CATERING MANAGER CV

Galashiels, Selkirkshire


  • CATERING MANAGER

    RPSG



    Personal Details
    Telephone Number:   View Contact Details
    City:   Galashiels
    County:   Selkirkshire
    Desired job title:   CATERING MANAGER
    Salary:   £30001 - £40000
    Location:   Galashiels Selkirkshire
    Education Level:   Professional
    Last Login:   about 6 months ago

    Normal

    More...

    Industries

    Accountancy Banking Catering IT Public Sector Senior Management Agriculture

    Job Titles

    Chef Graphic Web Designer Armed Forces Police Officer Senior Hospitality & Catering Head & Executive Chef Internal Auditor Junior Equity Trader Head Chef Kitchen Porter Kitchen Staff Kitchen Porters Agricultural Food Scientist Project Operations Manager OPERATION MANAGER Facility Manager Catering Manager

    Skills

    COSHH Risk Assessment and Control Certificate Driving__Licence__B IOSH Managing Safety Certificate Intermediate Food Hygiene Certificate LGV Cat C the smooth day future planning equipment training controlled document development, and management all ordering Standard Operating Procedure QHSE leadership Profit and Loss Accounts KPIs Human Resources Health and Safety Policies and Procedures Health and Safety Data Collection Audit Continuous Improvement Budgets & Budgeting management of administration and HR departments Manage all aspects Contract Management

    Qualifications

    Masters Degree Demonstrated City & Guilds HACCP Food Safety Management Level 3 Food Safety and Hygiene Management award staff appraisal

    Employment History

    CATERING MANAGER

    2010 - Present

    key achievements and responsibilities * Project Operations Manager Relief - BP ROO, Rumaila Oilfield Iraq: Contract management between company and client Manage all aspects of complete life support services for major International Oil Company in Iraq. This includes catering, laundry, housekeeping, maintenance and bulk services along with management of administration and HR departments. Financial accountability of the project across 3 sites under budgets set by CEO and Finance departments. Source and supervise 3rd party subcontractors on a permanent and ad-hoc basis to assist the operation in its delivery to the end client. Liaise with Senior client management to ensure needs are managed and catered to whilst remaining within scope of work and required operational budgets. Oversee continual improvement of service to client, inclusive of training, standard operating procedures, 3rd party and internal auditing functions. Provide daily, weekly and monthly operational reports to client to ensure KPI's of contract are being met. Compile and report daily, weekly and monthly operational updates and status to Executive Management to assist in future planning, and contract performance. Continually analyse operational procedures to ensure effectiveness and cost efficiency of the project. Consolidation, accumulation and preservation of operational data for use as management tool Liaise with HR Department for all issues related to staff such as staff needs and planning, recruitment, training, career development, pay and benefits, staff appraisal, award schemes, increment and promotions, staff movements, medical problems, labour disputes, warnings, vacation, resignation/termination, exit formalities etc. Oversee future needs of company's development, including data gathering, controlled document development, and management system review to gain ISO standards * Facility Manager / Catering Manager BP ROO: Responsible for leading, managing and developing the Cater


    AGENCY CHEF

    2010 - 2010

    BLUE ARROW SCOTTISH PARLIAMENT ------- key achievements * Worked directly under the Executive Chef in the fine dining restaurant of the Scottish Parliament, responsible for its day to day running and catering for politicians, guests and VIP visitors responsibilities * Oversaw menu planning, ordering supplies and costing and ensured all health and safety practices were fully complied with


    STAFF SERGEANT

    1998 - 2010


    Education History

    Hobbies & Interest

    Interests * Football, Golf, Squash, Cars and Motorbikes, Driving, Cooking, Socialising and Spending Time with the Family * Various Military Veteran Charitable Activities * Improving Skills and Further Education


    Personality Assessment data not available!


    CATERING MANAGER CV Profile

    ##################, ########## ####### PAUL ROBERTSON

    ############################ Facility Manager, Catering Manager and Head

    in/linkedin ####-######### Chef / Chef

    0044 (0) ############
    ####.#########4310

    PROFESSIONAL PROFILE

    Facility Manager, Catering Manager and Head Chef with a proven track record of more than 30 years delivering the highest quality service in the most professional manner possible in both military and commercial. Highly organised, strongly self motivated and with a keen attention to detail that ensures completion of all assigned tasks on time, within budget and to specification. Excellent communication and interpersonal skills, combined with an ability to work well either as part of a collaborative team or autonomously when required (with a minimum of executive oversight). Thrives in challenging and fast moving environments, prioritising tasks with strong time management skills and good work disciplines. Now seeking a fresh challenge that will make the most of this skill set, taking his career on to its next level.

    KEY PROFESSIONAL SKILL SET Working and communicating cross culturally and delivering to challenging deadlines.

    Maintaining accurate, timely and readily retrievable records as well as conducting key audits. Reducing overall food spend on complex assignments by 15%.

    Gold Medal Winner: leading a team of four in a multitask competition.

    Managing a team of 32 skilled staff on a key catering account, overseeing an annual budget of £550,000. Running remote sites in Iraq with teams from 22 to 250 serving a customer base from 50 to over 600.

    Good working knowledge of all standard office operating systems and applications including Microsoft Word and Excel. CAREER SUMMARY

    CATERING MANAGER / HEAD CHEF / FACILITY MANAGER / OPERATION MANAGER | RPSG IRAQ | AUGUST 2010 TO JANUARY 2020

    KEY ACHIEVEMENTS AND RESPONSIBILITIES

    {Project Operations Manager Relief  t BP ROO, Rumaila Oilfield Iraq: Contract management between company and client Manage all aspects of complete life support services for major International Oil Company in Iraq. This includes catering, laundry, housekeeping, maintenance and bulk services along with management of administration and HR departments.

