Gary Herman Email & Phone Number

London, Gb

London, Gb

New York, Us

New York, Us

London, Gb

Portfolio includes: Hospitality and Staff catering, AV Support, meeting room bookings, postal/courier service and events. Added this I also oversee all PPM, ensuring health and safety documentation is update and identifying any compliance gaps. • I ensured that the daily operation ran smooth and efficiently along with managing any contractual service partners. • Delivered a five star service to our clients. • Centralised stationery area for each working floor which provided an improve service to our internal clients. • Streamlining the post/courier service and thereby resources were deployed elsewhere in the business. • Appointed a dedicated catering provider to drive service standards. • Developed a meeting room standards document setting out clear expectations.

Worldwide, Oo

Portfolio includes: Front of House Services, Floor Managers, Hospitality and Staff Catering, Taxis and Executive cars, AV Support, Switchboard and Central Bookings. Responsibility for managing teams of 100 members of staff with a variety of duties, over five buildings and also the management of a number of subcontractors and associated staff.

London, England, Gb

Portfolio includes: Reception, Hospitality, Fine Dining and Staff Catering, AV Support and meeting room bookings. Managed a team of 22 personnel, including 3 managers.• Developed the annual budgets, in collaboration with the Head of Facilities.• Introduced an online deli service from inception to implementation, giving a return on investment within 12 months.• Reviewed supplier procurement and introduced suppliers who contributed to Taylor Wessing’s sustainability credentials. Successfully achieved a 3% saving on operational costs.• Developed the front of house services through SLA’s ensuring that a five star service was delivered.

Led the catering operation with an operating budget of £1.4m, consisting of a restaurant, a deli bar, private dining room, hospitality, forty meeting rooms and several vending machines. Managed a team of 28 personnel, including 4 managers, 8 chefs & general assistants• Assisted in developing the sales/annual budgets, in collaboration with the Operations Manager and the Client Services manager, achieving gross profit of 48%.• Introduced a ‘grab and go’ section in the staff restaurant, increasing sales by 17.6% per month• Rewrote SOP’s for the hospitality standards and implemented a more efficient and effective service delivery.• Compiled mobilisation document for the move to new premises, which included complete staffing restructure and proposed new catering service.

Ilm Facilities Management

Business, Management, Marketing, And Related Support Services