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Sustainable Restaurant Association - Chief Executive

Jul 28, 2016

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  • CHIEFEXECUTIVE

  • 2 FOOD MADE GOOD | FEBRUARY 2016

    It is an important and exciting time for the organisation and the Board are looking forward to working with a new leader to bring our vision to life.

    Organisations evolve: making it through the first year; establishing themselves and finding their place; becoming the go-to market leader etc. The SRA is at an exciting point in its evolution and is ready to take its next step. We have found our place and we know the impact we can have, but we need to take our vision beyond those organisations that are already with us emotionally

    to the whole market we need to be relevant to every food service business in this country and beyond. To achieve that we need to bring the diners with us too.

    The next leader of the SRA needs to harness their, and the Boards, passion for a more successful, more sustainable food service sector: leading the way in delivering delicious, well sourced food through responsible management outlets, and by supporting the customers, staff and community around them.

    Thank you for your interest in the role of Chief Executive at the Sustainable Restaurant Association.

  • 3FOOD MADE GOOD | FEBRUARY 2016

    This will be a challenging assignment. Passions run high in prioritising social and environmental issues affecting the restaurant sector; tensions exist in challenging businesses to think beyond today, and to see the long term benefits of being a more sustainable operation. Managing a not for profit business is never easy we need a mix of funding to survive and we need to maintain our entrepreneurialism, our belief in our approach, our ability to collaborate and unite with others and with Government to bring about change, leading the sector in the right direction. However the world is moving towards us; diners want to know more, and increasingly we can prove that those that do care, succeed.

    Our President Raymond Blanc and the rest of the Board are fully committed to supporting the new Chief Executive to achieve our vision of delivering real sustainable change through the food service sector here and abroad.

    I hope this pack helps you see the opportunity here, and that your unique talents fit the challenges we face in the coming years.

    I look forward to meeting you.

    Yours sincerely

    Giles Gibbons

  • 4 FOOD MADE GOOD | FEBRUARY 2016

    ABOUT US The Sustainable Restaurant Association works with restaurants, suppliers and the public to promote and raise awareness of best practice in sustainability. We offer a combination of membership, certification and advisory services and work directly with a range of businesses to tackle the many sustainability issues that any modern food service operation faces.

    Much of our work is based around our widely respected sustainability framework, created to simplify the complexity of sustainability for the industry and built on the three pillars of Sourcing, Society and Environment.

    OUR 14 KEY FOCUS AREAS

  • 5FOOD MADE GOOD | FEBRUARY 2016

    ABOUT US

    Our membership and supplier programmes ensure that businesses are demonstrating their commitment to sustainability. Alongside our accreditation and sustainability rating and to further support the industry, we provide training and consultancy services and have a wealth of experience working with small and large foodservice and hospitality businesses.

    Our knowledge across the industry can help a foodservice to tackle specific obstacles that currently stand in the way of operating their business sustainably. Well trained staff can lead to greater innovation and efficiency, and are an essential component of any hospitality business looking to operate more responsibly.

    SOME OF OUR MEMBERS

  • THE BIGGER PICTURE

  • Food Made Good: Participating in the Food Made Good programme is about more than getting a business Star Rated. We provide businesses with the bigger picture of their foodservice operation, so that they can make strategic improvements to their all round sustainability with the support of one of our Account Managers.

    The Food Made Good Sustainability Rating is a 3 star rating that shows customers that businesses are passionate about serving great quality food in a way that isnt costing the earth. The rating is based on a holistic assessment of the business, covering the 14 key-areas that consider a businesses society, sourcing and environmental practices.

    Food Made Good Awards:Now in their fifth year, our Sustainable Restaurant Awards - newly dubbed the Food Made Good Awards - continue to celebrate everything exciting about British restaurateurs, chefs and suppliers doing the extraordinary to make food good delicious, ethical, sustainable. Past winners make up a diverse cross section of the British and international food-service industry. With winners hailing from the south coast of England to the northern tip of Scotland and beyond, our Members passion for good food that doesnt cost the earth is widespread, and ever growing.

