Advising levy paying employers on the optimum uses of Levy tax for their apprenticeship training needs. Developing curriculum and training programmes for employer partners across the hospitality and business environments. Creating bespoke opportunities for specific training to meet the needs of particular industry challenges.Using industry trends analysis and data intelligence to shape future training and development.Offering an End point assessment service to apprenticeship training.

Director of School of Hospitality. The School had over 100 Staff, 800+ Chefs and Service trainee’s; 450+ Management students up to degree level.The World’s oldest Catering School began life as a collaboration in 1896 between Cesar Ritz (The Visonary Employer), August Escoffier (The culinary innovator) and Baroness Burdett Coutts (The finance).It celebrated its official Centenary in 2010 and, during my tenure, had 5 departments: Culinary Arts; Tourism and Hospitality Management, Business and Higher Education, Apprenticeship Training and Business Entrepreneurship Training.I led the staff to achieve the Queen’s Award for Hospitality Education in March 2016.We developed excellent collaborative links with Professional Trade Associations and Employers in UK, Europe, North and South America and the Far East. It had graduate Alumni working all over the world.As well as achieving grade 1 at three successive OFSTED inspections, a notable memory was being at the heart of the £35m refurbishment project to modernise our original site in Vincent Square. This took place alongside normal business between 2010-2016. The school ran 3 live training environments with its Vincent Rooms brasserie and Escoffier fine dining restaurant winning media recognition and numerous awards. During this era, the Escoffier was regularly referred to as the World’s finest Training Restaurant.

The Professional Association of Colleges who offer Hospitality and Culinary Training. PACE represents the colleges on curriculum, quality, funding and best practice issues as well as lobbying government on related issues and policy. PACE works with the BHA, Academy of Culinary Arts, Craft Guild of Chefs Academy of Food & Wine Service, Forte Foundation, Harrison Trust and Savoy Educational Trust. PACE is linked to CHME (University Network for providers of Hospitality Management), HOspitality Action, ECA, as well as key industry groups and representatives. It holds regional conferences 3 times per annum and a National Conference in March each year.

Curriculum Development; Industry liaison; Quality monitoring; Operational Management; Strategic planning and implementation of Hospitality, Tourism, Business, Marketing and Commercial Programmes