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Paul James Dixon Kelly
4 Sutherland Avenue Newbiggin by the Sea +44 (0) 167-052-2011 074-529-94724
Senior-Level Management Professional
Highly motivated and result oriented Senior Professional with over twenty-eight years of extensive expertise in
the project,contract,and catering management field;astute in formulating strategies and concepts forexpansion
and development of catering services. Well-versed in Food & Health Safety, personnel and career management,
staff training and appraisals, Manual Handling, HACCP, PPE and Food Safety Legislation. Proven ability to
establish, build, and retain client relationships withinthe confines of established corporateand industry policies
and procedures. Effective communicator with strong team-building skills with ability to organise cross-
functional groups to accomplish objectives and meet deadlines in a high-growth, and diverse environment.
Areas of Expertise
Food Safety Legislation
Strategic Planning & Analysis
Food Protection Management
Health and Safety
Training & Development
SUPREME GROUP, Dubai 2015-2016
Link with contract clients and establish retorts to client requests in the form of RFP, RFT, ITT, EOI or RFQs.
Proposal writer as a Subject Matter expert, producing professionally written proposal content that clearly
articulated the organisations contract proposition with the ability to work under pressure to demanding
deadlines with strong attention to detail.
Conducted site visits in various countries to establish contract requirements for future company expansion.
Directed and evaluated contract performance for current projects in Mali, Cyprus, Uganda, Gao and Ivory
Coast. This included site visits to meet the teams and clients on the ground.
Deputised for the Director of Catering during periods of absence.
SUPREME GROUP, Kandahar Airfield (KAF), Afghanistan 2010-2015
General Manager, 2014-2015
Managed the catering operation to deliver an excellent catering service for the client with full budgetary
Conducted operational budget reviews on a monthly basis with the senior management team, suggesting
areas for cost saving and increase in revenue.
Supported Unit Managers across the business in relation to all operational aspects of the contracts and
Formulated strategies and concepts for the expansion and development of catering services to retain
Supreme Foodservice as a professional service supplier.
Effectively administered 600+ staff employed across 5 dining facilities catering for over 40,000 meals on a
daily basis to a multinational customer base and achieved gross income per annum of $48m.
Actively involvedinthedevelopment and training of the team toensure acohesivefocusedteam of specialists
including the interviewing and recruitment of managerial staff and mentoring.
Attended weekly client meetings to discuss operational performance and Key Performance Indicators.
Formulated plans to address any areas of concern or additional requirements from the client.
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Operations Manager, 2010-2014
Planned, directed, supervised and controlled operations to ensure a high level of customer satisfaction and
quality services were achieved.
Reviewed and analysed operational results and figures on a daily basis to ensure a better control and enable
accurate forecasting as well as keeping within the budgetary constraints set.
Expertly measured multi-service operations and achieved customer satisfaction, company image, high staff
morale and budgeted profit margins with strategic and operating plans, procedures and forecasts.
Visited operations regularly to ensure that operational controls and procedures are in place. Suggest
improvements and instruct actions.
Ensured all location activities were carried out in compliance with the Quality, Health, Safety and
Environmental Management System as well as Food Safety Policy and Legislation.
Unit Catering Manager, 2010-2010
Handled catering operations of the dining facility,according to the client contract specifications and upheld
food budget on the target specified by the management.
Managed resources so that they were ordered, delivered, stored, utilised and maintained in good order and
within allocated time frames to deliver a quality service to customers.
Implemented all staff training, ensuring all staff were fully trained commensurate to their job role whilst
ensuring that all mandatory annual training was delivered, not only job specific but also personal
Managed all aspects of a 100 strong multinational team of employees. TheHuman Resources point of contact
and first line for all employee discipline requirements.
Conducted Mid-Term and Annual Performance Reports for all unit employees.
Responded to internal and external audits by formulating a correctiveaction plan identifying the root cause,
corrective actions and preventive measures taken and to prevent reoccurrence.
HM FORCES, Worldwide 1986-2010
Senior Catering /Operations Manager
Implemented, examined and documented Hygiene, Food Safety, Health and Safety and HACCP to raise the
service of the meals, as well as the standard of the firm.
Controlled catering matters forthree regiments, successfully prearranged training sessions to educate staff
about the commercial requirements of food production.
Attended monthly and weekly management meetings withthe client and customerto ensure a quality service
was offered along with value for money.
Acted as the Subject Matter Expert for menu planning, resource allocation, accounting, Food Safety and Unit
Health & Safety.
PROFESSIONAL EXPERIENCE CONTINUED…
Paul James Dixon Kelly
4 Sutherland Avenue Newbiggin by the Sea +44 (0) 167-052-2011 0780-766-2508
CATERING, RETAIL & LEISURE, Abingdon, Oxfordshire 1986-2010
Checked catering, retail and leisure element of a multi activity contract with KPIs.
Immediate liaison officer between the MOD and commercial partner in all aspects appertaining to the
Catering, Retail and Leisure contract within barracks.
Attended weekly meetings with the commercial partner and put forward suggestions to rectify or improve
services across the site.
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Conducted daily audits of all premises and formulated reports for the client to ensure quality assurance on
all product offerings.
HM FORCES, Abingdon, Oxfordshire 1986-2010
Unit Health Officer/Unit Safety Advisor
Presented advice on ecological health, led risk analysis, and supervised force health protection measures.
Provided safety advice to the unit by identifying risks and hazards within the workplace.
Planned, implemented, monitored and controlled safety within the establishment.
Advised on training requirements and content.
HM FORCES, Worldwide 1986-2010
Master Chef/Catering Manager
Competently trained staff, organised the unit Quality Assurance system and maintained food procurement,
menu planning, Food Safety Training, NVQ guidance and resource management activities.
Responsible for the provision of high quality functions including catering requirements for high ranking
officers and members of the Royal Family during visits.
Education & Training
CMI Level 7 Certificate in Strategic Management and Leadership
CMI Level 5 Diploma in Management and Leadership
CIEH Level 4 Managing Food Safety in Catering
CIEH Advanced Certificate in Food Safety
NEBOSH General Certificate (Health & Safety) Distinction Grade
Train the Trainer City & Guilds
ISO 9001 Internal Quality Auditors (IQA) Course
ServSafe Food Protection Manager
Risk Assessors Course IOSH
BIIAB Level 2 National Certificate for Personal Licence Holders
City & Guilds National Certificate Level 2 in Adult Numeracy
CMI Level 4 Diploma in Management
First Aid at Work
DB Learning Selection Interviewing
DB Learning Customer Service Concept
DB Learning Using Resources Effectively
City & Guilds Communication Skills Level 3
OCR Level 1 Certificate for IT Users (New Clait)
DB Learning Managing the Supplier Relationship
The Royal Society for the Promotion of Health Certificate in Food Hygiene Management
NEBS Certificate in Management
NVQ Level 3 in Hospitality Supervision
Full clean driving licence