Andrzej Bedekier

• Collaboration with the Engineering department to troubleshoot and resolve machinery issues, minimising production downtime through effective machine maintenance and efficient production changeovers.
• Prepared reports detailing production performance in relation to targets.
• Conducted routine equipment inspections to prevent breakdowns.
• Operated eight filling machines to meet daily production targets.
• Handled and prepared raw materials for the production process, accurately labelling and packaging items.
• Fed raw materials into production machinery while ensuring compliance with health and safety regulations.
• Monitored and recorded production waste to provide supervisors with daily data.
• Retrieved raw materials and components from inventory areas, meticulously recording details to maintain accurate stock counts.

In May 2023, I was promoted to Warehouse Supervisor. The warehouse was struggling due to a lack of clear leadership within the department, which was impacting production operations. Additionally, a BRCGS audit was rapidly approaching. I was tasked with taking control of warehouse operations to prevent any further impact on production and to ensure that the warehouse functioned at AA standards by the time of the audit. I successfully achieved this goal; by the end of the summer, when the audit took place, we received a AA* grade, and production downtime due to warehouse operations was non-existent.

• Delegated tasks and coordinated warehouse workflow to support continuous productivity.
• Supervised a team of 12 warehouse operatives.
• Oversaw the daily operations of five warehouses.
• Provided six production rooms with the necessary stock to ensure uninterrupted production operations.
• Operated forklifts and pallet jacks in alignment with safety protocols.
• Coordinated product dispatch, ensuring the goods reached their destinations all over the UK and Europe.
• Liaised with customers and other departments to plan timely transportation of goods.
• Liaised with haulage companies to ensure that stock transportation was arranged at the best price.
• Inventory control and coordinating inventory stock takes to ensure minimal downtime on production.
• Ensured that the warehouses adhered to BRCGS guidelines, successfully achieving a AA rating for two consecutive years during my tenure as warehouse supervisor.
• Conducted staff training on job duties, company policies, and safety procedures.
• Maintained clean, safe, and orderly warehouse spaces.
• Ensured the proper storage of raw materials in designated locations to optimise warehouse space, while strictly maintaining the segregation of allergenic and non-allergenic materials.
• Loaded packaged goods onto haulage trucks for transportation.
• Inventory control.
• Checked product deliveries against Certificates of Analysis (COAs) and delivery notes, ensuring that any issues were promptly raised with the relevant departments to minimise production downtime.

I began my career as a production supervisor in the bulk powder department. Through intensive staff training, mentorship, and process improvement, I successfully streamlined production operations, resulting in an increase in daily output from 8,000 units to 15,000 units. During this period, I also implemented stricter controls on wastage, reducing it from just under 3% per production batch to below 1%. In November 2022, I was promoted to supervisor of the Nutraceutical department, which comprises three distinct units: bottling production, encapsulation production (featuring six encapsulating machines), and blending production. This transition allowed me to deepen my knowledge of manufacturing processes. As the Nutraceutical supervisor, I was tasked with reducing customer complaints, a goal I achieved through comprehensive staff training, mentorship, and ongoing process improvements. As a result, customer complaints decreased from 150 per million units to just 8 per million units.

• Used production trackers to generate performance reports and data.
• Key performance indicators.
• Implemented a wastage process that reduced wastage from 3% to below 1%.
• Ensured minimal downtime during production changeover through improving clean down processes and production planning.
• Investigated quality, safety and productivity issues, implementing corrective actions to prevent recurrence.
• Ensured production was compliant with BRCGS guidelines, achieving a AA during the annual audit.
• Reducing complaints from 150 ppm to 8 ppm through process improvement and increased staff training.
• Responsible for a production team consisting of 32 staff members.
• Led toolbox talks and motivated teams to achieve daily production targets.
• Coordinated repairs with maintenance department to keep machinery operational.
• Interviewed and recruited staff with required skills and background.
• Machinery training.

• Managed the flow of information to the relevant departments to ensure that all parties were updated on production progress and priorities.
• Communicated potential impacts to production planners to aid time-management and recovery plans.
• Ensuring production line leaders had the required paperwork needed to commence production.
• Recorded daily production data in company logs and databases.

