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David Nicholls CV march 2105
- 1. David John Nicholls 137 Cae Morfa Skewen SA10 6EE 07749104001 davidjohn.nicholls75@hotmail.co.uk Personal Statement A dynamic executive with extensive knowledge & experience of the food and leisure industry , a proactive approach to the market place has demonstrated a high level of organisational skills, ability to work effectively on own initiative, however embracing a team environment in the search for both individual & company success. Passionate, driven & determined to succeed both with new business generation as well as existing customer growth ensuring short & long term goals are achieved. An enthusiastic & motivated individual who is confident & comfortable to operate at all levels of management both internally & externally. After achieving many of the goals that I set myself within the industry I am now ready to move onto the next chapter of my career and am ready to embrace this wholeheartedly Key Areas of Experience • Team Management • Product Launch • Managed new business start • Managed both public and private sector kitchens, • Business Development – Developing ideas and bringing them to the market place Career History Gronder Holiday Park May 2014 – Present A popular holiday park set within the idyllic West Wales countryside that caters for static and touring caravans as well as cottage holidays. Manage a budget of around 250k with 10 direct reports. • Customer focused to ensure the fiscal growth of the department which is in line with the company targets that are set. • Developed a new men to maximise profits and to raise the profile of the restaurant within the locality • Improve the time management of the department to ensure that it runs in line with budget and timescales that I set • Manage staff rotas to ensure smooth running of the restaurant and bar • Improve customer retention in the restaurant and bar to increase profits in line with company targets. Publican Pen-Y-Bont Inn May 2013 – May 2014 Managed a local public house which sold a range of locally sourced beers and produced that I utilised on a daily basis in the popular restaurant. • Developed an exciting menu that encompassed locally sourced seasonal produce. • Liaising with suppliers on a daily basis to ensure profit margin was achieved • Manage staff rotas to ensure efficiency is attained. • Develop ideas to increase customer retention and maximise profits • Reason for leaving: - change of personal circumstance Dale Yacht Club Moorings Restaurant May 2009 – Oct 2012 A prestigious yacht club situated at the head of the peninsula at one side with the other nestled within the bay just of the estuary in Pembrokeshire. Managing the restaurant along with the bar and • Tendering and winning the franchise of this prestigious restaurant against tough local competition • Managing the stewardship and all that encompasses.
- 2. • Staff rotas and budgetary responsibilities. • Liaising with local and national suppliers to maintain budgetary goals • Maintaining and increasing customer throughput within the restaurant and bar. • Reason for leaving: - the opportunity of running my own public house and restaurant Karibu Catering -Self Employed Contract Catering Manager July 2007- May 2009 Working freelance to obtain contracts for various catering establishments in and around the Cardiff area of South Wales. This was alongside managing ad-hoc shifts for CS Catering. . • Working at the village Hotel Cardiff- head of catering functions- managing the function form inception to completion for 250 guests Managing the preparation cooking and then serving of the menu to the guests. • Peacocks factory Llantrisant - managing the catering department in this large manufacturing facility- this involved the setting up of a menu liaising with suppliers to enable the delivery of this in the most cost effective manner • Quality Hotel Cardiff Head chef- bringing my expertise and knowledge to this hotel to ensure the smooth running of the kitchen and to ensure staff remained constant, which in turn improved the running and effectiveness of the kitchen. • Bayside Brasserie Cardiff- second Chef- working in a high end a la carte restaurant offers a different challenge. This is high pressured but with my skills and knowledge I was able to carry this out with ease. My duties involved stock management, budget control staff rotas. • Reason for leaving:- career enhancement Radyr Golf Club March 2006-March 2007 Running the franchise of this popular and well patronised golf club a la carte restaurant situated within the heart of Cardiff. • Managing the day to day running of this well-established restaurant • Liaising with staff and patrons to ensure a consistent level of service and food was obtained. • Managing suppliers and financial budgets to ensure a cost effective business was maintained. Other Positions Held Various catering establishments with responsibilities ranging from Feb 19990- March 2006 Restaurant management and the day to day running of the kitchen Education • Cambridge college of Further education- city and guilds food and beverage and catering industry • Cambridge Community College- GCSE including Maths and English Professional Developments Licensee certificate Intermediate Food Hygiene DS32 Assessors NVQ Certification Personal Licence Excel basic Interests Rugby, Weight Training, Swimming Referees Available on request Date of Birth: 20/02/1970 Driving Licence: Full with three points