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Andrew Floyd
Hospitality Professional
Address: 74 Fairacre Avenue, Barnstaple, Devon, EX32 9LP
Email Address: andrewfloyd@orange.net Birth Date: 27,April, 1967
Cell: (+44) 7792 680526
Nationality: Bristish
Career Objective
Seeking a challenging job where I can utilize my skills effectively & efficiently in a Practical manner in Professional approach.
Executive Summary
 Hospitality Professional with extensive experience in Food & Beverage management. Skilled in securing Team
performance, increased sales and profitability, effective cost controls and development, training, retention of key
associates and Scheduling.
 Dedicated Professional with positive attitude, good communication skills, commitment to delivering high levels of
customer service, flexibility to respond to a range of different work situations.
 Demonstrate proficiency in English language with excellent verbal and written communication skills along with
strong interpersonal skills. Highly organized and ability to multi task along with the ability to work with all levels of
management as individuals as well as members of various teams.
 Highly articulate, confident and persuasive team-builder, able to motivate and communicate to achieve
exceptional business performance.
PROFESSIONAL EMPLOYMENT HISTORY
Chef & Waiter - Yeldon House Hotel, London, 1986 – 1988
Key responsibilities include:
 Lead, through subordinate staff, the effective management of Food & Beverage and functional areas to
maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction.
 Supervising and training F&B operational staff to setup and handover the restaurant for breakfast, lunch and
dinner service.
 Assisting other departments wherever necessary and maintain good working relationships by handling day to
day activities in co-ordination with internal/external departments for smooth business operations.
 Plan and manage the operations of the Hotel to achieve customer (guest, employees, corporate and owners)
satisfaction and quality service while meeting/exceeding financial goals.
 Handling the training of new colleagues, service procedures for the team and exceeding guest expectations.
 Monitor team’s performance and identifying the training and development needs and set the training plans
followed by implementation.
Chef – Grenville College, Bideford, Devon, 1988 – 1990
 Managing the operational requirements of a kitchen and the kitchen brigade effectively to ensure a well-
organized, motivated team.
 Contributing to menu creation by responding and incorporating Guest feedback. Ensuring the consistent
production of high quality food and contributing to food and beverage revenue through effective food cost
control.
 Managing customer relations when necessary, in the absence of the Executive Chef to facilitate CSAT.
Andrew Floyd email: andrewfloyd@orange.net mobile: (+44) 7792 680526

 Ensuring resources support the business needs through the effective management of working rotations.
 Training Needs Analysis for all in the team - Devising the model & its implementation.
Royal Navy,Various, 1990 – 2012
Team Leader 12 Years
Key responsibilities include
Food Hygiene Trainer 10 Years
 Ensuring profitability of operations and supervising all aspects of restaurant and kitchen management
including menu-planning, monitoring food production to ensure compliance with quality & hygiene standard.
 Point of contact for ensuring all catering staff are being trained with lessons and exams on hygiene month on
month basis.
 Responsible for all statutory and quality compliance training and arranging for all employees on ship in a timely
manner thereby adhering to required timescales for audit and legal compliance purposes.
Kitchen Manager 6 Years
 Responsible for all kitchen operations on an opening, mid- or closing shift, including supervision of all kitchen
staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related
activities ensuring that the shift is run in a smooth manner with a focus on “Quality” while attending to any
unexpected problems or emergencies that may arise.
 Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Setting operational
goals and plans to achieve or exceed budgets, directing staff and utilizing kitchen systems, schedules, tools
and procedures to attain these goals.
 Maintaining food quality and safety standards, overseeing all phases of food procurement, production and
service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate
presentation, and service and production time standards through daily line checks and food reviews, response
to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision.
 Building the quality and morale of kitchen staff by selecting, scheduling, training, developing, mentoring,
managing and leading a workgroup according to policy.
Stock control/Audit Defect Manager 3 Years
 Ordering any non food items that the kitchen need while deployed away from the Base port.
 Ensuring that all defects in catering department are seen to as soon as possible and are fixed replace with new
equipment.
 Basic seaman ship work when coming alongside habour or leaving habour.
Kitchen Manager Greenslades Care Home 2012-Present Kitchen Manager 2 1/2 Years
 Responsible for all kitchen operations on an opening, mid- or closing shift, including supervision of all kitchen
staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related
activities ensuring that the shift is run in a smooth manner with a focus on “Quality” while attending to any
unexpected problems or emergencies that may arise.
 Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Setting operational
goals and plans to achieve or exceed budgets, directing staff and utilizing kitchen systems, schedules, tools
and procedures to attain these goals.
 Maintaining food quality and safety standards, overseeing all phases of food procurement, production and
service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate
presentation, and service and production time standards through daily line checks and food reviews, response
to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision.

 Building the quality and morale of kitchen staff by selecting, scheduling, training, developing, mentoring,
managing and leading a workgroup according to policy.
EDUCATION
 CSE standard in 6 subjects including English and Mathematics.
 City and Guilds for catering 706 1/2 & 707/1 and other catering City and Guilds.
 City and Guilds level 2 in Numeracy and Literacy.
 Completed EDCL
PROFESSIONAL TRAININGS
 Intermediate food hygine [Royal Navy Cookery School] [HMS Raleigh] [2003]
 NVQ level two in catering [Royal Navy Cookery School] [HMS Raleigh] [2003]
 ILM [Leadership School HMS Collingwood] [2003]
 ECDL [HMS Drake] 2008]

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