Michael Sharples

• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Secured new business opportunities with successful networking events.
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Trained new hires on kitchen procedures, ensuring seamless integration into the team.
• Implemented waste reduction measures resulting in cost savings and environmental benefits.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
• Adhered to budget constraints when ordering supplies, effectively managing expenses.
• Identified growth opportunities through comprehensive market research.
• Forecasted sales trends to plan team resourcing.
• Replenished stock and processed deliveries to maximise product availability.
• Conducted intensive safety audits and investigated reported issues, accidents and near-misses.
• Boosted department efficiency by streamlining operational processes.
• Developed organisational policies for administrative oversight and internal controls.

• Oversaw daily operations, goal setting, recruitment and training
• Led team of 15 to achieve project milestones
• Recruited and trained high-calibre team members
• Managed and improved production quality
• Scheduled and motivated personnel to achieve key performance indicators
• Streamlined processes to maximise efficiency
• Established and maintained consistent dialogue with:

Team Members

Warehouse Management

Home Office Staff

• Maintain high standards in:

Member service

Quality

Food Safety and Hygiene

• To create loyalty and pride in job tasks and team spirit.
• To provide leadership within Sushi / Service Deli.
• Products
• Maintained exceptional quality standards for all sushi sales products
• Managed inventory by ordering supplies according to sales forecasts
• Oversaw end-to-end production and service processes
• Diligently followed and upheld recipe specifications

• Oversaw product development lifecycle from concept to launch
• Led implementation of sushi training programme for franchisees
• Specialised in Train the Trainer programmes for Sushirullen staff
• Developed daily operations and working practices for Sushirullen and franchisees
• Conducted comprehensive control audits for franchises ensuring quality and hygiene
• Led new store openings and managed concept development
• Designed and executed marketing strategies for Sushirullen and franchisees
• Analysed performance metrics, identified areas for improvement in operations management.
• Applied lean principles to operations management, reduced waste significantly.

Led operational excellence initiatives, ensuring cost efficiency

Monitored and improved operational performance standards and quality

Ensured regional outlets operated per Dunkin' Donuts standards

• Led a team of around 100 staff in a dynamic work setting
• Implemented departmental policies and objectives
• Oversaw, organised and evaluated performance data and insights
• Identified and promoted best practice strategies
• Ensuring compliance to all Environmental Health & Safety goals & objectives.
• Led and coached unit managers to meet regional business performance targets
• Coordinated new project initiatives alongside Unit Manager
• Ensured appropriate competence for Unit Manager and crew members in recruitment and training
• Coordinated campaigns and reported outcomes to CEO and COO
• Facilitated effective communication between units and local businesses

• Recruit, train and retain staff.
• Supervise, motivate, and monitor team performance.
• Work to company budgets/targets.
• Control and protect profitability,
• Maintain detailed documentation of company stocks reports
• Service development.
• Identify new business opportunities