Gérard’s case studies/working history

Award winning Boutique hotel
        Helped to set up concept and operate
        Specifically cost controls and Purchasing deals
        Created human resources records, forms etc
        Assisting in the management of a fine dining 40 cover restaurant and kitchen
        Creating and completing management accounts, budgets and daily & weekly Stats

Gastro Pub - 60 covers country restaurant
        Assisted in recruitment of head chef and staff issues
        Carried out a competitors analysis
        Carried out kitchen inspections and prioritised statutory requirements
        We conducted many coaching-one to one meeting’s with the director

80 bedroom three star city centre corporate hotel
        Created a full audit report of operations issues and important management
           priorities and presented this to the company managing director
        Carried out staff inductions, job chats, staff appraisals and one to one coaching
        Created and carried out health and safety and customer care training
        Created conference and event’s operating procedures and systems
        Created a full profit and loss budget
        Carried out full detailed management monthly reports

A privately owned hotel company - with three small hotels and restaurants
        Set up a full purchasing deal for all supplies saving a potential of over £20k
           per year
        Helped set up E-commerce agreements to improve the business
        Introduced monthly liquor stock, sourced an external stock taking company and
           coached in the implementation of controls so as to as increase gross profit and
           eliminate historic stock shortages

Employment Experience
From 1974 when Gerard started in the industry he commenced as a trainee hotel manager with an apprenticeship with Joe Lyons-Falcon Inns. He then carried out sponsored college courses to secure his kitchen and restaurant qualifications over three years.

He then progressed within the company during the Trust House Forte hotels take over working his way up the ladder carrying out posts in all sorts of hotels including the famous Burford Bridge hotel in Box Hill Surrey, The Albany (now the Holiday Inn) Birmingham city centre and many others, also attending numerous inter company management training courses which has held him in good stead ever since.

He then joined the Metropole Group of hotels becoming a Food and Beverage Manager with over 150 staff with £4 million turnover.

Gerard secured his first General Management post in 1987 and went on to work for, MacDonald’s hotels, Park Hotels and several private operators as well finally developing to Operations director in 2000 for seven years responsible for three hotels and other company interests within the group before deciding to move into a consultancy role in the summer of 2007.