Peter Stewart

Practical Business Improvements

Director and Business Agility Coach at PBI

I joined PBI at the invitation of Gary Downs the MD. Gary and I have known each other for over 35 years and have worked together in various business endeavours for over 15 of those years. 
My role as Operations Manger is a combination of managing the team behind the scenes and client facing deployment activity.
The PBI Team have are a hand-picked bunch, experienced and highly motivated so the management of them is very light touch. The COVID situation has however changed things quite significantly for PBI both internally in relation to the way we operate and in client facing deployments. We have had to evolve our processes to accommodate higher levels of remote / cross regional working. Although we have experience delivering Value Stream Maps, Kaizens and Campaign Rooms with some participants not in the room. The switch to 100% remote was a challenge but one we responded to very quickly. We have developed our methods to accommodate the changing world.
My initial deployment with PBI was with the BP’s Clair Ridge in support of the 2019 Campaign. The objective  of the 2019 campaign was to lift performance to another level using lean and agile working methods. The Campaign exceeded all goals with: HSE Zero Reportable Injuries, achieved a 24% increase on plan with Cumulative Productivity highest on record.
My second deployment was the CGLP Project in Baku which required the implementation of a cross-regional Campaign Room and various improvement work-shops,
I learned during this period that regardless of how good and professional the team you’re working with, there’s always room to improve and don’t underestimate the extent of that improvement. I also reminded myself that despite the new environment that the tolls work anywhere if applied correctly and with the appropriate rigor.

Operations Manager & Continuous Improvement Coach

Grapevine

Business Advisor

Sustainable Business Improvement Ltd

Continuous improvement and Leadership coach focusing on lean and agile ways of working.

Director

Cocoon Environmental Safety Ltd.

Myself and my business partner acquired KMS Ltd in 2004 with a view to diversifying the business. In 2004 we established Cocoon Environmental Safety Ltd to focus on Water Treatment within the commercial sector, specialising in the use of specific products. I headed this part of the business and established a client base within the Housing Association sector. 

During this period we completed a Best practice Environmental Option study for a Nuclear Industry client and conducted product trials within the Oil & Gas industry in Canada.

Volopa

My involvement in Volopa was initially as an investor in a start-up but I quickly found the requirement to undertake the role of Operations Director. This was my first involvement with financial technology / fintech and it was a steep learning curve, as the company was and FCA regulated company. The IT developmental phases were delivered using SCRUM frameworks and Lean and Agile ways of working in general.

During this period I managed the operational development of the organisation to deliver leading foreign exchange bank to bank and payment card services and multi-currency pre-paid MasterCard for international travellers and for business branded MasterCard products. 
During my time in Volopa I found myself challenged considerably, particularly with investors whilst managing a complect and evolving operation. It all came together in the end and the company continues to evolve into something rather special. 

The company re-located from Glasgow to London and the team had grown in strength considerably. I therefore decide it was time to bow-out and get back to my core skills within Continuous Improvement.

Director Of Operations

Compaq Computer Corporation

I started in Compaq as a Production Manager but was quickly promoted to Operations Manager of the Server Division. I had full responsibility for delivery, quality and cost with my responsibilities including Engineering. 

I was responsible for the initial implementation of a Continuous Improvement Team, operating across all the divisions within the plant. Although the concept was not new to Compaq, the speed and pace at which we implemented change was. A full-time team was established and continued to deliver Kaizen events and major projects including set-up reduction, cellular manufacturing, cycle time reduction and other CI initiatives.

I was deployed to the USA New Jersey in a trouble shooting capacity and Leadership Coach to assist with a site supplying the UPS. This was a difficult period as there was resistance to change and from what was perceived as out-side interference. I learned that although my direct and no-nonsense approach delivered results, that taking everyone with you on the journey is as important. The quality and out-put issues were completely resolved within a 2 month period. 

I left Compaq soon after the HP buy-over to take up the challenge of running my own businesses.

Operations Manager

Donprint

I joined Donprint as an Operations Manager to establish a department for screen printing and was given a budget and a free reign to purchase the equipment and facilitate training for all the staff from the out-set. 

I utilised my full Lean skill-set in setting out the processes and used Value Stream Mapping and Kaizen events to build the foundations. I implemented a cellular process with strict manufacture to order and zero WIP Levels. All set-up’s were optimised across all processes. We quickly broke into the market and were supplying tha major Computer Manufacturers Compaq and IBM.

I learned that my skill’s were indeed transferable and that my Lean Manufacturing background was a considerable advantage. I left as I was invited to apply for a job I just couldn’t refuse.

McGavigan Limited

I rejoined McGavigans Automotive Products and was quickly part of our transition from conventional to cellular manufacturing. I then managed Business Unit’s supplying parts for Audi and Ford as well as a few other large players. I was responsible for end to end delivery, cost and quality. 

