Suzanne Hemchaoui

I lead mobilisations & projects, plus manage a portfolio of business that need dedicated focus and ownership of plans & deliverance. I bring innovation in both food service and housekeeping delivery whilst empowering and supporting the teams I work with. I strive consistently to provide high levels of motivation which essentially lead to overall positive wellbeing & engagement.

My side hustle which allows me to bring the spa to you in person or virtually. I work with luxury British products inspired by the Mediterranean. www.templespa.co.uk/Suzannehemchaoui

I managed an extremely varied contract encompassing core catering, hospitality, retail & internal issues in a truly stunning independent school. I led a team of 60 front & back of house employees.

I managed a large team virtually to deliver exacting standards on a large government contract whilst delivering Key performance indicators in a regulated environment. I headed up an employee engagement project focusing on the needs of those working from home, created innovative & virtual daily events plus deputised regularly for the regional operations manager.

I managed change and led on mobilisations within a portfolio of business, whereby a high end, creatively thought out food offer, coupled with service excellence were critical to our clients.

I managed a portfolio of business within B&I and Independent education sectors. Thomas Franks is a hugely foodie and people centric company providing total flexibility. In February 2018, I moved to Shiplake College to increase food and service standards, specifically external enterprise.

Although I was only with Holroyd Howe a short time, I gained vast project and mobilisation experience and worked on some high profile events including The Queen's visit to Pangbourne College in May 2016.

My main objectives were to improve on a very good offer across core catering, housekeeping, Hospitality and retail. I implemented a complete departmental restructure which led to excellence in delivery of food offer and greatly improved customer service.

Honesty is the brand which covers three areas. Honesty school support enables both State and independent schools achieve excellence in Catering and Hospitality, Honesty eateries and rooms of which our first project was The Crown and Garter in Inkpen and Honesty cookery school opened its doors in January 2014. We provided numerous courses delivered by Romilla Arber (Honesty's founder)and other guest chefs and tutors. Our main goal though was to contribute to our sister charity The food education trust which provides bursaries to state schools who cannot afford to invest heavily in Food education. My role was to set up Honesty eateries, market and promote Honesty cookery school and consult within all areas of school catering.

During my time at Goodenough I was responsible for managing significant change in the way that Chartwells offer manifested itself. On appointment it was clear that my team were highly demotivated due to lack of care and attention. The contract from the perspective of Compass was making a loss. Essentially in just 8 months we turned the contract around and the lucrative events business began contributing to the commercial bottom line which eventually after 5 years saw us make profit. This was achieved by enabling accountability to department heads and myself supporting them achieve their goals. The events business doubled revenue in 2013 from 2012 in most months purely by incentivising the events team to chase sales and payments. Core catering saw a rise as did morale across the 92 staff. Unfortunately I had to manage redundancy due to a site refubishment for around 40 staff. The contract however was signed for a further 2 years until 2015 after re-establishing faith in Chartwells by my own performance and new improved vigour from my team.

I overaw the daily and boarders catering, hospitality, corporate events, housekeeping and green issues at a girls boarding and day independent school. I managed a sizable budget which allowed full autonomy and creativity. My personal achievements were raising the standards of already a very good offer. The quality of our food at St Georges even in terms of general daily catering was very high and we were proud of the fact that we were inhouse and worked directly for the school which enabled us to be flexible with our creativity. The quality of our food at St Georges was commended in the 2012/2013 Tatler Good Schools guide and won 'Best food in a boarding school Tatler awards 2013/2014.'