Roy Gerards Email & Phone Number

Thousand Oaks, Ca, Us

Palm Springs, Ca, Us

At Parker Palm Springs, we’ve cultivated a sanctuary of luxury, where guest satisfaction is paramount and daily operations flow seamlessly. My role as Hotel Manager centers on ensuring our team delivers the highest standards of service, adhering to both LQA and iconic brand expectations. We've successfully positioned the hotel as a premier destination, not only for transient guests but also for industry-leading brands and momentous events.Partnering with Sales and Revenue departments, our collaborative efforts have been instrumental in attracting key business, driving the hotel's development, and consistently improving profitability. With a strong focus on training and guest experience, I've honed my ability to lead diverse teams towards excellence in hospitality. This dedication has resulted in a significant enhancement of both guest satisfaction and the financial success of our operations.

Beverly Hills, Ca, Us

The Beverly Hills Hotel July 2021 – Current Director of Operations (Member of Executive Committee) December 2021 - Current As an executive director, I worked tirelessly to create, elevate, cultivate and expand a bespoke, high level guest experience. I liaised daily with the Director of rooms, Director of F&B, Director of Catering and the Spa, as well as with GM and HM to elevate our VIP guests’ overall experience. Along with guest satisfaction, I continue to improve revenue growth quarter over quarter. While working to increase revenue, I felt it necessary to improve employee relations, facilitate leadership activities and create entrepreneurial spirit between departments. By doing this I created strong leadership teams and high-level employees that continued to drive revenue growth by exceeding guest expectations. During other employees leaves of absence, I served as Interim Director of F&B and Interim Director of Engineering while still serving my role as DOO and completing my MASTERS of Science in Hospitality and Tourism from USC Bovard College.

Beverly Hills, Ca, Us

Riverside, Ca, Us

Responsible for supervising and coordinating all food and beverage activities within the hotel, including multiple exclusive dining options, which include 3 restaurants and 2 bars, room service, banquet and event catering. The Mission Inn is a highly sought-after venue— especially for destination weddings. With the recent guidelines allowing banquets, we have been steadily hosting 2 to 3 events each weekend. We have increased our staffing levels to accommodate larger banquet events, which include corporate meetings and luncheons. Dinners, as well as larger wedding parties. Three banquet captains have been hired as well as hourly line staff to create memorable experiences. Responsible for ensuring the highest quality products and service for guests. This includes a curated wine collection and the staff for multiple full-service dining venues. Train and manage all food and beverage personnel for each dining option, which include a management team of 3 managers and 2 supervisors.

Los Angeles, Ca, Us

Implemented Revenue Strategies l Increased Guest Service scores l Reduced Beverage CostResponsible for the daily operation of 4 outlets by directing and coaching a team of 4 managers and 70+ team members. Analyzing sales and product mix reports, to implement new strategies for revenue increase, guest satisfaction and employee engagement. • Significantly increased guest service scores by 10 points (63 to 73) measured through Medallia, while exceeding the high level of service expected under Marriott Standards, by improving associates training and adherence to procedural guidelines.• Increased below-average Employee Engagement scores from 65 to 100 (IRD) and 62 to 95 (TRES Restaurant) during a 7-month rooms renovation.• Analyzed and created new Honor Bar program to increase revenue and reduce stock level and product cost. • Manager of the Quarter Q2 2018. Manager of the Quarter nominee Q1 2018 and Q2 2019.

Los Angeles, Ca, Us

Acting Assistant Director of Food and Beverage.

Los Angeles, Ca, Us

Toronto, Ontario, Ca

Refurbishment Co-ordination l Implementation of Sales Strategies l Wine Menu DevelopmentResponsible for guest relations of many high-profile patrons, maintaining high level of service levels while ensuring Four Seasons Standards, and adhering to Union Agreement protocols.• Manager of the Quarter Nominee Q3 2015/ Q4 2016.• Hotel champion for Avero Analytical Software. • Responsible for weekly payroll and organized staff competitions to stimulate a higher average check (16%)• Liaison for Human Recourses and Union contract rule implementations and resolutions. • Conducted monthly department meetings, and attended hotel Excellence Meetings, Labor meetings, and Resume meetings. • Coordinated the refurbishment of the restaurant (THE Blvd) and created a competitive wine list.

Newport Beach, Ca, Us

New Concept Management l Implementation of Training Program l Wine Menu DevelopmentRestaurant opening manager, successfully opened the doors of the 4th location of this growing new concept of Paul Flemming.• Hired and trained the opening team of 35 associates, as well as all team members after the opening. • Managed opening and closing duties, • Assumed financial controls for all bar costs, including associates’ wages.• Scheduled multiple workgroups, trained on P&L and implemented changes to improve profitability

Hiring Management l Local Business Connections l Daily Floor Management As Opening Manager worked to successfully welcome dining public to this exciting growing company at its second location. • Trained and hired new team, organized and set up relationships with local wineries and brew pubs to stock and maintain the bar at both locations, • Managed the floor daily to maintain order during business hours and to ensure food service and customer care were exceptional each night.

Au

Daily Floor Management l Banquet and Event Management l Wine Menu Development• Worked to achieve company goals by monitoring business percentages, setting prices and buying economically. • Made weekly rosters, supervised staff and problem solving. • Built a solid customer dining experience, by working with guest and staff each night as floor manager. • Managed events and Banquets from 60 to 250 guests.

Designed new strategies to achieve a higher standard of service, communicated those strategies with the kitchen and staff to increase revenue and market share while maintaining a high standard of service and dining experience. Part of City entrepreneurs Council organizing and marketing large international events to increase Tourism and Local revenue.

Nl

Designed and implemented protocols and processes to launch this new restaurant. Coordinated with builders, architects, and advertising and marketing professionals to ensure a successful opening.

Valkenburg Aan De Geul, Nl

Assisted Sommelier in maintaining and stocking wines/wine lists; ordering and meeting with sales representatives; responsible for maintaining the highest of fine dining standards of service. Directing banquet events up to 60 guest. Assisting in directing banquet and events from 60 to 300 guests.

Master Of Science - Ms, Hospitality And Tourism

Master Of Science - Ms, Hospitality And Tourism

Bachelor'S Degree, Hospitality Administration/Management

Rudimentary Management Knowledge, Basic Management