1. RUSSELL LLOYD
Having begun my career as a Chef, overseeing high volume kitchens, catering for upwards of 1000 people
every day, I have utilised my exceptional coordination and leadership skills to take on roles with increasing
levels of responsibility, including Operations Manager at Cater Care (with responsibility for site and client
account management, personnel leadership, SLA oversight and regulatory compliance) before joini ng
Spotless. At Spotless, I came on board as a Site Manager, managing multiple sites across the Cooper Basin
including Moomba, Jackson and Mereenie and leading a team of around 80 staff to service a 1000 -person
accommodation camps for cateringas well as security and maintenance services. Most recently, I have been
working on a project to develop the service specifications for a new hospital to meet all contractual
requirements, special patient (nutritional) needs as well as legislative compliance food safety and WH&S.
I am very highly experienced in HACCP Food Safety and exacting observance within a food service
organisation. Having come from a Chef background, I have a detailed understanding of food preparation
flow, however sincethen my experience has been on runninglarge-scalecatering operations, often working
around complexities such as specialist nutritional requirements (such as in my current role at the new
hospital) or supply chain matters (such as in my role overseeing catering for a remote accommodation).
Having led large teams and worked in complex stakeholder environments, I have highly developed
interpersonal skills and am able to get teams working effectively together, whether internal, contractor or
client-based.
In terms of formal documentation and report writing skills, I am currently developing all the written
frameworks, guidelines and policies that will subsequently govern our service provision and therefore have
direct experience in this area.
Career History (Brief)
Patient Food Service Manager, Spotless Group, 2014 – present
Site Manager, Cooper Basin, Spotless Group, 2012-2014
Operations Manager, Cater Care, 2010-2012
Food Safety &Compliance Operator, Medirest (Compass Group), 2007-2010
Site Manager, Medirest (Compass Group), 2000-2007
Chef, Repatriation Hospital, 1997-1999
Chef, QFCL, 1993-1997
Chef, Germany & Switzerland, 1990-1993

2. Russell Lloyd
RUSSELL.LLOYD@SPOTLESS.COM.AU
0439 880 492
Work History
Patient Food Manager, Executive Chef
Spotless Group
2014 – present
ACHIEVEMENTS
 Took on food services element of new hospital launch,with accountability for:
 Creating all practices fromscratch
 Developing target servicestandards and related documentation
 Draftingplans to deliver againstclientservicespecifications
 Developed recipes for new hospital,including:
 Designingtherapeutic menus for 36 special dietary requirements
 Liaisingwith Dieticians to ensurecompliancewith nutritional requirements
 Worked with Infocus to design, validateand implement food safety program, to comply with:
 HACCP accreditation
 Minimum legislativerequirements
 Internal best practicestandards
 Managed large-scaleand sophisticated projecton skeleton staff
 Launched early-stageplan to grow team to over 50 personnel ahead of go-live
RESPONSIBILITIES
 Designingstrategic plans
 Scopingall clientrequirements, to ensure:
 Compliancewith contractual requirements
 Development of frameworks, processes,protocols and policies
 Cost effectiveness
 Negotiating areas concerned with clients
 Managingclientaccountmatters, including:
 Deliveringservices within budget and contractrequirements
 Attending weekly clientmeetings
 Leading audits of food safety quality and compliancewith HACCP
 Project managingcomplex and multifaceted launch project
 Liaisingeffectively with internal stakeholders

3. Russell Lloyd
RUSSELL.LLOYD@SPOTLESS.COM.AU
0439 880 492
Site Manager, Cooper Basin (Moomba, Jackson, Mereenie)
Spotless Group
2012-2014
RESPONSIBILITIES
 Overseeing key siteservices for Spotless clients,including:
 Security
 Facilities maintenanceand cleaning
 Catering
 Leading team of approximately 80 staff deliveringservices to 1,000-person camp
 Leveraging background in complianceauditingto ensure adherence to contractual terms, by:
 Providinghazard investigations and reporting
 Reviewing SWPs
 Checking IMVS exceptions
 Leading audits of food safety quality and compliancewith HACCP
 Managingresourcingaspects of largestaff cohort, including:
 Leading trainingand inductions
 Coordinatinglogisticsand accommodation for personnel
 Developing strategies to recruitand retain quality staff
 Monthly reporting on KPIs,wage budgets and overtime
 Overseeing purchasingand stock control
 Maintainingcontinuous improvement processes
Operations Manager
Cater Care
2010-2012
RESPONSIBILITIES
 Overseeing portfolio of 12 diversesites,including:
 Aged carefacilities
 Schools
 Business & Industry clientsites
 Managingstaff of 40 personnel
 Leading Health and safety audits and developing strategies to continuously improveperformance
 Auditing Food Safety complianceto HACCP
 Implementing Safe Work Procedures and investigatingincidents or near misses
 Overseeing budgeting and cost control

4. Russell Lloyd
RUSSELL.LLOYD@SPOTLESS.COM.AU
0439 880 492
Compliance Operator, Medirest
Compass Group
2007-2010
RESPONSIBILITIES
 Overseeing compliancemanagement program for portfolio of aged carefacilities,for:
 Catering (HACCP)
 Cleaning
 Auditing compliancewith SLAs and external regulatory standards
 Trainingstaff to improve their performance againstidentified compliancegaps
 Overseeing staff accreditation againstAged Care Standards
 Implementing food auditingacross32 sites
 Monitoring32 sites to Compass Complianceprogram.
 Ensuring all sites meet HACCAP and Australian / New Zealand Food Safety Standards
 Overseeing compliancewith Occupational Health & Safety standards across all sites
 Leading and reporting on risk assessments for clients and Compass group
 Implementing improvement projects
Site Manager, Medirest
Compass Group
2000-2007
RESPONSIBILITIES
 Acting as Site Manager for Medirest, across:
 Catering
 Cleaning
 Laundry
 Overseeing food preparation for 150 residents
 Leading menu development, to deliver on quality and nutritional objectives
 Recruiting,trainingand managing staff
 Budget and stock control
Professional Development
CertificateIV in FrontlineManagement
Certificateof TrainingAnd Assessment
Food Safety Supervisor
Internal Auditor, Audit Techniques
IncidentInvestigation
Auditing Food Safety Management System
Developing HACCP Based Food Safety System
Lead Auditor Training
Risk Management Courses: Risk Essentials,
Integrated Risk & Compliance
Ensure a Safe Workplace
Senior FirstAid
Spotless Management TrainingProgram
Qualified Chef,Regency TAFE