Kenny Paton

Experience

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  Sheraton Grand Hotel & Spa Edinburgh

  Nov 1995 - Dec 2019

  Back of House Manager

   Effectively manage a staff of 16 over a 24 hour operation 365 days a year, recruitment and retention of employees, forecasting and controlling payroll within given budgets. Performance management of all employees including appraisals, conflict management, reward, recognition and create individual training plans for all associates for their continued training and development. Extensive knowledge and implementation of hygiene practices, standards and food safety legislation in high volume food production areas. Administering “on the job” training to employees on maintaining and exceeding legal health and Safety, food safety and hygiene regulations set down by the company and local government.  Carrying out and recording of food safety, hygiene, health & safety, repair and maintenance audits throughout the Food & Beverage operation [HACCP] including the tailoring of standard operating procedures [SOP’s] and risk assessments to specific job tasks and/or departments. Environmental champion, which involves the coordination and disposal of all resource [waste] streams from the hotel with an extensive recycling programme throughout. Forecasting and controlling costs of consumables. Forecasting, purchase and supply of consumables and operating equipment for all food and beverage *outlets [crockery, glassware, cutlery and kitchen equipment etc] Efficiently coordinate departmental rota to accommodate business needs. Building and maintaining successful relationships with all relevant stakeholders. Committee Member for: Health & Safety, HACCP and Green Council. Extensive experience in coordinating all OS&E [Operating Stock and Equipment] from concept to purchase and delivery as part of a major refurbishment to the hotel. Show less