By this time, we were operating fully in a Lean environment with Kaizen and other improvements work-shops used to drive out waste and improve processes in general. I used set-up reduction methodology on many occasions to target manufacturing processes. I continued to learn quickly and develop my skill-set with Visual Management and War Room’s becoming part of daily life. At that time our Production Director called it his Sunrise Meeting as it was held first thing in the morning.
McGavigan’s manufacturing excellence was recognised nationally and internationally at that time and I was proud to be part of that excellent team.

I left as I was offered a position in another organisation who were looking to set-up industrial label printing using Screen Process for the Computer Industry. The blank canvas was too good to resist.

Business Unit Manager

British Army

I left civilian life for something more exciting and got it, I joined the Parachute Regiment and quickly learned a whole lot about myself, people in general and what can be achieved when the chips are down. 
When I think back to that period what strikes me is the fact that the key skills learned were completely transferable to civilian life. Skills relating to people, motivation and that fact that there’s no replacement or substitute for being fully prepared, the 7P’s apply to everything in life, you’d need to ask me what that means if you don’t happen to know. 

I left because I was more of a home bird that I realised and missed that and my family more than I expected and wasn’t sure it was a life that suited a married man.

Soldier

I joined McGavigan’s straight from school and served a 3 year apprenticeship as a Screen Process Printer. At that time the company was just becoming involved in Automotive products, I was privileged to be part of that exciting journey. We became the biggest supplier of printed speedometers tachometers and gauges in general for the automotive industry world-wide. 
I was initiated into Lean Manufacturing by the Nissan and Toyota Supplier Development Teams and was quickly running my own events as a junior Manager. I manged the Print Department almost straight from becoming fully qualified due to my training ability on new equipment. McGavigan’s was an excellent place to work and learn and was a sound base for my career. I left looking for something more exciting and a complete career change.

Production Manager

The older I get the more I value honestly and integrity, people who give an honest account of themselves and their situation. Isn’t that always the best way to start a conversation?

As for me, I did okay at school but didn’t really apply myself fully, it wasn’t until I started work than I got serious, completely focused on being good, being efficient at whatever I was asked to do. As an Apprentice Printing Technician my education started in the photographic and stencil department. I was quickly getting through a day’s work with time to spare, so asked “what do I do when I’m finished”, the Manager shrugged his shoulders and said, just sweep-up and keep the place clean. I spent so much time doing that, they called me Sweep! I’ve been called a lot worse since.

I’ve always been focused on the here and now, never planning a career path or working towards the next move. That’s not really been a conscious decision it’s just the way it is, I get passionate about the job, the journey and that seems to serve me well. I haven’t applied for a job since my first one when I was 16 years old, I've always been invited. 

My personality suits my profession, I do like a nice process, for data and logic to be applied to situations. All stacked up and thought through nicely. It still baffles me when others ignore the data and make uninformed decisions! Even people who should know better and their number appears to be growing, or am I becoming a little more critical, there’s a thought! 

Always the fit guy in the crowd, accustomed to saying to my friends, “if fitness is important to you, you’ll find the time.” Now I’m struggling to find the time much to their amusement. I do still make an effort but the endurance stuff I used to do will probably stay in the past.  I do have some nice war stories about those days though. 

I do love my dogs and currently have three Frenchies who keep us busy almost all of the time. Like most things in life, “you get out what you put in” and I get lots from them. They teach me as much as I teach them. Dogs can tell us all a little about trust and how to earn it, there’s no fooling them.

Over the years my sense of humour has landed me in trouble, I take after my mother and just can’t resist lobbing in a comment or finding something particularly funny and losing it and I mean completely losing it. That’s a burden worth bearing, all things considered 😊

That's my story, what's yours?



Ashleigh Downs

I have now worked for PBI for 3 years. During the first 2 years of working here, I also worked in my previous job as a waitress and attended University. At the end of my third year at University, I left my waitressing job so I could focus solely on what I want to do as a career which is Accounting. 
Since then I have taken on the role of Accounts Administrator within the company. I am responsible for keeping Xero up to date with all bills and invoices, coding, and reconciling financial statements. I organise and maintain customers' and suppliers' documents, and keep updated records of invoices and receipts. I also provide general administrative support to Managing Directors and perform various tasks that they may need to do. 
When COVID-19 hit it was a shock to all of us. The full business model was originally in face to face environments which was no longer possible. We lost a lot of contracts because of this and everyone in the team had to come together to quickly adapt and change the way the business worked so that we could deliver the same service as before, but remotely. 
I took on additional duties to help digitize and evolve the company. These duties included converting training materials into online packages, facilitating daily huddles and meetings online, researching, and implementing new ways of working, scheduling online training courses, and creating MURAL templates that we can all work from remotely. This has been a huge change for me and I have learned loads from it. Working remotely has been very challenging but also very rewarding. It has been rewarding because we have all been able to come together as a team and help each other out no matter what our backgrounds are - never did I think I would be creating training materials for a Continuous Improvements Coach! It has allowed me to realise skills I never knew I had and I'm excited to uncover and learn even more!!

