Alasdair Wilson

Entered and accumulated billing data remotely to produce costs bills for submission by law firms to their clients. Maintained accurate, reliable records for bill generation over multiple years.

Deputy managed a high-volume fresh food site in central London, managing 20+ staff and a business doing £60k+ per week. Handled booking management, function planning, staff training, and supported business planning with the GM.

Managed stocking, ordering, and maintenance of a whisky selection of 300+ bottles and led promotions to drive whisky sales. Increased whisky sales by 200% in the first four months through team training, whisky-led events, and a strong social media presence.

Ran an award-winning CAMRA North London Pub of the Year site in 2019, overseeing day-to-day operations and leading marketing and sales strategy. Kept operations compliant with current legislation and maintained staff training standards.

Supervised day-to-day operations of a busy pub, including bar service and a 36-seat fine dining restaurant. Managed pub finances (cash, credit, bills and wages, P&L), led recruitment and training, controlled wet/dry stock and cellar operations, ensured H&S compliance, and coordinated Christmas bookings for 2,000+ guests.

Provided regular relief management and managed the day-to-day operation of two busy West End and City pubs. Handled pub finances (cash, credit, bills and wages, P&L), led recruitment and training, scheduled and disciplined staff, and oversaw wet/dry stock and cellar management.

Deputy-managed a busy pub in Whitehall, covering main bar, cellar bar, and a 36-seat dining room serving an average of 150–200 covers daily. Managed finances (cash, credit, bills and wages, P&L), led recruitment and training, controlled wet/dry stock and cellar operations, and coordinated private/public events including high-volume days.

Managed day-to-day pub operations in Chelsea, ensuring consistent service for demanding customers. Oversaw pub finances (cash, credit, bills and wages), staff recruitment/training/scheduling, wet/dry stock and cellar management, and planned private and public events.

Managed a thriving independent City of London bar, delivering a high-quality experience for a demanding customer base. Completed till reconciliations and banking, controlled stock and cellar operations, recruited and trained staff, and coordinated regular events.

Provided relief management across multiple pubs and bars nationwide during holiday absences, tenancy changes, and other disruptions. Oversaw premises finances and staffing to maintain consistent performance and improve sales during transitions.

Provided all aspects of waitering in a fine dining environment, delivering service that met silver service standards. Focused on professional presentation and exceeding customer service expectations.