Dog Training and care to Cats and all small animals.
• Built and launched the Company myself and have ran successfully for 10 months. All marketing and promotional materials were produced and designed by myself including the website/social media platforms.

• Duty Manager of a Michelin guide recommend gastro pub with an onsite Delicatessen which ran in unison with the pub.
• Developing strong relationships and rapport being a vital heart of the local community and an important factor in many of the villager's lives
• Overseeing costings, GP margins and ordering of supplies.
• introduction of fresh new stock lines and sourcing unique concepts and suppliers.
• Rigorous stock control and rotations.
• Created seasonal sales plans with varying stock and promotional strategies.
• Evaluated products to select mix meeting current customer demand.
• Oversaw business staffing and training, building successful, customer-focused team.
• Monitored competitor activities, responding creatively to maintain relevancy and competitive edge.

• A Michelin guide recommend gastro pub with an onsite Delicatessen which ran in unison with the pub.
• Initially started work with the Saracen's as a Duty Manager within the pub but, as the Church Lane Delicatessen opened, I subsequently took over the day to day running and management of the Deli on a full-time basis. A vital heart of the local community and an important factor in many of the villager's lives.
• An array of duties ranged from the daily baking of fresh breads and pastries. Rigorous stock control and rotations. Introduction of fresh new stock lines and sourcing unique concepts and suppliers. Overseeing costings, GP margins and ordering of supplies. Implementation of health and safety procedures in accordance with government guidelines. Fridge temperature checks. Co-ordinating customer orders for collection. Cash handling, staff training and most importantly being the face of the Deli.
• Duty Manager position was held in the pub in the evening's in the absence of the Managers ensuring excellent customer service and a fabulous dining experience for the guests. As a key holder the cash handling and securing of premises were additional responsibilities.

Initially employed as Supervisor, was promoted to Deputy Manager very quickly. A completely different set up to what I had previously worked in. This was a chain pub and the emphasis reflected fully on turnover, upselling and covers at a frenetic pace.

The Summer holidays were intense due to being next door to a Travelodge and close to a very popular theme park and we could easily turn over a minimum of 800 covers a day.

Main emphasis of duties were managing a team of 30+ members, striving to achieve budget, managing P+L, rotas, stock control, stock checks, kitchen checks, quality control, food hygiene control, delivering online H&S training courses, COSHH, disciplinary procedures, cash handling, staff training & menu tastings.

• Initially employed as Supervisor, I worked my way up to Deputy Manager very quickly.
• A completely different set up to what I had previously worked in.
• This was a chain pub and the emphasis reflected fully on turnover, upselling and covers at a frenetic pace.
• The Summer holidays were intense due to being next door to a Travelodge and close to a very popular theme park and we could easily turn over a minimum of 800 covers a day.
• Main emphasis of duties were managing a team of 30+ members, striving to achieve budget, managing P+L, rotas, stock control, stock checks, kitchen checks, quality control, food hygiene control, delivering online H&S training courses, COSHH, disciplinary procedures, cash handling, staff training & menu tastings.

An exceptional gastro pub/restaurant that was turning over in excess of £60,000 per week. An innovator of great front running standout ideas, from a built in wood fired pizza kitchen, gelato from Italy, outstanding food, a beer wall with over 100 different beers, bathtub cocktails and three different restaurants on site from the bar/ main restaurant and an authentic garden room which seated 125 people in one sitting, whilst surrounded by trees specially imported from Thailand and a night sky of thousands of fairy lights.

Main duties overseeing the running of all 3 restaurant areas, managing a team of 45 members, rotas, menu tastings, staff training, one to one appraisals, cash handling, key holder, stock control, staff retention and interviews, payroll, budget control, forecasting, full autonomy in a customer facing role.

• Company Overview: An exceptional gastro pub/restaurant that was turning over in excess of £60,000 per week.
• An innovator of great front running standout ideas, from a built in wood fired pizza kitchen, gelato from Italy, outstanding food, a beer wall with over 100 different beers, bathtub cocktails and three different restaurants on site from the bar/ main restaurant and an authentic garden room which seated 125 people in one sitting, whilst surrounded by trees specially imported from Thailand and a night sky of thousands of fairy lights.
• Main duties overseeing the running of all 3 restaurant areas, managing a team of 45 members, rotas, menu tastings, staff training, one to one appraisals, cash handling, key holder, stock control, staff retention and interviews, payroll, budget control, forecasting, full autonomy in a customer facing role.
• An exceptional gastro pub/restaurant that was turning over in excess of £60,000 per week.

An award winning 4star hotel & 2 rosette restaurant, also voted 9th best UK hotel on TripAdvisor at the time.

Main responsibilities included the management of the 2 rosette awarded restaurant, ensuring all staff were achieving the extremely high standard required for the ultimate dining experience and the relentless pursuit for overall excellence.

Full autonomy in a customer facing role, having a presence as the face of the restaurant, adopting a hand's on approach in the delivery of exceptional service and leading from the front at all times. Procurement and retention of staff to reflect the needs if the business, interview and selection process, training and induction of new employees.

