Line management responsibility for a team of professionally qualified Environmental Health Practitioners ensuring that personal and team KPIs are met in particular optimal utilisation and optimal quality;

Calibration monitoring of colleague’s performance to ensure that the correct standards and quality are delivered including Quality Assurance and, putting in place improvement plans and coaching where performance is below the required standard;

Evaluating performance and developing people, including performance management, appraisals, and being able to identify and develop future stars;

Communicating business updates, including company strategy, policy changes etc.

Undertaking professional and detailed audits covering food safety and hygiene, health and safety –leisure safety, infection control, and fire safety;

Delivering a variety of different audit programmes with a variety of different clients and settings including at the distribution/logistics level;

Producing professional and evidenced audit reports in a timely fashion;

Scheduling and managing workload in an efficient manner conforming to established processes;

Supporting internal teams and external clients with technical advice and resource;

Providing out of hours support;

Providing ad hoc training of both colleagues and clients.

Authorised Health and Safety Inspector under the Health and Safety at Work etc Act 1974 – undertaking accident and incident investigations;

Member of the Lincoln Safety Advisory Group working in collaboration with the Police, Fire Authority and Ambulance Service etc to scrutinise and advise on event plans requiring strong analytical and communication skills;

Fulfilling the role of the ‘Competent Person’ for the Council under Regulation 7 of the Management of Health and Safety at Work Regulations 1999;

Safety Officer for the Lincoln Christmas Market – an event attracting approximately 200,000 visitors over four days;

Authorised Food Hygiene Inspector – conducting food hygiene inspections and audits covering a variety of business premises, including approved premises, with varied scopes and activities, requiring an ability to grasp the fundamental controls within a diverse range of management systems and in being able to communicate confidently and effectively on technical and legislative matters;

Being the lead officer on food complaints and incidents ensuring that they are investigated and resolved professionally, promptly and efficiently requiring dialogue with local and national businesses, the Food Standards Agency and Primary Authorities.