Paul Fowler

Contract management for 65 sites and 300+ staff across the UAE

• Annual sales revenue $11m, 88% increase on Q1 previous year.
• Annual sales increase 2018 - 45%, 2019 - 33%
• Achieved budgeted targeted sales Q1 2019/20
• Direct Labour Costs 3.5% decrease on Q1 2019/20
• COGS 2% decrease on Q1 2019/20
• Report to Board of Directors, line manage 2 Operations Managers, Finance, HR, IT, Purchasing & Executive Chef
• Government compliance responsibility
• Mobilisation of 22 new contracts September 2019
• Mobilised new Central Production facility December 2019
• Budget and P&L responsibility for all operations including cost, CAPEX and labour
• Business Development responsibility including commercial and technical tender preparation
• Contract retention $2.25m 2019/20
• Key business function management including marketing, product development
• Client management of key accounts including service delivery, operational issues
• Recruitment, selection and training responsibility of 300+ staff

General Manager - Restaurant Associates, Compass Group
This role is sole management responsibility for management of Bank of America contract at its site in Chester.


Responsibilities
• Sole management of food service in 2 restaurants catering for 3500 associates with a participation rate of over 45%.
• Responsible for Corporate Hospitality on site including to CEO of MBNA and Board Members.
• Management of 2 Branded coffee franchises on site ensuring service is delivered in accordance with brand specifications.
• Management of retail shop including management of retail product list in accordance with customer trends.
• Management of 3rd Party vending supplier ensuring all contractual requirements are achieved.
• Responsible for ensuring service delivery is in accordance for specifications of contract and Compass brand specifications.
• Sole management of over 30 staff with 4 direct management reports.
• Ensuring costs and labour resources are controlled and within budget
• Responsible for representing business at client meetings and maximise business opportunities
• Management of HR policy and procedure for all employees including, rotas, 1-2-1s, appraisals, performance, capability, sickness monitoring and payroll
• Recruitment and selection of staff to meet the needs of the business.
• Evaluate the changing customer environment and recruit, develop and retrain staff with appropriate skills. Examine core competences of team and implement training initiatives to up-skill and deliver any strategic changes.

Key Achievements
• Transition contract from ‘cost plus’ to commercial (September 2015)
• Retain 5 star Food Hygiene Rating (July 2015)
• Achieve 100% in Silver Standard Independent Audit (June 2016)
• Achieve 100% in Costa brand audit (October 2016)
• Mobilisation of new Starbucks coffee shop (July 2016)
• Food Services lead for $4.5m refurbishment project (ongoing)

Production Manager - Gate Gourmet, Manchester (September 2014 - June 2015)
This role involves management of food production and service for long haul and short haul service for Manchester International Airport and Liverpool Airport.

Responsibilities
• Sole management of food production for up to 5 long haul flights daily and 20 short haul flights.
• Management of service delivery to key brands of Virgin Atlantic Airline, Delta Airline and Cathay Pacific including First, Business and Economy Class.
• Responsible for ensuring service delivery is in accordance for specifications of contract.
• Deputise for General Manager in period of absence.
• Sole management of Production General Assistants and Hot Kitchen staff.
• Ensuring production and labour resources are controlled and within budget
• Responsible for representing business at client meetings and maximise business opportunities
• Management of HR policy and procedure for all employees including, rotas, 1-2-1s, appraisals, performance, capability, sickness monitoring and payroll
• Recruitment and selection of staff to meet the needs of the business.
• Evaluate the changing customer environment and recruit, develop and retrain staff with appropriate skills. Examine core competences of team and implement training initiatives to up-skill and deliver any strategic changes

Key Achievements
• Successful tender presentation for Cathay Pacific Business class introducing new service to Manchester (December 2015)
• Implementation of new Lean production principles to Manchester Business
• Implementation of key QC audits to improve service delivery to customers
• Introduction of Business Class cooking to Production Facility (March 2015)
• Increased Production Capacity by 100% (May 2015)
• Introduced new route within current labour resources (March 2015)

units at a university with 38, 000 students & staff.

