Skills and Experience • Professionally qualified with a relevant industry recognised chef qualification to degree equivalent level. • Full membership of either the Institute of Hospitality or the Chartered Management Institute. • Substantial managerial and leadership experience, demonstrating achievement in a series of progressively more demanding, influential, and broad roles, including leading a complex food and beverage function in a commercially driven organisation. • Demonstrable experience of developing and implementing strategies for large scale complex food production services areas. • Substantial experience of managing large teams through others, in a variety of operations. • Significant experience of stock management, control, and production planning. • Experience of managing and controlling budgets and resources at scale. • Actively promotes equality and diversity to internal and external stakeholders.
Person Specification
• Able to use data to identify equality and diversity issues.
• Experience of developing interventions to address equality and diversity issues. • Highly developed written and oral communication skills including ability to write strategy/policy documents and deliver presentations to a wide range of audiences. • Excellent interpersonal skills including the ability to lead, negotiate, persuade, and influence and to network nationally and internationally • High level skills in one-to-one and group communication, persuasion, and diplomacy, in the face of potentially hostile audiences, e.g. Union negotiations
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