Mateusz Mazurek

Dynamic and results-driven hospitality leader with over 15 years of experience spanning contract catering,

independent business ownership, and high-volume commercial operations. Proven track record of leading

large-scale foodservice contracts and delivering high-quality culinary experiences across.

Currently working as Deputy General Manager at The Perse School, Cambridge, I oversee end-to-end

catering operations for over 1,000 pupils and staff, combining operational excellence with strategic contract

support and strong client engagement. My background as a founder and managing director of multiple

successful catering and café businesses has equipped me with robust commercial acumen, financial control

expertise, and a passion for innovation and service excellence.

Deputy General Manager - Holroyd Howe & Chartwells Independent, The Perse School, Cambridge

Aug 2023 – Present

Key Responsibilities:

• Lead end-to-end catering operations at The Perse Upper School (1,000+ pupils and staff), delivering

high-quality food service.

• Support the Contract Director in the strategic oversight of the contract, ensuring alignment with client

expectations and compliance benchmarks.

• Manage all financial processes including stock and consumption control, margin analysis, labour

budgeting, supplier invoices, payroll accuracy.

• Drive team leadership, including recruitment, onboarding, rota planning, training, appraisals, and

mentoring.

• Lead on allergen management protocols, food safety systems, and compliance with Natasha’s Law,

ensuring full traceability, accurate labelling, and effective staff training.

• Maintain strong client relationships through proactive communication, enhancing client satisfaction and

service reputation.

• Introduced new operational procedures to improve workflow efficiency, reduce food waste, and

modernise the customer experience.

• Work closely with the marketing team to support promotional campaigns, theme days, and pupil

engagement events that drive uptake and boost student participation.

Founder & Managing Director - Station Café, Littleport

May 2019 – Aug 2023

Key Responsibilities:

• Founded and successfully operated a thriving independent café, overseeing all aspects of business

operations from inception to growth.

• Developed and executed comprehensive marketing strategies across social media, email campaigns, and

local advertising, resulting in increased footfall and brand recognition.

• Built and maintained the café’s brand identity, including visual branding, customer messaging, and

digital presence (website, Google, TripAdvisor, and social platforms).

• Initiated and managed strategic community partnerships and local event collaborations to boost visibility

and customer loyalty.

• Led the design and launch of seasonal promotions and menus, driving repeat business and enhancing

customer engagement.• Managed financial functions including P&L ownership, budgeting, cost control, and forecasting to

support sustained profitability.

• Oversaw payroll, pensions, and regulatory compliance to ensure smooth HR operations and legal

adherence.

• Directed supplier relationships and stock control processes, maintaining optimal inventory levels and

negotiating competitive pricing.

• Recruited, trained, and managed front- and back-of-house staff, fostering a high-performance, service-

focused culture.

• Delivered hands-on leadership in customer service, cultivating a loyal customer base and strong local

reputation.

• Implemented systems and processes to improve operational efficiency, customer satisfaction, and profit

margins.

Founder & Managing Director - Funky Feast Catering, Cambridge

September 2014 – May 2019

Key Responsibilities:

• Founded and led a successful catering company servicing educational institutions including Santon

Wood School and Cambridge International School, delivering bespoke, high-quality food services

tailored to client needs.

• Oversaw all financial operations, including budgeting, payroll, HMRC compliance, pension schemes,

and financial reporting across multiple service locations.

• Directed marketing and brand development, including social media management, promotional

campaigns, and the creation of marketing collateral to attract new clients and enhance visibility.

• Led tender bidding processes, including proposal writing, pricing strategy, and contract negotiation,

resulting in successful multi-year service contracts with key clients.

• Acted as the primary point of contact for client communication, building strong relationships through

regular reviews, feedback loops, and exceptional service delivery.

• Recruited, trained, and managed high-performing kitchen and front-of-house teams, while ensuring full

compliance with health & safety and food hygiene regulations.

• Managed event catering operations for large-scale functions, including logistics planning, staffing, and

custom menu development.

• Implemented rigorous allergen management protocols, including staff training, accurate labelling, and

communication with clients to ensure compliance with food safety standards and legal obligations.