Responsibilities:
• Sole management of all university catering operations across Preston city centre campus with a turnover in excess of £2.2m, comprising 2 large restaurants, 1 independent coffee unit, 4 retail units, 2 Starbucks franchises, 3 cafés and a corporate hospitality function
• P&L accountability controlling and managing costs to agreed fixed cost
• Responsibility for preparation of annual business plans for individual business units and overall service
• Responsible for the compilation and delivery of service strategy ensuring sales opportunities are maximised
• Responsible for representing service at internal and external stakeholder events and meetings. Manage relationships with stakeholders to improve service delivery and maximise business opportunities including cross selling services from other departments
• Management of HR policy and procedure for 58 employees including 1-2-1s, appraisals, performance and capability, sickness monitoring and payroll
• Recruitment and selection of staff to meet the needs of the business. Evaluate the changing customer environment and recruit, develop and retrain staff with appropriate skills. Examine core competences of team and implement training initiatives to up-skill and deliver any strategic changes
• Management 3rd party licensee to provide off campus catering service at UCLan Sports Arena including contract creation, negotiations and service levels
• Negotiation of contracts with current and future suppliers to ensure service and value for money. Performance management of suppliers through lifecycle of contract

Key Achievements:
• Implementation of HACCP System, awarded 5 stars for all 13 sites in December 2013. All operational catering staff undertaken Level 2 Food Safety Training (January 2013) and all chef team Level 3 - (December 2012)
• Responsible for introduction and delivery of a new Coffee Shop (September 2013) including unit design, contractor management, equipment and product selection with an operating profit of £16.5k/year to date
• Achieved improved levels of sickness absence of staff through motivation and managing absence (October 2010 sickness 20% - September 2013 2%)
• Achieved sales growth on previous year of 3% in 2012 and 15% in 2013 across Catering Service. Achieved recurring cost savings of £400k in 3 years (August 2010 - February 2013)
• Achieved improved staff satisfaction results in bi-annual independent survey maintaining classification of ‘Employer of Choice’ (July 2013)
• Implemented social media strategy to corporate guidelines including new web pages and Facebook (March 2013)
• Achieved over 90% customer satisfaction across 5 categories including quality of service given by staff, following independently audited customer survey (November 2012)
• Awarded ‘Recipe 4 Health Award’, ‘Compassion in World Farming Good Egg Award’ and re-accredited for ISO14001 as part of the commitment to environmental management practices (2013)
• Nominated catering project lead to develop and complete £1m refurbishment of social space including re-design and build - completed on time and in budget in accordance with customer feedback.
• Shortlisted for the Times Higher Education Leadership and Management Awards 2013 in the category of ‘Best Estates Team’ (September 2012)
• Managed the change process following redundancy resulting in 15% reduction in labour maintaining service and sales in all areas (January 2011)

Catering Manager - Citywide Services, Salford City Council (June 2005 - October 2010)
Operational management of a 7-site catering operation with a contract value of £1.4m. The role included management of service to main business site for over 1, 000 white collar staff, corporate hospitality and 3 large conference facilities. The service operated to a nil cost.

Responsibilities: • Manage 13 full time and 30 casual employees to deliver business. Responsible for planning and allocating resources to achieve financial targets.
• Increase sales revenue by building customer relations and marketing of the service. Develop the service in accordance with customer trends to increase market coverage
• Responsible for mentoring and developing 3 assistant managers through coaching, 1-2-1s and appraisals
• Management of related FM - soft services such as caretaking, cleaning, security and reception
• Responsible for recruitment and selection, performance management of employees


• Management team achieved Hospitality Assured Accreditation

Assistant Catering Manager - Citywide Services, Salford City Council, (June 2000 - June 2005)
Reporting to the Catering Manager I was responsible for the operational management of Worsley Court House. This included operational management of a Conference & Banqueting facility catering for 140 guests and line management of 10 event staff.

Responsibilities: • Provide excellent customer experience by ensuring facilities, food and service
• Marketing and promoting the commercial catering service. Promoting service for potential customers, achieved in sales appointments and show rounds
• Manage and drive change to meet customer demands
• Management and control of budgets for labour
• Responsibility for costing and controlling stock


• I was part of a multi-disciplinary team to develop and commission marketing information to drive sales. This resulted in a number of events organised that generated sales revenue.
• I was part of management team that closed 2 facilities due to their lack of viability. Assisted in maintaining service in period of change and motivating staff to ensure service met customer expectations.

Catering Assistant - Kellogg's Eurest, Manchester (May - September 1998)

Catering Assistant - Greater Manchester Police (May - September 1997)

Chef (June 1993 - September 1997)
Employed as chef in this busy kitchen team and developed my practical skills. I left this role to continue in full time education.

Employment History While Studying

Catering Assistant - Salford City Council (June 1990 - September 1993)