Gary Harding Email & Phone Number

Edinburgh, Scotland, United Kingdom

North Berwick, Scotland, United Kingdom

Assisted with re-opening of Marine North Berwick after ownership change and extensive refurbishment. Prior to opening planned training and set out the SOP’s to ensure smooth opening of Bar. Working with fellow Food & Beverage managers to plan and run training prior to opening.I was responsible for daily running and operations of bar which ranged from coffee making, afternoon tea, outside bar area, all day bar service including food and drinks, and drinks dispense for 100 cover The Lawn Restaurant. There were a number of projects that I was tasked with through my time involving menu development and implementing cocktails as per specs for events and projects, including corporate clients.Any menu development and cocktails came with ensuring they are always costed appropriately to maximise GP and cost of sales in monthly stock takes.I was involved in the monthly Health & Safety committee for F&B Department, flagging issues in area and working with other hotel departments to ensure Health & Safety guidelines were followed. This included the monitoring of training records on online training platform Navitas.

Edinburgh, United Kingdom

Based in the Georgian New Town of Edinburgh, Nira Caledonia is a 28 bedroom Boutique Hotel and the 20 cover Blackwood’s Bar & Grill. Within Blackwood’s I am responsible for ensuring breakfast and dinner standards are followed, including ensuring food standards. In my management role, I am responsible for departmental rota, staff recruitment and monthly stock takes - ensuring that the GP targets are met. Within the Hotel, I work as a Duty Manager on shift which can include assisting reception with requests and solving any issues that arise during shift. Whilst in my role, the hotel suffered a major fire during August of 2017 which resulted in the closure of half of the hotel for 9 months, I was tasked with researching and recommending improvements to be made to bar and restaurant as well as discussing potential marketing opportunities for the re-opening. Whilst the bar and restaurant were closed we continued offering daily breakfast room service, ensuring the standards were met and assisting with reception shifts/duties as required.During my tenure in the role, the Hotel won 2019 Boutique Hotel of the Year for Scotland and Whisky Hotel Bar of the Year for Edinburgh via the Scottish Hotel Awards. I was personally nominated for Restaurant Manager of the Year at the 2020 edition of the same awards.

Aberlady, East Lothian, United Kingdom

Within Ducks Inn, I was responsible for the Bar and Restaurant. The bar served locals as well as guests staying. The restaurant was serving luxury food and had an extensive wine list which topped 300 wines. I was tasked with re-writing and updating the list due to its size and conduct a quality check of the wines. Within the first months a new POS was brought into use which meant inputting all the products into the system to ensure accuracy.

Edinburgh, United Kingdom

Award winning Gastropub in Stockbridge area of Edinburgh, I was responsible for ensuring pre service briefings were carried out with staff given roles. During these briefings it was important to communicate menu changes, specials and any important comments regarding bookings. Ensuring through the service that each section was running efficiently and tables were turned in appropriate times to maximise sales.

Edinburgh, United Kingdom

At Norton House, I was responsible for running Breakfast, Lunch and Dinner services in the 120 cover Brasserie which also included room service and afternoon teas. Also in my role, in the absence of the Fine Dining Supervisor I took over the running of Ushers Restaurant. It was a 2AA Rosette restaurant with only 8 tables. Duty management within the hotel included departmental walk rounds and fire safety checks. I was also responsible for placing beverage orders on a weekly basis which included checking event orders to ensure there was enough stock for each department. Bar and Lounge menus were under my remit to change and update on a monthly-quarterly basis and ensure GP targets are met.

Val D'Isere

5 star Chalet company, based in Edinburgh, operating 5 luxury chalets in Val d’Isere. I was tasked with running the company’s flagship chalet which contained 10 bedrooms, multiple public areas, kitchen, dining and outdoor areas. Ensuring that daily breakfast and dinner services were carried out as well as daily housekeeping and evening turndown services. In my role as Manager I was responsible for weekly account packs, monitoring chef’s spending to ensure budgets are worked within - this was the same for beverage and consumable products.

Edinburgh, United Kingdom

Rotas, keeping these within budget but also ensuring that staffing levels are appropriate for each shift. Monitoring the payroll levels in order to save money where possible. Purchase orders/stock control – Beverage/Crockery/Glassware. Monitoring the levels of these stocks to ensure that Hotel/Brasserie has the required number for services.Assisting with setting of standards/procedures to ensure brasserie staff are aware and trained to these standards. More input with marketing the restaurant through social media and working with Marketing department to maximise reach and in turn sales.

Edinburgh, United Kingdom

Bachelor'S Degree, Hospitality Management

Hnc/D, Golf Management

Education record