Facilities management firm Almeda has continued its rapid growth by taking on 16 more staff over a three-month period.
The appointments follow a strong start to the year for the Keynsham-based firm during which it has also diversified into the food and drink sector.
Almeda’s turnover soared by 44% to £5.2m in 2014 and growth continued last year. Current trading points to another record-breaking year in 2016.
Contributing to the growth is Almeda’s new catering division Food with Passion, which it launched in March. The division aims to be the UK’s leading authority on food-based ethical health and well-being.
Its vision is to change perceptions around food and drink in the workplace. International building materials company Hanson UK has already engaged Almeda to transform its in-house restaurant.
Almeda managing director Brady George said: “I am absolutely delighted to have on board such an incredible team of people. Each new employee has brought with them a wealth of first-class knowledge and experience that will continue to enable Almeda to deliver world-class service.
“Each individual has incredible passion that aligns perfectly with our core values. This latest round of appointments shows we are committed to growth and these new starters will play a pivotal role in driving the business forward. I am thrilled to welcome everybody to the team.”
The new recruits are support services assistant Beth Sheppard, mobile air conditioning engineer Chris Oliver, senior fabric technician James Sandford, resident engineers Tom Genge and Lee Gillam, and landscape engineer Luke Cheesley.
Also joining the family-run business are facilities contract manager Ollie Ibbotson, facilities engineers Roger Neville, Kris Burge, Jack Inman and Ross Frampton, facilities co-ordinator Sophia Gould, and financial controller Stephen Chang.
Food with Passion is led by head of catering operations Gordon Cox. Joining him in this new division are catering assistants Laura Buckley, Lauren Gabriel and Maisie Heather. Martin Parsons is also part of the team as chef manager.
Pictured, front row, from left:Sophia Gould, Beth Sheppard and Jack Inman. Back row, Brady George and Roger Neville
