DECLAN LITTREAN. 8 Ashcroft, Ballintemple, Cork City, Cork.Mobile: 087 715 3827 email: dlittrean@gmail.com

PROFILE: Ambitious and diligent food service professional presently completing a short career break to pursue academic accreditation in the areas of Learning and Development, Coaching and Lean Sigma competences. My career path is aligned with international food service companies, combining best practices with a rich history of HACCP management.

I aspire to continue my career with an organization that will utilize my management, administrative skills and entrepreneurial acumen to benefit mutual growth and success.

ACHIEVEMENTS AND SUCCESSES: Success with improving innovation and development skill sets as an Operations Manager. Excellent communication, influencing and facilitation skills outlined in my career experience. Proven KPI acumen essential with Financial data and Management Accounting. Accredited passion for the Food Service Industry as demonstrated with my academic history

which includes academic accreditation of the HACCP food safety management system. Combined experience with different types of food business including Hospitality, Industrial

Catering, Franchise and Self Employed food services.

PROFESSIONAL REPRESENTATION SITES: LinkedIn: https://ie.linkedin.com/in/declanlittrean Personal Website: http://declan-littrean.strikingly.com

EMPLOYMENT HISTORY:Student and Casual Employment. May 2014 – 2017.Academic focus to compliment over twenty years’ experience as a manager in the subjects of EU Food Safety Laws and Regulations, Learning and Development and Lean Sigma Black Belt.

Employed part time with Noel Recruitment for two years. During this period, I gained an insightful viewpoint into the operational standards of leading Industrial Catering Companies.

October 2016, the Mater Private Hospital asked me to join their Catering Team which was absorbed by KSG in December 2016. Presently I work on the Wards, involved with direct Patient food delivery and responsible for HACCP quality assurance and individual needs.

Independent Caterer. January 2012 to April 2014.Trinidad and Tobago, West Indies. (T&T)Customized dietary Catering and Artisan Yogurt business from home.

Successful combination of business experience with Culinary and Food Science training.

Operations Manager. January 2005 to November 2011.Elysians Ltd. (Papa John’s Pizza Franchisee, T&T)Recruited by Elysians Ltd. To successfully align business planning and capital investment to develop and deploy a “Better Ingredients, Better Pizza” franchise business model.

Successful execution of a six-store, warehouse and distribution development plan. Part of new store site selection, store layout design and construction, sourcing equipment,

overseeing necessary approvals, store start up and logistical control implementation. Management of internal IT support set up and services, communication of all training, KPI

Management, development of trading standards, ensure consistent delivery of the brand and company values to internal and external customers.

Documented recognition for my performance - delivered 5% operational growth, 3% reduced costs and maintained above 90% mystery shopper scores - by Papa John’s International.

Restaurant Manager. March 2002 to December 2004.

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TGI Fridays T&T. (Carlson Restaurants Worldwide, Inc. - USA) Proven ability to manage a team in a diverse environment with focus on customer service. Exercised innovative flexibility between kitchen production and customer areas.

Food Production Sanitation Consultant. December 2000 to February 2002.Trinidad and Tobago, West Indies. (T&T)Determined customized chemical solutions for large industrial food production machinery.

Employed by a chemical supplier to interview Production Managers to assess sanitation requirements considering desired moisture, residual and microbial controls.

Industrial Catering Manager. May 1997 to November 2000.Allied Caterers Ltd. T&T. (then subsidiary of Alpha Group UK)I managed the Patient Meal Service at the Eric Williams Medical Sciences Complex (EWMSC).

EWMSC Trinidad and Tobago Our kitchen production team prepared up to 600 meals for patients and complex visitors. Worked collaboratively with the dietetic department and hospital administration to deliver all

contractual requirements for the daily service of meals. Documented success with managerial control of risks, compliance and quality management

ensuring the protocols, processes and capabilities are in place to deliver safe food per HACCP requirements.

Assistant Food and Beverage Manager. September 1995 to April 1997.Grafton Beach Resort, T&T.Documented success with marketing and promoting tropical weddings and conferencing facilities and business where there was minimal prior historical activity in these areas.

Corporate Assistant Manager. June 1992 to August 1995.Wendy’s Restaurants, Toronto Canada.Developed people Coaching, Mentoring and Training skills from this initial franchise experience.

EDUCATION: Lean Sigma Black Belt Diploma. CIT, Ireland. FETAC Level 7. 2017. IITD/UCC Diploma in Learning & Development Practice. FETAC Level 7. 2016. Food Production HACCP Management. FETAC Level 6. 2016 Introduction to Project Management Certificate. AspiraCon, IE. 2015. HACCP Plan Writing Certificate. University of Trinidad & Tobago. 2011. Food and Beverage Management Diploma. George Brown, Canada. 1993. Food Science and Processing Certificate. Scoil Stiofain Naofa, IE. 1990. Leaving Certificate Examination. Colaiste An Croi Naofa, IE. 1988.

EDUCATIONAL CERTIFICATES, EMPLOYMENT AND CHARACTER REFERENCES AVAILABLE UPON REQUEST.

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