KATE BARNETT

• Prepare cocktails from bar recipes and served wine, draft beer, spirits and and bottled beer.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Prepared workstations with ingredients and tools to increase efficiency.
• Resolved customer complaints in a professional manner while maintaining high levels of customer satisfaction.
• Monitored daily checklists and side worksheets to keep other bar staff members on task.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

During my role as supervisor at Carden Park Hotel, I have overseen daily operations, as well as ensuring exceptional guest service, whilst managing a team of bartenders and staff. In my current role I am part of a group responsible for creating a welcoming atmosphere, ensuring safety and cleanliness in the workplace, and handling customer complaints. It is a large hotel, so maintaining relationships and coordinating with other departments is crucial to my job. I currently work 40 hours a week, working a mixture of opening shifts, closes and shifts through the middle of the day. I work anything from leisurely guests staying for the weekend, to wedding receptions and conference weekends for large companies.

• Processed payments and updated accounts to reflect balance changes.
• Answered office phone and emails to schedule appointments, answer questions and document information.
• Reviewed and efficiently processed invoices and orders for nation wide customers each day in busy environment.
• Worked co-operatively with wine representatives from all over the country and managed wine orders to chain stores, restaurants, bottle shops and events.
• Provided administrative support to coworkers, taking on additional tasks during high-volume periods.
• Greeted and directed visitors to appropriate personnel and answered an increasing number of calls and emails daily.

In this role I worked as a Sales Administrator for a well respected winery, with strong planning, problem-solving and relationship-building skills. I assisted sales teams with identifying customer needs and creating customized solutions. I loved working for Torbreck, it's got the challenging fast paced working environment as well as the close-knit comfortable setting of an inviting workplace.

• Worked 10/12 hour shifts, for 6 days a week.
• Recorded data from grape sampling into harvest log sheets.
• Ran the weighbridge, sampled and weighed all grape trucks that came into the winery.
• Assisted in transferring juice to tanks and barrels for aging process.
• Performed daily cellar tasks, such as cleaning, racking, topping off wine tanks.
• Maintained cleanliness of all equipment used throughout the harvest season.
• Assisted in operating the crusher, raking grapes, and cleaning the crusher daily.

During my role in Vintage of 2024 I have worked with a diverse range of people, some who have worked on the wine site for over 30 years, and their knowledge on the wine industry is something I feel privileged to be in company of. I spent the majority of this Vintage operating the weighbridge and assisting on the crusher, as well as regular winery transfers, additions, racking and topping of tanks.

• Successfully worked in a fast paced, energetic environment, in a role where I am required to think on my feet and make use of my initiative.
• Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
• Maintained accuracy while handling payments, giving change and printing receipts to customers.
• Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
• Working with customers and using my people skills in all aspects of this job to ensure a happy customer base.

In this role I worked around 20 hours a week, these shifts can range from 2-5 hours long. I often worked double shifts, a lunch and a dinner.

I highly enjoyed working in the fast-paced environment of a successful community restaurant where I received the first-hand experience of working closely with members of the community and have the everyday experience of improving my people skills and efficiency.