Martyn Goff Email & Phone Number

Birmingham, England, United Kingdom

Moseley Village, England, United Kingdom

Moseley Village, England, United Kingdom

Moseley Village, England, United Kingdom

My Role as Delivery and Stock Officer was part of the PPE team which was started during the pandemic Where we were responsible for the delivering of the PPE across the Birmingham Community Health Care Trust, We was responsible for picking the orders which where required and making sure they was delivered n a Timely manner normally within 24 hours if not the same day. I was also part of the Lateral Flow role out team I where I went to the different sites promoting and educating on the testing and important of using LFT in the current work environment to protect the staff and patients. I was on this role for 6 Months when i got promoted to a Band 6 Deputy Operations Manager

Ullenhall, Warwickshire, United Kingdom

Birmingham, United Kingdom

Warwick, Warwickshire, United Kingdom

Warwick

While working at the Bull Inn. I am currently meeting and greeting the customers for both the restaurant and the bed rooms we have also got in within the business. I would show them to there table give them the menus explain and specials which are on, I would take meal and drinks orders and also work on the bar. I am also responsible for cashing up and setting up the floats for the next day opening and closing up if the mangers are not in. I also look after the front of house team making sure that they provide the best customer services which they can to the customers. I also change the barrels and clean the beer lines when needed.

Birmingham Airport

I started work at City Net Catering in 2003 which was then taken over by LSG Sky-chefs in 2007 where I became the Customer service manager for the charter airline accounts which where First Choice, Thomson fly & Air France (City-jet). where I would make sure that the catering was loaded correct and to spec on time, I would attend the air rafts daily and speak with the crew on board and deal with any issues they may have had, I would also have weekly meetings with the base managers to deal with any issues either at the airport or in the catering unit. At the start of every new season I would produce a new catering manual for every department and hold meetings so that the season would start with out any issues. I also would produce a newsletter for the crew onboard incase they where unaware of anything which may have changed due to start up issues to help keep the reports down as we where very KPI driven about issues on board. In 2010 I was above to help in the start up of 3 new airlines within our company BMI Baby, Turkish Airlines & Turkmenistan. I also would attend any divert or delayed aircraft to make sure that the crew had got everything they needed especially if the passengers where being coached back to another airport. I also attended a lot of management courses while at the company and am a lot more knowledgeable about HR and monitoring staff. I was also responsible for looking after the transport team when the departmental manager was away and I also did on call and weekend duty manager. I was also responsible for the security, health and safety and first aid within the unit and would carry out random staff searches and audits to make sure that out unit was compliant with the policies and procedures of both the company and Birmingham Airport

I started work at City Net Catering as a duty manager where I started by working in all the different departments within the catering industry so I could learn the business and how the airlines work, I did this job for about 2 years when I was then given my first account and customer to look after which was Air India the companies first Longhaul charter. Where I dispatched most of the flights and dealt with the customers in building new menus and coatings, dealing with any issues that the airline may have had, I would attend meetings with the customers at both the unit and at the airport. I was also responsible for training up the new staff on the aircraft in order for the flight to be properly catered.

I worked at the Tom o the wood for two years where I learnt the most of how to run a public house I would meet customers and show them to there tables show them the menus explain any specials which may have been on that day, take meal and drinks orders. I also would serve behind the bar, change the barrels bottle up and clean the beer lines when needed. I also helped with the ordering of the front of house stock.

Gcses

Education record