Head of mobilisations and supply chain, BaxterStorey
Nominator Joanna Davidson
Charlotte Rouse completed a BaxterStorey graduate programme, and progressed from trainee manager to catering manager to general manager overseeing a team of 15 at one of its flagship sites in London in a short space of time.
In 2018 she secured a place on BaxterStorey's advanced management programme (the youngest to join since it was launched) and was subsequently offered a project management role with a focus on retaining two multimillion-pound contracts with fashion retailer ASOS and management consultancy McKinsey & Company.
She has since managed five mobilisations in 12 months in her new role as head of supply chain and mobilisations for the London business. The company has recently replaced development chefs with subject experts, and Charlotte will build connectivity between the supply chain and the kitchens in the new structure.
She is also a long-term Springboard supporter and took part in the 2017 Nepal trek to the Himalayas, personally raising £3,000.
In view of the recent time spent locked out of hospitality, what did you miss the most?
I missed the element of joy and surprise that restaurants, coffee shops, pubs and bars deliver. I missed that comforting ‘ahh' moment of a perfect cup of coffee or gin and tonic after a busy day, and that unexpected element to a dish in a dining experience. I couldn't wait to get back to my favourite restaurant, Smokestak, for a brisket bun and jalapeño margarita!
Who is your hospitality hero?
My team, the BaxterStorey London food team – Greg Bramwell, Sam Potter, Dan Wilson, Andy Aston, Gavin Roche. We delivered 11,148 food first-aid kits, containing a nutritious home-cooked meal, a snack, drink and fresh fruit to eight hospitals to support the NHS frontline during the pandemic. The thanks and appreciation we received was overwhelming. I'm so proud to have been part of that team.