• Developed and monitored procurement and stock control systems, focusing on cost efficiency, supplier

performance, and product quality to meet fluctuating demand while maintaining profitability.

• Regularly reviewed and updated operational procedures to improve efficiency, compliance, and customer

satisfaction.Founder & Managing Director - Foodies, Cambridge

Nov 2013 – May 2019

Key Responsibilities:

• Founded and operated a successful catering business serving a diverse client base, including Kaplan

International College, Melchior College, and departments within the University of Cambridge

(Engineering and Biotechnology).

• Delivered high-quality, bespoke food services across multiple sites, tailored to international student and

academic preferences.

• Directed all financial operations, including payroll, HMRC compliance, pension schemes, budgeting, and

multi-site financial reporting.

• Led targeted marketing and brand awareness campaigns, including digital marketing, print materials, and

seasonal promotions—resulting in increased visibility and client retention.

• Collaborated with international school agents and educational partners to enhance the attractiveness of

the institutions through superior catering experiences—contributing to student satisfaction and

supporting pupil recruitment efforts.

• Designed and facilitated interactive cooking activities and food workshops for students, fostering

engagement, cultural exchange, and positive brand association with the host institutions.

• Planned and executed large-scale events, such as international student welcome parties, academic

receptions, and themed food festivals, supporting client objectives and elevating the dining experience.

• Maintained full oversight of stock control, supplier management, and procurement, ensuring cost

efficiency and quality assurance while adapting menus for seasonal or cultural requirements.

• Recruited, trained, and retained diverse catering teams, fostering a culture of high performance,

accountability, and continuous improvement.

• Ensured strict adherence to food safety, hygiene, and health & safety regulations, achieving consistent 5-

star food hygiene ratings across all locations.

• Played a hands-on leadership role in daily operations while building strong, lasting relationships with

institutional clients.

Kitchen Manager - Chiquito, Cambridge

Sep 2009 – Nov 2013

Key Responsibilities:

• Oversaw all aspects of daily kitchen operations in a high-volume, branded restaurant, ensuring food

quality, consistency, and timely service during peak periods.

• Maintained strict financial control, including food cost management, stock rotation, ordering, and waste

reduction—consistently achieving company-set GP targets and improving kitchen profitability.

• Managed labour budgets and rota planning in line with forecasted sales and service demand, optimising

productivity while maintaining excellent service standards.• Handled payroll, timesheets, and holiday tracking for the back-of-house team, ensuring accuracy and

adherence to budgeted labour percentages.

• Worked closely with the General Manager to deliver on weekly P&L performance reviews, identifying

cost-saving opportunities and contributing to margin improvement initiatives.

• Ensured full compliance with food safety, health & safety, and EHO regulations, achieving consistently

high scores in internal and external audits.

• Recruited, trained, and developed a high-performing kitchen brigade of up to 12 staff, focusing on skills

development, brand standard execution, and progression.

• Collaborated with front-of-house and bar teams to deliver a seamless guest experience, maintain

operational flow, and execute promotional campaigns effectively.

• Supported menu rollouts, seasonal changes, and new product training to ensure smooth adoption of

brand updates and promotions.

• Acted as a key leader during senior manager absences, contributing to team morale, shift management,

and guest satisfaction across the operation.

Chef - Frankie & Benny’s, Cambridge

Jun 2009 – Sep 2009

Key Responsibilities:

• Supported high-volume kitchen operations in a fast-paced, branded restaurant environment, consistently

delivering dishes to company specifications and quality standards.

• Maintained excellent standards of food preparation, presentation, and timing during peak service periods.

• Followed strict food safety, hygiene, and allergen protocols, ensuring full compliance with company and

EHO regulations.

• Worked effectively as part of a coordinated brigade to ensure smooth service flow and minimise delays.

• Assisted with stock rotation, prep planning, and daily cleaning routines to support efficient back-of-

house operations.

• Contributed to a positive kitchen culture by supporting team members and upholding brand values under

pressure.

• Level 3 Certificate – Managing Food Safety in Catering

• Level 3 Certificate – Managing Health & Safety in Catering

• EDI Level 2 Certificate – Hospitality & Catering Principles

• EDI Level 2 NVQ – Food Processing and Cooking