Jonathan Bell

I've held the position of Operations Manager for Rivewell Partners Ltd (continuous employment due to rebranding) for 3 years 4 months. The role entails:

• Managing a team of IT professionals and operations associates to provide facilities management services to six office sites across London, Wales, Manchester, Essex and the Cotswolds, supporting associated businesses in the payroll and investments sector. This includes welfare of vulnerable personnel, staff discipline, and some HR processes.
• The oversight and management of our supply chain and business partners in the provision of security, cleaning services, H&S, Fire safety, IT support, including the successful awarding of ISO accreditation 27001 to one of our associated businesses.
• Project management and coordinated planning when establishing new offices, office moves and office refurbishment from concept to delivery, including managing budgets, ordering office furniture, assessing team and individual requirements and installation timeframes.
• Maintained the position of interim Director for Tourmaline Black Ltd for 10 months (Jan 25 - Oct 2025) and handled recruitment, opened and managed business bank accounts, set budgets, and oversaw all invoicing, payments, and company accounts, including expenses and payroll, while also fulfilling the role of Operations Manager.
• Throughout my tenure I have provided constant first line support to the business owner, his family and his portfolio of businesses, including entities in Grenada and Switzerland. I react immediately to out of office requests ensuring business continuity and security throughout the company.
• Served as primary contact for outsourced alarm and surveillance systems for all businesses.

1997 - 2006 - Rank -Senior Aircraftsman

• Working within a team delivering up to 24 hrs feeding to between 120 - 3000 personnel from austere sites in tented kitchens, utilising ration packs and fresh produce.
• Operated within field catering units across the UK, Europe, Middle East, Norway and Falkland Islands.

2006-2014- Rank Corporal

• Team leader to a team of 25 chefs producing high quality food in the Junior ranks, Sergeant's and Officers Mess.
• Led large-scale catering events, delivering exceptional dining experiences for guests.
• Upholding the highest standard of cuisine, hygiene and safety.
• Delegated as the welfare and discipline non-commissioned officer for all subordinates.
• Completed Junior Leadership and Management promotion course.
• Carried out weekly stock checks to deliver the weekly operational profit and loss report to the civilian partnering contractor.

2014-2022 -Rank -Sergeant/Acting Flight Sergeant

• Managed all 3 Messes up to 60 personnel, including budgets, personnel, welfare, discipline, food delivery, functions, facilities management across all station catering and single living accommodation.
• Managed facilities management at the Gateway Hotel at RAF Brize Norton in addition to management of the delivery processes and authorisation of rations to all flights departing RAF Brize Norton.
• I wrote and submitted all subordinate end of year appraisals for personnel under my command, successfully achieving over 20 promotions for competitive subjects.
• I successfully submitted 3 citations for competitive individuals to receive honours and awards on the Queens Birthday and New Years honours list.
• I worked closely with UK and primary overseas industry partnering contractors to ensure that all areas of operations remained both profitable but fair to the serviceman.
• I successfully passed my Senior Leadership and Management promotion course.

• Prepared ingredients for head chef, streamlining service and reducing wait times.
• Conducted daily inventory checks, ensuring ingredient availability and minimising shortages.
• Adhered to health and safety guidelines amongst the team, promoting a safe working environment.
• Contributed to menu planning for seasonal dishes, enhancing culinary offerings.
• Incorporated the latest culinary trends into dish preparations.
• Supported kitchen operations by completing tasks assigned by Chef De Partie.

• Operated all sections within Carvery kitchen, serving up to 1500 customers for breakfast, lunch, and dinner.
• Maintained adequate stock levels in the section for the next day's service.
• Supported fine dining operations during functions