John Hume Email & Phone Number

Warminster, Gb

Uk

Waste to Wonder Worldwide provides a pioneering Ethical Clearance Process for redundant office furniture and equipment on behalf of corporate customers.Saving disposal costs while strengthening and supporting the Corporate Responsible and Environmental Social Governance (ESG) aspirations of its customers.Donating over £30million of redundant office furniture and equipment to over 1300 schools in 31 countries.https://www.wastetowonder.com/

Warminster, England, United Kingdom

I joined the project at the Cross Keys for the romance of saving one of the counties ‘Great British Pubs’. The business was on the brink of closing, not serving food and in dire straights in terms of compliance and safety. Within the first year of trading, we aim to ‘break even’ in terms of profitability, having put on the brakes on the financial drain to the investors. We have invested in all areas of the building in terms of equipment, servicing and replacing, completed a phase of cellar installations citing all equipment in the cellar rather than under the bar. Achieved 5* Food hygiene rating (from 0* inherited score), and built a great offer and team. We have saved a great pub and continue to build a fantastic local business as Leaseholders of the free of tie pub.

Working with businesses to implement, develop and manage their food safety management systems. The implementation of policy, process and procedures, to manage risk and improve safety within the food business.

Lyes Green, Corsley, Warminster

Bringing the finest local produce from the local area direct to the from the farms. Pasteurised Whole Milk, Cheese, Butter, Meat and more!!

Salisbury, United Kingdom

A target driven multi site manager with experience of managing 60+ permanent members of staff. Developed a strong financial understanding with the ability to drive sales, develop hotel pricing strategies and develop F&B concepts for each site, being fully accountable for each site, and the company P&L This position allowed me to develop my leadership skills, train and develop members of management and staff, whilst being accountable for all. I have strong Health & Safety knowledge including industry specific regulation. This position meant adapting, implementing and introducing systems and procedures to create a safer working environment.Ability to work under pressure in a fast paced environment with a forward thinking and pro-active approach to my position.

Old Mill Hotel, Salisbury

Overseeing the management of all aspects of the Hotel business. Full responsibility of operations from PnL management, security of assets, building productive working relationships both externally and internally and recruitment/development of staff from apprentice to assistant manager. Oversee Marketing including spend, branding and use of social media. Onsite for the physical hand over from previous owners, to Old Sarum hotels Ltd September 2014, taking the keys and signing for the stock; prior to commencing 5 months development and refurbishment of all letting bedrooms, public toilets, bar & restaurant. Involved with design alterations during landscape of garden, to maximize potential and finalised with a purpose built outdoor food and drink operation for peak seasonal times.

Devizes, Wiltshire

I was responsible for the day to day management of the 19 bedroom bedroom hotel and oversaw every aspect of operations. I was employed as General Manager 3 months after the completed refurbishment following new directorship of the hotel in 2012, and enjoyed many aspects of running my first hotel, not only running a profitable business, but developing members of my team, networking locally with travel and tourism organisations, and generally life in the role of a hotel general manager.

Wiltshire

A short term position waiting the arrival of a second child.I was employed as Sous Chef, and worked closely under the groups Executive Head Chef. Assisted with the management of the brigade of 8 chefs, with no assigned head chef on arrival. Shortly after the group employed the head chef, I moved on allowing a permanent Sous Chef to come into the business. A real enjoyable few months in a 'Gastro-Pub', not only a pleasure to meet the 'Godfather of modern cooking', but to continue to push my own ability and cook in a fully equipped purpose built kitchen. Highlight - Cooking and serving 'Chou farci à l'ancienne' for Marcos' lunch!

Stoford, Wiltshire, United Kingdom

Internal promotion from Sous Chef to Head Chef.Managed a small brigade of 5 chefs.Managed food GP and consistently achieved 70 GP% Developed menus, including the introduction of an evening A la Carte menu, for residents and to increase local destination dining. Built good working relationships with colleagues, owner, and suppliers. Menu planning for functions, including meeting customers. Consistently delivered fresh food to high standard.

Hospitality Management

Btec National Certificate (Level 3), Sport & Exercise Sciences, Distinction/Merit

Gcse'S A-C

11 GCSE's at A-C, including Mathematics, Statistic, English Language, English Literature and Double Sciences