To plan, organise and manage delivery of all services within the Mess operational business area to the benefit of all members and residents.To ensure standards of service detailed in the SOR, quantity tables, service level agreement, KPIs and within the schedules of the contractual terms and conditions are achieved, maintained and developed for assigned operational business areaTo promote and manage functions including planning, menus and costing in conjunction with the catering team.To contribute to the growth of all services in order to meet client and commercial expectations whilst maintaining strict budgetary control within operational business area in line with client and Sodexo expectationsEmbracing the principles of Collaborative Business Relationships (BS11000), in line with Sodexo’s vision and values, in particular to liaise with the PMC/RSM and Mess committee to develop relationships and promote Sodexo.To manage all aspects of performance of an assigned group of direct reports. Including attendance management, productivity, and ER/HR Related concerns and actions.Contribute to gross profit and improvements to budget performance as determined by business objectivesRevenue growth and delivery of year on year performance in our business area.Year on year balanced scorecard improvement in health & safety; environment; risk; client satisfaction; and quality.Operational excellence in labour management and performanceEmployee engagement.Well-developed internal and external network.Continued professional development in industry sector.

To deputise for the General Manager and Management posts on site during absence/holidays/vacancies to ensure service delivery in accordance to site information pack and booklet 3. Assistance to the General Manager, to help plan, organise and manage delivery of all services within all the operational business area. To ensure standards of service detailed in the service level agreement, KPIs and within the schedules of the contractual terms and conditions are achieved, maintained and developed. Managing the subcontractor services on site operationally and to complete all related procedures required for the following services: Laundry • Waste, including clinical and sanitary • Window Cleaning • Tailoring.To be a Health & Safety change our culture ambassador. Activities to include and not limited to; HR Support and training, competence assessments, performance management, practical advice and guidance to all colleagues as subject matter expert, ensuring all changing culture initiatives are implemented and best practices shared, support to all sites in achieving a culture change. Manage the transport on site, to meet all required company procedures, this will include the issue of permits, to undertake and complete transport training, complete all required documentation and arrange practical checks and maintenance of vehicles, ensure document retention. To contribute to the growth of all services in order to meet client and commercial expectations whilst maintaining strict budgetary control within operational business area in line with client and Sodexo expectations. Embracing the principles of Collaborative Business Relationships (BS11000), in line with Sodexo’s vision and values

Started as a Parish Councillor in 2020 but stepped down in 2022. Remaining as a Parish Volunteer supporting the community as well as looking after the safety and maintenance of the community play area. Reporting faults and damages and initiating replacement parts or repairs.

• Management of the Unit Teams to produce and provide the best Facilities Management & Food Services to a great quality. To maintain a high standard Core and Retail Offer within a PAYD (FOAP / Hestia) contract.• Client Liaison in line with SIP’s Monthly SIMM• P & L Accountability for the Units, Labour, Bar and Food Sales including Retail Offers.• Control of Labour, Managers briefings with regards to Training Financial System Inputs and usage, H&S, Policy & Procedures including ER/HR Grievance and Disciplinary as well as Absence Management and Capability, Menu changes and Functions.• Supporting Mobilisation of new business within the Group.

• Sole responsibility for creating and developing Menus.• Liaise with Landlords with regards to special dishes (Gluten Free/Vegetarian).• Ordering and Rotation of stock.• Exceeding Kitchen Hygiene standards in accordance with EHO/Local Council Regulations.• Pricing Menu Dishes to include VAT, Production and Selling Prices as well as producing and Maintaining a Solid GP.• Producing costed menu’s for Specials Dinner Nights and Theme Nights (i.e. Italian/Oriental).

Ordering and delivering fresh ingredients to a team of International Chefs catering for the Asian Olympics 2010. Working with a 10 strong team of Chinese volunteer Students taking orders and picking, delivering and checking all fresh ingredients to ensure they were suitable for use in the days recipes. Liasing with International chefs to help and meet their produce requirements. Meeting with Senior Management personnel to deliver to their expectation.

• Implementation of new Catering Outlets, I.T Systems, Uniform, essential operation equipment.• Health & Safety Training / Safety Auditing – Financial Auditing in all areas of the business; Spar, Costa, Delice de France, Brakes as well as our unbranded outlets within the MOD contracts.• Liaising with Retail Managers to develop and implement a brand standard within the Regimental Restaurants by upgrading their retail offers utilizing all company suppliers.• Responsible for Profits & Loses (P & L) in an MOD/NAAFI business of 12 units from the likes of RAF Lyneham, RAF St Athan and RAF Cosford with an income of approximately £7.4m across the estate.• Meeting the needs of both company and clients including DIO, Debut, Babcocks, Johnsons’.• To provide support primarily for the sales team but also to help with operational requirements where necessary.• Working on business cases, build and transition cases and arranging customer profiling and site visits.• Providing support for new Managers in new parts of the business giving procedural and implementation support. HR briefings to communicate new processes including investigating Grievances and Disciplinary. Absence Management and Recruitment support within the region of the business.• Involved in mobilisation and demobilisation, as well as travelling across the UK providing Operational Support to existing and New to the Business Managers.• Liaising with 3PGI Manager to create presentations for innovations within new contract tenders such as W2W, Capital MAC & 43 Wessex Brigade.

Recruit and induct clients for HCTC contractsLiaise with employers in terms of the placement of clientsDeliver assessments and verification of candidates at levels One, Two, Three and FourArrange and review candidates progress on their chosen program, and to plan with them long term solutions to achieve permanent results.

This was a 3 month step out from the UK to support troops being fed in the Gulf War. Working alongside other International Chefs to produce and send hot nutritional meals into the desert to the troops.