Guy Kaye
Borehamwood
Overview
33
33
years of professional experience
Work history
General Manager
Chartwells Independent
Edgware
06.2020 - Current
Reporting team; Housekeeping Manager, Head Chef, Catering Manager
- Supervisors, Administrator, team of 57 staff
- Internal transfer to North London Collegiate School (NLCS) by Chartwells Independent
- Managing all catering, hospitality and housekeeping for NLCS; 1200 pupils, Coffee Shop
- Managed the team through Covid 19 pandemic through furlough and supporting team through personal challenges
- Revising and updating the Risk Assessment to reflect government guidelines
- Putting in place a programme of refresher training as the team return to their duties
- Housekeeping - Drive productivity ratios through review of staff working hours, roles and when required
- HR support to make significant changes to contracts
- Housekeeping - Agree with client a programme of innovations to support the productivity budget set
- Housekeeping - Put in place green cleaning protocol with innovations in cleaning and reduction of chemicals
- Housekeeping - co-ordinate and identify consumable suppliers with the school that deliver value for money to the client as well as quality expected
- Catering - Improve core lunch menu through innovative menu engineering, working with our nominated suppliers
- Driving quality of menu by agreeing standards of variety and diversity
- Catering - Develop clear communication with the pupils through catering committees and pro-actively attending assemblies
- Catering - Delivering a programme of added value events by organising site visits by Chartwells
- Nutritional Team
- Due to Covid rules this included pre-recorded sessions and live TEAMS feed
- All supported by our Head Chef and myself
- Catering - focus on parent relations, through open communications, promotion of menus through
- Parent Portal and face to face meetings
- Key responsibilities - delivery and accountability for budget
- Delivery of all aspects of Health and
- Safety, Food Safety including a programme of training, ensuring all E-learning is up to date and following up on any incidences or near misses
- Creating a positive work environment through recognising personal achievements, birthdays and end of year celebrations.
General Manager
Chartwells Independent
Chigwell
04.2017 - 06.2020
Executive Chef, Head Chef, Assistant Manager, Front
01.2018 - Current
- Of House Manager, Supervisors
- Administrator
- Managing all catering and hospitality for Chigwell Independent School; 1200 pupils at main school, 120 pupils at Pre Prep School, Club House, Coffee Shop
- Agreeing and communicating a clear strategy to support the school's vision and aims
- Successfully supported the re-tender for contract in, in its 50th year, and update the strategy to deliver agreed KPI's
- Delivered two key projects within first year of retender and in budget;
- Retro mobile catering van for hospitality and sports events (£60K)
- Complete refurbishment and redesign of server (125K)
- Focus on sales to improve revenues for the school, LY - Breakfast uplift of 39%, Tuck shop of 19%
- Coffee shop of 15% through review of products and communications with catering committee
- Focus on service and approach to the client through staff training and reviews
- Establishing a program of added value events in line with the Chartwells marketing calendar as well as coordinating with the school on specific events to enhance the pupils learning
- Strategic focus on the business looking at innovations regarding our environmental footprint and food innovations in communication with the Bursar
- Set up a cookery club and gardening club with respective Heads of School
- Delivered labour costs under budget by 4% LY by setting up controls for timekeeping and reviewing structure when there was staff turnover
- Improving morale through end of year event, annual pay reviews, improved communications and appraisals
- Coordinated and delivering two weddings at Chigwell School
- Offering an alternative to established events in the school diary; food presentation, service or theme
Operations Manager
The Mercure, Noke Hotel
St Albans
03.2015 - 04.2017
Reporting Team; Meetings & Events Manager, Restaurant & Bar Manager, Head Chef, Maintenance
Manager, Front Office Manager, Head Housekeeper
The Hotel Collection
07.2015 - 12.2015
- Reporting to General Manager
- Managing 110 bedroom hotel with restaurant of 60 covers, hotel lounge, bar, room service and
- Conference and Banqueting, 6 meeting rooms; Marquee; 250, 5 meeting rooms seating from 12-45 people, Implementing changes for change of management from The Hotel Collection to Mercure brand
- Delivered £50K project to update function rooms with up to date IT and modern decoration
- Enhanced meeting and events offerings and set ups
- Delivered a 23% improvement of guest satisfaction scores through training, defining roles and ensuring accountability of tasks
- Delivered a reduction of payroll by 4% through planning and transparency of schedules
- Delivered improved beverage GP% by 1.8% above budget at 78.1%, Food GP% at 71.5%, up 0.5% on budget and 2.5% up on LY
