Tel: +44 (0) 2079890750

Global Recruitment Experts

Access to millions of CV's and
thousands of international jobs

CV, British Food and Beverage Manager looking worldwide

I am currently available for work
Serial No: 8949

List top 5 skills: an excellent communicator
Short Bio:

A 15 year veteran of the Food & Beverage Industry with careers in 4 star hotels, independant operators and branded chain restaurants. He's worked both front of house as a Manager and also as a Kitchen Manager. He has developed, costed and implemented menus and also delivered live training sessions on a variety of healthy eating seminars following the Paleoithic Diet.
In a previous role he has implemented a new business strategy and plan that saw a gap in the market for a fully catered function facility to provide weddings, celebrations, business and corporate events. This increased sales in the property by 5-7% per month.

Current location: 

United Kingdom - View on map

Spoken languages: 

Engligh

Locations I am interested in working:

Australia, United States



Educational Details & qualifications

South Devon Technical College Grade

1999 – 2001

Hospitality & Catering NVQ 2

Food Preparation & Cooking NVQ 2

Basic Health & Safety Certificate

Further Qualifications & Training

BIIAB Level 2

Cask Marque Certificate of Excellence

Hospitality Supervision Advanced Apprenticeship

Training Certificate in Licensing Law

Training Certificate in Disability Discrimination Awareness

Emergency Aid in the Workplace

Introductory Training for Youth Workers

Training Certificate – Sabrewatch Security Guard training Course

Training Certificate in Control & Restraint/Conflict Management Course

Training Certificate in The UK Terrorist Threat, The Improvised Explosive Device & Retail Search Techniques

Training Certificate in The Practical Use of Fire Extinguishers & their uses

Level 2 Key Skills in Communication

Level 2 Key Skills in Application of Number

Career History

David Lloyd Leisure Worcester November 2013 – Current

Lead Chef/Kitchen Manager

A brief job description of my role Lead Chef/Kitchen Manager

– Deliver & promote exceptional customer service

– To have a positive impact on the results achieved in the club including P & L performance, Stock Audit

– Maintain a high standard of customer service & customer management at all times.

– Ensure opening & closing procedures are adhered to in line with company policy taking into account security & the health & safety of the people & property.

-Maintain high standards and complete operation of all areas of the kitchen & office work ensuring best practice is maintained.

– Maximise sales opportunities in the business, including quality of food service & availability.

– Take full responsibility for stock in the kitchen, including non- consumables, stock rotation, security, loss investigation, wastage reports & stock taking.

– Ensure all training records, legal documents & due diligence files are maintained.

– Identify recruitment needs & take an active role in the search & selection activities & the appointment of staff in line with the company`s recruitment process.

– Manage 3rd party contractors.

– Deliver presentations & advice on healthy eating following the Palaeolithic diet

JD Weatherspoon – The Foley Arms Hotel May 2011 – July 2012

Malvern

Shift Manager

A brief job description of my role as shift manager at the Foley arms Hotel involves

– Deliver & promote exceptional customer service

– To have a positive impact on the results achieved in the pub including P & L performance, Mega stock, CQSMA, PSN, Cask Marque, AM Audit & Call notes.

– Complete all company procedures relating to monies & banking.

– Maintain a high standard of customer service & customer management at all times.

– Ensure opening & closing procedures are adhered to in line with company policy taking into account security & the health & safety of the people & property.

– Maintain high standards and complete operation of all areas of the property including bar, kitchen, hotel, cellar & office work ensuring best practice is maintained.

– Maximise sales opportunities in the business, including quality of food & drink service & availability.

– Take full responsibility for stock in the Bar & kitchen, including non- consumables, stock rotation, security, loss investigation, wastage reports & stock taking.

– Ensure all training records, legal documents & due diligence files are maintained.

– Identify recruitment needs & take an active role in the search & selection activities & the appointment of staff in line with the company’s recruitment process.

– Manage 3rd party contractors.

JD Wetherspoon – The Crown Lloyd’s No1 Bar April 2010 – May 2011

Worcester

Shift Manager

Marston’s PLC. – The Bluebell October 2009 – April 2010

Malvern

Kitchen Manager

Marston’s PLC. – The Swan Inn June 2007 – October 2009

Droitwich

Sous Chef

Freehold – The Leaking Well May 2006 – May 2007

Ombersley

Kitchen Manager

Punch Taverns – The Metro Bar January 2004 – April 2006

Worcester

Deputy Manager