David Lee Email & Phone Number

Scotland & North East England

I bring the fun element to operations; you must love what you do, I firmly believe people mimic their leaders. Responsible for ensuring that restaurants operate safely, securely and profitable whilst delivering an excellent guest experience. I love leading and inspiring diverse teams to deliver brand leading results, ensuring that operational excellence and change is embedded and understood so the brand remains successful.

Proud to be the brands first ever R&C BP, Responsible for delivering safe, clean + legally compliant environments for everyone in our restaurants. I looked after the North region (55 restaurants) with both the London and South BPs reporting into me. Was tasked with ensuring all company assets are safe and fully protected while providing a “no surprises” environment where risks and non-compliance are quickly identified and rectified. I built-up strong relationships and trust working alongside the Regional Directors and Area Managers to develop effective risk + compliance and advice on best practice as well as working closely with other business partners and departments to drive great standards. I Developed and delivered risk + compliance audit programmes – SCL [Safe, Clean & Legal] as well as Investigating, taking the appropriate follow-up action. I fully supported restaurants management teams in carrying out their risk assessments and liaised with new managers & head chefs to ensure a smooth start to their wagamama career. I Played an integral role in the business partnering trio for the region, using expertise to offer high challenge and high support to all restaurants. Took on projects to further enhance the brands best in class approach and strive to continuous improvement in everything we do such as food simulant probes and improvements on our due diligent safety records.

Looked after the company’s internal brand audit QSCD [Quality, Standards, Controls & Development]. In charge of visiting sites all over the UK, to ensure they were fully compliant with the QSCD. Tasked with ensuring all sites operated at level that will ensure an EHO 5-star rating which I proudly achieved. I conducted regular follow ups with sites, action planning, coaching, guiding and upskilling managers and their teams. Regular attended Area Manager meetings to update on trends, changes & best practices. I Worked closely with Head of Food Technical, Supply Chain and Westminster EHO on the brands safety manuals to ensure fully complaint.Spent time with suppliers such Nordic seafood in Denmark learning their whole supplier operation. Shadowed suppliers’ audits such as Smithfield’s in Poland, from the farm’s right through the whole production line. I was responsible for updating, when necessary, the brands logbooks and safety records in which I also transformed from book form to digital with the introduction of trail, one of many projects I worked on to enhance the safety standards of the brand.

Opened both sites, including full recruitment, building a team to carry on the brand success as well as developing my replacement. Lead the kitchen team through positive behaviour + actions to drive performance in a fast paced + complex environment. Ensured the kitchen’s food, health and safety standards were on point while passing every audit in both sites. Responsible for financial performance of the kitchen including gross profit and stock control as well as managing the labour cost and reacted to changing demands when necessary. Lead the kitchen team in the wagamama way while living + breathing the brands values, people promise and embody core leadership behaviours. Responsible for ensuring that every dish served by the kitchen team meets the brands high standards. I was sent to be Head Chef support for new site openings for both wagamama Edinburgh & Carindale Shopping Centre in Brisbane, Australia. I also Head Chef holding support in Lakeside, Essex doing 90k weeks.

Joined the first ever wagamama in Scotland, working alongside head chef in all aspects of kitchen operations leading and developing the managers & the kitchen team, taken full ownership in absence of head chef. I was also sent to support the new site openings in both Exeter & Leeds.

Worked my way up the ranks to sous chef while I was studying at collage, then university. responsible for menu planning, working with suppliers to create regular specials.