    We expect the 2016 winners to be just as diverse as in previous years, representing a smorgasbord of talent from across the hospitality industry. Past winners include: River Cottage, Belmond Le Manoir aux QuatSaisons, Geronimo Inns, The Savoy, Wahaca and Feng Sushi. The 2016 awards will be by far the biggest and best yet and many of the UKs top chefs, restaurateurs, suppliers and journalists will come together to honour those that have excelled as they receive their awards from SRA President Raymond Blanc OBE, on March 22.

    As part of the Food Made Good Awards, we also encourage the public to nominate their favourite restaurant for the Peoples Favourite Award.

    Supplier Programme and Directory:

    Our approved suppliers undergo a rigorous audit assessment. Being an approved supplier demonstrates a businesss sustainable credentials and allows it to carry our logo, recognised industry-wide. We also provide a listing in our Supplier Directory where we promote them to our 5,500+ member sites that include restaurants, cafs, pubs, hotels, universities, cookery schools, airlines and contract caterers, all of whom are looking for suppliers who match their values. This programme reassures our members, knowing they will only be recommended with the very best suppliers already vetted and rated by our in-house experts.

    FOOD MADE GOOD | FEBRUARY 2016

  • 8 FOOD MADE GOOD | FEBRUARY 2016

    ABOUT USProgress and growth over the last 5 years has been excellent and The SRA is now established as a credible and progressive player in the industry.

    The boards ambition for the next 5 years is to build on this credibility, to extend our reach both in the UK and globally and to ensure we are having a powerful, measurable impact on all dining outside the home.

    By 2020 we aim to be working with 15,000 member sites, to have established a presence in 10 other countries, to be recognised as a campaigning brand and to be making a quantifiable and significant difference to the sector.

    Food will continue to be a touch point for sustainability issues in the coming years, with the power to ignite consumer passions in a way that is both exciting and challenging. The SRA is perfectly positioned to be an authoritative voice and sustainability thought leader in the sector. By guiding businesses towards more responsible choices and promoting their efforts to customers we can play a leading role in achieving healthier food for all, reducing waste, improving animal welfare, decreasing resource consumption and delivering real and lasting social impact.

    Our Background:The Sustainable Restaurant Association was founded in 2010 as a not-for-profit organisation by Giles Gibbons, Simon Heppner, and two restaurant owners, Henry Dimbleby MBE (Co-Founder of Leon, Co-Author of the School Food Plan and Founder of StreetFeast) and Mark Sainsbury (Founder of Moro, The Zetter Group & Grainstore).

    For a full timeline on our developments, successes and awards please click here.

    THE NEXT FIVE YEARS...

  • 9FOOD MADE GOOD | FEBRUARY 2016

    OUR GOVERNANCEPresident

    Vice President

    Non Exec Directors

    (not yet announced)

    ( )

  • 10 FOOD MADE GOOD | FEBRUARY 2016

    ORGANISATION CHART

    Marketing & Coms

    Sales & Marketing

    Ops

    Sales exec

    Ops

    Awards

    Ops

    Ops

    Ops

    Ops

    PR & Coms

    Ops Ops

    CEO

    Training Projects

    Admin

  • 11FOOD MADE GOOD | FEBRUARY 2016

    OUR FINANCES

    As a membership organisation on a rolling membership year, the SRA has a turnover of circa 825,000. Of this, our income is derived from different streams including 55% from membership; 27% from contracts and commercial work and 18% from trusts and project grant funding. Our expenditure is broken down into 57% for salaries, 32% to other operating costs and 11% to sales and marketing costs.

  • 12 FOOD MADE GOOD | FEBRUARY 2016

    JOB DESCRIPTIONPROFILEJob Title:Chief Executive

    Reporting to:Chair of the Board

    Responsible for:All activities of the Sustainable Restaurant Association, through the senior management team

    Location:London, with some travel

    Salary:Circa 70,000

    Purpose:Provide clear and mission driven strategic leadership to drive the Sustainable Restaurant Association forward. Position the organisation as a strong voice in foodservice sustainability and increase our reach and influence.

    RESPONSIBILITIES:Leadership and Strategy Provide strong and focused leadership to the Sustainable

    Restaurant Association (SRA)

    Implement, review and, where necessary, further refine SRAs long-term vision, strategy, goals and objectives and en

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