Shona Parson

Worked as a bar and hospitality manager or area manager across the UK for various agencies including D&H, Shack Events, Legends, Constellation, and Sodexo.

Utilised leadership, team skills, and beverage expertise in a fast-paced environment with problem-solving.

Managed bar operations including keg changes, food service, and staff supervision. Promoted to area manager during the 2025 season and also took on a retail coordinator role.

Worked at festivals, handling large numbers of guests and staff, and gaining cultural and social awareness.

Led teams at various events, ensuring teamwork, organisation, and timekeeping.

Worked with players to ensure their food and beverage needs were met.

Oversaw bars and food stalls, providing support to staff and solving problems continuously.

Managed bars and food stalls, supporting struggling staff and solving problems continuously.

Ensured bars and food concessions operated efficiently, supported new and struggling team members, and communicated briefs.

Briefed and trained staff, ensured knowledge of grounds and rules, changed kegs, and ordered stock.

Worked at Tottenham Hotspur Stadium, serving beverages, cleaning, and managing bar restocking and operations.

Helped customers with queries, organised the front of house team, and maintained clear communication with hosts, guests, and kitchen staff.

Assisted fans and customers, controlled specific areas to ensure rules were obeyed, and ran professional errands.

Coordinated events, booked artists, communicated with various stakeholders, planned and organised events, and helped with marketing and promotion.

Worked as floor staff on a seasonal temporary basis from November to January 2017/18.

Performed stock checks, back of house work, served customers, handled money, and did cooking and baking.

Worked part-time at McDonald's, performing various duties.

Led and supported the logistics team, ensuring food handling, storage, and transportation complied with safety standards. Supervised daily operations and maintained records.

Grade: Second Class

Bachelor of Arts with Honours in Hospitality and Tourism Management, awarded with Second Class honours.

Grade: Merit

Completed Professional Cookery NVQ Diploma levels 1, 2, and 3, achieving Merit in each level.

Grade: A-C

Completed secondary education with 5 GCSEs at grades A-C and 1 BTEC with Distinction.