Martin Packard Email & Phone Number

Christchurch, England, United Kingdom

Ringwood, England, United Kingdom

Hampshire, England, United Kingdom

There is a limited management company on the estate where l live, managing tree, gardens, groundworks, resident fees, complaints and problems as well as liaising with the local councils. l was elected to be Chair of the Board of Directors and manage a team of residents who have tasks deligated to them.

Barton On Sea, England, United Kingdom

I was head hunted for the position before my redundancy at the Wilverley Association to overhaul the food operation at the 27-hole members golf club on the coast of the New Forest. The department was non profitable, the food was not consistent, dated and there were no systems for monitoring P & L or GP. Very quickly new suppliers were source where required, an updated menu was put in place, systems for achieving GP were installed, staff were retrained and we began marketing the new offering to members. I then began looking at new revenue streams, functions, weekly themed specials etc. Within 3 months the catering department had reversed its £40k per annum loss to be on target for a £120k a year profit. With a £1m refurb of the club house planned for 4th quarter 22/23’ I would expect to double this profit 2023/2024.

New Forest

I was Initially head hunted to take on the catering contract to rejuvenate the catering service with this multi home company, the Wilverley organisation, a non-profit charitable organisation in the New Forest. After being impressed with my experience and effective management style I was recruited directly as Head of Food specifically to bring the catering in house for the first time in 16 years. Initial plans included the restructuring and recruitment of both kitchen teams, implementation of comprehensive paperwork as well as training programmes inclusive of Health and Safety, Safer Food Better Business and creation of a menu to accommodate the resident’s specialist dietary needs (allergen / medical). There were also insufficient methods of preparation of food for dysphagia residents so I successfully implemented IDDSI standards giving safe consistency & increases levels of nutrition. Working within a specialist field allowed my continued education ensuring that working standards and practises exceeded both the standards of EHO as well as those set by CQC. My Initial plans were positively received by both the residents, board of trustees and received favoured local press coverage. My ethos for the development of both food and service focused on the emotive and nutritional needs of food for the care home residents. By focusing on provision of the best locally sourced food naturally led to my next objective, becoming the first care homes to gain New Forest Marque. In order to actively engage residents, promote local produce and reduce our carbon foot print, I started a field to plate initiative with local farms. To raise the Care Home’s profile and promote the value of the catering team I entered three chefs into the National Association of Care Catering Chef of the Year Awards.The residents are involved at every stage and their feedback was integral to everything we did.

United Kingdom

The restaurant is a gastronomic establishment within a popular Hotel in Brockenhurst, New Forest.Achievements• The reputation was mixed before I took ownership. Rebranding helped to make a fresh start. We steadily gained in the rankings building a solid reputation with both visitors and locals. • Oversaw a kitchen & restaurant refit and executed the of the relaunch of the restaurant.• Implemented financial, operational and food safety systems. EHO 5 stars awarded.• Established sustainable purchasing, recycling and waste management in the restaurant which was a key feature in the Hotel being awarded New Forest Environmental Hotel of the Year Award. • Success was reflected in our first year by achieving #1 for New Forest Restaurants on Trip Advisor out of 320 eateries.

Newbury

The Newbury Pub is an independently owned gastro pub in the centre of Newbury with many facetsincluding private dining room, sun terrace, 2 bars, restaurant and courtyard. Originally recruited as the head chef, the GM position quickly became vacant and as the most senior manager on site and with a strong sous chef and assistant FOH manager I volunteered to fulfil the role. Achievements• Marketing meetings with management team to develop less reactive and more proactive business planning.• Installation of function menu’s, function booking procedure and computerising table booking system.• Instigation of high value, zero lead time offers to maintain interest and observation of venues social media.• Identification of gap in the market and development of trade: refurbishment of the 1st floor sun terrace with installation of outdoor kitchen & pizza oven now provides unique dining experience serving freshly made pizzas & tapas day and night. This remains a key draw to the Newbury and profitable feature today.• Analytical view of systems, venue and tasks needed to increase productivity and turn over• New 1st floor cocktail/champagne bar was refitted with sponsorship from Tattinger Champagne• Previously redundant 1st floor now regularly turns over £10k+ a night at the weekend.• Recruiting, training and integration of new kitchen team• Reorganisation of FOH management, reviewing stock ordering systems and par stock levels (reduction in stock holding by 20%)• Implementation of COSHH and relevant training for kitchen and front of house team• Merchandising the bars to increase interest and organisation.During this time my wife underwent heart bypass surgery and as a result l felt I could not continue 80+ hours per week so the regrettable decision was made to leave. Since then my wife has fully recovered.

