Deputy General Manager - Holroyd Howe & Chartwells Independent, The Perse School, Cambridge
Aug 2023 – Present
Key Responsibilities:
- Lead end-to-end catering operations at The Perse Upper School (1,000+ pupils and staff), delivering high-quality food service.
- Support the Contract Director in the strategic oversight of the contract, ensuring alignment with client expectations and compliance benchmarks.
- Manage all financial processes including stock and consumption control, margin analysis, labour budgeting, supplier invoices, payroll accuracy.
- Drive team leadership, including recruitment, onboarding, rota planning, training, appraisals, and mentoring.
- Lead on allergen management protocols, food safety systems, and compliance with Natasha’s Law,
ensuring full traceability, accurate labelling, and effective staff training.
- Maintain strong client relationships through proactive communication, enhancing client satisfaction and service reputation.
- Introduced new operational procedures to improve workflow efficiency, reduce food waste, and modernise the customer experience.
- Work closely with the marketing team to support promotional campaigns, theme days, and pupil engagement events that drive uptake and boost student participation.
Founder & Managing Director - Station Café, Littleport
May 2019 – Aug 2023
Key Responsibilities:
- Founded and successfully operated a thriving independent café, overseeing all aspects of business operations from inception to growth.
- Developed and executed comprehensive marketing strategies across social media, email campaigns, and local advertising, resulting in increased footfall and brand recognition.
- Built and maintained the café’s brand identity, including visual branding, customer messaging, and digital presence (website, Google, TripAdvisor, and social platforms).
- Initiated and managed strategic community partnerships and local event collaborations to boost visibility and customer loyalty.
- Led the design and launch of seasonal promotions and menus, driving repeat business and enhancing customer engagement.• Managed financial functions including P&L ownership, budgeting, cost control, and forecasting to support sustained profitability.
- Oversaw payroll, pensions, and regulatory compliance to ensure smooth HR operations and legal adherence.
- Directed supplier relationships and stock control processes, maintaining optimal inventory levels and negotiating competitive pricing.
- Recruited, trained, and managed front- and back-of-house staff, fostering a high-performance, service-
focused culture.
- Delivered hands-on leadership in customer service, cultivating a loyal customer base and strong local reputation.
- Implemented systems and processes to improve operational efficiency, customer satisfaction, and profit margins.
Founder & Managing Director - Funky Feast Catering, Cambridge
September 2014 – May 2019
Key Responsibilities:
- Founded and led a successful catering company servicing educational institutions including Santon
Wood School and Cambridge International School, delivering bespoke, high-quality food services tailored to client needs.
- Oversaw all financial operations, including budgeting, payroll, HMRC compliance, pension schemes,
and financial reporting across multiple service locations.
- Directed marketing and brand development, including social media management, promotional campaigns, and the creation of marketing collateral to attract new clients and enhance visibility.
- Led tender bidding processes, including proposal writing, pricing strategy, and contract negotiation,
resulting in successful multi-year service contracts with key clients.
- Acted as the primary point of contact for client communication, building strong relationships through regular reviews, feedback loops, and exceptional service delivery.
- Recruited, trained, and managed high-performing kitchen and front-of-house teams, while ensuring full compliance with health & safety and food hygiene regulations.
- Managed event catering operations for large-scale functions, including logistics planning, staffing, and custom menu development.
- Implemented rigorous allergen management protocols, including staff training, accurate labelling, and communication with clients to ensure compliance with food safety standards and legal obligations.
- Developed and monitored procurement and stock control systems, focusing on cost efficiency, supplier performance, and product quality to meet fluctuating demand while maintaining profitability.
- Regularly reviewed and updated operational procedures to improve efficiency, compliance, and customer satisfaction.Founder & Managing Director - Foodies, Cambridge
Nov 2013 – May 2019
Key Responsibilities:
- Founded and operated a successful catering business serving a diverse client base, including Kaplan
International College, Melchior College, and departments within the University of Cambridge
(Engineering and Biotechnology).
- Delivered high-quality, bespoke food services across multiple sites, tailored to international student and academic preferences.
- Directed all financial operations, including payroll, HMRC compliance, pension schemes, budgeting, and multi-site financial reporting.
- Led targeted marketing and brand awareness campaigns, including digital marketing, print materials, and seasonal promotions—resulting in increased visibility and client retention.
- Collaborated with international school agents and educational partners to enhance the attractiveness of the institutions through superior catering experiences—contributing to student satisfaction and supporting pupil recruitment efforts.
- Designed and facilitated interactive cooking activities and food workshops for students, fostering engagement, cultural exchange, and positive brand association with the host institutions.
- Planned and executed large-scale events, such as international student welcome parties, academic receptions, and themed food festivals, supporting client objectives and elevating the dining experience.
- Maintained full oversight of stock control, supplier management, and procurement, ensuring cost efficiency and quality assurance while adapting menus for seasonal or cultural requirements.
- Recruited, trained, and retained diverse catering teams, fostering a culture of high performance,
accountability, and continuous improvement.
- Ensured strict adherence to food safety, hygiene, and health & safety regulations, achieving consistent 5-
star food hygiene ratings across all locations.
- Played a hands-on leadership role in daily operations while building strong, lasting relationships with institutional clients.
Kitchen Manager - Chiquito, Cambridge
Sep 2009 – Nov 2013
Key Responsibilities:
- Oversaw all aspects of daily kitchen operations in a high-volume, branded restaurant, ensuring food quality, consistency, and timely service during peak periods.
- Maintained strict financial control, including food cost management, stock rotation, ordering, and waste reduction—consistently achieving company-set GP targets and improving kitchen profitability.
- Managed labour budgets and rota planning in line with forecasted sales and service demand, optimising productivity while maintaining excellent service standards.• Handled payroll, timesheets, and holiday tracking for the back-of-house team, ensuring accuracy and adherence to budgeted labour percentages.
- Worked closely with the General Manager to deliver on weekly P&L performance reviews, identifying cost-saving opportunities and contributing to margin improvement initiatives.
- Ensured full compliance with food safety, health & safety, and EHO regulations, achieving consistently high scores in internal and external audits.
- Recruited, trained, and developed a high-performing kitchen brigade of up to 12 staff, focusing on skills development, brand standard execution, and progression.
- Collaborated with front-of-house and bar teams to deliver a seamless guest experience, maintain operational flow, and execute promotional campaigns effectively.
- Supported menu rollouts, seasonal changes, and new product training to ensure smooth adoption of brand updates and promotions.
- Acted as a key leader during senior manager absences, contributing to team morale, shift management,
and guest satisfaction across the operation.
Chef - Frankie & Benny’s, Cambridge
Jun 2009 – Sep 2009
Key Responsibilities:
- Supported high-volume kitchen operations in a fast-paced, branded restaurant environment, consistently delivering dishes to company specifications and quality standards.
- Maintained excellent standards of food preparation, presentation, and timing during peak service periods.
- Followed strict food safety, hygiene, and allergen protocols, ensuring full compliance with company and
EHO regulations.
- Worked effectively as part of a coordinated brigade to ensure smooth service flow and minimise delays.
- Assisted with stock rotation, prep planning, and daily cleaning routines to support efficient back-of-
house operations.
- Contributed to a positive kitchen culture by supporting team members and upholding brand values under pressure.
