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Interim Manager of Project Manager

Work Experience

Professional experience
1987-1988
Whites Hotel, Bayswater Road, London
Trainee Manager - 7 Months
Training in Kitchen and Restaurants. Sole responsibility for the preparation of breakfast, Afternoon Tea and Room Service Menu in the kitchen. Most of my time was spent as a commis chef.

1988-1989
The Howard Hotel, Temple Place, London
Housekeeper - 6 months
Reservations Manager - 7 months
After moving to the Front of House department I was left to run the Reservations Office on my own within two weeks due to the previous supervisor and her assistant’s unexpected departure.
I was responsible for occupancy levels and sales as well as for starting the client base/register, which had not been archived before, especially since all work done was still without computer- on manual basis.

1989-1992
Four Seasons Inn on the Park Hotel, Hamilton Place, Park Lane, London (now known as Four Seasons Hotel)
Reservationist
Senior Reservationist
Reservations Manager and Assistant Manager (2.5 years)
In my role as Reservations Manager I was responsible for the day-to-day running of the reservations office and ensuring good communication between other departments and clients.
Responsibilities also included:
Assisting Sales & Marketing and Sales & Marketing Planning, Budgets, Yield Management, and assisting Front of House Management.
My main achievements during my time here:
a more customer oriented approach
a better sales and average room rate percentage
combining operational approach and sales and marketing to work well together
creating a well-motivated team (12 people) and continually developing their skills in order to improve standards of work and commercial achievements.

1993
‘IDEX’93@ International Defence Exhibition 1993 Abu Dhabi, United Arab Emirates.
Spinneys Contract Services Division, Dubai
Project Manager
For 3 months I worked on this project to help the managers organising the catering on site for up to 7000 people per day during the show.
We literally had to start from scratch by setting up two Restaurants, two Fast Food outlets and Bars, plus Services to Company Chalets on site in the dessert.
A very challenging project which included training of and overseeing up to 100 staff at times, scheduling of catering services and dealing with guests and customers on site.

1993-1994
De Castelaere B.V., Ymuiden, The Netherlands
(Producer of Sous Vide Products and Kitchen Systems)
Sales Advisor - 10 months
Solely responsible for the Sales and Marketing of this newly set-up company.
Sales visits
Technical Advise to customers
Planning and Implementing new kitchen systems with the aim to reduce costs
Sales and Marketing Planning for the Company
After Sales
Supervising the back-up telesales team in the office
Assisting in the lay-out of logistics within the company
Main achievements during my time here:
Producing a Sales and Marketing Plan which (finally) took effect and made the
company change their initial outlook on how best to market their product
Help design and introduced a product range for the convenience food retail market.
1994-1995
Café de Bastille and Restaurant Curry Jartel, Antwerp, Belgium
The above establishments were owned by my then partner, whom I helped out for a year to get sales back on track after he himself had been absent for a while during which time sales had dropped drastically. I mainly ran the Café, where I changed the whole operation around from being a ‘student-oriented café’, to attract more local residents and business people. In turn this increased revenue and popularity dramatically.
1995-1997
The Butterfly Hotel, Colchester, England
General Manager (2 years).
Responsible for the day-to-day running of this 70 bedroom three star hotel, including banqueting facilities for up to 120 people, 70 cover restaurant and bar.
Reporting to the Operations Director.
Main responsibilities:
Working the hotel to a tight budget, within the company policies.
Making budgets and Sales and Marketing Plan
Supervision of 32 Full-time and 10-20 part-time staff
Control of purchasing
Main achievements Butterfly Hotel
Increase of Overall Accommodation Sales of 23% within 2 years
Improved NHOP by almost 5 %
Restaurant Sales almost doubled, and resident/diner percentage rose from 43% in 1994 to 79% at the time of my leaving.
Introduction of training programmes, training schedules and Courses which I gave myself to the staff in Selling Skills, Communication Skills and Customer Service.
Drastic reduction of staff turn-over was achieved, which I believe was mainly due to the above as well as a more ‘people-minded’ approach towards the staff.
1997- 1998
Le Champagne Ltd.
Blackwater Hotel, West Mersea, Essex, England.
Director and co-owner of the above company
Together with my business partner who is the executive chef, we took over the Blackwater Hotel in February 1997. A 2-Crown Highly Commended 8 bedroom hotel with 50 cover restaurant. We added a 26 cover bistro to the operation as well. Within the company I looked after the Front of House/Restaurant, Sales and Marketing, Accounting, Book-keeping, Staffing and Training. Very generally speaking, our main aims at the time were to increase all-over Sales and Profitability, establish a good name of the business in general with the Food and Beverage outlets especially, gaining a wider circle of customer base. We certainly achieved that. My ex-partner now continues to run the business very successfully.
1998 – August 2000 (2 years)
The Bristol Hotel Group Plc. Hotel Bristol, Blonk Street, Sheffield
General Manager
Responsible for the day-to-day operation of the Hotel Bristol in Sheffield. Main responsibility pre-opening was to develop the Policies & Procedures of this new hotel, which in turn needed to be the blue print of all further Bristol Hotel Group developments.
- overseeing and implementing Policies and Procedures
- recruitment and implementation of Staff Training Programmes, including motivational training, sales training and telesales training
- budgetting and forecasting, as well as managing the room yield
- tight control on all cost
- Solely responsible for the Sales and Marketing activities and budgets as well as target setting
- I joined the company in order to help develop this very succesful concept of a ‘Deluxe Budget’ hotel. It has provided me with a wealth of experience so far in how to prepare for the opening of a new hotel, especially when there is no previous example to fall back on.
- Since August 1999, I have been solely responsible for the entire product, since the original management company was dissolved, and a new buyer is being sought for the hotel, because the current owners do not want to continue in hotel property management due to the expansion of their core business.



