Gerard Lord Email & Phone Number

United Kingdom

Ceredigion, Wales, United Kingdom

Ceredigion, Wales, United Kingdom

London Borough Of Lambeth, England, United Kingdom

Southwest London (5 Area)

Royal Borough Kensington & Chelsea

In January 2004, I began my ten weeks of tutorship. During this period, I received guidance and training, and, by the end of the ten weeks, I had become confident with my application of knowledge (legislation, policies, & operational procedures) use of skills (communication, officer safety techniques, & the use of personal protection equipment), and I was able to conduct myself in a safe and lawful manner. Having been signed off from my tutorship, I was prepared to join my new response team in Chelsea.As a new probationer on a response team my duties included:Front office: This required excellent communication and organisational skills to handle a high volume of daily enquiries.Conducting initial investigations: I developed key skills in gathering and recording information and evidence, report writing, and making decisions under pressure.Safeguarding: I provided support to vulnerable individuals, victims, and witnesses, directing them to appropriate partner agencies, offering crime prevention advice, and providing reassurance through high visibility patrols, such as on the day of the 7/7 terrorist attacks.Additionally, I was assigned to two proactive units: a problem-solving team for the Notting Dale Ward in Notting Hill and a borough-wide Task Force. The primary roles of these teams were to conduct uniformed and plain clothes patrols to combat burglaries, robberies, ASB and drug supply.Proactive policing required a targeted approach, achieved through researching police intelligence systems to identify suspects and their activities, and formulating policing plans. These activities led to the prosecution of offenders for various crimes, including burglaries, robberies, thefts, drug supply, fraud, and motoring offences, as well as the recovery of criminal assets under Proceeds of Crime Act legislation.I also developed skills in the public order policing of large scale events and rapid entries which were necessary when executing high risk search warrants.

Hendon Training School

In 1993, when I was 16 years old, I wrote in my National Record of Achievement ‘As yet, I have not thought of a definite career, but the police force is an attractive option because the work that is involved in the police force is not all desk work.’In 2003, having successfully passed the recruitment and assessment process, I joined the Metropolitan Police Training School in Hendon for an intensive 18-week initial training program. This program included weekly knowledge exams covering legislation, organisational policies, and policing procedures, as well as periodic written exams and practical scenarios. Officer safety training and fitness tests were also part of the curriculum. The program operated on a pass-or-fail basis to ensure that the most suitable candidates were assigned to police stations, serving the communities of London. Having made the grade, I was posted to the Royal Borough Kensington & Chelsea.

Clapham, England, United Kingdom

In early 2002, I joined YATES group plc and relocated to London as part of the management team at the Clapham Junction venue, which had a capacity for 350 customers.The venue enjoyed popularity among diners, resulting in substantial revenue from food sales during daytime and early evenings. The venue accommodated customers interested in watching sporting events which was primarily football. During the 2002 world cup finals I delivered on company promotions which increased sales revenue by 22.4% and placed the venue 10th within the brand portfolio. Our competitive edge included not only hearty food, great value for money, and excellent customer service but also our public entertainment license, allowing the venue to operate until 1am offering DJ nights and karaoke.In August 2002, I enrolled in the Yates Group’s ‘Retail Development Programme’ (RDP). The program commenced with a week-long company induction at the head office in Bolton. During this induction, I studied licensing law and obtained the BIIAB National Certificate for Licensees. Following the induction, I spent a month at the Yates Blackpool North centre of excellence, which was the busiest in the brand portfolio during the summer months, with weekly revenue exceeding £120k. I successfully completed training in customer service, management duties, cellar management, and kitchen management, documenting my progress in the program workbooks.After completing the RDP, I returned to Clapham Junction during an exciting period when the venue was undergoing brand repositioning and refurbishment. Along with regular management and licensee duties, I held responsibility for staff training, and I developed a training program aimed at improving brand standards, product knowledge, and overall customer service which generated additional revenue.In the final month of my employment with Yates Group, I held sole responsibility for managing the venue.

Coventry, England, United Kingdom

The Orange House in Coventry marked the fourth venue within the brand portfolio. I played a significant role in its successful opening, providing front of house (FOH) training to 20 staff before the official launch. Notably, the venue achieved weekly revenues exceeding £30k. Additionally, I was assigned to deliver FOH training to new staff for the fifth and sixth venues in Burnley and St. Helen’s, where I provided initial support to the permanent management teams during the openings.Key Responsibilities:• Front-of-house management to maintain brand standards.• Management of stock (inc. weekly wet / dry stock takes).• Handling cash and banking processes.• Conducting hygiene audits.• Managing staff recruitment, inductions, and training.• Processing wages.• Implementing promotions and merchandising strategies.