Romsey, Hampshire

The Mortimer Arms is a busy fresh food Inn with 90 seats indoors and seating for 300 in theGarden. There are 14 Boutique Rooms and a 100 seat function room. Situated close to the entrance of Paulton’s Park / Peppa Pig World, revenue not utilised by the owners on my arrival. By adapting the menu and kitchen and service operations we were able to appeal and service 300+ arriving in a 30 minute window for an a la carte menu. These changes substantially increased the revenue and reputation of the venue.Achievements• I restructured the kitchen team as well as training head chefs for other venues in the owners portfolio.• Introducing new restaurant, wine and cocktail menus and implementing service andsales training for the FOH teams I developed a reputation for the Inn as a “special occasion” establishment.• During my time here I increase SPH by 15% - This was achieved with FOH menu training to increase the sale of starters, desserts, side dishes, aperitifs as well as wine matching training.• The food GP rose from 66% to 71% through a high GP menu design, “Specials” management utilizing supplier special offers, portion management with SOP’s, delivery weight checks, top 5 GPitems lists for team to sell.• As the owners flagship establishment and the business running well there was no where left for my career to progress at this company so the time came to move on to a new project.

Hampshire

I started my business at the end of 2006, offering catering from bespoke weddings to catering for over 5,000 from field kitchens. As our reputation grew, so did the calibre of our clients, our reputation for a high quality service as well as our venue portfolio. The major highlights were catering a celebrity wedding Blenheim Palace, The CLA Game Fair at Highclere Castle (Downton Abbey) and May Balls at Oxford University. After 7 successful years and obtaining residencies at 6 venues, the business was sold in 2013. 121Chef had reached it’s pinnacle and an enviable & unexpected offer was received & accepted. AchievementsYear on year growth through recession Appearance on “The One Show” talking about and cooking Venison with Jay Rayner.Winning catering contract and 6 prestigious residencies as sole caterer as well as exclusively catering Oxford & Cambridge University May BallsOne year chef consultation to open 80 seat fine dining restaurant at Southampton’s Mayflower Theatre

Europe

I was head hunted for this role and quickly located in Manchester to support the store as operations manager with the approaching Commonwealth Games. After a spell at Hard Rock Café (HRC) Barcelona l was selected to open HRC Nottingham as Ops Manager overseeing the food operation in a stunning period building in the city centre. My key responsibilities were to organise operational logistics in a grade listed building. This involved space planning, kitchen design, recruit & train the team and the high profile opening ceremony. I developed a strong team, some of who moved onto other HRC’s as Kitchen Managers. Achievements• Manchester Commonwealth Games - Highest sales in one week in the HRC World portfolio open 22 hours per day. • Recruitment & training of Nottingham kitchen team• Planned and marketed HRC Nottingham opening with £30k budget.

Nottingham, United Kingdom

Needing to revive dining revenue I managed a £20k refurb and high profile relaunch of the Nottingham branch, restaurant décor, lighting & fitted seating & kitchen refit. Dining turnover increased by 22%.

East Anglia

Center Parcs Elveden is a holiday leisure site running at 94% occupancy and 3000 Guest capacity. Seven years in my various roles gave me an amazing experience in a wide variety of outlets. I was part of the opening kitchen team at Center Parcs, Elveden for £8m Italian Restaurant concept Luciano’s then £12m American concept, Huckleberry’s. I was tasked with details such as menu design, team training & shift management.Achievements• Progressed from Commis Chef to Sous Chef of La Sapiniere, Center Parcs flagship, their revolving French Fine Dining Restaurant on hotels top floor.

City & Guilds, 711/3 Advanced Patisserie Diploma, Pass

City & Guilds, Restaurant, Culinary, And Catering Management/Manager, Credit

Gcse, Grades A - D

Activities and Societies: English Language and Literature, Maths, German, French, Geography, Biology, Chemistry, Physics