Brian Myers

4011 Merry Meadow CourtSugarlandTexas77479Phone 3477544066 / Cell no 3478404956E-mail Myersbrn1962@yahoo.com

Objective

Remote Site Manager / Catering manager

Enthusiastic and conscientious well motivated, hardworking and reliable, a leader who is able to direct a team of workers to accomplish goals. Complying with company policies with Health and Safety ,HACCP guidelines.Providing the highest quality of service to the customers.Adhering to the safety culture and providing any necessary training as part of our commitment as a partner in safety.

Work experienceApril 2016-presentREMOTE SITE MANAGER- NOBLE DRILL SHIPCamp boss(facilities manager) for Sodexo Remote sitesProviding customers with the highest quality service and providing my staff of 15 a safe environment to work in.Managing all aspects of the business. Food management and food waste controlHousekeeping and checklists and inspections.Safety audits and Food safety audits.Providing a 5 week well balanced menu with a Healthy option.All staff training and company daily, weekly auditable paperworkDaily safety meetings and recognition.Overseeing of food budget of 1.5 million dollars

Nov2015-March2016REMOTE SITE MANAGER – SHELL PERDIDOCamp boss (facility manager)for Sodexo Remote SitesEmployed to oversee the operation on a large drilling platform with a Population on board of 165.To control the financial budget and provide a high quality of service for the customersProviding a 5 week menu cycle ,producing 24hr catering and housekeeping and laundry service.Adhering to all Safety audits and HACCP controls. Providing daily safety meetings and recognitionControlling food cost and wastageManaging a staff of 17 co-workers.Due to change of catering companies ESS I had to leave my positionProviding my staff with all the tools required to succeed in their positions.

May 2013-Nov 2015

Remote Site Manager –Shell Ram Powell Gulf Of Mexico

Camp boss (facility manager) for Sodexo Remote SitesIn charge of the facilities on a Shell platform TLP in the Gulf of Mexico. I am in charge of 15 employees.My team and i provide the catering, laundry and housekeeping. Providing 24hr service cleaning of the quarters where the customers live, and the offices and restrooms on the rig. We provide Breakfast,Lunch,Dinner and Midnight meal for our customers.We provide a 24hr Laundry service.My responsibilities are to adhere to the monthly budget .Provide a well-balanced 5 week menu cycle incorporating a Health choice and well balanced menu for 150 customers on site.Providing all Safety training required for my staff and adheres to the Shell safety culture whilst on the rig.I have to complete quarterly inspections in the accommodations and Food safety inspections. Providing daily inspections of the quarters and weekly inspection of the kitchen.Checking housekeeping cleaning matrix and kitchen cleaning schedules.Providing special Holiday menus and purchasesOverseeing a weekly budget of $26,000 on groceries and cleaning materials

I am also in charge of the bunk assignments on the TLP.I have to assign bunks and relocate customers when and if required.I have a population of 150 onsite .Due to the rig being sold and downsizes I left my position to work on Shell Perdido.

August 2012 Feb2013 Affinity skilled Rehabilitation CenterLong Island,Oakdale ,New YorkFIRST cookCooking hot meals for 280 residents independently using a four week menu cycle on my own.Adhering to all

aspects of Food safety HACCP .Controling waste and production

2002-2011 Her Majesty’s Prison Walton, Liverpool,UKCivilian Caterer at a Correctional CenterAs part of a catering team supervising 40 inmates in a kitchen providing 1600 meals 3 times per day. My role is to supervise the inmates, train them in food hygiene and Health & Safety and work in a secure environment on a daily budget allowance producing a pre-select menu.

1991 – 2001 Compass Group/Eurest Catering Warrington,Chef Manager

Manager and chef of various size units, developing and training staff, introducing and producing food standards, working within a budget, providing food for various suppliers of contracts.

1999 – 2001 St. John’s House Bootle, LiverpoolHealth and Safety Executive/ Catering Manager

I worked in a large administrative building, also managing for Satellite Kitchens in other buildings, running a catering budget, and managing a staff of 12.

1997 – 1999 Aramark Catering BHP Petroleum Flint North WalesChef Manager

Provided catering for an Oil & Gas Refinery. Feeding administrative staff. Providing a breakfast and lunch service, controlling vending machines. Managing staff of 4.

Education/Summary of Qualifications

NY Food Handlers CertificateDiploma Access to Health Professions Certificate in Supervisory Health and Hygiene Level 3 General Certificate of Education in Mathematics General Certificate of Education in English LanguageCertificate of Education In MathematicsCertifacte of Education in Art &DesignCertificate of Education English LiteratureCertificate of Education in Technical DrawingHotels & Catering City & Guilds 7061Hotels & Catering City & Guilds Training Skills 1Army School of Catering Junior Management CourseArmy School of Catering Basic Cooker Course B2License to go offshoreSafe gulf rig passCertificate card CPR,AED,and first aid forAdultsHelicopter Underwater Egress TrainingTWIC Card.Food Safety Certificate.

Security Clearance

Home Office Security Clearance UK

Clearance to work in the USA Greencard issued April2012

Dear Sir/Madame

I am enclosing my curriculum vitae for your perusal I am interested in the vacancy for a

remote site manager

I am currently a site manager with Sodexo on a TLP in the Gulf of Mexico.I oversee the

facilities on the rig.

My duties are the flight arrivals.Providing accommodation for the customers.Overseeing

the housekeeping and catering.Providing four hot meals a day for 134 customers,and

24 hour Laundry service.Running a budget and adhering to the safety culture for my

staff while on board.

I recently emigrated from thee UK and have a greencard.

I previously worked a 30 hour part time position at a rehabilitation center on Long

Island,cooking for 280 residents on my own using a 4 week menu cycle.

I have 9 years in Her Majesty’s Prison Liverpool as a chef/supervisor.

My role was to cook 1600 meals per service supervising a staff of inmates .

I was trained as a chef in the British Army and spent 10 years in service cooking in

remote sites and various units in the UK and oversees.

I would appreciate consideration for an interview for a remote site manager.