STEPHEN DONNELLY

Company Overview: Restaurant Brands International, is one of the world's largest quick service restaurant companies with more than $45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries. RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS

• Leading culinary strategy and innovation for 'Popeye's Louisiana Chicken' across (APAC-EMEA-LAC), ensuring the authentic Popeye's Signature Taste is consistently executed.
• Drive global menu development and renovation, creating superior, cost-effective products that uphold brand excellence.
• Leverage consumer insights to develop winning products, collaborating with regional teams and franchise partners to strengthen the innovation pipeline.
• Collaborated with marketing teams on promotional campaigns that highlighted signature products or special promotions, driving increased traffic and revenue for the business.
• Oversee product development, taste validation, and supplier engagement to enhance quality, operational efficiency, and market adaptation.
• Lead multiple new country entries, ensuring seamless culinary execution and market success.
• Conducted regular reviews of competitor establishments to stay informed on market trends and identify potential areas for improvement within the organization.
• Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.

Company Overview: TiffinLabs is a food tech company and a global digital restaurant group. We create and scale delivery optimized digital restaurant brands crafted by our world leading culinary team and proprietary food trend analytics engine - headquartered in Singapore. We develop made for delivery food brands and collaborate with existing hotel and restaurant groups to operationalized branded cuisines concepts.

• Joined the cloud kitchen startup as part of the founding team that drove culinary operations and market expansion initiatives, including holding functional and country leadership roles
• My role is to provide leadership to locations across SEA to create a network of smart kitchens that deliver the best home-dining experience to consumers in 100+ storefronts
• Ideate, create, and execute menus for multiple cuisines, enabling the distribution of the most popular brands serving hyper-local cuisine gaps through our partner kitchens
• Support local, regional and global operations with R&D, kitchen operations and procurement to enhance the partnership and execution
• Lead launch of new market operations including recruitment, training processes and systems
• Excellent communication skills, both verbal and written.
• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.

Company Overview: Compass Group PLC is one of the world's leading providers of food services, operating in around 30 countries, with 580,000 employees worldwide and generated annual revenues of £42 billion for the 2024 fiscal year. Compass group (Fortune 500 MNC) managed 150 F&B outlets across Asia for Googles Food Program.

• Championed organizational culture change initiatives that fostered collaboration, innovation, and continuous improvement across all levels of the organization.
• Led a team of managers to achieve consistent revenue growth through effective leadership and strategic planning.
• Meeting needs of major global client, spearheaded expansion activities within Asia Pacific region while simultaneously implementing initiatives for promoting business excellence within existing café and food spot locations
• Keenly assessed existing operational standards and systems, pinpointed strong points and weaknesses, and innovated strategies for enhancing customer experience at all touch points
• Managed small- to large-scale projects, including launch of sites for Google's Asia-Pacific Headquarters Singapore 2016, Melbourne Office Australia 2018, and Google Tokyo Shibuya Office 2019 as well as food and beverage refurbishment projects for Pan-India from 2017-19
• Maximized business efficiencies through shrewd financial oversight and cost control and monitoring of analytics data across multiple metrics
• Delivered comprehensive training programs to build highly skilled teams capable of delivering on company goals and objectives.
• Collaborated with cross-functional teams to develop new products and services, meeting customer demands while driving revenue growth.

• Annual revenue $15ml++ SGD
• Lead a team 150+ to execute 65 catering events per month (onsite) 6,000 plus meals per day across 3 restaurants, 2 coffee bars and 12 micro kitchens
• Prelaunch General Manager spearheading expansions activities overseeing operational and business performances
• Successfully cultivated business relationships with Google clients as well as stakeholders
• Established key performance indicators and closely tracked outcomes against critical success factors; created new initiatives to impact of new food experience initiatives
• Clearly defined and communicated food service standards, food and workplace safety guidelines, and core policies and procedures and monitored compliance
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Managed business financials and engineered cost control initiatives to improve bottom-line performance

• Annual revenue $13ml++ AUD
• Lead a team of 80+ responsible for P&L, culinary & catering operations for Google Australia, and providing operational support to partner offices across APAC
• Focus on all aspects of the Google Food program, sets standards and responsible for developing and sustaining a culture of operational excellence
• Cultivated marketing campaigns to improve user experiences
• Operational lead for food and beverage design and concept development
• Key partner to the Food Team at Google for strategy, program development, financial management, opening new business and defining a culture of excellence in service and experience
• Support global and regional strategic projects for the Global Food Program
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.

