Experience

Compass Group Ireland

• Ireland
• Food and Beverage Services
• 1 - 100 Employee

• Operations Manager

  • May 2019 - Present



Henderson Group

• United Kingdom
• Wholesale
• 300 - 400 Employee

• Head of Retail Food-To-Go & In-Store Solutions

  • Aug 2018 - Apr 2019

  Responsibility for ensuring the successful achievement of Serviced Food strategic plans across Henderson Retail Ltd convenience estate. The food-to-go offering includes hot food, deli, in-store produced sandwiches, coffee and in-store bakeries. Working collaboratively with colleagues across the Henderson Group and in partnership with independent retailers, responsible for developing the range of retail food to go solutions and all other instore produced/finished goods, maximising serviced food product sales and developing retail margin. Working through a team which includes Category Management, Concept Development and Brand Development/Marketing responsible for the delivery of strategies, plans and initiatives that grow sales, build brand awareness and position as leaders in the convenience retail food-to-go/QSR sector.



Compass Group Australia

• Australia
• Hospitality
• 700 & Above Employee

• Business Development Manager

  • Feb 2015 - Dec 2017

  Responsible for the review and development of the long-term growth strategy and the drive to meet and exceed group targets.Responsible for the Sales Budget and Forecast, development and maintenance of the Marketing Strategy. Instrumental in the review of projected pipeline and applying rigour to the ‘Bid, No Bid’, process.Contributing senior member of the ESS Offshore Operating Board, developing overall strategic direction, implementation and review for all departments within this division.Liaising with key global operational hubs particularly with Huston, Singapore and Norway offices sharing best practice, sharing key information and learning outcomes.Key focus on delivering facility services to major companies operating in the oil and gas, mining and construction industries.Providing vital workplace support for people in some of the most hostile and demanding environments in the world. ESS delivers over 50 service steams all falling into the following key categories: Accommodation, Cleaning, Health & Wellbeing, Food and Beverage services, Security & Emergency Services, Business Services, Logistics & Transport, Facility Management Services, Building Operations Maintenance, Outdoor and Design & Build.The ability to effectively mobilise contracts, making the complex seem simple. Committed to the development of skills and service ethics of our great people that deliver these every day that I believe makes the real difference.Results:• Exceeding growth targets for Financial Years 2015, 2016 and 2017 during an extremely turbulent period in the current mature market place • Development of the key 2016/ 2017 Marketing and CSR strategy



Compass Group

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• General Manager, Laggan Tormore

  • Apr 2011 - Feb 2015

  Responsible for operating multi-site operations, providing a full range of facility services to the lead contractor during the construction of the Shetland Gas Plan supporting over 3000 construction workers at any one time. Driving operational excellence, maximising growth opportunities, developing standards and driving compliance in a remote challenging location within the accommodation and construction sites located on the far North of the Shetland Island.• Multi-site operations of facility services including catering, grounds keeping, housekeeping, janitorial services, shop, vending, branded coffee offer, bar, gymnasium, reception, laundry, security, administration, logistics, transport, pest control, waste removal, waste water treatment plant, water management, accommodation services and additional hard facility services. • Developing the customer service journey, enhancing customer experience• Responsible for implementing effective change management strategies delivering expedient responses to client requirements and marketplace innovations• Responsible for negotiation, implementation and delivery of brand standards, KPI’s, SLA’s and contractual exhibits.• Instilling a culture of operational excellence throughout all teams with clear audit trails establishing best practice and focused learning outcomes• Responsible for P&L, developing and implementing budgets for the region, efficient use of resources delivering ‘Value for Money’, to the client.• Completion of client surveys and effective communication with all stakeholders within the estateResponsible for monitoring, controlling and directing the standards relating to Hygiene, Health & Safety, Food Safety Management Systems and Environmental Management Systems.Ensuring robust system and processes of stock management are implemented and managed.Ensuring sufficient levels of consumable stock from food to emergency generator parts to mitigate against delays with remote locations and harsh conditions

