Young’s announces major management restructure

By James Ridler contact

- Last updated on GMT

Young's Seafood announced a major restructure of its senior management
Young's Seafood announced a major restructure of its senior management

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Young’s Seafood has announced a major shake-up of its senior management team as part of a new aligned business programme.

Sales director Frank Green will now head up the seafood processor’s new chilled business unit as managing director, in charge of chilled commercial activities and executive accountability for seafood procurement.

Yvonne Adam, previously Young’s marketing director, has been named managing director of a new frozen business unit, with executive accountability for leading the business’ foodservice and international categories.

The new direction for Young’s comes just five months after the appointment of Simon Smith as chief executive, who previously worked at Seachill.

Evolution of the company

Smith said the business environment had altered significantly over the past five years and the company needed to evolve accordingly.

“I am ambitious and enthusiastic about the potential of our company to lead in every category in which we operate, keeping Young’s as the preferred choice for customers and consumers and as the best seafood business in the UK,”​ said Smith.

“These improvements will enable us to maximise our strengths by focusing our commercial activities with our core categories and also simplify our structure and decision-making processes.”

New appointment

The restructure of Young’s Seafood followed the appointment of former Finnebrogue Artisan managing director Brian McMonagle to head up the manufacturer’s Waitrose business.

McMonagle replaced Phil Nickells who stepped down from the role after four years and 30 years with the company. Chief procurement officer Stuart Caborn has also decided to leave the company.

Smith added: “Stuart and Phil have given a total of 40 years’ service to Young’s and I would like to place on record our thanks to both of them for their dedication and significant contributions to the business over that time.

“We wish them both the very best for the future and look forward to welcoming Brian into the business.”

 

Related topics: Meat, poultry & seafood, People & Skills

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