Daniel joined PSL in 1999 in the Operations department. Having worked his way through the business, Daniel joined the PSL Main Board in 2010 as the Operations Director and in 2013 was promoted to Managing Director. Daniel has overall responsibility for the business which includes the management, direction and delivery of PSL’s services to all our clients. Daniel is a Chartered Director of the Institute of Directors and a Trustee of the Spingboard Charity. Daniel led the sale of PSL to Sodexo in 2016 and is currently working with the new owners to develop PSL further.
Simon has been with us since 1999 and as Finance Director, enjoys the challenges offered by our successful and growing business – from financial reporting to control systems, as well as providing the necessary support to other departments. Simon started his career as a Chartered Accountant with Price Waterhouse. Before this, he held a number of prestigious Finance Director roles with companies such as Burton Group Financial Services, Russell & Brand and Marriott Management Services.
Simon joined PSL in 2016. Prior to this, Simon spent 18 years with the Automobile Association as Head of AA Hotel Services since 2006. Simon studied at Bournemouth College for a diploma in Hotel, Catering and Institutional Management and then at Oxford Brookes University for a degree in Hotel & Catering Management. He has ten years’ experience working in the hotel industry predominately in restaurant and hotels within Oxfordshire and the Cotswolds. He is a Fellow and a Trustee of the Institute of Hospitality and a member of the Reunion des Gastronomes.
Stephen joined PSL in 2014 as Director of Operations. Having graduated from Glasgow University with an BSc (Hons) degree in Mathematics, Stephen supplemented this qualification with a post-graduate degree in Hospitality Management. Subsequently, Stephen has built up 20 years of experience working for a number of UK Hotel companies, which has included General Management roles for De Vere Hotels, Ramada Jarvis Hotels, QMH & Bourne Leisure, across a number of sectors including Airport, Leisure, Spa & Golf, Town and City Centre properties, all of which have helped to develop a thorough and detailed understanding of UK Hotel operations. Stephen joined PSL following a 3 year period with Akkeron Hotels as Regional Operations Director, which involved developing and implementing Hotel strategies for properties across the UK as well as taking a lead role in the development of Food menus for the group.
Sarah joined PSL in 2016 to head up the Systems Department. She is responsible for the ongoing development and delivery of the systems which support PSL’s clients, suppliers and internal teams. Sarah is a Chartered Management Accountant and throughout her career has worked in the hospitality industry, most notably Red Carnation Hotels where she was Vice President of Finance and Administration for 11 years.
Helen joined PSL in 2017 as Director of Purchasing, bringing with her 24 years of food and non-food procurement experience gained from blue-chip companies within multiple sectors including Leisure and Hospitality.
Helen began her commercial career in European Sales roles and transferred her skills to Purchasing, graduating to senior positions at The Boots Group plc and Thorntons plc gaining knowledge of manufacturing, retail, health, pharmaceutical and food sectors along the way. In 2004, Helen joined Center Parcs as Head of Procurement with accountability for food and non-food procurement. Her wide remit at Center Parcs spanned Food and Beverages, Leisure, Retail, consumables, capital spend and facilities management for all UK sites. During her eleven year tenure, Helen headed up an extensive procurement programme for Center Parcs’ fifth holiday village at Woburn which opened to the public in 2014. After a subsequent role as Head of Procurement at Bellrock Property & Facilities Management Ltd. covering restaurant, corporate and care sectors, Helen joined the Senior Management team at PSL. Helen leads the Purchasing team through an exciting period of growth and further strengthens our food and non-food purchasing offer for our clients.
Since 2001, Janice has provided her expertise in HR here at PSL. Due to her efforts, PSL were recognised by the Sunday Times Top 100 Best Small Companies to Work For. Having completed a Masters Degree whilst with us, Janice previously worked across many HR and Director roles for prestigious hotels such as The Sheraton, Hilton, Carlton Tower Hotel, The Hyatt Regency, Inter-Continental and Six Continents Hotels in Mayfair.
Paul started his career as a chef working at the time in the most prestigious hotel in the Midlands the Plough & Harrow. Following a successful career as a Chef Paul then moved in to food sales at London Larder and then followed this with his own company supplying hotels and restaurants with Fine Foods imported from Rungis Market in Paris. Paul then joined PSL working at first in Operations and then broadening the network of suppliers, helping set up and develop the in-house purchasing for PSL. Paul has helped bring on many top end suppliers to help meet the needs of our growing five star market. Paul has excellent product knowledge and is a key part of the team.
Karen has developed the accounts team to its current level of efficiency and supervises the day to day work of all its team members. She developed her career in the hospitality industry working for a number of well known London establishments – The New Connaught Rooms, The Rembrandt Hotel Knightsbridge, Le Meridien Piccadilly as Food and Beverage Cost Control and then Purchasing Manager at The Metropole. Karen joined us in 1996 as a food price analyst and became Financial Controller after 2 years. With a Masters degree in Finance and Information Management, she brings a wealth of acumen to the company.
Stephen’s role is to ensure that all the operations staff are managed, trained and equipped to help the clients achieve food cost reduction without impacting quality. Since 2002, he has helped to nurture our National Operations Team. Before joining us, he worked as a chef for 24 years at several reputable hotels in the UK and Australia, including Le Caprice, Café du Jardin, Hyatt Regency Sanctuary Cove and the Victoria Art Center. Impressively, he was Raymond Blanc’s Executive chef for 4 ½ years, opening three Le Petit Blanc Restaurants. He was also official chef for the 2002 European Ryder Cup Team!