Guy Bates Email & Phone Number

Finchampstead, Berkshire, Uk

Change of job role due to Covid situation, a hands on role, managing; cleaning, catering, gardening and maintenance operations in a Care Home with 26 Residents.

Farnborough International Exhibition And Conference Centre

Manage Food and Beverage operations for business meetings and large events

South/South West Region

Support and Manage Food and Beverage Operations over 40 Leisure Sites in the South/West Region. Sites include Leisure Centres, Golf Clubs, Activity Centres, Ice Rink, Water-world and community centres.Facilities include; Restaurants, Cafes, Bars, Vending, Catering for Events, Parties, and Meetings.

As the Principal Catering Manager I direct catering and hospitality over multi-sites (encompassing restaurants, bars, cafes, coffee shop, conference and banqueting and vending services) with a combined catering and hospitality income of up to 2 million pounds per annum. I oversee recruitment, performance review, training and development, ensure optimal staff management within all sites, measure staff productivity, directly manage 3 site Catering Managers, 30 contracted staff and up to 60 casuals. I am fully accountable for the Leisure Catering Services, provide strategic direction and support the development of services to enhance profitability from secondary spend of Leisure users and hospitality facilities. I ensure consistent and continued improvement of services through product and menu development, oversee procurement and stock management control, meticulously manage budgets, execute financial control measures, monitor overheads and budgets, identify business trends, and oversee marketing strategy and promotional initiatives. Consistently I ensure Legal and Council Policy Compliance for food safety, health & safety (OHSAS 80001), licensing law, employment law, oversee recruitment, performance review, training and development, and ensure optimal staff management within all multi-sites.

Berkshire

In this role I was directly accountable for all F&B operations, managed a brigade of chefs and a front of house team of 15 plus up to 20 casuals, performed recruitment, performance review, training and development, ensured optimal staff management, delivered efficient customer services through setting standards for food and beverage services, weddings, banqueting and conferences as well as ensured adherence to legal requirements for food safety, health and safety (OHSAS 80001 compliance), licensing law, employment law and strict Council policies and procedures. Notably I efficiently and effectively managed a range of conference and banqueting services within a Centre for an attractive Victorian country mansion with 67 letting bedrooms and a turnover of 1.8 million pounds per annum. The Centre gained an excellent reputation for weddings, hosting over 100 per year.

Berkshire

Manage operations and Training Teams during shutdown and refurbishment in new Brand concept, standards and operating procedures.

Oxfordshire

I developed the business plan and ensured consistent and continued improvement of food and beverage services through efficient customer services and the development of innovative menus and dishes, efficiently managed all business administration, including budget distribution and staff scheduling; continued to raise the scope for revenue and profit within the business, through reduction of costs, and procurement of products at competitive prices. Notable Accomplishments included: - Remarkably developed Hare from a small basic food operation/community pub to a 60 cover restaurant/pub with a reputation for quality cuisine and good service in an informal and relaxed atmosphere (recommended in the AA Good Pub Food Guide). Turnover doubled from £200K to £450K net sales. - Grew the business to provide Conference Catering for Williams Formula One Conference Centre. Sold the business with £64K net profit on P&L account.

I efficiently drove daily operation and beverage management, conducted stock controls, ensured inventory system integration, conducted budget controlling and ensured financial targets were achieved and / or surpassed for a pub/restaurant with a highly regarded reputation.

London, United Kingdom

I proficiently delivered all catering and domestic operations and was promoted to Support Services Manager following an amalgamation of the catering and Domestic Contracts by Initial Health Care.

In this role I efficiently managed routine operations for a 100 cover restaurant in the centre of Zimbabwe’s capital, Harare proffering restaurant services, business administration, budget distribution and staff scheduling. The restaurant was geared to the tourist industry, specialising in game meats.

Travelled the world, and worked in various temporary jobs e in America, Asia, Australia and Africa.

I managed all business administration tasks, including budget distribution, staff scheduling and P&L resulting in maintenance of an exceptionally high level of service an exclusive private sports and leisure club.

Btec Hnd, Hotel, Catering And Institutional Management

Gcses And A-Level

2 A levels, 8 O levels