    Financial accountability of the project across 3 sites under budgets set by CEO and Finance departments.

    rd Source and supervise 3   party subcontractors on a permanent and ad-hoc basis to assist the operation in its delivery to the end

    client.

    Liaise with Senior client management to ensure needs are managed and catered to whilst remaining within scope of work and required operational budgets.

    rd Oversee continual improvement of service to client, inclusive of training, standard operating procedures, 3   party and internal

    auditing functions.

    Provide daily, weekly and monthly operational reports to client to ensure KPI’s of contract are being met.

    Compile and report daily, weekly and monthly operational updates and status to Executive Management to assist in future planning, and contract performance.

    Continually analyse operational procedures to ensure effectiveness and cost efficiency of the project. Consolidation, accumulation and preservation of operational data for use as management tool

    Liaise with HR Department for all issues related to staff such as staff needs and planning, recruitment, training, career development, pay and benefits, staff appraisal, award schemes, increment and promotions, staff movements, medical problems, labour disputes, warnings, vacation, resignation/termination, exit formalities etc.

    Oversee future needs of company’s development, including data gathering, controlled document development, and management system review to gain ISO standards

    {Facility Manager / Catering Manager BP ROO: Responsible for leading, managing and developing the Catering, Cleaning, Housekeeping, Maintenance and Procurement Teams within a professional and ethical culture to ensure the highest quality of service delivery. Accountable and fully responsible for contract Profit and Loss account as per contract budget. Assist in all reporting requirements, including exceptional reporting in order to update current situational awareness for support from the

    CEO and Executive Chairman. To ensure all Client and RPSG procedures, including security procedures, are adhered to and that at all times company and client property is treated in a responsible manner. Responsible for QHSE leadership within camp/worksite, including capturing and reporting of monthly Health and Safety statistics.

    {Facility Manager / Catering Manager with RPSG for Cameron Basra Iraq: with a multi nation client running the facilities and catering for a demanding client. Responsible for leading, managing and developing the Catering, Cleaning, Housekeeping,

    Maintenance and Procurement Teams within a professional and ethical culture to ensure the highest quality of service delivery. {Contract Catering Manager contracted out from RPSG to HK Logistics within the Regional Assistance Mission to the Solomon Islands. To audit the current catering facility on a daily basis to ensure all health and safety procedures are to a high standard. Responsible for auditing the GBR site ensuring all work and safety practices carried out to a high standard. Ensuring that all food safety and equipment training is carried out and updated. Brought the catering site to a high standard and achieved the best

    catering quarterly review since the location was set up 2 years ago.

    {Contract Catering Manager with RPSG within Camp Speicher American Forward Operating Base in Iraq. Responsible for auditing the C1 and C3 DEFAC sites ensuring all work and safety practices carried out to a high standard. Reviewed the food supply chains within both sites ensuring that quality and cost were optimised and by changing suppliers saving the company $40,000 a month.

    {Head Chef at Halliburton Remote Site Iraq with RPSG Responsible for the smooth day to day running of the catering facility for a very demanding multinational client. Responsible for all ordering of rations from both local suppliers and a European suppler within budget constants. Running an account to specific deadlines with a budget of $2.1 m and always kept within the budget.

    AGENCY CHEF BLUE ARROW | SCOTTISH PARLIAMENT | MAY 2010 TO AUGUST 2010 KEY ACHIEVEMENTS

    {Worked directly under the Executive Chef in the fine dining restaurant of the Scottish Parliament, responsible for its day to day running and catering for politicians, guests and VIP visitors

    RESPONSIBILITIES

    {Oversaw menu planning, ordering supplies and costing and ensured all health and safety practices were fully complied with

    STAFF SERGEANT / MASTER CHEF | HER MAJESTY’S ARMED FORCES | MAY 1998 TO MAY 2010 KEY ACHIEVEMENTS

    {22 years of loyal service from the rank of Private to Staff Sergeant Master Chef. Demonstrated consistently strong aptitudes in overseeing the operation of day to day accounts and smooth running of three catering teams across a number of locations throughout the world.

    {Oversaw the successful transition to outsourcing from in house catering, managed on a contract basis and achieved exceptional outcomes through to conclusion

    RESPONSIBILITIES

    {Ensured full adherence with all material health and safety, regulatory and legislative requirements {Maintained and reviewed confidential and personal information with appropriate sensitivity

    QUALIFICATIONS AND TRAINING

    Food Safety and Hygiene Management Level 3 (Intermediate) HACCP Food Safety Management Level 3 (Intermediate)

    City and Guilds 706-1 “Cookery for the Catering Industry _
    NVQ level 3 in Hospitality supervision
    Intermediate Food Hygiene Certificate

    Catering Manager’s course Certificate

    COSHH Risk Assessment and Control Certificate.

    Full driving licence up to and including LGV Cat C and Motorbike Driving Qualifications Class 1 (C + E)

    Class 2 (C)

    ALLMI Lift Truck Hiab Attachment Hook (Run out Date Jan 2025)

    ALLMI Lift Truck Hiab Attachment Brick Clamp (Run out Date Jan 2025) ALLMI Lift Truck Hiab Remote (Run out Date Jan 2025) Full Car (Clean no points)

    Full Motorbike (A)

    CPC Complete (Run Out Date Jan 2025)
    Digital Tachograph

    CURRENT STUDY Microsoft Office 365

    IOSH Managing Safety Certificate INTERESTS

    Football, Golf, Squash, Cars and Motorbikes, Driving, Cooking, Socialising and Spending Time with the Family Various Military Veteran Charitable Activities Improving Skills and Further Education

    References available on request

    Enter text here...

    Download CV