As Chief Operating Officer of the Company, the Clerk is responsible to the Court for effectively managing the wide ranging affairs of the Company including:•The profitable management of the Company’s finances and investments, effectively managing the budget to ensure the long term financial viability of the Company by monitoring and controlling costs. To make recommendations in respect of budget planning while ensuring healthy cash flow and maximisation of income.•To act as secretary to the court and various operational committees providing agendas and support to Committee Chairmen. To facilitate and arrange meetings, taking accurate minutes and following up recommended actions. Maintaining company records.•Maintaining links to the Company’s charitable partners and effectively managing income streams via the assets and commercial activities of Founders' Hall to maximise income and maintain cash flow. Distribution of the charitable funds as directed by committee and policy.•The key point of contact for the Company’s catering partner overseeing the smooth running of all in-house events to the required standard.•The day to day maintenance of Founders' Hall and all its contents in good condition ensuring the safety of the Company’s building, assets and archive, monitoring and maintaining all aspects of risk assessment and health and safety as required by law and in respect of due diligence.•Looking after the interests of the membership through the servicing of all diarised social and civic events.•Maintaining the Company’s affiliations and relationships with the main branches of the armed forces.In all activities, preserving the validity and respected reputation of the Founders Company by maintaining excellent relationships and operating to the highest standards with loyalty, honesty and integrity.

Purchase of all catering equipment and ancillary items for the day to day running of the business in London and national venues as well as an events division, exceeding one million covers annually. Reporting to the Financial Director.Sourcing and nurturing of suppliers for items ranging from disposables and FMCG to major kitchen appliances.First connection within company for external Health & Safety Officer and Food Hygiene Consultants, food supplier on-site auditing.Kitchen design and Project Management including the complete refurbishment of the Rex Whistler Restaurant kitchen in late 2013 prior to re-opening.Tendering and negotiation of contracts for maintenance, staffing, vending, pest control, laundry, vehicle leasing, hygiene and fire safety.Installation of discount structures and retro payment agreements for regularly purchased items.Initiating Food Cost Control tendering systems and measures and recruitment of staff to take this scheme forward. Stocktaking of food and non-food items. Management of Stores staff.Instrumental in successfully gaining a two star Sustainable Restaurants Association rating for Tate Modern

Group wine buying, purchase of all catering equipment for ten venues plus outdoor catering division, Turtle SoupAll beverage stock-taking for the group.Food Hygiene and Health and Safety Management. Working as the connection between professional consultants and operational staff. Carrying out all Supplier Hygiene Audits on an annual and as required basis; overall responsibility for these duties at The Royal Garden Parties, working directly with Palace consultants.Operational management for larger events including The Honourable Artillery Company Marquee seasons, Buckingham Palace Garden Parties and The Scottish Open Golf Championship. These events generally attracted numbers of over a thousand at a time and up to seven and a half thousand at the Palace. Responsibilities included complete control over the beverage offer and service along with recruitment and management of up to fifty staff, often for the outdoor catering arm of the company, Turtle Soup.Joint winner of the inaugural Fonseca Port Best British Cheese Board 1998 and integral member of the 2001 Catey Award winning team for Food Service Caterer Of The Year.

Operational and administrative duties relating to all catering requirements for the Lord Mayor and guests both private and commercial.All wine buying for clients and service in public rooms, staff bookings, client tastings, operational management during highly prestigious and State events regularly exceeding 300 guests at the Lord Mayor's home and the Guildhall.Manager of the "Baron of Beef".The running of a traditional city restaurant as part of a small chain. Oversaw the closure of the restaurant and successful re-branding as "The Sea Shell in The City".