Camp Facilities Management

I have a good understanding of HACCP, JSP456, QMS and HSE systems and COSHH, following all company policies on all cleaning duties to a high standard leading and training staff to ensure these standards are met and carried out.

My career demonstrates a comprehensive understanding of H&S, food safety, risk assessments, HACCP, COSHH and auditing / inspection processes which has been built over a 27 year period in both corporate and military environments. Furthermore, I am able to deliver team training to multi-cultural and multi-disciplined teams, control internal processes (KPIs, reporting structures and finances), and manage teams and deliver all facility maintenance tasks.

Whilst promoting continued learning, quality and compliance; I am able to build and sustain relations with diverse groups and possess strong communication skills. I am IT literate, adaptable and can organize, plan and react to changing priorities.

I would welcome the opportunity to meet with you to expand on the contents of the attached CV and if you have any questions please feel free to contact me at any time.

City & Guilds NQF Level 4 Licentiateship Award in Leadership & Management (LCGI)
Over 29 years’ experience in the British Armed Forces
NEBS Management, City & Guilds of London Institute
Kitchen Management course, Army & Navy School of Catering
706 1 & 2 City & Guilds of London Institute

NVQ Assessors Award, City & Guilds of London Institute
NVQ Level 3, City & Guilds of London Institute
HCIMA, City & Guilds of London Institute
Level 3 Award in Food Safety Supervision for Retail.

I have vast experience in Front and back of house and also in Multisite’s dealing with all relevant paperwork along with budgeting SOP systems, P&L plus GP accounting, stock control and rotation, staff training and rota, and all company policies. Trained Fire warden and first aid. Dealing direct with clients and customers alike, feeding around 11,000 meals a day. Doing all relevant book work, stock control, ordering menu planning and staff training stock rotation, auditing and daily reports. Running of a very large and busy restaurant/dining areas staff numbers of 110.