Thomas Calvert

• Recruited, trained, and managed front- and back-of-house staff • Oversaw daily operations to ensure smooth service and customer satisfaction • Managed budgets, controlled costs, and maximized profitability • Maintained statistical and financial records, reports, and KPIs • Developed menus, pricing strategies, and implemented cost control measures • Ensured compliance with health, safety, and licensing regulations • Led shifts by example and served guests during peak hours • Oversaw administration, payroll, and staff scheduling • Organized and promoted events such as live music, themed nights, and seasonal promotions • Built strong relationships with customers, staff, and external partners • Drove marketing initiatives including social media and local campaigns • Identified opportunities for operational improvements and customer experience enhancements • Set clear team targets and implemented strategies to achieve them

• Recruited, trained, and supervised staff across all departments • Managed budgets, financial planning, and cost controls • Maintained statistical and financial records for reporting • Oversaw planning and problem solving in day-to-day operations • Ensured compliance with health and safety and licensing legislation • Served customers and led shifts by example • Handled orders, stock-taking, and restocking • Managed administration, paperwork, and payroll processes • Organized and promoted social events including quizzes, karaoke, live music, and comedy • Liaised with customers, employees, suppliers, licensing authorities, and police • Implemented improvements to business operations and service standards • Set team targets and drove profitability

• Managed busy bar attached to a 400-bed Nomads hostel • Recruited, trained, and supervised staff across all shifts • Controlled stock, ordering, and supplier management • Handled rostering, scheduling, and payroll duties • Planned and delivered promotions to attract hostel guests and locals • Oversaw day-to-day running of venue operations • Managed large-scale events and entertainment nights • Controlled labour budgets to maximize profitability

• Converted empty premises into a successful late-night bar for tourists and locals • Managed full venue operations, from design concept to daily running • Oversaw staff hiring, training, and supervision • Controlled budgets, stock management, and financial planning • Designed and promoted events to grow brand awareness and customer base • Operated bar for 2 years until sale of premises by property owner

• Appointed Manager after proven success at Tokio Hotel/Home Nightclub • Oversaw day-to-day running of the busy bar venue • Monitored and managed stock levels and supplier relationships • Hired, trained, and supervised staff teams • Acted as liaison with Sydney hostels to drive promotions and footfall • Planned and executed regular promotions and themed nights • Managed venue security and ensured guest safety

• Managed bar operations in Darling Harbour, one of Sydney’s busiest areas • Promoted to oversee nightclub management as well as bar operations • Supervised staff including bartenders, DJs, and door/security personnel • Maintained excellent customer service and guest relations • Oversaw opening and closing procedures and financial takings • Planned and executed large-scale events and live gigs • Monitored stock levels, managed tills, and organized change floats

• Began as waiter at Margaritaville before promotion to Assistant Manager • Managed staff rostering, scheduling, and daily shift planning • Oversaw welfare, health and safety compliance across the venue • Delivered excellent customer service, ensuring high guest satisfaction • Controlled stock levels and completed ordering processes • Promoted to manage sister restaurant Hooters for 9 months • Responsible for staff hiring, training, and supervision • Handled financial takings, nightly table planning, and opening/closing procedures

• Responsible for the well-being of children on board during Caribbean cruises • Planned and delivered entertaining activities to keep children engaged • Ensured high standards of customer service and guest satisfaction • Maintained a professional and positive attitude while constantly in the public eye

• After caring for children with special needs in Camp Sunnyside in 2010, I came back a year later and took the role of manager. I was responsible for 60 children and 16 members of staff.