Experience

Brockenhurst College

• United Kingdom
• Education Management
• 200 - 300 Employee

• Apprenticeship Assessor/Trainer: Business & Management

  • Dec 2019 - Present



Bournemouth and Poole College

• Education Administration Programs
• 400 - 500 Employee

• Senior Apprenticeship Co-ordinator: Catering and Hospitality

  • Jun 2013 - Present

  Responsible for co-ordinating the apprenticeship journey; from application and placement, through to delivery and assessment. Supporting qualification achievement and monitoring learner progress throughout. Duties include: - Supporting learners to ensure timely achievement of qualification and encouraging career progression - Delivery of City & Guilds apprenticeship frameworks in a variety hospitality and catering pathways up to level 4  - Ensuring learners are placed in accordance of the college’s commitment to duty of care and safeguarding - Matching learners to suitable employment opportunities and carrying out workplace health and safety checks - Executing marketing initiatives and activities to promote the college’s programmes and services to local schools  - Building relationships with new and existing employers to identify opportunities for further business  - Developing and implementing new training programmes to encourage the growth of the department  - Assisting with the management of the prestigious Specialised Chefs Scholarship in partnership with The Royal Academy of Culinary Arts - Providing practical instruction, encouragement and guidance to learners working in the college’s award winning training restaurant



Compass Group

• Investment Management
• 1 - 100 Employee

• Catering Manager - Restaurant Associates

  • 2011 - 2013

  Fully accountable and solely responsible for the efficient management of the catering department. Based within a high profile unit, my role involved delivering a high quality dining experience for employees as well as first-rate hospitality for corporate dignitaries. Duties included: - Delivering high standards of customer service and experience at all times.  - Ensuring food quality from point of purchase to menu planning, production and service - Driving sales and developing new revenue streams whilst maintaining strong brand standards and values - Attention to detail with food hygiene and health & safety compliance in line with silver standards auditing  - Identifying and evaluating key performance indicators and control of all purchasing and labour costs - Executing training sessions, monitoring and promoting staff development - Building strong working relationships with both customer and client