Nick Hearfield
Ingleby Barwick
Summary
Hospitality professional with extensive experience in food safety management, budgeting, and supply chain oversight. Holds advanced certification in HACCP Level 3 and NVQ Diploma in Hospitality Supervision and Leadership. Proficient in catering software, contract management, and delivering allergen-safe meals. Expertise in menu development, food waste minimization, and managing events within strict budgetary constraints.
Overview
43
43
years of professional experience
1
1
Certification
Work history
Catering Manager
Newcastle High School for Girls
2013.09 - 2026.07
- Handled event logistics from concept to completion, delivering seamless experiences for clients.
- Planned diverse catering services for corporate functions
- Streamlined supply chain process for improved delivery timescales.
- Collaborated closely with chefs to create innovative menu items, enhancing client satisfaction rates.
- Reviewed customer feedback regularly, making necessary improvements in service quality.
- Upheld hygiene and safety regulations through regular checks and audits.
- Ensured client satisfaction by maintaining high standards in food quality and presentation.
- Implemented effective waste management strategies, reducing overall costs.
- Managed all aspects of kitchen operations, ensuring smooth workflow.
- Hired and managed catering staff to perform best practices and quality standards.
- Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
- Responded to questions, complaints and concerns from pupils, parents and internal stakeholders
- Collaborated with clients and internal stakeholders throughout event planning stages to understand catering requirements.
- Worked on budgeting and forecasting to control financial resources effectively.
- Conducted regular staff meetings for improved communication within the team.
- Cooperated with stakeholders to deliver catering solutions appropriate for events and programmes.
- Led health and safety audits to ensure compliance with regulations.
- Ensured health and safety compliance with meticulous record keeping.
Catering Manager
Sodexo, Newcastle Church High School
2012.09 - 2013.08
- Coordinated large-scale catering events, contributing to the company's reputation.
- Planned diverse catering services for corporate functions, resulting in repeat business deals.
- Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
- Ensured client satisfaction by maintaining high standards in food quality and presentation.
- Managed all aspects of kitchen operations, ensuring smooth workflow.
- Upheld hygiene and safety regulations through regular checks and audits.
Catering Manager
Brookwood Partnership
2001.09 - 2012.08
- With overall management responsibility for the running of a 150k turnover, 500 pupil public school, I was accountable for strategic menu planning, recruitment and training of staff, monitoring of food quality, keeping financial and administrative records. With customer, supplier and client interaction I ensured the operational functions of the school catering department run smoothly.
- Compliance with Health and Safety legislation and food hygiene best practices are imperative to the remit and with both academic and functional experience of these requirements, I made certain all of my staff adhere to my own high standards.
- In addition to my Catering Manager role, I acted as mentor and coach to school pupils in extra-curricular functions such as sporting events. These events take place frequently both inside and outside of the school and consist if activities such as football, hockey, rugby and cricket.
General Manager pub/restaurants
Whitbread PLC
1993.01 - 2001.08
- Primarily managing pub/restaurant premises with a large-scale organisation across the South East region of the United Kingdom.
- The business brand allowed me to develop my managerial experience across a number of premises with experience of operating in establishments with turnovers ranging from 250k to 1.8m.
- Reporting to the Whitbread Southern Region Area I was responsible for the daily operation of several pub/restaurant premises including financial controls, staff engagement and training, stock control and customer/supplier relationships.
- The pinnacle of my career with Whitbread PLC saw me take control of a struggling business with staff retention issues and poor customer service and sales.
- Taking over the premises in 1998 I adopted a turnkey management approach, retaining and retraining identified incumbent staff and recruiting and training staff to supplement and enhance the team.
- Leaving in 2001, this particular pub/restaurant turned over 1.8m with a profit margin of circa 50% earning me and my team numerous accolades from Whitbread PLC.
Assistant Trainee Manager
Whitbread PLC
1991.01 - 1993.01
- Working for a variety of pub/restaurant Managers across the South East Region of the United Kingdom, I was trained in all aspects of the daily routines of the pub/restaurant service industry.
- In the absence of Managers during holiday periods, I assumed responsibility for the management of the establishments and during my trainee tenure I was awarded the British Institute of Inn Keeping Award completing my basic training in April 1993.
Head Chef
Marton Hotel & Country Club
1990.01 - 1991.01
- As Head Chef, I was responsible for a team of 5 chefs operating in a fast paced restaurant offering weekly banqueting and wedding facilities for up to 500 covers.
- Upheld health and safety regulations at all times in the kitchen.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Trained junior staff for optimal performance and skill development.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Reporting to the Hotel General Manager I was responsible for menu planning, stock ordering and control and food quality and hygiene.
Chef
Marton Hotel & Country Club
1985.01 - 1990.01
- Working directly for the Head Chef, I gained valuable experience across the whole kitchen with responsibilities for every element of the cooking processes.
- Successfully completing City and Guilds 706/1 and 706/2 Catering qualifications I was appointed Head Chef upon application when the incumbent Head Chef resigned.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Led successful catering events provided excellent dining experiences for guests.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Trained junior chefs to enhance their professional skills.
Apprentice
Hotel & Catering Industry Youth Training Scheme
1984.01 - 1985.01
- Working in a number of catering establishments to supplement weekly training centre attendance, I developed and enhanced my passion for cooking and catering being offered a position with the Marton Hotel and Country Club following a successful secondment.
Education
Hustler Secondary School
1 1979 - 1 1984
Skills
- HACCP certification level 3
- Food safety management level 3
- Health and safety management level 3
- NVQ diploma in hospitality supervision & leadership
- Health & Safety compliance
- Allergen awareness training
- Safeguarding training
- Menu development
- Time management
- Budgeting skills
- Supply chain management
- Food waste reduction
- Cost control strategies
- Event planning in hospitality
- Catering software proficiency
- Contract administration
- Financial management
- Dietary accommodations expertise
Certification
- City & Guilds 706/1 (pass)
- City & Guilds 706/2 (pass)
- British Institute of Innkeepers award (pass)
Accomplishments
- The successful managing of a new 220 cover pub/restaurant while working for Whitbread PLC
- Turning a struggling pub/restaurant business around to achieve record sales and profit
- The conception and implementation of a healthy eating menu into a 500 pupil prep school
Timeline
Catering Manager
Newcastle High School for Girls
2013.09 - 2026.07
Catering Manager
Sodexo, Newcastle Church High School
2012.09 - 2013.08
Catering Manager
Brookwood Partnership
2001.09 - 2012.08
General Manager pub/restaurants
Whitbread PLC
1993.01 - 2001.08
Assistant Trainee Manager
Whitbread PLC
1991.01 - 1993.01
Head Chef
Marton Hotel & Country Club
1990.01 - 1991.01
Chef
Marton Hotel & Country Club
1985.01 - 1990.01
Apprentice
Hotel & Catering Industry Youth Training Scheme
1984.01 - 1985.01
Hustler Secondary School
1 1979 - 1 1984