Rota and shift management including all aspects such as payroll, budget control and forecasting. Liaising directly with Operational managers on a daily basis, reporting of food and beverage P&L, projection of figures ensuring targets are achieved, KPI's, function and event management including weddings and conferences.

• Company Overview: An award winning 4star hotel & 2 rosette restaurant, also voted 9th best UK hotel on TripAdvisor at the time.
• Main responsibilities included the management of the 2 rosette awarded restaurant, ensuring all staff were achieving the extremely high standard required for the ultimate dining experience and the relentless pursuit for overall excellence.
• Full autonomy in a customer facing role, having a presence as the face of the restaurant, adopting a hand's on approach in the delivery of exceptional service and leading from the front at all times.
• Procurement and retention of staff to reflect the needs if the business, interview and selection process, training and induction of new employees.
• Rota and shift management including all aspects such as payroll, budget control and forecasting.
• Liaising directly with Operational managers on a daily basis, reporting of food and beverage P&L, projection of figures ensuring targets are achieved, KPI's, function and event management including weddings and conferences.
• Compilation of a customer database and compilation of a quarterly newsletter to further promote and highlight the company profile.
• An award winning 4star hotel & 2 rosette restaurant, also voted 9th best UK hotel on TripAdvisor at the time.

Overseeing and managing a complete refurbishment of a Malaysian restaurant to a quintessentially English Brasserie within the hotel grounds.

Having an influential input on all décor, furnishings, ambience, diverse menus, theme nights and staff uniforms.

Complete autonomy of how the restaurant was to function and all FOH operations. Responsible for recruitment and development of a brand new team of staff and integration with existing staff from the original team. Building a dynamic multi skilled restaurant team whose service standards were of the highest standard and designing a training and development programme to ensure career progression and opportunities.

Major input into the marketing and development of this exciting new venture through social media exposure, liaison within the local community and marketing by leaflet drops and newspaper exposure. Forecasting on a weekly basis, sales projection, budget control, liaising with the hotel reservations team and reporting directly to the Managing Director.

• Overseeing and managing a complete refurbishment of a Malaysian restaurant to a quintessentially English Brasserie within the hotel grounds.
• Having an influential input on all décor, furnishings, ambience, diverse menus, theme nights and staff uniforms.
• Complete autonomy of how the restaurant was to function and all FOH operations.
• Responsible for recruitment and development of a brand new team of staff and integration with existing staff from the original team.
• Building a dynamic multi skilled restaurant team whose service standards were of the highest standard and designing a training and development programme to ensure career progression and opportunities.
• Major input into the marketing and development of this exciting new venture through social media exposure, liaison within the local community and marketing by leaflet drops and newspaper exposure.
• Forecasting on a weekly basis, sales projection, budget control, liaising with the hotel reservations team and reporting directly to the Managing Director.
• Introduction and training of all new recruits and junior ranks.

• Company Overview: RAF Cottesmore/Wittering, Leicestershire
• Key Achievements: Established a fully functional Tactical Operations room ensuring reliable communications and integral essential data gathering systems within a hostile, active, combat environment in Afghanistan concluding in four active front line tours over a 4 year period.
• A successful 10 year career serving predominantly on active front line duty Harrier Squadrons.
• Accurate filtering and promulgation of aeronautical and meteorological information.
• Compilation, filter and distribution of numerous statistics critical to aircrew training and flight safety.
• Responsibility for the handling of secret and sensitive information, cleared up to top secret level.
• Introduction and training of all new recruits and junior ranks.
• Communication and liaison with senior ranking officer.
• Delivering accurate flight plans and mission objectives under extensive pressure.
• RAF Cottesmore/Wittering, Leicestershire

Key Achievements: Established a fully functional Tactical Operations room ensuring reliable communications and integral essential data gathering systems within a hostile, active, combat environment in Afghanistan concluding in four active front line tours over a 4 year period. A successful 10 year career serving predominantly on active front line duty Harrier Squadrons. Accurate filtering and promulgation of aeronautical and meteorological information. Compilation, filter and distribution of numerous statistics critical to aircrew training and flight safety. Responsibility for the handling of secret and sensitive information, cleared up to top secret level Introduction and training of all new recruits and junior ranks.

Communication and liaison with senior ranking officer.

Delivering accurate flight plans and mission objectives under extensive pressure.

• Responsible for maintaining an exclusive customer database of accounts relative to 2 million pounds turnover and increasing by 2% profit annually.
• Extensive and coherent knowledge of the entire product range with the ability to confidently demonstrate the products to customer/end user.
• Competent in briefing and implementation of Food Hygiene, COSHH and HACCP within the workplace.
• Execution of written quotations and proposals for tender.

Responsible for maintaining an exclusive customer database of accounts relative to 2 million pounds turnover and increasing by 2% profit annually.

Extensive and coherent knowledge of the entire product range with the ability to confidently demonstrate the products to customer/end user.

Competent in briefing and implementation of Food Hygiene, COSHH and HACCP within the workplace. Execution of written quotations and proposals for tender.