1. Brian Myers
4011 Merry Meadow Court
Sugarland
Texas
77479
Phone 3477544066 / Cell no
3478404956
E-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 experience
April 2016-present
REMOTE SITE MANAGER- NOBLE DRILL SHIP
Camp boss(facilities manager) for Sodexo Remote sites
Providing 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 control
Housekeeping 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 paperwork
Daily safety meetings and recognition.
Overseeing of food budget of 1.5 million dollars
Nov2015-March2016
REMOTE SITE MANAGER – SHELL PERDIDO
Camp boss (facility manager)for Sodexo Remote Sites
Employed 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 customers
Providing 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 recognition
Controlling food cost and wastage
Managing a staff of 17 co-workers.
Due to change of catering companies ESS I had to leave my position
2. Providing 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 Sites
In 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 purchases
Overseeing 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 Center
Long Island,Oakdale ,New York
FIRST cook
Cooking 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,UK
Civilian Caterer at a Correctional Center
As 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, Liverpool
Health 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.
3. 1997 – 1999 Aramark Catering BHP Petroleum Flint North Wales
Chef 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 Certificate
Diploma Access to Health Professions
Certificate in Supervisory Health and Hygiene Level 3
General Certificate of Education in Mathematics
General Certificate of Education in English Language
Certificate of Education In Mathematics
Certifacte of Education in Art &Design
Certificate of Education English Literature
Certificate of Education in Technical Drawing
Hotels & Catering City & Guilds 7061
Hotels & Catering City & Guilds Training Skills 1
Army School of Catering Junior Management Course
Army School of Catering Basic Cooker Course B2
License to go offshore
Safe gulf rig pass
Certificate card CPR,AED,and first aid forAdults
Helicopter Underwater Egress Training
TWIC Card.
Food Safety Certificate.
Security Clearance
Home Office Security Clearance UK
Clearance to work in the USA Greencard issued April2012
Dear Sir/Madame
4. 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.
