Alisdair Crowley
Senior Operations Manager
Dammam-Al Khobar,Al Fasiliyah
Summary
Enthusiastic Senior Operations Manager offering 24-year background overseeing production of goods and provision of services in the Catering & Facilities Industry. Polished in chalking out operational systems and processes, examining financial data and conducting quality control checks. Cost-conscious and communicative professional familiar with business principles and operational management and budget development practices. Collaborative leader with dedication to partnering with coworkers to promote an engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings.
Overview
20
20
years of professional experience
Work History
Senior Operations Manager
CATRION, Catering & Facilities
3 2023 - Current
- I currently Manage several different operations and stakeholders within different areas related to the Contract Catering industry
- Leading a team of 8 direct reports in warehouse, logistics, Central production kitchen and Remote site oil and gas rigs to guarantee efficiencies are in place, implementing operational plans and strategies to ensure organizational goals and objectives are met in a timely and efficient manner Design and manage budgeting processes for the organization’s operations Monitored performance data to identify areas for improvement and develop plans to increase efficiency Coordinate and supervise staff, teams and activities to ensure goals are achieved Plan and conduct regular meetings with staff to ensure successful operations Lead and oversee the development of new processes and initiatives Created and maintained an effective work environment to maximize productivity Developed and implemented plans to ensure customer satisfaction
National Operations Manager
ELITE FINE FOODS, Caterfood group, Bidfood
10.2021 - 02.2023
- While Reporting to the Managing Director, in this role I manage 3 different depots across the UK, I’m responsible for 185 employed personnel managing their overall safety and welfare
- We currently have a sales turnover of 55 million pounds and are looking to grow this to 70 within the next financial year
- I also have the responsibility for driving the operational aspects of the business to include sales, logistics / supply chain and warehousing, Building on existing and develop new key retail supermarket accounts throughout the UK through effective business development activities and client relationship management
- To Develop a trade marketing plan tailored to each account and new business opportunity while Negotiating of terms of sale, credit terms, returns, margins & volume Be responsible as a point of contact for the retail customer regarding any product / merchandise related issues I’m aware and have sound understanding of competitor analysis and distribution.
QHSE Manager
ELITE FINE FOODS, Caterfood group, Bidfood
08.2020 - 10.2021
- In this role I Conduct audits to evaluate the effectiveness of systems and procedures, identifying and assisting implementing improvements, I’m a “hands-on” implementer of processes and change
- Manage and monitor emergency procedures, signage, PPE, COSHH control
- Report on Company’s QHSE performance to the leadership team and statutory authorities as/when required
- Create and execute project work plans and revise as appropriate to meet changing needs and requirements
- Maintain awareness of evolving industry QHSE regulations and best practice and how they could be applied to the Company’s operations
- Produce further analysis and reports as may be required by the Directors
- Resolve and/or escalate issues in a timely fashion
- My main achievement in this role has been to change the behaviors and culture around poor health and safety in the workplace also food safety leading us to be awarded with a SALSA accreditation.
OFFSHORE FACILITIES, CATERING and HEALTH AND SAFETY MANAGER. – GLOBAL
ENTIER REMOTE SITES GLOBAL
07.2016 - 07.2020
- In this role oversee the daily running of an offshore instillation, the complete catering asset, including managing the chef managers in any daily needs, kitchen to stock taking and budget control to general safety of the entire hotel and logistics
- Always looking to maximize business potential with our clients
- Making sure I keep a good relationship with our customers, keeping high levels of standards set
- Training and guidance to all our chef managers across the globe
- Ensuring all HSEQ is up to date and presentations rolled out to all our crew
- Sales drive with new products to give our customers the best service we can provide, FOR EXCELLENCE WE STRIVE
- Completing and reviewing old and new risk assessments, hazard analysis and control measures
- Implementing new safety cultures to all staff including training on new safety modules and safe working practises
- Safety meetings to discuss current trends in safety culture to help educate a new attitude to safety.
OFFSHORE CATERING and HEALTH AND SAFETY MANAGER. – GLOBAL
ESS COMPASS GROUP
08.2013 - 07.2016
- Daily running of a team of 16 Catering staff throughout the entire Drilling Rig
- Running of the Galley and all the logistics with ordering by vessel, completing the Food Book in order to make sure that I had a fully stocked vessel
- Constant contact with Logistics in the office to arrange various things, wage queries, extra personnel, medevac seats Full control and monitoring of the Offshore Bond Training of staff to keep the best service available for the client Morning Meetings, Toolbox talks, stop cards with my staff Meeting with the Client to discuss the service and help any way that I could Having to deal with disciplinary issues and meetings for my staff and also helped with company redundancy meetings.
HEAD CHEF – Southampton
East Horton Golf Club
08.2007 - 08.2013
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-oworkers
Sous Chef
Hilton Hotel International – Portsmouth - Hampshire
06.2006 - 08.2007
- Assisting the Head chef with his daily tasks and paying great detail in order to learn from him to expand my knowledge
- I had my own section to run and would maintain this area effectively and efficiently
- I would be in control of the stock; I would also help train up new starters in the kitchen
- I would also help with writing the menu with some of my ideas becoming part of the menu.
