Timothy Clark

Multiskilled leader in HR, Hygiene, and Operations, known for transforming workplace culture, boosting compliance, and driving measurable results across business functions. Strategically minded, action-oriented, and disciplined—qualities honed as a professional cyclist—delivering high performance both on the road and in the workplace. Always seeking to create impact, inspire teams, and elevate standards wherever I go.

Human Resources Management:

1. Developing and implementing human resources policies in line with legal and company requirements.
2. Motivating and supporting current staff.
3. Maintaining staff records.
4. Handling employee benefits.
5. Identifying staffing needs and creating job descriptions.
6. Designing and directing training programs.
7. Multiskilled to support cross functional departments.
8. Supporting and front facing site customer and business required audits.
9. Led absence management initiatives, reducing overall short- and long-term sickness from 11% down to 3% through proactive support, targeted policies, and wellbeing programmes.
10. Implemented employee forums and action logs, ensuring staff voices were heard and translated into tangible business improvements.
11. Oversaw recruitment, onboarding, and talent development, creating structured processes to attract, retain, and grow high-performing teams.
12. Maintained policy compliance and regulatory standards, balancing operational needs with legal and organisational requirements.
13. Provided strategic HR guidance to senior leadership, supporting decision-making across operational and cultural priorities.
14. Fostered a culture of collaboration, accountability, and continuous improvement, embedding HR best practices across multiple departments.

Operations Management:

1. Managing the Production Operations Leaders ensuring that the teams are working to plan, achieving efficiency / KPI targets and identifying areas of improvement across Meringue & Mallow production.
2. Using CI / CCI initiatives to improve operational change over efficiencies, and labour requirements resulting in improved meringue production efficiency, reduced waste and reduced downtime.
3. Supporting the Lees of Scotland Operations Director as site support lead function as and when required.
4. Motivating, supporting and guiding staff along with staff personal development plans.
5. Support Managing product launches with the new product development teams.
6. Working with Engineering teams to reduce the likelihood of breakdowns within the factory production environment.
7. Supporting and leading Customer Site visits and Audits when required.

Hygiene Specialist:

1. Responsible for effective & optimised cleaning practices, GAP analysis on walk away standards & cleaning practices across the group.
2. Operational Efficiencies impacted from our cleaning schedules are delivered in line with budget.
3. Ensure full compliance with company quality and food safety systems (Pest control, process control, HACCP, hygiene audits, PPE, allergens controls) to ensure product is produced to specification in a food safety environment that meets customer expectation.
4. Continually review hygiene systems, methodology and delivery to improve standards across the site, developing and maintaining robust. cleaning schedules to ensure all required cleaning activities are captured and continuously improved.
5. Systems adoption is at best-in-class standards, including digitising CIC’s into FFG systems & Hygiene compliance.
6. Engaging, motivating, and developing the Operational Support First Line Managers by collaborating with the Operations Managers.
7. Managing and implementing hygiene requirements across 3 manufacturing sites, & Euro Central Distribution working as a team with their peers in other functions.
8. Supporting sites with microbiological investigations, root cause analysis and interpretation / trending of results.
9. Carrying out site audits on a regular basis to highlight and support with areas of concern, taking accountability and likely responsibility for delivering the improvements as required.
10. Being a visible and accountable leader as a crucial part of the Clusters leadership team. 
11. Working with the management of risk to improve HSE and quality standards in all areas of responsibility. 
12. Reacting to any critical requirements which may be required by Site, and supporting customer audit focus preparation etc.

Good to Great Leadership Training, ILM Level 5 Training, IOSH, Food Safety Level 3, Allergen Training, CIPD, Discipline & Grievance Procedure Training, HACCP.