Ian Osborne, group managing director, Enodis UK, announced today the restructuring of the Enodis UK Group. The company will reorganize into four distinct business units, while maintaining a small head office group function.
Jeremy Hobbs has been appointed managing director of the newly formed business unit, Enodis UK Food Service, which will comprise both the Sheffield manufacturing facility and the Hayes distribution operations. The management team will be comprised of Jeremy Hobbs as well as Steve Loughton, commercial director; Paul Briggs, operations director and Chris Cammoile, CFO.
Colin Lacey is appointed general manager, Enodis UK Food Service Customer Care, encompassing spare parts, technical support and training, maintenance contracts and service. This will become a stand-alone business unit, over time supporting all Enodis foodservice brands.
Graham Veal, managing director, Merrychef, will continue to lead the operating company. Focusing on the further development of UK key account operations and the rapid development of Merrychef as a global brand in North America, Europe and Asia.
Andy Hume, managing director, Scotsman Beverage Systems, will continue to lead the beverage business with a mission to make the company a European leader in the provision of beverage products and services to the major brewers and soft drink companies.
Bob Arthey will add to his present role and become group CFO, based at the Ash Vale offices. UK Operations continue to be supported by the head office functions of Human Resources, led by Paula Rayer-Dyson; strategic marketing, Ingrid Little and purchasing, Keith Berry.