• Catering Operations Management: Oversee catering services across 5 sites, serving over 4,000 students daily. I ensure that all operations meet high standards of quality and comply with food safety regulations, providing an exceptional dining experience that caters to the diverse needs of our students.• Team Leadership: Manage a diverse team of over 30 staff members, fostering a collaborative and motivated work environment. By encouraging open communication and teamwork, I maintain consistently high service standards and empower staff to excel in their roles.• Stock Management System Implementation: Lead the rollout of a new stock management system as the sole on-site member responsible for this initiative. My aim is to improve inventory tracking and control, optimising operational efficiency and reducing waste across all sites. I also provide a comprehensive guide for the rollout, documenting challenges faced and outlining solutions to ensure successful implementation across the organisation.• Quality Control and Continuous Improvement: Focus on maintaining the highest quality in our catering services by actively seeking and addressing customer feedback. I implement strategies for continuous improvement, ensuring we adapt to the evolving needs of our clients while enhancing overall satisfaction.

• Dynamic leader with a proven track record in optimising kitchen processes and enhancing operational efficiency across multiple sites.• Spearheaded the implementation of a new finance and health and safety system, driving operational compliance and efficiency across various locations.• Ensured high standards in food preparation and presentation through rigorous quality control measures, maximising customer satisfaction.• Sourced high-quality, sustainable ingredients and cultivated strong supplier relationships to support successful new site openings.• Drove customer engagement and boosted sales growth through strategic partnerships with marketing teams, achieving measurable results.• Utilised strong financial acumen to analyse costs and identify savings opportunities while maintaining exceptional quality standards.• Fostered positive work environments for culinary teams during expansions, promoting continuous learning and skill development to enhance team performance.

Streamlined existing operations to achieve high standards of food quality, team performance, service levels and business revenue while ensuring strict compliance to standard production procedures.Positioned on the Senior Management Team to manage the catering function within the renowned Catering & Conference Department of a busy university college maintaining its reputation as a quality dining, reception and conference destination producing in excess of 1000 meals daily• Evaluation of 360° catering operation, assessing processes and procedures, streamlining inefficiencies, and undertaking due diligence and risk analysis• Spearheading and directing Food Safety, HACCP, Health & Fire Safety compliance audits across the department and quickly resolving issues identifying any training needs and organising time delivery to meet regulatory standards• Engaging with key committees and stakeholder groups across the UoC network to monitor customer demand and to ensure clarity across all communication within brand guidelines across all internal and external marketing. • Developing imaginative menu options that engage with the latest food trends taking inspiration and reflecting the diverse cultures within the college to present a fine dining experience.

Within this role, I took key decisions to achieve high standards of food quality, team performance, service levels and business revenue. I identified gaps and implemented measures to enhance the food quality, service delivery and overall performance of a large multi-site operation. This resulted in strengthened client relations, positive customer experience and high staff performance levels.