Marc Williams M.B.A

 

Marc Williams - Professional Summary:    A dedicated and driven MBA-educated professional with extensive experience in Operations Management gained within key roles requiring the coordination of large-scale catering projects in disparate international settings. Focused upon delivering work of the highest professional standards, to ensure best practise is achieved in accordance with the strict, predefined requirements of the client. Consistently demonstrates the ability to lead large teams of staff to excellent results, with further responsibility for P&L management and the development of new, effective processes, systems and procedures. Possesses excellent business communication skills and can consult with influence at all levels. [ 

 

Marc Williams - Professional Experience:     [ ] 

 2006-Date Le Debarcadere Restaurant, Director/Owner
• Utilising advanced industry knowledge and managerial acumen in the establishment and direction of a successful sixty cover restaurant
• Maintaining overall accountability for P&L, with further responsibility for operations and F&B management
• Expanding the scope for revenue and profit within the business through the full lifecycle management of targeted marketing campaigns, leading to a current Rs 2.7m t/o
• Strategically accountable for the creation and implementation of all internal policies and procedures, including accounting, budgeting, procurement and financial reporting processes
• Responsible for the leadership, direction and recruitment of staff, with ongoing accountability for the delivery of tailored training in customer services and internal systems
• Driving down waste levels through the development of robust, high quality food storage and stock management systems

2005-2006 CIE D'exploitation des Vanilles Naturelles, Project Manager
• Entrusted with the role of Project Manager for a high profile agricultural initiative, having been head hunted by the President of Euro Vanillle
• Building a strong foundation for the future success of the project through the development and implementation of financial, personnel and budgeting procedures
• Undertaking extensive business analysis and project planning to ensure all operations and administrative functions met strict budgetary requirements in a capital constrained environment
• Further key achievements included the creation of processes to control field workers and sub contract staff and the development of a communications system to link technical and operations teams

2002-2004 Eurest Support Services (Algeria), Operations Manager
• Retaining senior responsibility for the management and improvement of operations within eight contracts for the global leader in catering and logistics support services
• Providing leadership to a team of 18 Catering Managers and 450 support staff while implementing key procedures to increase staff retention and improve scheduling and training functions
• Achieving excellent results within the role, with considerable improvements in personnel performance generated through improved processes and the introduction of KPI and bonus systems
• Delivering extensive cost reductions and quality improvements through the development of new logistics and procurement processes, leading to increased client satisfaction levels
• Successful in reducing operational costs by 25% through the efficient management of a 15m Euro budget, the implementation of financial control systems and the optimisation of manpower usage
• Key accomplishments included the implementation of H&S and QHSE procedures that significantly improved existing standards
• Building strong, lasting relationships with the client as a focal point of contact for the customer, while adopting a hands-on approach to the resolution of operational issues on client site

1999-2002 Fedics Food Services (Botswana), Senior Catering Manager
• Rising from an initial position of Business Unit Manager to that of Director of Operations for the University of Botswana contract following exceptional performance in the role
• Managing the catering requirements of 11,000 students, with responsibility for menu planning, production processes, operational procedures and stock management
• Demonstrating high level financial administration skills in the management of a P 2m budget and the development of cash control and administration processes
• Driving staff performance through effective management and motivation, to ensure the satisfaction of the client and increase productivity levels

1993-1998 AME Pty Ltd (Botswana), Administration Manager

1990-1992 Murray & Roberts (Botswana), Camp Manager

1988-1990 Fedics Food Services (Botswana), Camp Supervisor

 

Marc Williams - Education:     [PROFESSIONAL DEVELOPMENT

MBA: Business Strategy, Open University, currently studying

FURTHER DETAILS

I.T. Skills: Word, Excel, PowerPoint, Project & Publisher
Memberships: Member of MIM

 

 

 

Marc Williams - Interests:     [ Cinema, Contemporary Litterature, Fiction and non fiction novels] 

 

 

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