Thyme was a prestigious Á la Carte restaurant which won numerous awards from organisations such as Lancashire Life Magazine (Restaurant of the Year 2007) and also Hi-Life Diners Club (Best in Lancashire 2008 and Best in North West 2009).

I worked for Thyme Restaurant for approximately four years as a member of the front of house staff and as the head wine waiter.

My duties within the business included working on the bar, waiting on tables and managing the wine stock. My IT skils lead to me taking on various other roles including compiling the part-time staff rota and inputting the monthly supplier invoices into the companies accountancy software, re-programming the till systems and working with the chef to design menus with regard to profitability.

I received a lot of training at Thyme through meetings and tasting sessions with the restaurant’s wine merchant and his importers along with on-the-job training from management.

I also went on an environment, service and products 360˚ training course with Diageo, the world’s largest drinks company. This was very comprehensive training which included, amongst other things, training on how to promote drinks to drive profits, training on merchandising and other marketing techniques.

On most nights of the week I was required to cash up the tills and close down the restaurant. This demonstrated the trust placed in me by the manager and the proprietor to handle large sums of cash and also delegate tasks to the other members of staff at the end of a shift.