Company Overview: Restaurant Associates provides bespoke services at some of the world's most prestigious and culturally significant venues. Annual Revenue $40ml++ AUD with team headcount 400plus.

• Provided national-level oversight to food and beverage programs for all of Qantas club lounges
• Successfully transformed all menus and improved kitchen execution to enhance food experiences through innovation and creativity whilst continuing to improve cost management for all club, business and Chairman's lounges across NSW, VIC, QLD, WA, and ACT
• Steered full-scale transformation of supply chain, ideating creative and forward-thinking new options reflecting market trends and up to date customer expectations
• Identified pathways for improving operational excellence while maintaining cost control objectives
• Frequently solicited as advisor to senior stakeholders within the Qantas organization on food & beverage programs, budget management, and service improvement
• Fostered collaboration with Neil Perry's Rockpool Consulting, redesigning menus and creating new standards for service and execution
• Responsible for P&L performance, food & beverage operations and driving innovation and excellence in service and experience
• Oversee the training and innovation development of all chefs and assistants in accordance with the relevant training programs
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Company Overview: The Drinx Group has established itself as an outstanding hotel operator with 5 hotels and 13 independent retail outlets in NSW and Queensland.

• Oversee daily operations of six-venue portfolio of restaurants and other outlets across NSW and QLD
• Managed team 100 plus chefs
• Influenced and tailored design of food and beverage options for individual entities, ensuring alignment with the venues brand, image, and price point based on targeted demographic
• Analyzed procurement and supply chain performance and initiated steps to improve results in expenses, vendor relationships, and logistical efficiencies
• Expertly developed and controlled budgets across all sites, holding P&L accountability
• Continued research and benchmarking of culinary trends and developments within local and national marketplaces
• Working closely with MD to shape and drive leading edge culinary strategy, standards and innovation
• Drive Innovation in line with culinary market trends for existing venues and new business

Company Overview: Rockpool Dining Group is a leading hospitality group in Australia. It is owned by Quadrant Private Equity, one of Australia's leading Private Equity firms.

• Oversee daily operations for eight portfolio of restaurants and venues
• Tailored all menu design for The Argyle Restaurant & Bar, Events & Catering ensuring brand alignment and customer improvements
• Directed and coordinated all culinary operations for Bavarian Bier Cafes
• Responsible for procurement and Supply Chain performance and vendor relations
• Expertly developed and controlled budgets across the group with P&L accountability
• Build high-performance team through effective recruitment, employee development and short to long term performance strategies.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.

Company Overview: Australia's leader in catering, dining & hospitality. The Bayleaf Group is a premium hospitality group specializing in luxury event catering, iconic event dining and venue hospitality services.

• Lead all culinary activities for all group events across Australia
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed all menus for various events and themes to meet clients budgetary requirements
• Directed and coordinated all culinary operations
• Promoted professional work habits that developed environment of respect, integrity, teamwork and empowerment
• Expertly enhanced and controlled budgets across the group with P&L accountability
• Develop a high performing culture within the F&B team to ensure professional development, succession planning and career progression

Company Overview: IHG Hotels & Resorts is one of the world's leading hotel companies, with around 325,000 colleagues working across more than 100 countries to deliver True Hospitality for Good.

• Lead food production procedures for all hotel activities
• Mentored junior chefs and provided constructive feedback for professional growth.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Supervised complete kitchen operations in alliance with other departments
• Monitored routine kitchen operations meticulously including cooking workstations
• Maintained smooth cooking and service operations and maximized productivity keeping desired quality
• Ability to create upscale and innovative recipes and menus for 2 restaurants, 24hr in-room dining, bars, breakfast buffet and all in-house events