Lisa Martin

• Leading, inhouse F&B outlets to achieve financial KPI’s
• Identify costing saving projects and marketing ways to increase footfall
• Assist with identifying opportunities for growth and improvement to meeting customers/stakeholders’ trends and needs
• Cross functional department networking to develop and support business goals
• Introduced New training plans for Managers and Assistant Mangers and full staff induction
• Ongoing reviewing, and updating of all Risk Assessment and SOP’s, OS updating COSHH
• Training Manages to have full knowledge of HACCP and legislation requirements in F&B
• Processing of Orders, a of internal stock, HR, procurement packages
• Working with key, H&S and FS stakeholders, to achieve compliance and standards
• Internal audits and training within all outlets
• Maximised company profits through rigorous analysis and control of both portioning and wastsge.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Led F&B team to champion customer service and consistently elevate food presentation standards.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.

• Developing and leading up to 20 Managers, and up to 200 indirectly site-based staff across different regions from over 80 contracts, taking accountability of my region and companywide
• Client engagement and retention delivering on SLA’s with a compliant offer and standards
• Benchmarking with competitors and interpreting the data, to cascade to all
• Joint lead on implementation and delivery of all process and policies aligned with ISO 9001 2015
• Biannual visits with ISO inspector
• Any unit chosen out of 200
• Company ownership of EPOS system from new installations, maintaining contract and using data to analysis for sales, key drivers, to support future menu development
• Reviewing gap analysis of training needs, processing map for all staff training requirements required to accomplish their job role
• Developing strong relationship with supply chain partners, negotiating best value, with review meetings
• Agreeing rebates with sales volume, forecasting key menu changes
• Influence strategic planning for the operations team and company to continue growth, future innovation and change working cultures!
• Work with all departmental teams to intrinsically motivate and implement positive planned change with enthusiasm and shared vision
• Robust analysis of P & L account with full accountability for over £5 million
• Identifying potential new clients, and suppliers evaluating tenders, portals against framework specification
• Accessing through ESPO, LACA and WCC approved contractors
• Contractor vender assessments, assessing risk, best in class, supplier portfolio, and to meet organizational standards
• Managing sickness absence procedures leading to presenting at final stage hearing
• Contract management of all mobilisation and demobilisations of contracts including all TUPE, client, third party agencies
• Cross working to implement and deliver on all legislation collaboration with teams and peers to praise achievement and recognition to deliver on strategic priorities
• Trouble shooting underperforming units and mitigating any risk associated
• Leading on new Infrastructure, for new kitchen builds/redesign
• Coordinating and reviewing contract specification, working with external contractors and internal; (Warwickshire County Council) contractors for best value and competitive quotes
• Commercial equipment procurement, ensuring cost effective, fit for purpose and value for money, Trailing new equipment FOC from Rational/Hobart/Victor
• Negotiating warranties and SLA plans
• Employee disciplinary/investigations/grievances and conflict resolution

• Operational responsible for 20 contracts consistently deliver against current KPI’s achieved increase in revenue, and uptake
• Coaching and mentoring staff to strive, monthly meetings with unit’s teams to review targets and spot future talents
• Successfully supported a team member to final of School Chef of The Year twice
• Training and coaching Managers on new software programmes to deliver on stock take, ordering, labour cost & purchasing
• Fair but firm approach to team management
• Managing staff through performance standards and absences
• Accountable for all units to work within budget constraints, including labour, food cost, H&S, FS
• Training staff to report weekly information with, in house software
• Creating planning and implementing meus and standards for Secondary Schools
• Offering new innovations with a bespoke service, following market trends, working with suppliers offering promotions/new products available on the market
• Facilitate Area team meetings and Unit Managers up to 100 staff per meeting
• Maintain all policies and process in line with ISO 9001 2015

• Processing all orders, weekly stock taking, closing weekly accounts training trainee’s to NVQ Level 2 in Catering and Hospitality
• Deputise for General Manager in his absence
• Responsible for all weekly reporting accounts to Head Office

Previous Roles (1990 - 1999) Included positions as an Administration Assistant, Hotel Receptionist, and Chef.