Grantham, England, United Kingdom
A successful and results focused Senior Manager with a strong ability to head and transform complex operations, driving forward efficiencies, maximizing workflow, achieving KPI`s and establishing processes and budgets. Able to leverage extensive leadership experience alongside strategic planning to evaluate existing practice and deliver necessary change. A `hands on` manager with a proven record for achieving excellence from employees and driving productivity forward through personal vision, motivational team management and proficient project management. Commercially astute, with strong analytical and problem-solving ability, together with excellent communication skills that are demonstrated daily. With particular expertise in the Catering/ Facilities Management sectors but able to adapt and transfer skills to any other industry. Now seeking a related senior role where experience, expertise and diverse strengths will bring immediate value. Please feel free to contact me on 07714 996673 or [email protected]
Overall responsibility for the management of catering in 218 primary and secondary schools leading a team of two Lead Operations Managers, eleven Contract Managers and a Development Chef Financial year 2019/20: sales exceeded by £100k, profit margin of 4.9% achieved. Actual labour 38% v budget 40% and food costs of 38.6% against a budget of 39% Completion of the financial month end process, forecasts, and budgets (annual turnover £10 million 2022). Full account management of the clients including contract negotiation and client meetings Service standards improved with a catering strategy focusing on innovation and continuous audit monitoring Achieved service retention at the company KPI of 95% and training compliance at 98% (target 90%) Inspiring Leader – Making the Difference Awards 2021
Successfully managed the catering operation in 14 boarding houses and 2 day houses providing 2,500 meals daily, and the catering for the school’s hospitality events Actively managed the delivery of the school’s catering budget of £2.4 million and identified cost efficiencies Completed budgets and weekly and monthly accounts for Compass using SAP. Completion of all financial monthly reports for the school’s Bursary Worked directly alongside the commercial school enterprise to manage and deliver the catering for Easter and summer lets and external events (e.g. weddings) Held full responsibility for managing, developing, and training a team of 80, ensuring all company objectives were achieved
Redeveloped the catering service (patient feeding, restaurant, and hospitality) to make it a commercially viable operation reflecting modern trends Delivered a sales increase of 9% and increase in the GP of 4%, with food cost efficiencies of £37k; successfully transforming and relaunching the retail range (including merchandising) to bring in line with the high street Introduced the compilation and completion of a separate Weekly Operating Report for the restaurant and patient feeding to provide profit and loss financial information for each account