• Operated machinery and equipment and conducted adjustments to meet safety measures.
• Maintained tools, equipment and machinery in good working order.
• Used cleaning chemicals safely to sanitise work spaces.
• Retrieved raw materials and components from inventory areas, recording details to maintain accurate stock counts.
• Completed disassembly of machinery and cleaning between runs to maintain machine function and ensure minimal downtime.
• Adhered to AA BRCGS guidelines whilst working on a production line.
• Powder blending mixes up to 850kg in size following a set recipe.
• CCP monitoring and reporting all failures to the quality department.

When I took over the Lamb and Flag from the previous owners, it was facing a challenging financial situation and lacked a strong customer base. I worked diligently to hire staff with the necessary qualities to deliver the fine dining experience I envisioned.

Through intensive mentorship and training, me and my team were able to provide customers with an exceptional dining experience. As a result, the gastropub’s TripAdvisor rating soared from 3.7 stars to an impressive 4.8 stars. Thanks to my perseverance, the Lamb and Flag earned a spot among the top 10 restaurants to visit in Taunton on TripAdvisor.

I successfully cultivated a loyal customer base, with many diners returning regularly to savour the diverse dishes crafted by myself and the kitchen team

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• Completed accurate end-of-day financial routines for cash and card transactions.
• Tracked KPIs to drive profitability and target delivery.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Sourced products locally for improved cost-efficiency and sustainability.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Managed high-performing teams to deliver quality customer service and stable profits.
• Managed financial forecasting and budgets to exceed profit targets.
• Reduced waste by carefully measuring ingredients and forecasting product needs.

• Oversaw daily operations of the restaurant and the bed and breakfast facilities; including inventory and supply restocking, cash-handling and assisting customers.
• Worked with the general manager to develop action plans to increase performance and exceed sales KPIs.
• Aided manager in sales growth strategies.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Trained staff on best practices to achieve optimal productivity.

I served as the Assistant Manager at the Taunton site for 18 months, during this time I successfully increased sales by 29% in a financial year through team empowerment and upselling training. Customer reviews reached an all-time high during my tenure, rising from a 3.8-star rating on TripAdvisor to 4.6 stars.

I was then transferred to the Bristol site, where I was tasked with achieving similar results. I accomplished this by elevating the business's TripAdvisor rating from 4.0 stars to 4.7 stars in 7 months, while also increasing profits by 22% in the same time frame.

• Oversaw daily operations of the site, including inventory and supply restocking, cash-handling and assisting customers.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Led by example in providing customers with attentive, professional restaurant service.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Built loyal customer base by creating welcoming environment with top quality service.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Improved Front of House staff productivity by elevating greeting and seating processes.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Implemented upselling training and ensured that all staff members were both competent and confident in upselling a variety of products.

• Monitored bar expenses and operations to minimise costs.
• Executed prompt, precise drinks service at high-capacity events, minimising customer waiting times.
• Planned staff rotas to meet customer demand.
• Implemented new cocktails for the seasonal menu changes.
• Trained customer facing staff to ensure strong service performance.

• Built loyal customer base by creating welcoming environment with top quality service.
• Solved customer queries and problems efficiently, maintaining excellent satisfaction ratings.
• Assessed team performance, identifying weak areas for improvements and acknowledging achievements.
• Led team to deliver outstanding hospitality operations.
• Monitored condition of entire facility to verify all areas were clean, safe and comfortable for guests.
• Hired and onboarded staff on restaurant procedures and policies.
• Reconciled cash and credit card transactions to maintain accurate records.

• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Followed health and hygiene standards when handling food and cleaning restaurants.
• Prepared tables for guests and reset tables between customers.
• Maintained clear communication with guests and kitchen staff for smooth service delivery.
• Delivered food and drinks from kitchen to respective tables to meet timely expectations.
• Warmly greeted customers upon arrival, minimising wait times to improve restaurant experiences.

• Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.
• Polished glasses and cutlery to pristine standards.
• Ordered, controlled and rotated wine stock to facilitate smooth restaurant operations.
• Advised customers on wine and beverage pairings with selected food items.

During my employment at Applause Catering, I was involved in numerous high-volume events, including BBC Children in Need, the Chelsea Flower Show, the Gladiators TV show, music videos, and commercials.