Food and beverage manager at the Caledonian Hilton Hotel
After stints as a telecommunications technician in the army and an engineer for Tayside Police Barry Makin knows all about precision and organisation.
Those skills have helped in his current role heading up the food and beverage team at the five star Caledonian hotel.
He joined the Edinburgh hotel last year from Cameron House on Loch Lomond.
Now he is responsible for the smooth running of the fine dining Pompadour restaurant, the Chisholms bistro, room service, two hotel bars plus all the catering for conferencing, events and weddings.
He said: "The job involves a lot of planning, and usually there are orders to be placed, quality and stock control to be checked, budgeting, and preparation for the coming days and weeks. This includes taking account of any functions or large events taking place in the local area.
"I also regularly attend meetings within the hotel and with clients. Conducting training for staff is another key part of the job. This involves regular on-going development as well as coordinated group training sessions.
"We are always looking to develop our offering and revenue streams the recent announcement that the hotel is to re-brand as The Caledonian, A Waldorf Astoria Hotel in 2012 has created a huge buzz amongst the team."
The Caledonian is part of the way through a £24 million revamp and Makin believes the investment will pay off.
He added: "As part of the conversion the public will see a number of additions and improvements to the hotel including the public spaces, rooms, spa and restaurant.
"I can't reveal too much at this stage but watch this space."