Toni Leigh Corbett

My role as Deputy General manager consisted of maintaining a high standard guest service, oversee the running of the large business. Strategically delegated tasks to exceed the daily financial targets whilst building and maintaining long term team relations and empowering the team to continuous improvement, quality and growth of the business.

Within my role as Regional Trainer, I was responsible for delivering four different qualifications throughout the Greene King sites across the Northwest. I completed face to face visits as well as remote and taught Food and Beverage Level 2, Senior Supervisor Level 3, Food Production Level 2 and Senior Chef Production Level 3. I also taught the Framework Team leader level 2.

Throughout the courses I analysed the needs of the learners to determine their learning styles and skill gaps, and then delivered instruction across various topics whilst integrating audio- visual presentations and training materials to see them through to their end point assessment.

I was given an exciting lead role of managing a new cohort of Chef Academy learners, which is the first of its kind for Greene King educational program. This consisted of delivering 1-2-1 and group practical skills-based training sessions from a private kitchen.

On the other side of my role, I maintain and drive targets in line with set KPI’s which also works towards my continued professional development (CPD). I manage my own weekly diary and travel around many of the sites within Greene King.

Front of House Deputy Manager, I was responsible for overseeing the day-to-day operations of the business and the team, delegating the workload evenly and making sure motivation and performance levels were maintained. Always ensuring health and safety rules are followed and establishing the team's targets as a reflection of the companies' objectives.

As a kitchen team leader, I was responsible for overseeing and managing the kitchen's operations whilst ensuring the restaurants guests received the best service and quality, monitoring and maintaining food hygiene and safety standards.

Otto Lounge was focused on its Coffee, breakfast service and cocktail nights. Being busy all round and the biggest breakfast site in such a little town. My key roles were running shifts, being responsible for overseeing the day-to-day operations of the team, ensuring guests were happy with quality of service, delegating the workload evenly and making sure motivation and performance levels were well maintained. Identifying staff’s strengths and areas for improvement to assist with individual continued professional development.

Honestly this was the making of my career path, opening my eyes to what it takes truly to be a General Manager of a leasehold establishment.

In its hardest moments by way of a very run down, badly managed and a poorly led team, I managed to provide positive leadership and management to the business, gritting my teeth, being firm and confident my focus was on business development, business targets and identifying how best to grow and develop further.

Throughout my time at The Hinderton Arms, I worked my way from waitress through to team leader within a year. I worked extremely hard and was fully committed to being the best I could be at my job, developing myself through courses within the company and taking on extra job responsibilities to further my development.

I achieved my personal license and Level 2 Team leader NVQ to enable me the opportunity to step up and hold the pub as a deputy when the GM was away.