Raymond Pace Email & Phone Number

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

• Being hands on to develop the learning management systems that support the hot kitchen and front of house that can influence a diverse team, created and installed blended solutions to drive a consistently good product that is on trend and commercially viable. “The standard you walk past is the standard you accept”• Championed sustainable packaging and food systems; Managed and measured the success of the internal training process in collaboration with site management on all training activities, and provided in the moment coaching, action plans, and performance • Managed the seasonal menu planning and dietaries across multiple outlets. • Built up and maintained strategic purchasing relationships. • Instigated the monthly masterclass to constantly upskill my team. • Working with internal stakeholders to develop products that achieve desired outcomes. • Presenting to the GM/EGM monthly on progress, commercial viability of current projects and future innovations.

Sydney, Australia

• Ensured a national approach to consistency, innovations and profitability, managing the delivery and innovations for 160 national sites, project managed new sites and implementation of new products with a strategic commercial approach to viable product development and selection to maintain a COGS percentage, stripping back the APL to best products for price. • Developed purchasing guidelines for improved sales and profitability, monitoring financials, compliance, searching for opportunity with new suppliers. • Worked closely with stakeholders and our onsite teams nationally to ensure training and compliance to company standards, liaising with the group to ensure opportunities are capitalised. • Generated new business for the firm via cold calls, in person visits, referrals from contacts and networking on social media.• Developed cross-channel business partnerships with high-potential clients in both public and private sector by creating and implementing detailed buying programs.

Mc Mahons Point

• Managed the training and development for multiple national catering outlets for general retail, Grab & Go, Pop Ups and QSR concepts ensuring safety, staff training, innovation, stock monitoring, COGS, variety and healthy eating standards. • Wrote and implemented training programmes, leading customer service, profitability, mentoring, new product development, supplier negotiations and menu development expectations are met in line with end user, business and stakeholder expectation.• Developed simple “how to manuals” to address the various skill sets in the business providing a go to resource and leaving a foot print after a mobilisation.• Worked closely with business heads, stakeholders, supply chain/suppliers and BD to identify gaps, anticipant culinary direction, forecasting for seasonal promotions, core recipes, menu, standards and creating a positive customer experience.• Instrumental in multiple mobilisations and start-ups for various external retail brands designing the knifeless kitchen, sourcing suppliers and products, providing stock control and reporting. Performing post-mortems to target areas of inefficiency. • Reporting to the sector GM, Australian Leadership Team directly on progress, budgetary performance, innovation, strategic direction and planning.

• Assumed overall responsibility for the entire running of the business on a day-to-day basis in the absence of the owner, including all back office, cost and stock control, client relationships, and administrative tasks, business growth and identifying gaps to capture a market. • Catering up to nine functions per day ranging from 10-600pax in multiple locations and performing function evaluations to identify possible areas for improvement.• Reporting and ensuring that budgets were set and adhered to.• Organised the running of the kitchen and floor staff to improve rostering outcomes and achieve efficient time management.• Planned special events and seasonal menus for exclusive clientele with varied tastes, dietary and nutritional requirements.• Managed eight permanent and up to forty casuals to maintain quality and consistency in a relaxed and productive environment with a strong sense of confidence, fun and work ethic.• Ongoing staff recruitment to meet demand, striking a profitable balance between casual and full timers.

Sydney, New South Wales, Australia

• Established management systems for the Chairman, including implementing and organising electronic and manual filing system, diary management and general office admin and account receivable for the office.• Personal Chef for the family, catering for high profile corporate and private events.• Ad hoc budgeting and monitoring activities -including business and personal expenditure- designing spreadsheets for effective monitoring.• Implemented financial spreadsheets for operational resources.• Work prioritisation for Chairman, including balancing priorities and deciding what was important as opposed to urgent.• Maintaining an environment where the Chairman had more time to focus on key issues.• Developed budgeting and reporting formats.

Sydney, New South Wales, Australia

• Established a restaurant and events management business in Surry Hills from inception to fruition.• Creating a brand that was associated with innovation, quality, and value including; Sony Music, Singapore Airlines, Mercedes Benz, Mediterranean Shipping, The ABC Studios.• Managed all aspects of the business, this licensed restaurant enjoyed the patronage of 40-60 clients during lunch on average, and approximately 150 clients daily in the take away section, as well as delivering private and corporate events.• Tracked the revenue and expenditure and adjusting business according to capitalise on new opportunities.• Managed full time and large temporary teams of staff and monitored quality.• Ensured the business complied with tax and other regulatory requirements.• Maintained inventory and all business correspondence with clients and providers including estimates and negotiations on costs.