Erick KERVAON
East Molesey,United Kingdom
Summary
Accomplished professional with expertise in strategic planning and revenue growth in the hospitality sector. Proven success in hotel and restaurant openings, menu design, and effective marketing strategies. Skilled in vendor negotiation, service enhancement, and inventory management, with a strong focus on customer satisfaction and business development. Experienced in financial budgeting, P&L control, and implementing food safety practices to drive operational excellence.
Overview
30
30
years of professional experience
4
4
years of post-secondary education
Work history
General manager
Compleat Angler
Marlow, Buckinghamshire
2020.10 - Current
- Identified new business opportunities, facilitating significant market expansion.
- Streamlined communication processes to enhance team collaboration.
- Reviewed performance data regularly, driving ongoing improvement initiatives.
- Achieved customer satisfaction with regular feedback and improvement sessions.
- Oversaw all aspects of daily operations, ensuring smooth running of organisation.
- Established positive work environment which promoted staff morale and productivity.
- Successfully negotiated contracts with suppliers to reduce costs.
- Developed strategic business plans, enhancing corporate vision and objectives.
- Implemented rigorous financial controls, improving overall profitability.
- Established successful partnerships with other companies for mutual growth.
- Introduced effective cost control measures, reducing unnecessary expenditure.
- Improved staff retention with robust HR policies and procedures.
- Delivered results under pressure to meet tight deadlines.
- Managed key stakeholder relationships for smoother project completion.
- Recruited and managed senior staff with focus on delivering clear results.
- Maintained organisational compliance with applicable legislation and regulations.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Created and led successful business culture focused on performance.
General manager
Bingham Hotel
Richmond, Richmond upon Thames
2013.01 - 2020.09
- Established successful partnerships with other companies for mutual growth.
- Introduced effective cost control measures, reducing unnecessary expenditure.
- Achieved customer satisfaction with regular feedback and improvement sessions.
- Maintained compliance with industry regulations at all times.
- Identified new business opportunities, leading to market expansion.
- Established a positive work environment which promoted staff morale and productivity.
General manager
Tower 42
London
2011.01 - 2013.01
- Maintained compliance with industry regulations at all times.
- Built high-performing teams to achieve organisational objectives.
- Identified new business opportunities, leading to market expansion.
- Fostered a high-performance culture, resulting in increased productivity.
- Initiated aggressive hiring push and training of industry-renowned candidates to drive organisational improvements.
- Set strategic plans to govern functioning of [Type] operations.
- Served as official representative of organisation to public groups or government agencies.
- Reviewed reports from subordinate management to identify areas of opportunity.
- Spearheaded strategic planning and decision-making processes aligning with mission and stakeholder interests.
- Directed administration and optimisation of financial operations, payroll and accounting processes.
- Partnered with management team to optimise operations and reduce costs.
F&B Director
Syon Park Waldorf Astoria
London
2009.01 - 2011.01
- Instituted cost control measures, mitigated financial risk.
- Established solid partnerships for enhanced market presence.
- Introduced new marketing campaigns, boosted brand image.
- Optimised resource allocation to maximise productivity.
- Developed comprehensive business plans for company growth.
- Enhanced productivity through innovative management techniques.
- Championed change initiatives within the organisation for streamlined operations.
- Implemented operational changes for improved efficiency.
- Conducted strategic planning sessions to drive corporate objectives.
- Led negotiations with vendors and suppliers, securing favourable terms.
Food and Beverage Director
South Lodge Hotel
Horsham, West Sussex
2006.09 - 2009.01
- Oversaw all operations for smooth service during peak hours.
- Mediated customer complaints with tact and professionalism, preserving the establishment's reputation.
- Maintained open communication lines with kitchen crew for efficient order relay and speedy service turnaround.
- Trained new staff members on company policies, ensuring consistent service standards.
- Worked closely with event coordinators to successfully host private functions such as weddings or corporate parties.
- Participated in recruitment processes to add valuable additions to the team who shared the company's commitment towards excellent service provision.
- Conducted regular inspections of restaurant facilities to maintain health and safety compliance.
- Assessed performance of individual team members regularly, identifying areas of improvement or commendable effort promptly.
- Devised marketing strategies for increased patronage during holidays and special events.
- Ensured adherence to legal regulations regarding alcohol consumption within premises, upholding brand integrity at all times.
Food and Beverage Director
Stonehedge Inn
Boston, Massachusett
2005.01 - 2006.09
- Collaborated with kitchen staff to ensure high-quality meal preparation and presentation.
- Assessed performance of individual team members regularly, identifying areas of improvement or commendable effort promptly.
