Trevor White Email & Phone Number

Brisbane, Queensland, Australia

Regional coaching and support of 10 Aged Care and 15 Community Care sites, embedding innovation, best practices, and standardisation. Responsible for leading business improvements and delivering high-quality hospitality outcomes across catering, cleaning, laundry, waste, and pest management. Collaborated with a dispersed team to enhance service delivery, supporting BlueCare's mission to provide the best care. Strengthened operational relationships and improved performance in key areas, including catering, cleaning, laundry, and waste management.

Brisbane, Australia

Led Patient Food Services to improve alignment and service delivery, coaching 7 direct reports and 360 FTE across The Royal Brisbane & Women’s Hospital, STARS, The Prince Charles, Redcliffe and Caboolture Hospitals, as well as Community and Oral Health sites. Accountable for business operations, I guided the team through significant challenges, including Covid-19 responses, union disruptions, and supply chain impacts from a new financial system. Collaborated with Finance to review the procure-to-pay (P2P) work stream for food services and developed a learning and development plan to enhance mid-level management skills.

Melbourne, Australia

As an ICT Project Manager for Western Health, I led the implementation of a Procure-to-Pay and Food & Nutrition Management system, managing 3 direct reports. Collaborating with Western Health ICT and eMR Projects, I navigated overlapping high-risk projects, adhering to PRINCE2 management reporting standards. The team successfully delivered Project CBORD on schedule and within budget, achieving a high level of PRINCE2 compliance in reporting and outcomes.

Melbourne, Australia

I coached and aligned the Food Services team through optimisation projects across three sites, managing 6 direct reports, 150 FTE, and a $17M operating budget. Accountable for commercial operations at Austin Health and the central production kitchen, Medi-Chef, I implemented systemic refinements to unify the teams into a cohesive business unit. I developed a 3-year business improvement plan that enhanced patient experience and operational accountability. Additionally, I supported Health Purchasing Victoria (HPV) on state food tenders and coached the Austin Health Sustainability team for six months on secondment, mapping waste service needs for tender submissions.

Melbourne, Australia

I coached Aged Care hospitality operations, supporting 13 Alliance Catering contracts across metropolitan and regional Victoria. With full P&L responsibility, I managed monthly reporting, client relationships, service quality, risk, and OHS&E compliance. I successfully mobilised a significant new client contract, hiring and onboarding 150 staff including 10 site catering managers in just three months. I fostered a team culture centred on consistent key performance indicators, standardising operations to enhance service delivery and client satisfaction. Throughout this period, I maintained profitable operations in a cost-cutting environment as Spotless prepared for its listing on the Australian Stock Exchange.

Melbourne, Australia

I provided operational support services focused on business improvement in Aged Care, establishing strong stakeholder relationships and successfully project-managing the change of catering strategy to bring food services in-house. I offered design advice to operations, executives, and architects on kitchen and service area layouts. I exited consulting post-GFC due to family lifestyle changes, having built a consultancy from the ground up that delivered significant value to clients. I developed essential organisational materials, including a website, bidding documents, billing processes, taxation compliance, insurance, and all requirements necessary to run a successful consultancy.

Sydney, Australia

I served as a subject matter expert in New Product and Service Delivery, specialising in the design, training, and support of a National Enterprise Resource Planning (ERP) System. Collaborating with a team of menu builders, we successfully integrated the master data catalogue and recipe databases into a unified national system. During this period, I pursued my MBA part-time while living across Australia, gaining valuable insights relevant to my studies. As with many large projects, we encountered significant challenges in achieving the transformative changes expected from ERP systems. Following the impact of the GFC, adjustments were made to the team, leading to my redundancy. I seized this opportunity to transition into full-time university study and complete my MBA on campus.

Melbourne, Victoria, Australia

I delivered food product development at Q Catering, Melbourne, overseeing 25 local and international inflight catering contracts. Leading a team of 3 direct reports, I managed customer engagement, menu design processes, food presentations, and specification negotiations. I had the opportunity to collaborate with renowned chefs, including Neil Perry of Rockpool Consulting. I provided product designs, procurement, and costing support to the inflight catering group’s accountants. Oversaw menu launches and production performance to ensure delivery to customer.

Melbourne, Australia

Throughout my early career in food service, I developed service delivery and management skills across a diverse range of businesses, including inflight dining, sports stadiums, five-star hotels, pubs, clubs, receptions, restaurants, and café bars. These experiences provided me with a comprehensive understanding of various food service delivery styles and the importance of creating exceptional customer experiences.

Master Of Business Administration (Mba), Organizational Leadership

Strategy, Planning and Organisational behaviour

Lean Six Sigma - Green Belt, Process Improvement

Diploma Of Airline Operations - Leadership & Management, Business Administration, Management And Operations

Certificate Iv In Training And Assessment

Degree (Equivalent), Hospitality & Culinary

Activities and Societies: The Australian Guild of Professional Chefs. The Australian Culinary Federation. Les Toques Blanche executive.