Sian Vaughan

I am a highly motivated professional with extensive catering and hospitality experience, supported by an exceptional work ethic and strong leadership skills. Alongside my operational expertise, I possess excellent office-based skills, including administration, organisation, communication, and customer service.

Catering Team Leader at PGL Beyond Group (2026-03 – Present)

I lead and support the catering team during high-volume meal services for over 1,100 guests per sitting. My role includes delivering compliance-focused training in core catering procedures, food hygiene, health and safety, customer service, and daily operational standards. I delegate tasks to maintain high service standards, and ensure guests receive an efficient and positive dining experience.

Block Manager at Coco Property (2025-10 – 2026-03)

Responsible for the day-to-day management of multiple residential blocks, working closely with leaseholders, directors, and tenants to ensure smooth and compliant operations. Duties included arranging repairs and maintenance, liaising with contractors, and handling financial matters such as invoicing, reconciling leaseholder accounts, and managing arrears.

End Point Assessor Hospitality & Catering at Innovate Awarding (2025-04 – 2025-09)

I was responsible for carrying out assessments to support apprentices in completing their apprenticeship. This involves conducting discussions to evaluate their knowledge and understanding of the relevant subject areas, as well as observing their practical skills and behaviours in the workplace. Through this process, I ensure that apprentices can apply their learning effectively, demonstrate competence in their role, and meet the required professional standards.

In Store Baker at M&S Watford (2024-12 – 2025-09)

In this role, I worked early morning shifts preparing and baking bread and pastries to ensure all products were ready and presented for store opening. My responsibilities included maintaining high standards of food quality and following strict hygiene and safety procedures. Initially joining as a Christmas temp, my performance and reliability led to being offered a full-time contract.

Sabbatical at School of Rock International Tour & Mrs Doubtfire Westend (2024-01 – 2024-12)

I took a planned career break to accompany my 11-year-old son, who was cast in a Musical Tour of Asia that required a family member to act as his chaperone. This was a fantastic opportunity for him, and I was proud to support his professional experience abroad. Following the tour, he was cast in Mrs Doubtfire in London, and we relocated to facilitate his role.

Hospitality & Catering Assessor at Bournemouth & Poole College (2022-10 – 2024-01)

I worked with both local Hospitality & Catering apprentices and Country House Apprentices enrolled on the Royal Academy of Culinary Arts Specialised Chefs Program. This prestigious three-year program provides young adults aged 16–20 with the opportunity to train both at college and within 5-star establishments, gaining their Commis Chef and Chef de Partie apprenticeships.

Hospitality & Catering Assessor at Weymouth College (2017 – 2022-10)

I assessed Hospitality and Catering apprentices in their working environments, supporting them throughout their apprenticeship journey. I delivered the theory and underpinning knowledge required for their qualifications and assessed their ability to consistently perform to industry standards.

Property Host at Airbnb (2021-06 – 2021-08)

Whilst in-between leases, we turned the 4 bedroomed flat above our restaurant on Portland into an Airbnb property for up to 8 guests per night.

Support Staff at Quayside Bar and Kitchen (Previously Vaughans Bistro) (2021-06 – Present)

I support both front of house and kitchen operations, assisting with bar service and food preparation. In the kitchen I typically work on the starter and dessert sections and help with plating main courses as required, particularly during the busy summer and Christmas periods.

Owner at Vaughan's Bistro Portland & Weymouth (1999 – 2017)

Initially on Portland and later relocating to a larger harbour-side location in Weymouth. The restaurant grew from 45 covers on Portland to 120 covers in Weymouth, employing 15–20 full- and part-time staff. I primarily managed front of house operations while also assisting in the kitchen as needed.

The menu focused on high-quality local produce with Mediterranean influences, with all dishes prepared in-house. In 2012, we re-styled the Weymouth location into a steak and seafood-focused eatery. The venue included a function room for 60 covers, hosting a wide range of events including weddings, Christmas parties, conferences, and christenings.

Over 18 years, we built an excellent local reputation, overseeing staff training and daily operations to maintain consistently high standards of service and food quality. In 2017, we sold the restaurant to a long-standing member of staff after a successful tenure.

P/A and Estates Manager at Southwell Business Park (1997 – 2005)

Transport Manager, Lease Cars at Dorset Community NHS Trust (1991 – 1997)

City and Guilds TAQA Assessors Qualification in Assessment and Quality Assurance – Weymouth College (2020 – 2020)

HND in Hospitality Management – South Devon College of Arts and Technology (1989 – 1991)

OND in Hospitality Management – Weymouth College (1987 – 1989)

City & Guilds 706/1 in Cooking for the Catering Industry – Weymouth College (1987 – 1989)

RSA in French for Catering Students – Weymouth College (1987 – 1989)

O Levels in General Education – St Genevieve's Convent (1982 – 1987)