About Gerard

Thoughout my extensive operational career and experience in the hotel and catering industry, I have been very fortunate in helping businesses (acquisition through to trading and beyond) as well as helping establishments that are struggling in difficult economic climates, or with specific elements of their business.

I can offer coaching on a one-to-one basis, helping clients who feel very isolated when faced with serious and important decisions or just being available for a second opinion.

I am also dealing with many different businesses in association with The Prince's Trust as a Business Mentor and Loan Panellist.

Please see some examples below of my services:

New Business start-ups: from the inception to actual trading

Full market research with a competitor's analysis and a 'will it work' exercise
Creating and facilitating a full business plan with detailed accountable projections
Assistance with presenting plans to hotel investors
Designing a full operational budget with covers, sleepers, revpar, average spends and cost ratios.
Introduce weekly and monthly statistics with numerous useful financial reports.
Supporting the clients with the operational standards setting and procurement of equipment, furniture etc.
Pre-opening planning and assistance

Restaurant Food and Liquor management :

Complete menu costings with calculations for selling prices
Creating all food & liquor stocktaking and a production of a full trading result.
Production of a break-even analysis to assess the profitability point.
Calculating a full operational profit and loss report.
Planning all revenue management and an e-marketing strategy.
Staff training for both statutory and operational product information.
Mystery guest visits and standard rating advice.
Guidance on how to open a restaurant / hotel
Creating samples of operating procedures and systems

Hotel, general aspects and tasks

The production of the staff induction content with training plans
Guidance with online reviews and guest experiences with rating improvement plans
All hotel room yield management, revpar monitoring procedures.
Creating a purchasing system with budget controls.
The creation of staff specifications with careful recruitment and calibre criteria
All aspects of hotel operational management
Creation of all financial reporting systems in line with clients budgets

I can provide a comprehensive overview in the form of action points to assist you in growing your business.

Practical advice on how to make your business profitable

About Gerard

New Business start-ups: from the inception to actual trading

Restaurant Food and Liquor management :

Hotel, general aspects and tasks