Jane Shakeshaft
Operations Director - Company of Cooks at Company of Cooks- Claim this Profile
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Bio
Credentials
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AS Level Business Studies
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Experience
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Company of Cooks
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Hospitality
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100 - 200 Employee
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Operations Director - Company of Cooks
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Sep 2019 - Present
-Reporting directly to the Managing Director for Venues -Responsible for a portfolio of 7 of London's Leading Venues -Reporting directly to the Managing Director for Venues -Responsible for a portfolio of 7 of London's Leading Venues
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CH&CO
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United Kingdom
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Hospitality
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700 & Above Employee
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Operations Manager- The Mansion House and The Central Criminal Court - City of London
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Jun 2018 - Sep 2019
Direct responsibility for the City of London Prestigious Sites Contract
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General Manager
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Oct 2011 - Jun 2018
Gaining a promotion to General Manager in October 2011, I became responsible for all the catering at the Mansion House. The contract has a turnover in excess of £2m per annum. I am responsible for delivering the financial performance of the unit and managing the company expectations in relation to budgets, forecasts and profit/loss.I develop and maintain an effective working relationship with the Mansion House staff, and each year need to build a relationship with the new Lord Mayor and Lady Mayoress. I am responsible for a team of 20 staff which can increase to in excess of a 100 when we cater for Lord Mayor State occasions.I am responsible for all Client correspondences, event planning and tastings, with ultimate responsibility on the day of their event.My other duties include the management of the labour costs, training and development of staff, recruitment and disciplinary procedures and I maintain all on site health and safety procedures. Show less
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Assistant Manager
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May 2010 - Oct 2011
My Duties included being responsible for 40 casual staff, running and organising banquets for the Lord Mayor of the City of London and family, conducting events for many high profile guests such as Heads of State, Politicians, Livery Companies and Royalty. On a daily basis I oversaw the running of banquets, receptions and conference’s for up to 360 people providing a high class service. I liaised with the clients from the concept of the event right through to running their events on the day creating great client relationships. I was responsible for staff rotas, staff recruitment and training. I devised an induction training programme for all new casual staff and increased the number of employees by 25% in six months, which decreased the costs related to using agency staff. I undertook an active role in the units forecasts, financials and budgets with the effective control of costs and overheads. Show less
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Hilton
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United States
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Hospitality
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700 & Above Employee
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Food & Beverage Supervisor
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May 2007 - Aug 2009
My job role consisted of supervising and managing a team of 18 staff for room service, Bar, restaurant and conference and events. Making sure the department was sufficiently staffed at all times and all Hilton brand standards adhered to in the department. Working towards guest satisfaction results each month, Quality audits and Health and Safety Audits. Providing rotas for the department, PAM’S payroll, Health and safety trainer for the department. On average I would work two Duty Manger shifts per week dealing with guest complaints, emergencies and being responsible for 40 staff and three hundred guests at any one time. I would organise and run conference and events for up to 300 guests dealing with the client from inception to completion and making sure their conferences ran smoothly.I won employee of the Month for Hilton Hotels in September 2008, and subsequently then nominated for employee of the year 2008. Show less
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Education
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Canon Slade School - Bradshaw Brow
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