Will Griffiths Email & Phone Number

Managing a large production kitchen utilising surplus food to produce healthy, nutritious, fresh meals for over 1000 charities across the capital. Responsibilities/achievements include:- Ensuring a high volume (~5000 meals per day) and high quality of meals, despite uncertain food supply - Managing and motivating a team of 25 chefs and packers, plus overseeing up to 50 volunteers per day.- Ensuring exemplary food safety, health and safety standards are adhered to (98% on last audit),- Introduced process efficiencies to enable a 25% increase in production volumes- Implemented reporting requirements to track and trace every meal produced, - Implemented team huddles to better improve communication and alignment between teams- Added new food supply streams and improved existing ones by working closely with staff and suppliers, resulting in added volume, variety and quality of meals produced.

I co-founded this social enterprise pizza shop in the midst of the first lockdown in 2020. Oversaw business strategy and operations, including kitchen, front-of-house and in-house delivery teams. - Responsible for performance management against financial, service-level, and food quality objectives- Responsible for menu/dish development, supplier management and H&S. - Manage all software systems (e-comm, POS, Delivery Management, Ordering/Stock, HR)- Manage restaurant/delivery hardware, including zero-emission delivery fleet of 10 bikes, e-bikes and e-mopeds- Responsible for People (up to 30); namely recruitment, inductions and training & development.Achievements include: - Up to 500 orders and 1000 covers per week - Year 1 t/o £510k (18% EBITDA), year 2 t/o £650k - 4.8 on Google - >60,000 meals donated to local foodbank, 2000 pizzas delivered to the NHS - Met King Charles (at the time Prince) and chatted pizza

'Brawnswood' Restaurant @ We Out Here Festival 2019 - part of the chef team from Brawn, running all day restaurant at Gilles Peterson's inaugural UK festival.Beat Hotel Festival, Marrakech 2019 - responsible for managing food procurement, prep, service of the festival food and banqueting, working with Berber & Q, Salon and Niklas EkstedtPorthilly Spirit Festival 2019 - banquet service catering for 300 guests, plus crew food, at this private festival event working with Woodfired Canteen

London, United Kingdom

SALON, Brixton - Chef de Partie (2018-2019 and 2020)A seasonal, informal neighbourhood restaurant based in Brixton Village market. BRAWN, Bethnal Green - Chef de Partie (2019)A busy neighbourhood restaurant in Bethnal Green serving European cuisine with a focus on Italian. Michelin Bib Gourmand. Voted 27th Best Restaurant in UK (National Restaurant Awards 2019). PEG, Hackney - Chef de Partie (2019)A Japanese-inspired restaurant and wine bar from the team behind P.Franco and Bright. Voted best new restaurant in London by the Good Food Guide 2020. Strong focus on yakatori-style charcoal grilling.Stages at Rochelle Canteen, St. John Restaurant, Hawksmoor, Pitt Cue, Islington Smokehouse, Mickelthwait Craft Meats, Austin TX and The Granary, San Antonio TX.

London, United Kingdom

Billy Smokes was a British-inspired, multi-site barbecue business borne out of a passion for live-fire cooking and hospitality. Responsible for developing/executing business plan; including: market research & analysis, brand creation/direction, website & social media design/management, menu/product design, supplier management, recruitment/training. Highlights include:- Established and operated pop-up restaurant trading 7 days a week serving 400-800 covers per week.- Plus other short-term sites with BrewDog and Institute of Light (a boutique cinema/event space), - Established corporate delivery service- Executed large external event catering events (weddings etc)

London, United Kingdom

Assisted with scale-up of initial batch of this waste-bread-to-beer brew, to be ready for commercial launch in Jan 2016. Liaised with contract breweries and commercial teams to ensure adequate capacity for launch.

London

Worked across multiple sectors on a range of energy and sustainability projects. Advised large businesses on strategic and operational issues raised by climate change. Recruited as Analyst in April 2011 just as the Advisory team was formed. Promoted to Associate in May 2012, then again to Consultant in June 2014 due to increasingly-valued contribution to analysis, project management and business/proposition development.

Clean energy economics, modelling (MS Excel), policy analysis, and cross-sectoral research within the clean energy space for financial investors.Projects included: renewable energy resource mapping for wind, solar, geothermal; market sizing for small scale PV in EU; and projections for EU electric vehicle (EV) market size out to 2020.

Entrepreneur Development Programme (EDP), Streetcar (now Zipcar UK), Wimbledon. 2 year graduate programme (two 6-month rotations in Operations and Marketing, and one 12-month placement in Locations/Expansion) and subsequently a full time role with the world’s fastest growing car-club. - Attracted to the business due to the sustainability benefits and commercial successes of car clubs. - Achieved business critical growth targets of 5-10% per month whilst decreasing average costs (Managing annual spend of over £500k). - Account management of 500+ individual/corporate accounts. - Managed business operation in 6 UK cities (all non-London cities). - Responsible for acquiring new large commercial partners, particularly in the property sector, to bring in business of up to £20k pcm

Master Of Science (Msc), Sustainable Energy Futures, Merit

Activities and Societies: Imperial Business School Energy Club, Westminster Energy Forum, LBS CleanTech Challenge.

Msc In Chemistry, Chemistry

Activities and Societies: I captained the University of Bristol men’s 2nd XI hockey team to the BUSA quarter-finals and received.