Curriculum Vitae

13, Mexfield Road,
London SW15 2RG,
United Kingdom

Tel: 44-(0)208-874-2779


Passionate catering professional with board level experience in procurement, marketing, operations, property maintenance and corporate information systems. Highly motivated, results-oriented, with excellent commercial acumen. Effective communicator & team player, able to relate to people at all levels. Successful track record.


Managing Director Hana Group UK
2015 - Present

Hana Group is a global group of Japanese & Asian inspired food concepts set in retail environments operating in over 7 countries employing over 3,000 people and annual turnover in excess of $250m with core values of freshness, quality & price.

Hana Group brands consist of Sushi Gourmet, Sushi Market, Genji, Wok Street Kitchen, Sushi & Robata and Mai.

F&B Director - Terra Firma - The Garden Centre Group
2013 - End 2015

Jason developed a number of award winning concepts for The Garden Centre Group as F&B director driving strong increase in customer service, team morale & significant LFL growth and return on investment.

Head of Hospitality & Counters– Marks & Spencer’s
2008 - 2013

Jason headed up the hospitality operations for the retailer Marks & Spencer’s that includes restaurants, deli bars, espresso bars, cafés, hot food to go counters, kitchens and bakeries.

Consultant – Leisure Industry
Passion Directive: 2007

Jason became the managing director of Extreme Freshies setting the operation up in the UK and for international expansion. Whilst working on this his other clients include a South African winery, Sopexa, BBC master chef, various restaurant launches,International Villas, outside summer music festivals, Shish and On Fire Restaurants, the BBC Good Food show and London International Wine Fair and Distil amongst other projects.

Director of Purchasing, Catering & Marketing
SFI Group: 2004 – 2006

High Street Pub & Bar group with market leading concepts such as Slug & Lettuce, Litten Tree and Havana

  • Joined the turn-around management team and jointly developed the strategy that gave 2% LFL growth from a dramatically declining base in just 9 months against a declining industry trend.
  • Created & mentored a menu development and operational food training team that drove 13% LFL year on year growth on food from a base of 6.5% achieving £2m sales uplift against an annual budget of £1.4m
  • Built a procurement team & developed a strategy that brought in over £1m year on year cost base reduction and £1m in supplier retrospective payments. This was significantly improved from previous year despite dropping to 150 bars compared to over 200 in preceding year.
  • Developed & implemented group training & development plans for front & back of house teams on product, service and sales.
  • Created & implemented marketing & logistics strategy for the wider group post R20 acquisition in August 2005.
  • Only SFI board member on the Bain integration team for triple integration

Director of Food
The Spirit Group – 2001 - 2004

Private pub, club, hotel, restaurant and bar leisure company; with 17,000 staff in 1071 outlets and annual turnover of just under £600 million

  • Formulated & implemented food strategy, that from a flat base in 2001/2 drove 10% LFL growth in 2002/3 and market leading 13.5% food growth in 2003/4
  • Managed a cultural change program across the group that realised a 25% food to drink mix from a base of 17.2%, beating the 3-year business plan in two years.
  • Project managed a series of 'turn-around' programs in over a hundred large food pubs that beat targets by 137%
  • Developed the food service stream and customer journey that increased mystery dining scores by over 15%
  • Formulated and managed a food procurement strategy with the Supply Co ltd board that increased efficiencies, beat cost base reduction targets and dramatically improved quality and service levels.
  • Built professional teams through recruitment, training, motivation &
    communication and became a pipeline for developing area managers.
  • Created and managed roll out program of new un-invested concepts that are producing triple digit returns on investment.

Commercial Director 1999 - 2001
Groupe Chez Gérard plc

Influential and respected restaurant company with major brands such as Chez Gérard, Livebait and Bertorelli's.
  • Formulated and implemented a procurement strategy that reduced company year on year costs on all levels without compromising on quality & service.
  • Managed out issues with property maintenance, introduced a planned
    preventative maintenance program and reactive processes that again led to year on year reduction in costs and dramatically improved service.
  • Consistent development of people led to the IIP award
  • Managed complete architecture change to thin client technology and developed management information systems both within timescale and to budget.

Purchasing Director 1996 - 1999
Pelican Group PLC

Café Rouge, Pelican, Mamma Amalfi, Dome and Dragon Inns set the trend for eating out across Britain with its hundred popular restaurants.

  • Developed and implemented procurement strategy on drink, food and all areas of procurement driving year on year costs down and maintaining the group's quality image.
  • Played a major role in menu development and P&L controls
  • Worked with Pelican's board in creating strategic plans, values and mission

Marketing Director 1994 - 1996
Pelican Group PLC

Café Rouge, Pelican, Mamma Amalfi, Dome and Dragon Inns set the trend for eating out across Britain with its hundred popular restaurants.

  • Established & managed marketing office in London
  • Created comprehensive market database and managed site selection demographics
  • Developed Café Rouge and Dóme as national brands
  • Oversaw expansion from 50 to over 100 restaurants across the country
  • Introduced and managed CRM program
  • Managed all promotional and PR activities
  • Drove year on year sales growth and with Pelican's board drove share price from 25p to £1.67

Operations Director 1990 - 1994
Pelican Group PLC

Café Rouge, Pelican, Mamma Amalfi, Dome and Dragon Inns set the trend for eating out across Britain with its hundred popular restaurants.

  • Managed expansion program from 4 restaurants to just over 50.
  • Developed a fast track pipeline for restaurant managers and chefs
  • Responsible for sales, margins, controls, standards and recruitment
  • Promoted to role from restaurant manager and openings manager
  • Played an integral role in formulating both the concepts and their offer

General Manager 1989 - 1990
National Gallery

Justin de Blanks prestigious catering contract.

  • Managed 500 seater restaurant and ran numerous daily corporate lunches
  • Managed regular promotional events generally hosted by members of the royal family

Chef de Cuisine 1981 - 1989
Roux Brothers

Well-known and respected group of Michelin starred restaurants

  • Became the first ever English sous chef of Interlude de Tabaillau
  • Cooked in Gavvers, Gavroche, Pulbot and Gamin


  • Diploma in Wines & Spirits
  • Cookery & Management Diplomas from Westminster College
  • DipM, Chartered Institute of Marketing, UK
  • Scholarship to Harvard to study e-commerce and corporate information systems


Nationality: British
Date of Birth: 02.03.65
Martial Status: Married, two children.
Fluent in French & English