Overview
Work history
Education
Skills
Languages
Timeline

Nathanial Ingram

Norwich

Overview

29
29
years of professional experience

Work history

Assistant Manager

Byron Hamburgers
Norwich, Norfolk
11.2017 - Current
  • Responsible for daily and weekly data management, recording twice daily temperatures, recording and entering stock takes and reconciling differences, building sales reports for individual staff members to find areas of improvement, building spreadsheets to assist in all aspects of restaurant management including finding potential gratuity fraud.
  • Managing financial databases and spreadsheets for cash banking, apportioning credit card gratuities. and studying profit and loss figures, wastage percentages etc.
  • Carefully managed and recorded cash and credit transactions, diminishing financial discrepancies.
  • Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands.
  • Conducted regular audits to maintain functionality and cleanliness of store.
  • Evaluated staff performance, implementing training and development programmes to maintain exceptional service levels.

Assistant Manager

Pizza Express
Norwich, Norfolk
02.2014 - 10.2017
  • Management of databases, data entry and creation of spreadsheets for all aspects of the business in order to control stocks, keep labour levels within the flex model and hit weekly sales targets.
  • Oversaw daily operations of store, including inventory and supply restocking, cash-handling, banking and assisting customers.
  • Managed and recorded cash and credit transactions, diminishing financial discrepancies.
  • Created and managed spreadsheets for temperature checks, and related kitchen information required by the HSE.
  • Worked with store manager to develop action plans to increase performance and exceed sales KPIs.

Head Chef

Reading Rooms
Norwich, Norfolk
03.2012 - 12.2013
  • Created and managed the entire menu, creating my own recipe database that produced meal costs and suggested sale prices for various profit margins. This required daily price entry and recipe management in order to find the right balance between product and profit.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Inventoried food, ingredient and stock in order to keep costs as low as possible.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.

Executive Chef

Brambleski & Verbier Summits
Verbier, Switerland, Valais
11.2007 - 04.2011
  • Created, controlled and planned daily menus for up to 20, 'High Luxury' chalets through winter and a 50 person, 4* hotel in summer.
  • Responsible for the daily management of all aspects of the hotel, food, cleaning, budget etc.
  • Created and managed spreadsheets and databases for the huge amount of data, all the related and required information including budgets for each chalet - each week, company shared stock, chalet stock, staff availability etc.
  • Created a shared menu and recipe database to keep the style and extremely high standards the same across all chalets.

Sous Chef

La Tsaretta
Les Allues, Meribel, France
08.2006 - 07.2007
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Calculated food requirements and labor costs to stay at par with budget.
  • Designed presentation and proper plating standards to support quality and aesthetics.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.

Sabbatical

Various
Canada - South America
08.2003 - 04.2005
  • Learned to become an Ice climbing and rock climbing instructor.
  • Learned to become and ski and snowboard instructor.
  • Padi Divemaster.
  • Took part in and planned many multi day expeditions, mountain/ice climbing, glacier trekking etc

Transmission Director/Channel Operations Manager

MTV Networks
London
02.1994 - 07.2003
  • Initially responsible for transmission direction, loading hourly schedules, filling in missing sections, creation of playlists, management of the tape library system including the entering and management of UCN's (unique cart numbers).
  • Stepped up to Channel Operations Manager and had to teach myself to use Microsoft Office suit to a high level, creating PPT presentations, spreadsheets with graphic interfaces and basic intranets.
  • Taught myself to use Filemaker Pro and created an entire Library Management Database to create UCN's with different prefaces depending on which channel and region was using it. This database was still in use in 2007.
  • Ran projects to manage the technical side of new channel launches.

Education

NVQ Diploma Level 3 - Hospitality Supervision & Leadership Principles

City & Guilds

NVQ Level 2 - Mathematics

City & Guilds

NVQ Level 2 - English

City & Guilds

Skills

  • Microsoft Excel
  • Microsoft Powerpoint
  • Filemaker Pro
  • Meticulous record keeping
  • Exceptional time management
  • Very good at learning new systems/programmes etc

Languages

English
Native
French
Advanced
German
Upper intermediate
Italian
Intermediate
Spanish
Intermediate

Timeline

Assistant Manager - Byron Hamburgers
11.2017 - Current
Assistant Manager - Pizza Express
02.2014 - 10.2017
Head Chef - Reading Rooms
03.2012 - 12.2013
Executive Chef - Brambleski & Verbier Summits
11.2007 - 04.2011
Sous Chef - La Tsaretta
08.2006 - 07.2007
Sabbatical - Various
08.2003 - 04.2005
Transmission Director/Channel Operations Manager - MTV Networks
02.1994 - 07.2003
City & Guilds - NVQ Diploma Level 3, Hospitality Supervision & Leadership Principles
City & Guilds - NVQ Level 2 , Mathematics
City & Guilds - NVQ Level 2, English

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