severina guidio

To oversea and manage the eclectic, beautiful and fabulous world of City's wondrous and decedent burlesque and cabaret venue in London.

Managed the Music and cabaret Theatre housed within London's Hippodrome casino ensuring the smooth running of all performances and theatre food and beverage service. To maximise profitability while always ensuring that company standards, policies and procedures are maintained. Oversaw and ran privately booked events. Staffed, led and continually executed the best service for all clientele. Monitored the quality of food and drinks service in accordance with company standards. Ran full food and waiting service throughout shows and assisted in the management and planning of banquets and high level corporate dining events and performances. Completed daily financial business operations reports, including ticket sales, food and beverage revenue and revenue reconciliations. Monitored staff performance ensuring that all procedures are implemented accurately and correctly, agreeing training needs and training/development plans.

* I gave full administrative and secretarial support to a Senior Manager. * Reservations/bookings taken for all eateries and areas of hospitality, overseeing telephone and live website menu processing system. * Responsible for answering & screening telephone calls & face to face enquiries * Extensive daily diary and office management. * Active in building new website online ordering system for restaurants and catering facilities, updating seasonal menus onto live website. Involved in marketing projects advertising London Coliseum’s catering facilities for the public. * Accommodating high profile corporate client based functions and events to small publicly booked functions. * Varied and wide product knowledge of all seasonal menus, wine’s and champagnes, ingredients and suppliers. * Processing contracts, charging and costing events. * Level 2 award certified by the RSPH

* Training, management and supervision of staff members * Working closely with head office on all store procedures. * Close consultation on all display features and management issues. * Accompanying manager to Paris twice a year to assist in the buying of new season’s collections. * Forecasting and acknowledging figures, monthly and annual data budgets. * Continual visual re-merchandising of shop floor. * Travelled to Company head office in Tokyo, July 2007 for management training and global team building.

I am currently working as part of the catering management team within the London Coliseum. Employed by Baxterstorey catering company, we are a small management team of four, contracted by the English National Opera. Through experience and hard work I have been promoted to a managerial level and now run a team of 25+ zero hour contract staff. On a show night my jobs include running and maintaining 5 bars, overseeing hospitality events and being the point of contact for customer/client front of house issues. It’s a fast paced job, office and daily diary management is an integral part of the role. I work towards a 70% gross profit margin on every product sold. I work within set monthly and weekly budgets accounting for staff rates, costing and profit to budget analysis on all purchased stock. I supervise and control all bar and hospitality produce. Conduct monthly sales analysis, stock takes and supply control.

A creative and challenging degree, I learnt the process and practise of all forms of surface design. From screen printing and graphical design to ceramic and fabric manipulation. I enhanced and developed my illustrative skills and augmented my passion and interest for fine art, design and graphic illustration. A practise I still develop regularly. Activities and Societies: Photography and digital design