Chris Nichols

Experienced Regional Manager and operations leader with 20+ years' success across hospitality, food service, retail and high-volume branded environments. Currently responsible for the operational and commercial performance of 10 hospitality locations across Southern England and South Wales, leading 10 Site Managers and approximately 50 employees. Strong track record in multi-site leadership, P&L and budget management, KPI delivery, recruitment, team development, new-site openings, customer experience and compliance.

Proven ability to protect brand standards, maintain 5-Star Food Hygiene Ratings following EHO inspections and drive continuous improvement through visible, hands-on leadership and commercially focused decision-making.

Regional Manager - South UK - Gourmet Coffee Bar & Kitchen - Southern England and South Wales

(2024-06)

• Lead operational and commercial performance across 10 hospitality locations throughout Southern England and South Wales, with accountability for consistent standards, sales, profitability and customer experience.
• Directly manage and develop 10 Site Managers and provide leadership across an overall workforce of approximately 50 employees, setting clear expectations and building accountable, high-performing teams.
• Own key commercial measures including budgets, labour planning, sales performance, stock, wastage, productivity and profitability, using KPIs to identify trends and implement corrective action.
• Successfully led the opening and mobilisation of new sites in Portsmouth, Weston-super-Mare and Salisbury, coordinating recruitment, training, operational readiness and launch standards.
• Maintain 5-Star Food Hygiene Ratings across managed sites following EHO inspections, ensuring robust food safety, Health & Safety and compliance processes.
• Recruit, coach and performance-manage managers and team members, supporting succession planning, retention and continuous development.
• Work with senior stakeholders, suppliers and site partners to resolve operational issues, improve efficiency and protect service and brand standards.

General Manager - SSP UK

(2022-02 - 2024-06)

• Managed a busy, high-volume branded hospitality operation with approximately 15 employees, leading an Assistant Manager, Duty Manager, Team Leaders and Baristas.
• Held day-to-day accountability for service delivery, team performance, rota planning, labour deployment, budgets, stock, cash handling and operational compliance.
• Led recruitment, onboarding, coaching and performance management, ensuring teams were trained to deliver consistent brand, service and food-safety standards.
• Monitored sales, labour, waste and stock performance and took practical action to improve productivity, availability and profitability.
• Maintained strong customer-service standards during peak trading periods while ensuring food safety, Health & Safety and company procedures were consistently followed.

General Manager - Triple Two Coffee - Bournemouth

(2021-12 - 2022-02)

• Managed all day-to-day operations of a busy hospitality venue, ensuring efficient service, strong presentation and consistent customer experience.
• Led recruitment, training, rota planning and team performance while maintaining clear operational expectations.
• Managed stock, cash, food safety, Health & Safety and financial controls, balancing service standards with cost awareness and commercial performance.
• Supported the team hands-on during high-volume periods and maintained brand and product standards throughout the operation.

Owner, Managing Director & Operations Manager - White & Black Coffee - Poole

(2015-03 - 2019-12)

• Founded and operated an independent coffee business with full end-to-end accountability for commercial strategy, finance, people, operations and customer experience.
• Led a team of approximately 10 employees, managing recruitment, training, rotas, performance, employee relations and day-to-day leadership.
• Managed budgeting, suppliers, purchasing, stock, pricing, cash flow, marketing and local business development while maintaining tight operational controls.
• Built and maintained product, service and presentation standards and ensured compliance with food hygiene, Health & Safety and licensing requirements.
• Developed customer loyalty and local brand presence through consistently high service standards, community engagement and hands-on operational leadership.

General Manager - Druckers Patisserie

(2010 - 2015)

• Managed the full day-to-day operation of a busy patisserie and cafe, leading a team of approximately 20 staff across front-of-house, counter service and food preparation.
• Accountable for sales performance, staffing, rotas, labour control, stock ordering, waste management, cash handling, banking and daily operational standards.
• Led recruitment, induction, training, coaching and performance management, ensuring staff delivered professional service and consistently high product standards.
• Maintained strict food hygiene, allergen, Health & Safety and cleanliness requirements across food preparation, display and customer areas.
• Managed product availability, merchandising and presentation of cakes, pastries, sandwiches, hot drinks and other patisserie lines, balancing quality with stock and waste controls.
• Handled customer issues, peak trading periods and operational challenges while maintaining a welcoming environment and strong brand standards.

Assistant Team Manager - Nando's UK - Bournemouth

(2007 - 2009)

• Supported the management of a large, fast-paced branded restaurant operation, leading shifts with up to approximately 25 team members.
• Coordinated front-of-house and kitchen teams to deliver fast, consistent service while maintaining Nando's brand, product and customer-experience standards.
• Managed shift deployment, breaks, service flow, opening and closing routines, cash procedures, stock checks and operational handovers.
• Supported recruitment, induction, coaching and on-shift development, reinforcing company procedures, service behaviours and performance expectations.
• Maintained strong compliance with food safety, hygiene, Health & Safety and brand-standard requirements in a high-volume restaurant environment.
• Responded quickly to customer and operational issues, supporting managers in protecting service quality, team morale and efficient restaurant performance.

Assistant Team Manager - Burger King - Bournemouth

(2002 - 2006)

• Progressed within a high-volume branded quick-service restaurant environment, supporting shifts and supervising teams of approximately 15 staff.
• Led day-to-day shift operations including team deployment, service speed, food quality, cleanliness, cash control and opening/closing procedures.
• Ensured consistent compliance with Burger King brand standards, operating procedures, food safety, hygiene and Health & Safety requirements.
• Supported staff training, coaching and performance on shift, reinforcing product specifications, customer-service expectations and operational routines.
• Monitored stock levels, food preparation, holding times, waste and restaurant presentation to maintain quality while supporting cost control.
• Completed Burger King's BMT management training programme, strengthening practical knowledge of branded restaurant operations, people supervision, service standards and management procedures.

High School Diploma (1998 - 2002)