Operational Support
Short-term, hands-on help when you and your team need it most.
Operational Support is my most involved and time-intensive consultancy offer. It’s designed for those moments when things are stretched and urgent support is needed on the ground.
Sometimes, franchisees leave without warning.
Sometimes, F&B managers resign suddenly.
Sometimes, a key event is around the corner - and the team just isn’t ready.
When that happens, I can step in to steady the ship, provide leadership, and put essential systems in place. This is a high-touch, high-support service for clubs that need someone trusted, experienced, and calm under pressure.
What’s Included
On-site support across key dates and peak periods
Staff leadership and team stabilisation
Menu, supplier and process implementation
Short-term cover for leadership gaps
Support during transitions (e.g. between franchisees or managers)
What Does Operational Support Look Like?
Case Study 1: Emergency Chef Replacement
When the Head Chef left unexpectedly, the kitchen was left exposed at the worst possible moment. Leveraging my industry network, I quickly sourced a Chef with the right technical skills and, just as importantly, the right temperament to integrate smoothly with the existing team.
Because I understood the culture of the club and the expectations of the members, I was able to brief the Chef fully and provide on-site support to ensure a seamless transition. The operation continued to run at a high standard, with no disruption to service, maintaining member confidence during a critical period.
Case Study 3: Head Chef on Long-Term Sick Leave
Stabilising the Kitchen During a Critical Absence
When the Head Chef went on long-term sick leave at the start of the season, the club faced a significant operational risk. The sous chef was strong but not ready or willing to step into the top job, and there was limited front-of-house experience to support the kitchen team.
Leveraging my professional network, I placed an interim Head Chef with the right skills and experience to maintain standards and provide stability. I worked closely with them to oversee supplier management, maintain food quality, and keep essential systems running smoothly.
This support steadied the operation through a challenging period, protected member experience, and gave the club breathing space to plan for the future with confidence.
Case Study 2: From Restaurant Manager to Confident F&B Leader
A talented Restaurant Manager had been promoted internally to the role of F&B Manager - a big step up in responsibility. While culturally an excellent fit, they lacked formal leadership training and the operational toolkit required for the role.
I provided structured, hands-on mentorship, working alongside them in the business to build practical leadership and management skills. This included developing clear job descriptions, facilitating on-the-job coaching, enrolling them in external training, and creating a tailored personal development roadmap.
The result was a confident, capable leader who grew into the role, supporting the team effectively through a period of intense operational pressure and beyond.