Community activities
Information Point - a local tourist information point set-up in the hotel, serving both tourists and local residents alike. I set up the information point and run it with the help of 8 volunteers in West Mersea, when I owned the Blackwater Hotel.
Organising of fund raising activities for the local Rotary Club, and the Mersea Island Oyster Packaging Shed Charity.
Ladies Luncheon Club Sheffield. Actively involved in meeting with other professionals in order to share work experience and ‘networking’.
Actively involved with Gateway Sheffield, a project whereby the business community gets involved and advises in the re-scholing and re-training of the long-term unemployed. This in an incentive run by the local government, to reduce the level of unemployment following the enormous amount of redundancies in Sheffield's core businesses (steel and mining industries) over the past 20 years. I was the representative for the Service Related Industry.

Objective
Following my experience, especially my 2 years with the Bristol Hotel Group, I have found that I enjoy "crisis/change" management as well as "People Management", and am looking to further develop my skills, especially where it requires in large the involvement of Human Resources. Having developed and been praised for my 'strategic management skill and strategic thinking', I am looking to use this in my future career. I am not only looking at the Hospitality sector, but any sector where my wealth of experience in Customer Service Management and Staff Development Skills, Marketing as well as Strategic Management skills can be applied.

Education

Education
1980-1986
“H.A.V.O.” Higher General Further Education
Pius X College, Almelo, The Netherlands.
A’Level equivalent achieved in following subjects:
Dutch
English
German
History
Biology
Chemistry

1986-1987
’63 Syllabus in Language & Literature A Level - Pass
Maldon Adult Education Centre.
Cambridge Proficiency in English, Chelmsford College of Higher Education.

1987-1990
“H.C.I.M.A” Hotel Catering and Institutional Management Association.
Ealing College of Higher Education, London
A100 Business and Supervisory Studies
A101 Food Studies
A102 Liquor Studies
A103 Accommodation Studies


1992-1993
“N.I.M.A.” Part A and Part B Dutch Institute for Marketing and Business Studies.
Hanze University, Deventer, The Netherlands.


1994-1995
“Diploma Vakbekwaamheid Café Bedrijf”
This diploma is legally required in the Netherlands in order to be able to run your own catering company (e.g. Café, Bistro etc.)

Further Courses:
Craft Trainer Award
Small Business Accounting
Sage Accounting
Selling Skills for Public Contact Personnel
Time Management
Problem Solving Meetings
Interviewing Skills and Techniques
Yield Management
Welcome Host & Welcome Management
IIP Management
Neurolinguisting Planning
Coaching
Greene King Cellar Management & Licensing Law Course
National Licensee's Certificate
D32 – D33 NVQ Assesment Training - ongoing

Languages

Languages

Fluent in Dutch, German, English. Average in French

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