- Coordinated daily briefings with service team members to discuss special requirements or reservations for the day.
- Optimised table arrangements to enhance dining experience and increase seating capacity during peak hours.
- Liaised with suppliers for timely delivery of fresh ingredients, ensuring optimal stock levels at all times.
- Trained new staff members on company policies, ensuring consistent service standards.
- Introduced seasonal menu changes that reflected local produce availability whilst keeping patrons interested.
- Maintained open communication lines with kitchen crew for efficient order relay and speedy service turnaround.
- Enhanced customer satisfaction by implementing innovative food and beverage menus.
- Ensured adherence to legal regulations regarding alcohol consumption within premises, upholding brand integrity at all times.
- Oversaw all operations for smooth service during peak hours.
- Implemented strict cleanliness protocols across the entire establishment, reinforcing hygiene standards consistently upheld by staff members.
- Fostered a positive work environment that encouraged teamwork and improved morale amongst staff members.
- Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
- Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
Food and beverage manager
Grand Hotel Miramar
Corsica, France
2005.04 - 2005.10
Food and beverage manager
Grand Hotel
Courchevel, France
2004.11 - 2005.04
Restaurant manager
Grand Hotel du Cap Ferrat
Cap Ferrat, France
2004.04 - 2004.10
Restaurant Manager
Grand Hotel
Courchevel, France
2003.11 - 2004.04
Restaurant manager
Grand Hotel Cap Ferrat
Cap Ferrat, France
2003.04 - 2003.10
Restaurant manager
Grand Hotel
Courchevel, France
2002.11 - 2003.04
Restaurant manager
Le Mas du Langoustier
Porquerolles, France
2001.11 - 2002.11
Restaurant manager
Miramar Hotel
Corsica, France
2001.03 - 2001.10
Assistant restaurant manager
Grande Ours
Val d'Isere, France
2000.11 - 2001.03
Training Manager
Forte Hotels
Marlow, Buckinghamshire
1996.01 - 2000.09
Commis waiter
Bovey Castle
Moretonhampstead, Devon
1995.04 - 1995.09
Education
Master Professional Diploma - Strategy and development in Hospitality and Catering
University Flora Tristan
France 1991.09 - 1995.06
ATDP - Accelerated Talent Development Program
Cranfield University
PAL - Pro Active Leadership
Hilton University
Skills
- Motivation and passion
- Strategic planning
- Revenue growth
- Team development
- Hotel and restaurant openings
- Menu design
- Marketing strategies
- Vendor sourcing and negotiation
- Service enhancement
- Inventory control
- Human resources management
- Customer focus
- Business development
- Food safety practices
- Design and conceptualization
- Budgeting and P&L control
- Cost reduction and standards maintenance
- Professional training delivery
- Financial budgeting
- Product launch expertise
- CRM software literacy
- Client relations
Custom
- 01/01/10, PAL, Hilton University (Pro Active Leadership)
- 01/01/09, ATDP, Cranfield University (Accelerated Talent Development Program)
- 01/01/93, Master Professional Diploma in Strategy and development in Hospitality and Catering at University Flora Tristan.
Languages
French
Fluent
Arabic
Fluent
Spanish
Elementary
Timeline
General manager
Compleat Angler
2020.10 - Current
General manager
Bingham Hotel
2013.01 - 2020.09
General manager
Tower 42
2011.01 - 2013.01
F&B Director
Syon Park Waldorf Astoria
2009.01 - 2011.01
Food and Beverage Director
South Lodge Hotel
2006.09 - 2009.01
Food and beverage manager
Grand Hotel Miramar
2005.04 - 2005.10
Food and Beverage Director
Stonehedge Inn
2005.01 - 2006.09
Food and beverage manager
Grand Hotel
2004.11 - 2005.04
Restaurant manager
Grand Hotel du Cap Ferrat
2004.04 - 2004.10
Restaurant Manager
Grand Hotel
2003.11 - 2004.04
Restaurant manager
Grand Hotel Cap Ferrat
2003.04 - 2003.10
Restaurant manager
Grand Hotel
2002.11 - 2003.04
Restaurant manager
Le Mas du Langoustier
2001.11 - 2002.11
Restaurant manager
Miramar Hotel
2001.03 - 2001.10
Assistant restaurant manager
Grande Ours
2000.11 - 2001.03
Training Manager
Forte Hotels
1996.01 - 2000.09
Commis waiter
Bovey Castle
1995.04 - 1995.09
Master Professional Diploma - Strategy and development in Hospitality and Catering
University Flora Tristan
1991.09 - 1995.06
ATDP - Accelerated Talent Development Program
Cranfield University
PAL - Pro Active Leadership
Hilton University