Dunblane New Golf Club Catering Proposal

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OUR COMPANY STRUCTURE Waterfall Catering Group Chief Finance Officer Gabriel Higham Waterfall Catering Group Chief Executive Officer Jim Lovett Waterfall Catering Group Chairman Vince Pearson Managing Director Caterplus Paul Robottom Sales Director Caterplus David Penlington Regional Manager South Robin Christian Regional Manager Midlands Sue Day Regional Manager North John Batty 4 Area Managers Caterplus 3 Area Managers Caterplus Area Manager Catriona Don Area Manager Craig McFarland Area Manager Julie Ross Area Manager David Hartley Chef Manager & Team Barrland Court 42
OUR TEAMS RESPONSIBILITIES NAME AND TITLE Relief Chefs Craig McFarland Area Manager John Batty Regional Manager Paul Robottom Managing Director Jim Lovett Chief Executive Officer RESPONSIBILITIES We have a pool of 15 Chefs and Chef Managers who work for Caterplus on a full-time basis. They are used to cover both known and un-known absences from work. Wherever possible we allocate the same Relief Chef to individual sites, so that they become familiar with the kitchens, the catering team and the Tenants. Craig’s primary role will be to give guidance and support for the catering team, and implement the proposals we have put forward. Craig will meet with the Tenants on a regular basis and liaise directly with the nominated representatives of Barrland Court. He will be supported by John at all times and ensure financial and operational targets are met. John will take overall responsibility for ensuring we deliver on the promises we have made to Barrland Court. He will visit on a regular basis and meet key representatives, including Tenants and their family members. As Craig's direct line manager, he will give support and give direction as and when required. Paul takes a very active role within the organisation and spends the majority of his time visiting clients sites and meeting our teams and the people we serve. Having a passion for exemplary standards and customer service, he places a high priority on getting feedback from our customers on the services we provide. He will oversee our overall performance and liaise with Barrland Court on plans for the future. Jim oversees the operational performance of the company on a day to day basis. His focus is delivering an individual service to our customers; with innovative food solutions and developing a strong, open and honest relationship with clients. Jim will attend meetings as required and will support the team with annual ‘owner audits’ as a minimum. 43
Page 1 and 2: ITT Catering Response Barrland Cour
Page 3 and 4: EXECUTIVE SUMMARY 3
Page 5 and 6: EXECUTIVE PROPOSAL Initiatives t
Page 7 and 8: TECHNICAL ASSESSMENT SERVICE DELIVE
Page 9 and 10: OUR EXPERIENCE Extra Care / Assiste
Page 11 and 12: THE SERVICES WE PROVIDE Our proposa
Page 13 and 14: FESTIVALS AND THEME DAYS 13
Page 15 and 16: FESTIVALS Shabbat The Friday evenin
Page 17 and 18: HIGH HOLY DAY CALENDAR 2016 / 2017
Page 19 and 20: WEEK 1 - LUNCH Monday Tuesday Wedne
Page 25 and 26: WEEK 4- LUNCH Monday Tuesday Wednes
Page 27 and 28: AFTERNOON REFRESHMENTS Week 1 Monda
Page 29 and 30: TECHNICAL COMPLIANCE 29
Page 31 and 32: OUR QUALITY AUDIT SYSTEM Section 1:
Page 37 and 38: OUR QUALITY AUDIT SYSTEM Score Shee
Page 39 and 40: TECHNICAL ASSESSMENT STAFFING 39
Page 41: OUR SUPPORT STRUCTURE HR Director J
Page 45 and 46: STAFF INDUCTION AND TRAINING 45
Page 47 and 48: TRAINING SCHEDULE Company Induction
Page 49 and 50: SKILLS MATRIX Course Name Regional
Page 51 and 52: COURSE PROFILES Course Title Durati
Page 53 and 54: STAFF COMMUNICATIONS
Page 55 and 56: TECHNICAL ASSESSMENT CONTRACT MOBIL
Page 57 and 58: MOBILISATION PLAN Activity Meeting
Page 59 and 60: MOBILISATION PLAN Activity Motivati
Page 61 and 62: SUSTAINABILITY & PROVENANCE Our Sup
Page 63 and 64: ENVIRONMENT Our focus will be to wo
Page 65 and 66: CONTRACT PRICE 65
Page 67 and 68: FINANCIAL SUMMARY - OVERHEADS ARKLE
Page 69 and 70: FINANCIAL COMMENTARY Food Costs Fro
Page 71 and 72: FINANCIAL COMMENTARY Pensions We ha
Page 73 and 74: CONTRACT QUERIES 73
Page 75 and 76: APPENDIX 1 HOSPITALITY SERVICES 75
Page 77 and 78: HOSPITALITY BROCHURE Beverages & Re
Page 79 and 80: HOSPITALITY BROCHURE Working Lunch
Page 81 and 82: HOSPITALITY BROCHURE Finger Buffet
Page 83: HOSPITALITY BROCHURE Canapes Menu 1

Dunblane New Golf Club Catering Proposal

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