Paul Herridge

I am currently a HGV driver working for A David. I have previously run my own pub business for 12 years. I have a detailed knowledge of food safety and sanitation protocols. Having run my own business for over a decade I have a wide variety of skills that can be adapted as needed. I am a highly motivated and dedicated employee.

HGV driver at A.David (2023-03 – Present)

• Deliver food produce to account holders in a timely manner.
• Ensure food is stored and delivered in line with company policies.
• Provide a high-quality service so customers come to us as their preferred choice.
• Keep the company equipment in a clean condition to maintain the company appearance.
• Report any issues to the relevant staff member to ensure this can be dealt with in a timely manner.

Business owner at Ye Olde Inns (2011-01 – 2023-07)

• Managed inventory of over £5,000 in stock week-to-week, including stock rotation and quality assurance.
• General maintenance of day to day issues. For example fixing broken items, general decorating and running upgrades on existing machines. This often needs to be done in a timely manner, if only to make safe for the time being, then sort a permanent fix.
• Book appointments with contractors ensuring they have all the correct compliance procedures to complete the job.
• Ensure all compliance checks are completed on time and by a reputable company.
• Keeping records of when testing needs completing for example PAC testing and fire alarm annual checks.
• Working closely with outside contractors/companies to ensure large projects all run on time and within budget.
• Written fire risk assessments and evacuation procedures.
• Rewriting policies when things needed updating or laws changed.
• Health and safety champion- Check staff training has been completed and refreshed where needed, risk assessments are in place, insurances are reviewed and renewed.
• Reconciled £12000 weekly takings.
• Team leader to 25+ staff at anyone time- performance reviews, holiday requests, writing rotas, disciplinary and grievance issues, pay and recruitment.
• Wrote code of conduct, policies and procedures and
• COVID-19 risk assessment.
• Organised weekly live entertainment, delivering an increase of 20% on average takings.
• Trained 10+ staff in cellar management, customer service and wastage
• Record keeping- food and beer temperatures, food service dates, fridge temperatures, staff details etc.
• Setup, took readings, removed cash and balanced fruit machine
• Liaised with local parish council, police and community members on events and community safety.
• Managed daily operations across 3+ venues.
• Monitored levels of intoxication and proactively cut patrons off.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Built loyal customer base by creating welcoming environment with top quality service.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Developed menus with strict cost controls to maximise restaurant profits.
• Recruited and trained high-performing team members to deliver faultless customer care. Including doing all preemployment checks, probation reviews and handling disciplinary and grievance reports.

NVQ Level 2 in Health and social care – Downend sixth form (1998-06)