Leading and encouraging a team of 65 for restaurant, hospitality & patient services.Unified team development.Forecasting, developing and reporting on food accountability.Liasing with clinical departments.Implementing environmental health and safety programs & procedures.Managing multiple projects simultaneously in a complex environment.Providing follow through with corrective actions until close on independent food safety & health & safety audits.Identifying training requirements - legal & site specific.Co-ordinating accident investigations - cause identification and resulting recommendation.Promoting and implementing cost saving opportunities.Identifying process efficiencies and streamlining services.

A temporary position for the purpose of managerial cover and sustaining services levels of fine dining and butler service in the multiple boards rooms and onsite coffee shop.

A key member of a management team over a large team of 70 providing multiple service levels in a large scale operation with 4500 staff on site.