• Managing a multi outlet Blue & White collar contract with a turnover of £2million • Manufacturing employee catering, retail, street food offers, hospitality, branded coffee outlets and annual events• Building current business within Carlsberg, expanding sales & developing client relations• Financial accountability for the client and Sodexo including budgeting, forecasting, invoicing & debt resolution • Client and customer liaison• Management and employee development• Food, Health & Safety Management compliance • Environmental Management compliance• Legislative & Contractual compliance • Implementation and monitoring of quality assurance audits• Management of HR Issues & Recruitment• Management of contractors and compliant procurement• Key Business Strategy & Business Plans• Growth of existing business and development of accounts

• Managing a corporate blue & white collar outlet with a turnover of £500k plus ad hoc hospitality sales• Fully accountable for every aspect of the Mondelez catering contract reporting KPI’s & P&L’s• Building current business within the contract, expanding sales & developing client relations• Area support, accountable for Debt, Financial auditing and business health checks

• Managing a large retail commercial site with two restaurants and external sale points within the grounds of Blenheim palace with an annual turnover of £1.5 million • Responsible for the recruitment, training and development of 70 casual members of staff and 10 contracted staff• Planning and overseeing large functions and events within the grounds i.e. Jousting, triathlon, battle of the proms and Wakestock festival• Looking after all operational aspects of the department including stock, profit / loss management, labour costing and health and safety, COSHH, HACCP and food safety• Building a close relationship with the client to meet their needs and to ensure contract retention

What a great opportunity I had here. I was employed as head chef to create the following::To build a kitchen within budgeted guidelines and specificationsCreate a breakfast, lunch & dinner offerRecruit and train a brigade of 3 chefsManage and develop the offer in a high pace training centre for 50-100 covers 24/7