Gary Spence

Experienced airport logistics and airside operations professional with 8+ years at Glasgow Airport, combining HGV driving expertise with proven shift leadership. Confident in coordinating people and resources to deliver safe, on-time catering and loading operations, maintaining compliance with airside rules, security procedures and mandatory training. Recognised for clear communication, calm decision-making under pressure and a hands-on approach to supporting teams to meet service, safety and quality standards.

HGV Driver / Airside Operative (Interim Shift Leader) - DNATA - Glasgow Airport

(2017-01)

Operate HGVs and specialist vehicles airside and on public roads, following airside driving rules and company procedures.

• Deliver catering equipment and supplies to aircraft to tight turnaround times, prioritising safety and service
• Carry out "search and seal" checks and maintain security compliance for vehicles, units and aircraft equipment
• Load and unload trucks and aircraft safely, ensuring correct securing, documentation and quality standards
• Support catering and de-catering of aircraft, maintaining cleanliness and product integrity
• Act as Interim Shift Leader: allocate tasks, brief the team, monitor progress and escalate issues when required
• Complete mandatory online training and keep up to date with best practice and SOP changes

Chef - Humbles Café

(1999-01 - 2017-12)

Prepared meals to consistently high standards in a busy café environment.

• Maintained excellent kitchen hygiene, food safety and health & safety compliance
• Managed stock ordering and deliveries to support smooth service
• Produced and managed staff rotas to ensure adequate cover and efficiency
• Worked effectively under pressure during peak service periods, supporting quality and customer satisfaction

Kitchen Porter → Junior Chef - Roslea Hall Hotel

(1995-01 - 1999-12)

Started as a kitchen porter and progressed to Junior Chef through strong performance and reliability.

• Prepared meals and assisted with food preparation to required standards
• Maintained kitchen cleanliness, hygiene and safe working practices
• Worked effectively under pressure during busy service periods

Standard Grades - Hermitage Academy (1991-01 - 1995-12)