Sheffield, England, United Kingdom

After completing my HND in 1999, I sought employment in Sheffield during the summer months before entering the final year of my studies. I applied for a kitchen position at Scottish & Newcastle’s Old Orleans branded restaurant and was invited to a suitability assessment centre. Successfully passing the assessment, I was offered a position as a kitchen team leader.The Old Orleans restaurant was a new establishment situated within a food and entertainment complex near the Don Valley stadium on the outskirts of the city centre. Despite the ongoing construction of the store, our training program was rigorous. The training team introduced the menu and we diligently learned the ingredients and methods in preparation for daily knowledge checks. The kitchen team then practiced recreating the dishes. This training format continued until we were well-versed in the menu, ready to showcase it during soft openings.The restaurant experienced immediate success, consistently booking large parties and smaller groups of customers every Friday and Saturday evening. These patrons included those attending events at the stadium or visiting the cinema within the entertainment centre.Key responsibilities:Stock Control:• Reviewed weekly sales data and ordered new stock while maintaining optimal stock levels.• Processed food stock deliveries efficiently.Food Preparation Optimisation:• Utilised sales data to ensure adequate food preparation for daily service, minimising waste.Hygiene and Compliance:• Ensured compliance with hygiene and temperature controls.• Maintained accurate records related to food safety.Team Management:• Assigned food service duties to team members in the absence of the head chef.Quality Assurance:• Ensured quality control during food service.My role was crucial in maintaining efficient operations and delivering high-quality dining experiences.When I returned to university, I continued to perform my role on a part-time basis.

Burnley, England, United Kingdom

In 1995, Boddingtons completed the refurbishment of the historic Fighting Cocks pub in Burnley. The pub was relaunched under the County Fare brand, becoming the first in Burnley to feature an indoor children’s play area. I joined the kitchen team as a part-time kitchen porter and prep chef. This marked my initial venture into the hospitality industry and my introduction to working in a newly opened establishment. Despite the challenging work, the experience was exhilarating. Over time, I progressed to food preparation on the service line and eventually took charge of the kitchen during quieter weekday lunch services. The management team provided valuable support, including a week-long work experience placement from college. During this placement, I gained insights into cash handling, banking procedures, staff rota’s, cellar management, and front-of-house customer service. Additionally, the manager arranged for me to spend a day with a company stock taker, where I learned the intricacies of counting wet and dry stocks.In 1996, the Fighting Cocks underwent a change of ownership, being sold to Greenhall’s and rebranded as a Miller’s Kitchen. Although the menu and food service saw minor adjustments, the business continued to thrive without any adverse impact. During this time, I held my position as a part-time chef on the food service line.In 1997, I transitioned to a full-time role within the business as part of a university placement. As a team leader, I oversaw the kitchen, bar, and food service operations. This experience allowed me to develop skills in customer service, product knowledge, merchandising, cellar management, and stock control. Notably, I successfully implemented a just-in-time stock management system by analysing sales data to reduce excessive stock levels in the kitchen. Additionally, I took on the responsibilities of a duty manager, gaining valuable experience in cash handling and banking procedures and human resource management.

Professional Certificate In Education & Training (Pcet), Adult And Continuing Education And Teaching

Curriculum Development for Inclusive Learning | Independent Study (Critical Research) | Professional Practice.

Bachelor Of Science - Bsc, Hotel, Catering, And Institutional Management

Computer Aided Design | Hospitality Facility Planning & Design | Hospitality Management | International Culinary Arts & Wine | Marketing.

Higher National Diploma, Hotel, Catering, And Institutional Management

Applied Information Technology | Finance | Food & Beverage Management | Food Microbiology & Hygiene | Hotel & Catering Law | Human.

Gnvq Advanced Business & Finance, Business Administration, Management And Operations

Advertising | Business Law | Business Planning | Business within Europe | Design | Finance | Human Resource Management | Information.

General Certificate Of Secondary Education

Business Studies | CDT: Technology | English Language | English Literature | Geography | Italian | Mathematics | Religious Studies |.