Sous Chef
P&O Cruise Ship
09.2005 - 06.2006
- Worked under the guidance of my Head Chef
- Produce 5
- Food serving up 1500 covers a service
- Delegate work and oversee 2 Demi Chefs and 1 Commis Chef
- Ensure all the food was to a 5
- Standard.
Chef de partie
Cedar House Hotel 5* - Cobham, Surrey
03.2004 - 09.2005
- Main responsibilities included the day to day running of my designated section
- I would also assist the Sous Chef with help he needed in the kitchen.
Education
G.S.C.E. -
Priory Sports College
NEBOSH general Certificate (British Safety Council) - undefined
Health & Safety Qualifications
Effective auditing & Inspection Level 3 - undefined
Health & Safety Qualifications
IOSH managing safely v 5.0 - undefined
Health & Safety Qualifications
HACCP Level 3 - undefined
Health & Safety Qualifications
NVQ 1 & 2 Catering & Hospitality - undefined
Southdown’s College
Health & Hygiene Level 3 - undefined
Southdown’s College
Food hygiene level 3 - undefined
Southdown’s College
Computer literacy level 3 - undefined
Southdown’s College
OPITO Combined Basic Offshore Safety Induction & Emergency Training (BOSIET) with HUET, CA-EBS & EBS - undefined
Offshore Certificates
Shoulder Width Measurement - undefined
Offshore Certificates
Fit To Train Assessment (For In Water CA-EBS) (BOSIET) - undefined
Offshore Certificates
OGUK Medical (BOSIET) - undefined
Offshore Certificates
Norwegian Escape Chute - undefined
Offshore Certificates
OPITO Minimum Industry Safety Training (MIST) - undefined
Offshore Certificates
S.T.C.W. 2010 (REFRESHER REQUIRED) - undefined
Offshore Certificates
Advanced First Aid trained - undefined
Offshore Certificates
Ships cook certificate - undefined
Offshore Certificates
Boat transfer GWO - undefined
Offshore Certificates
Domestic electrician - undefined
Other qualifications
18th edition - undefined
Other qualifications
Part P building regulations - undefined
Other qualifications
Skills
Operations Management
KPI Tracking
Strategic Planning
Employee Coaching
Cost Reduction
Logistics Management
Standard Operating Procedures
Productivity Improvement
Operational Excellence
Stakeholder Management
Transportation Management
Safety Management
Facility Management
Budget Administration
Decision-Making
P&L Management
Organizational Structuring
Team Leadership
Problem-Solving
Problem-solving aptitude
Effective Communication
Analytical Thinking
Employee Development
References
Available on Request
Accomplishments
I have had many highs in my career to date, however the highest is competing in the Salon Culinaire 2016 at the EXcel center in London where I won a Gold Medal for my 3 course restaurant plates, also achieving best in Class.
Timeline
National Operations Manager
ELITE FINE FOODS, Caterfood group, Bidfood
10.2021 - 02.2023
QHSE Manager
ELITE FINE FOODS, Caterfood group, Bidfood
08.2020 - 10.2021
OFFSHORE FACILITIES, CATERING and HEALTH AND SAFETY MANAGER. – GLOBAL
ENTIER REMOTE SITES GLOBAL
07.2016 - 07.2020
OFFSHORE CATERING and HEALTH AND SAFETY MANAGER. – GLOBAL
ESS COMPASS GROUP
08.2013 - 07.2016
HEAD CHEF – Southampton
East Horton Golf Club
08.2007 - 08.2013
Sous Chef
Hilton Hotel International – Portsmouth - Hampshire
06.2006 - 08.2007
Sous Chef
P&O Cruise Ship
09.2005 - 06.2006
Chef de partie
Cedar House Hotel 5* - Cobham, Surrey
03.2004 - 09.2005
Senior Operations Manager
CATRION, Catering & Facilities
3 2023 - Current
G.S.C.E. -
Priory Sports College
NEBOSH general Certificate (British Safety Council) - undefined
Health & Safety Qualifications
Effective auditing & Inspection Level 3 - undefined
Health & Safety Qualifications
IOSH managing safely v 5.0 - undefined
Health & Safety Qualifications
HACCP Level 3 - undefined
Health & Safety Qualifications
NVQ 1 & 2 Catering & Hospitality - undefined
Southdown’s College
Health & Hygiene Level 3 - undefined
Southdown’s College
Food hygiene level 3 - undefined
Southdown’s College
Computer literacy level 3 - undefined
Southdown’s College
OPITO Combined Basic Offshore Safety Induction & Emergency Training (BOSIET) with HUET, CA-EBS & EBS - undefined
Offshore Certificates
Shoulder Width Measurement - undefined
Offshore Certificates
Fit To Train Assessment (For In Water CA-EBS) (BOSIET) - undefined
Offshore Certificates
OGUK Medical (BOSIET) - undefined
Offshore Certificates
Norwegian Escape Chute - undefined
Offshore Certificates
OPITO Minimum Industry Safety Training (MIST) - undefined
Offshore Certificates
S.T.C.W. 2010 (REFRESHER REQUIRED) - undefined
Offshore Certificates
Advanced First Aid trained - undefined
Offshore Certificates
Ships cook certificate - undefined
Offshore Certificates
Boat transfer GWO - undefined
Offshore Certificates
Domestic electrician - undefined
Other qualifications
18th edition - undefined
Other qualifications
Part P building regulations - undefined
Other qualifications
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