Tristan Roper

• Responsible for employee dining (1000), and all aspects of client facing hospitality over 26 client suites and events spaces.
• Managing a core staff of 30, plus agency staff for events.
• Lead heads of departments to ensure proactive management of teams on site.
• Responsible for recruiting, on-boarding, training, and development to deliver an efficient, high-quality service to our customer and clients.
• Responsible for ensuring that all aspects of the company policy are communicated and embedded within the team.
• Responsible for maintaining, ordering, and controlling food stocks within budget.
• Responsible for innovative menu planning and design of food service within specified budgets ensuring high standard of food presentation and quality control.
• Responsible for COSHH, Food Safety, H&S, legal regulations, environmental policies, and duty of care to customers and colleagues.
• Analysed client feedback to highlight areas in need of improvement. Responsible for staff wellbeing, appraisal, and disciplinary procedures.
• Responsible for creating financial budgets and reporting.

Working across multiple contracts, troubleshooting and discovery projects for Lexington.

• Overseeing hospitality mobilisation for a new £8M contract. Understanding the client demographic and identifying areas for improvement, working with our development chefs and the larger team to implement improved food and service standards. Increasing effectiveness in driving food and service standards within the company with focus on our contribution to corporate social responsibility and sustainability.
• Improving the culture within the team and understanding our customers and clients to elevate standards and service.
• Using Microsoft Office to produce competitor analysis reports to understand where client employees source
• food and beverages and to keep our brand innovative and on trend.
• Producing bench marking analysis reports to ensure our price points are constantly competitive.
• Working with the sales team in undertaking a tender process with a specialist focus on hospitality. Presenting to potential client's bespoke hospitality innovation ideas and Lexington training programmes to demonstrate our commitment to our clients and our employees.
• Redevelopment of company auditing system.

• Managing a team of 25 core staff plus agency team members, providing all restaurant, hospitality, and vending services in this high profile busy international law firm.
• Management of staff dining restaurant delivering breakfast, lunch, and dinner service with constant innovation to achieve a GP of 46%
• Responsible for the coordination and delivery of a 5-star hospitality service, including working lunches, buffets, formal dining, large functions, and events for internal and external clients.
• Reading budget and managing financial targets for all departments.
• Responsible for delivering labour to budget whilst identifying areas of saving and implementing.
• Preparing and closing month end accounts.
• Compiling operational and financial data for monthly client review
• Accurate recording of all sales and recharging to relevant departments
• Liaising with clients internal and external to understand all aspects of events.
• Managing and directing team members to deliver operational excellence.
• Successful implementation of condeco booking system ensuring key bookers are fully trained maximising operational efficiency.
• Vendor management for city and Manchester offices.
• Managing maintenance contracts for all catering equipment.
• Managing staff training and ensuring health & safety and food safety standards are adhered to.
• Responsible for ensuring HR procedures is correctly followed and updated including staff appraisals and disciplinary matters.

• Perform duties related to hospitality functions such as, manage the breakfast, lunch, and dinner to 1000 people; arrange client meetings to know requirements and logistics for all events.
• Superintend events from conception to execution, including fine dining, weddings, intimate dining, and large parties, working with a team of chefs to create high - end menus and front of house staff to deliver an exceptional experience.
• Accomplish tasks to achieve staff satisfaction such as staff recruitment, staff assessments and training; handle SOP's, and food safety levels along with product quotations and appraisals for the client and formulate charges.