Accounts Administrator

MEOMAR FOODS LIMITED

I took this job because it meant I could be in a routine again. It offered good hours and was close to where I lived. It was by far the busiest place I ever worked, we would wear pedometers, and some days we could do more than 25,000 steps! The customers that came in were regulars and came back not only for the food but for the fantastic service we provided. Some of them were older and would say they would come in solely for a chat with the staff, we really did befriend them and they were the ones that made the job so enjoyable. Whilst working here I learned how to work under pressure in a customer-facing environment, and how to adapt to different situations. Sometimes the situations were difficult but I learned how to get through the challenges effectively and professionally. I also learned how to prioritize tasks and to be efficient with my time. 
As much as I loved my job, it was when I worked here that I realised I wanted to explore my education again, and so I applied for an Accounting Course. I went from working full-time to part-time so I could study and I continued working here for 4 years whilst at College and then University. Working here gave me skills that I will carry with me forever, both professionaly and personally.

Waitress

Grosvenor Casino

After being out of employment for 2 months I finally managed to get a job as a Food and Beverage Assistant in the Casino. It was different from what I was used to as I was working in front of house and in bars instead of being in the kitchen. Whilst working here I met characters from all walks of life and developed some great relationships with people.  It was a very demanding job with crazy hours as it was open 24/7. I was responsible for setting up the restaurant for breakfast, lunch, and dinner services as well as private functions. I served food as well as made various different drinks for the guests. Professionalism and presentation were key in this role as I was serving guests that spent a lot of money and expected the highest service. I learned so much about different people and cultures whilst working here but unfortunately, the hours were too unpredictable and I struggled to have a normal routine because of it. It was an experience that I am very grateful for and I have made friends for life from it.

Food And Beverage Assistant

Happydays and EK Park 

After learning so much whilst in the position of Assistant Chef, I was promoted to Head Chef, this was due to the current Head Chef leaving on sickness. I was now responsible for 4 members of staff, organising rotas and staff training, meeting with suppliers, having monthly management meetings, and organising invoices and receipts for management. I had an amazing team that I worked with, and from them, I learned how to be a good leader. I always ensured that the kitchen was a safe and clean environment and that everyone liked coming to work. I wanted to make sure that I was approachable and that I got the best out of my team. I am a firm believer if you can get the best out of people and give them respect then they will be happy - if they are happy then they will do a better job. It's a win-win for everyone! 
Unfortunately after being in the Head Chef position for a year and a half, I turned up to work one day and the doors were closed. There was no warning of the closure and myself and the other members of staff were out of a job with no explanation. This was a real shock for me and I was in a position that I needed to get a new job as quickly as possible as I had bills to pay.

Head Chef

I started working here in an Assistant Chef position. I was responsible for assisting in the preparation and cooking of all dishes, daily specials, and desserts. It was a very fast paced and demanding job but It was fun and every day was different. I was allowed to explore my creativity and passion for baking and made new cakes each day - these were always a hit with the customers! 
I slowly started being given more responsibilities over time and started assisting the Head Chef with placing orders, filling out daily sheets, making rotas, and liaising with managers and suppliers. After a year of working there, I knew all the ins and outs of the kitchen and was trusted to undertake these tasks myself.

Assistant Chef

The Stroud 

I was given the opportunity to work here through a connection I made whilst at College. It was a fast-paced kitchen within a very busy restaurant. I knew this was the kind of job I needed to gain real life experience as a Chef. All of the food that we served was made fresh that day and to order, this allowed me to develop time management skills and pushed me to have a keen eye for detail. I loved this job and worked within a great team - when service started we worked like a well oiled machine. 
I was planning on moving out of my mum's house to live in my own flat whilst I worked here and unfortunately, they couldn't offer me a full-time position to support myself financially, so I had to leave and find a full-time position elsewhere.

Chef

Domino's

This was my first ever job. I was 15 and had just started a Professional Cookery course in College so I hoped this would teach me some cooking skills. I worked part-time at nights, and at weekends and quickly realised how fast-paced kitchens could be - even if it was only making pizzas! 
I had the title of 'top tosser' for 3 months in a row. Thankfully this wasn't what people thought of me, it was because we had competitions between the staff to see who could toss a pizza the quickest - which I won!  
I learned a lot from my experience at Dominos. I learned how to have people skills whilst dealing with the public, I learned how to work in a team and I learned how to work under pressure. It was a great place to begin working and I have memories that will last a lifetime.

taplio

The Battle

Peter Stewart

Ashleigh Downs

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