• Operations Manager

  • Jun 2007 - Apr 2011

  Responsible for operating group catering contracts in Northern Ireland and Republic of Ireland reporting back to London with dotted lines to regional head offices in Belfast and Dublin.Drive operational excellence, standards and compliance within fixed cost and cost-plus contracts over the entire island of Ireland including remote locations, annual revenue budget £10 million pounds sterling. • Experienced in management of catering, vending, management of soft services and limited hard surfaces with a sub-contracted partner.• Developing the customer service journey, enhancing customer experience and growing year on year annual footfall• Responsible for delivering services in a fluid market place, implementing effective change management strategies delivering expedient responses to client requirements and marketplace innovations• Responsible for implementation and delivery of brand standards, KPI’s and SLA’s in Ireland.• Instilling a culture of excellence throughout all teams with clear audit trails establishing best practice and focused learning outcomes• Responsible for P&L, developing and implementing budgets for the region, efficient use of resources delivering ‘Value for Money’, to the client.• Completion of client surveys and effective communication with all clients within the estate• Direct each manager in the monitoring, controlling and directing the standards relating to Hygiene, Health and Safety.Results:Increased sales growth year on year whilst driving efficiency programmes delivering tangible savings to the end usersTwo managers graduating from the Compass ‘Evolve’, programme in its first yearStrong succession planning with a number of senior management positions filled with candidates from within the regionExceed client expectations and contractual requirements in client surveys100% pass rate in quarterly audits relating to Health & Safety, Food Safety and Brand Standards



Causeway Trust

• Project Manager

  • Nov 2006 - Jun 2007

  Causeway TrustBallymoneyResponsible for representing the Causeway Trust at regional ‘Supporting People’, board meetings, chaired by the Housing Executive, assessing proposals for short-term and capital build projects. • Presenting on behalf of the Causeway Trust bids for Capital Build and Relief projects. Ensured project proposals met required criteria as set out by the board and are financial robust to meet board challenges.• Ensure project teams provide transparent selecting criteria to ensure limited resources are targeted at those projects likely to have maximum impact on the most vulnerable.• Ensure monthly reports are presented to the board on existing programmes highlighting success, learning outcomes and providing rectification strategies when appropriate.• Chairing multi-disciplinary panels involving Social Care, Facilities, Housing Associations and the Housing Executive • Developing tender documentation in partnership with project teams drawn from FM, Social Workers, Support Services and Housing Associations• Preparing, presenting and delivering Business Case models under the remit of ‘Supporting People’, guidance across internal and external stakeholders.



The Royal Group of Hospitals

• Project Manager

  • Mar 2005 - Nov 2006

  Project Manager in a change management project for frontline support services operating in a heavily unionised environment, reporting to the Director for Patient and Environmental Services, Secretary for UNISON Ireland and regional representative for the ATGWU trade union.• Royal Group of hospitals consists of five hospitals and living accommodation located in a 2.5 square kilometre, employing in total 10,000 employees including, 1,000 support staff partnered with three charitable hospitals in New York. • Co-ordinating senior management and trade unions implementing strategies effecting changing working practices within cleaning, security, courier, patient transport, mailroom, catering, accommodation services (consisting of short-term guest accommodation with associated services and conferencing services through to long-term guests in self contained flats), maintenance services, sub-contractors and multi-disciplinary hospital departments. • Establishing and maintaining clear lines of communication both formal and informal between senior management, trade union bodies, government bodies and the League of Charitable Hospitals New York Partnership• Reporting directly to the Department for Employment and Learning KPI’s for IARP



Royal Victoria Hospital

• Catering Services Operations Manager

  • Oct 2004 - Mar 2005

  • Operational responsibility for patient feeding in the Royal Victoria Hospital.• Negotiating with suppliers• Reviewing impact of patient and visitors in relevant areas• Liaising with multi-disciplinary service users and supporting project development initiatives• Responsible for 110 employeesPlanning, development and delivery of catering services provision providing 152,000 meals per month. • Operational responsibility for patient feeding in the Royal Victoria Hospital.• Negotiating with suppliers• Reviewing impact of patient and visitors in relevant areas• Liaising with multi-disciplinary service users and supporting project development initiatives• Responsible for 110 employeesPlanning, development and delivery of catering services provision providing 152,000 meals per month.



The Food Mall Limited

• Managing Director

  • Jun 2002 - Sep 2004

  • Franchisee of a new branded coffee house offer• Responsible for the development and implementation of strategic and operational planning for the Company, ensuring this is communicated throughout all levels and teams.• Designing and implementing the customer journey and experience• Achieved STA accreditation• Successfully tendered for three public sector contracts, achieving significant growth year on year• Sole Trader with Food for Thought from January 1999 – 2002• Overall responsibility for the business including matters involving Health & Safety, Human Resources, Financial Control, Business Development planning and control ensuring sustainability and growth of the business.



BURGER KING®

• Operations Manager

  • Sep 1986 - May 1989

  Responsible for the operational running of the company’s flagship restaurant employing over 60 staff, with a multi-million pound turnover and two additional restaurants. Responsible for the operational running of the company’s flagship restaurant employing over 60 staff, with a multi-million pound turnover and two additional restaurants.