Robert Ley MBE FInstLM

Experience

• 

  Royal Air Force

  Aug 1985 - now

  • Spearheading a varied group of skilled and experienced people to provide a food and beverage service to 1200 Service and civilian personnel.• Deputy General Manager to 4 retail outlets (shop, bar and 2 cafes). Ensuring all aspects of retail management are adhered to.• Responsible for the co-ordination of marketing initiatives and entertainment programmes for the base.• Overall responsibility for catering output at all major Base events ensuring delivery to maximum profit or budget.• Manager of 20 military personnel and Deputy Manager to a team of 80 civilian contractors.• Oversee weekly operating report and initiate intervention when I need to analysing sales figures and devising marketing and revenue management strategies.• Completion of all food hygiene, food safety and ISO accreditation audits to the required compliance level. Internal food hygiene scores of 97%.• Local Environmental Health Officer gave 5 stars to all 7 outlets. Developed a team who take ownership and pride in their production, achieving levels of excellence the Royal Air Force is renowned for.• Delivery of unsurpassed catering to all major events, such as Royal visits, Graduation lunches/dinners, Sporting Tournaments, Family events such as Fireworks, Barbecues and Summer Balls.• Overseen the mentoring of numerous team members who subsequently keep winning numerous Gold, Silver and Bronze medals in various culinary competitions across the country.• Implementation of Pay As You Dine. Show less • Manager of 47 Service and civilian team members.• Mentor and develop Senior and Junior department managers.• Liaise with senior team members to prepare budgetary advice and reports.• Manage the Health, Safety and Hygiene standards and procedures.• Overall management of catering services, ensuring that catering is provided to a high standard to all. • Managed and led on high profile events including 3 Royal Lunches.• Became known as "The King of Hospitality" for achieving significant change by revolutionising the concept of dining in the Mess; increased customer base up to 47%, turnover and superior service. Mess dining became popular again and promoted high demand, which had suffered with local competition and predictability of product. • Advised and managed large scale accommodation refurbishment which included the installing of En-Suite rooms. Managed the move of personnel into temporary accommodation and the move back on completion. • The reputation of this well led and highly focused team ensured that Royal Air Force Marham would be specially selected to hold the Royal Air Force 90th Anniversary Dinner. Show less • Recruiting, training and supervising staff• Managing budgets• Maintaining statistical and financial records• Planning maintenance work, events and room bookings• Handling customer complaints and queries• Promoting and marketing the business• Ensuring compliance with health and safety legislation and licensing laws.• On amalgamation of an Army and RAF Officers' Mess, streamlined the Mess entertainments programme, providing more financial punch and ensuring better quality major functions.• Prepared delivered and executed high profile VIP Receptions throughout Northern Ireland for local dignitaries and senior military executives.• Successfully managed, leaned, motivated and organised a most uninspired heavily unionised of somewhat corrupt workforce into a dynamic customer focused team.• Developed and led on providing fine dining and authentic theme nights that were unique. • "Without doubt he has improved our quality of life in Northern Ireland". Senior Army Officer. Show less First Mess Manager to be truly tested in a ' war role'. Deployed operating base was initially set up to accommodate 1600 personnel, but as the Exercise progressed, this number increased to nearer 2000. All exercise pre-planning fell by the wayside and accommodation management, for the most part became reactive. With Exercise personnel in varying numbers arriving at the Deployed Operating Base at all times, day and night, and without any notice, the pressure never eased.Led a small team of Service personnel and Locally Employed Civilians. Show less Front and Back of House Management. Responsible for overall smooth and efficient running of the Mess for all services, including kitchen, dining room, bar, reception, accommodation facilities.- Managed 15 civilian Chinese staff.-responsible for transforming standards of service and environment, unskilled workforce, showing leadership in service delivery, significantly transformed physical environment previously unknown in Hong Kong.- Trained my deputy in Bar accounting and bar/cellar stock taking to increase efficiency of bar service. Show less

  • Catering Manager/Deputy General Manager

    Jul 2011 - now

  • Officers' Mess Manager

    Aug 2006 - Aug 2011

  • Offcers' Mess Manager

    Aug 2003 - Aug 2006

  • Officers' Mess Manager

    Aug 1996 - Aug 2003

  • EXERCISE SAIF SEREEA - Deployed Catering Squadron - Accommodation Manager

    Jul 2001 - Nov 2001

  • Warrant Officers' & Sergeants' Mess Manager

    Aug 1994 - Aug 1996

  • Deputy Officers' Mess manager

    Aug 1992 - Aug 1994

  • Officers' Mess Manager

    Aug 1990 - Aug 1992

  • Junior manager

    Aug 1985 - Aug 1990