Operations Manager
Macdonald Hotels Botley Hotel, Golf and Spa
07.2014 - 03.2015
Reporting Team; C&B Manager, Bar Manager, Restaurant Manager, Head Chef, Maintenance Manager
Front Office Manager, Head Housekeeper, Leisure Manager
- Reporting to General Manager
- Managing 130 bedroom hotel with 1AA Rosette restaurant of 80 covers, sports bar, hotel lounge, room service and Conference and Banqueting, 8 meeting rooms; Fair Oak Suite; 280 dinner/dance, Sovereign
- Suite 160 dinner/dance
- Improved cost controls by introducing par stocks for all equipment and stock takes
- Delivered improved monthly mystery guest audit improvements from 78% to average of 89%
- Delivered recent health and safety audit of 92% across the hotel
Food and Beverage Manager
Hendon Hall Hotel, Hand Picked Hotels
02.2012 - 07.2014
Restaurant Manager, Conference and Banqueting Manager
- Supervisors, 27 waiters and casual bank
- Reporting to General Manager
- Managing 2AA Rosettes Garrick Restaurant of 40 covers, Den Bar, Room Service and Conference and
- Banqueting, split between 3 meeting rooms for up to 40 delegates and function room for up to 220 guests for dinner or 300 for reception
- Developed and maintain relationships with local papers and suppliers to promote events; gourmet evenings, garden events and promotions
- Reduced payroll by 2.1% to 24.1% by focusing on staff recruitment, training and reducing the need for agency staff
- Improved health and safety score for department to 97% by implementing effective cleaning schedules and ensuring accountability through regular internal audits
Food and Beverage Manager
London Bridge Hotel
04.2008 - 02.2012
Assistant Food and Beverage Manager
Israeli Defence Force
01.1993 - 01.1996
- Supervisors Conference and Banqueting Co ordinator, Head Chef and Brigade, 14 waiters and casual bank
- Reporting to General Manager
- Londinium Restaurant serving breakfast (80-250 covers), lunch and dinner (80 covers), Room Service and Mini Bar, Conference and Banqueting
- Annual turnover of £1.3m for my department
- Set budget and costing target for food, beverage, payroll and sales together with Financial Controller
- April 2011-Quarter Bar and Lounge opened; Set in place all procedures, costing of food and drinks menu and setting payroll budget
- Created kitchen and back bar with designers
- Sourcing of and negotiating discounts with suppliers
Food and Beverage Operations Manager
Thistle Marble Arch, Thistle Hotels
11.2006 - 04.2008
Bar Manager, Restaurant Manager, Service Manager
Hilton Hotels
London
11.2004 - 11.2006
- Supervisors, 22 waiters and casual bank
- Reporting to Food and Beverage Manager
- Food and Beverage
Food and Beverage Supervisor
The Intercontinental Hotel, IHG Group
London
06.2003 - 11.2004
Waiter / Bartender
Rocco Forte St. David's Hotel and Spa, Cardiff
01.1999 - 01.2003
Assistant Restaurant Manager
The Fairmont Château
Lake Louise
06.2000 - 06.2001
Sergeant
The Sheraton Hotel
Tel Aviv
01.1996 - 01.2000
Education
Bachelor's - Hospitality & Tourism
BA (Honours) Degree - Hospitality Management
University of Wales Institute
Skills
- Microsoft Office (10 years)
- Payroll
- Word
- Operations (10 years)
- Scheduling
- Training (10 years)
- Inventory
- Team Building
- Inventory Management
- Microsoft Word
- Certifications and Licenses
Additional Information
- Personal Details , Eligible to work in the UK: Yes
- BIIAB Level 2 Award for Personal Licence Holders September 2011 to Present
Timeline
General Manager
Chartwells Independent
06.2020 - Current
Executive Chef, Head Chef, Assistant Manager, Front
01.2018 - Current
General Manager
Chartwells Independent
04.2017 - 06.2020
Manager, Front Office Manager, Head Housekeeper
The Hotel Collection
07.2015 - 12.2015
Operations Manager
The Mercure, Noke Hotel
03.2015 - 04.2017
Operations Manager
Macdonald Hotels Botley Hotel, Golf and Spa
07.2014 - 03.2015
Food and Beverage Manager
Hendon Hall Hotel, Hand Picked Hotels
02.2012 - 07.2014
Food and Beverage Manager
London Bridge Hotel
04.2008 - 02.2012
Food and Beverage Operations Manager
Thistle Marble Arch, Thistle Hotels
11.2006 - 04.2008
Bar Manager, Restaurant Manager, Service Manager
Hilton Hotels
11.2004 - 11.2006
Food and Beverage Supervisor
The Intercontinental Hotel, IHG Group
06.2003 - 11.2004
Assistant Restaurant Manager
The Fairmont Château
06.2000 - 06.2001
Waiter / Bartender
Rocco Forte St. David's Hotel and Spa, Cardiff
01.1999 - 01.2003
Sergeant
The Sheraton Hotel
01.1996 - 01.2000
Assistant Food and Beverage Manager
Israeli Defence Force
01.1993 - 01.1996
Reporting team; Housekeeping Manager, Head Chef, Catering Manager
Reporting Team; Meetings & Events Manager, Restaurant & Bar Manager, Head Chef, Maintenance
Reporting Team; C&B Manager, Bar Manager, Restaurant Manager, Head Chef, Maintenance Manager
Front Office Manager, Head Housekeeper, Leisure Manager
Restaurant Manager, Conference and Banqueting Manager
Bachelor's - Hospitality & Tourism
BA (Honours) Degree - Hospitality Management
University of Wales Institute
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