Chief Catering Manager, Retail & Leisure Manager and Contracts Supervising Officer
HM Forces
Total years of experience :27 years, 2 Months
•Supervising all catering requirements at Gutersloh station, for up to 3, 000 troops and civilians spanning four major units and across multiple sites
•Senior Contract Supervisor overseeing all quality assurance details, adhering to strict station protocol, and building partnering relationships with contractors using excellent interpersonal skills
•Managing financial duties to ensure catering operation across all four units is run in line with current legislation, minimising unnecessary expenditure and maximising station budget in excess of 1.5 million euro per annum
•Managing multiple team of staff in excess of 100, both military and civilian, deployed between three messes and across varying grades
•Liaising with all catering staff, external agencies, military personnel, and handling catering for all major events on site
•Hands-on client liaison ensuring excellent customer care, organising impeccable standards of catering within set budget constraints, ensuring minimal expenditure for clients or disruption to manpower hours
•Administering and compiling Crown Account across multiple locations with annual turnover averaging €400, 000
•Advising directly to senior personnel for all catering matters (on site, in the field and across operations worldwide) and enabling all phases of planning from conception, to training, to execution and recovery
•Adhering to all Government Health & Safety, and Food Safety legislation, working in often difficult conditions within the confines of the barracks or when deployed to offsite operations, maintaining impeccable standards and quality
•Motivational management and leadership
•Recruiting and training all catering personnel
•Managing and supervising performance assessments for all new staff
•Maintaining NVQ standards as Senior Satellite NVQ Quality Assurance Coordinator
•Overseeing and maintaining facilities maintenance for all catering establishments
•Developing customer charter; delivering customer care
• Managing all catering aspects for up to 900 troops and civilians whilst undertaking role of Contract Supervisor to maintain high standards and quality assurance
• Developing partnering relationships with contractors using excellent interpersonal skills and liaising at all levels
• Reporting directly to Commanding Officer on all catering matters, ensuring smooth and seamless operations
• Managing financial duties to ensure catering operation meets budgetary requirements, minimising unnecessary expenditure and maximising station profit
• Managing single site multi-functional facilities and outlets in catering, retail and leisure areas as well as hotel services, maintaining immaculate care and attention to detail, often with scaled down staff
• Liaising with all catering staff, external agencies and internal military personnel
• Hands-on client liaison ensuring excellent customer care, organising impeccable standards of catering within set budget constraints, ensuring minimal expenditure for clients or disruption to manpower hours
• Contract Supervisor overseeing all areas of contract quality assurance relating to full hotel catering spectrum services, including catering, retail, leisure and supply
• Adhering to all Government Health & Safety, and Food Safety legislation, working in often difficult conditions within the confines of the barracks or when deployed to offsite operations, maintaining impeccable standards and quality
• Recruiting and training all catering personnel, both military and vocational (NVQ), ensuring on-going
Key Achievements
• Instrumental in smooth operational running for all soldiers and their families, ensuring minimal disruption whilst improving customer service and experiences, supplying a wide and varied range of catering services
• Receiving 'Meritorious Service Medal 2008' on the New Year's Honours Lists for service above and beyond
• Managing all catering aspects for up to 650 troops as Second in Command and civilians whilst undertaking role of Contract Supervisor to maintain high standards and quality assurance
• Reporting directly to Commanding Officer on all catering matters, ensuring smooth and seamless operations
• Training and developing all new catering personnel through on-going assessment and motivational leadership
• Assisting with handling of C£260, 000 annual consumable turnover account
• Monitoring facility service provider performances against key performance indicators
• Preparing annual accounts prior to audit; conducting internal audits measuring ISO 22000 and HACCP compliance
• Planning menus, working within budgetary constraints.
Various Worldwide Locations
City & Guilds - V1: ➢ NVQ Internal Quality Assurance Level 4
THE GRADUATESHIP AWARD IN FOOD SERVICE MANAGEMENT. (GCGI) Level 6 - Honours degree/Graduate* For senior managers
Institute of Leadership & Management: ➢ Diploma
Chartered Institute of Health & Hygiene: ➢ Advanced Food Hygiene Certificate
City & Guilds: ➢ Cookery for the Catering Industry ➢ Food and Beverage Service ➢ Alcoholic Beverages NVQs - Level 3: ➢ Customer Services Award ➢ Preparing to Teach in Lifelong Learning Sector (PTLLS)