Portfolio includes: Hospitality and Staff catering, AV Support, meeting room bookings, postal/courier service and events. Added this I also oversee all PPM, ensuring health and safety documentation is update and identifying any compliance gaps. • I ensured that the daily operation ran smooth and efficiently along with managing any contractual service partners. • Delivered a five star service to our clients. • Centralised stationery area for each working floor which provided an improve service to our internal clients. • Streamlining the post/courier service and thereby resources were deployed elsewhere in the business. • Appointed a dedicated catering provider to drive service standards. • Developed a meeting room standards document setting out clear expectations.

Portfolio includes: Front of House Services, Floor Managers, Hospitality and Staff Catering, Taxis and Executive cars, AV Support, Switchboard and Central Bookings. Responsibility for managing teams of 100 members of staff with a variety of duties, over five buildings and also the management of a number of subcontractors and associated staff.

Portfolio includes: Reception, Hospitality, Fine Dining and Staff Catering, AV Support and meeting room bookings. Managed a team of 22 personnel, including 3 managers.• Developed the annual budgets, in collaboration with the Head of Facilities.• Introduced an online deli service from inception to implementation, giving a return on investment within 12 months.• Reviewed supplier procurement and introduced suppliers who contributed to Taylor Wessing’s sustainability credentials. Successfully achieved a 3% saving on operational costs.• Developed the front of house services through SLA’s ensuring that a five star service was delivered.

Led the catering operation with an operating budget of £1.4m, consisting of a restaurant, a deli bar, private dining room, hospitality, forty meeting rooms and several vending machines. Managed a team of 28 personnel, including 4 managers, 8 chefs & general assistants• Assisted in developing the sales/annual budgets, in collaboration with the Operations Manager and the Client Services manager, achieving gross profit of 48%.• Introduced a ‘grab and go’ section in the staff restaurant, increasing sales by 17.6% per month• Rewrote SOP’s for the hospitality standards and implemented a more efficient and effective service delivery.• Compiled mobilisation document for the move to new premises, which included complete staffing restructure and proposed new catering service.