C.V. 2015
- 1. Peter Halcrow 8 Inchewan Birnam Dunkeld PH8 0DL 01350 728845 07500 879725 phalcrow@rocketmail.com I am a self motivated professional with over thirty years experience in the hospitality and catering industry. During this time I have managed high volume quality branded hotels and restaurants, prestigious retail catering operations and five star hospitality and catering venues. I also have considerable food and beverage management experience within quality private and corporate 4/5 star hotels. Employment : 2014-Present Cafe General Manager. Tesco Family Dining Limited Full responsibility for managing a traditional Tesco cafe with a Costa Coffee Proud to Serve offer. Our current turnover is £4.3K to £5K per week. I am responsible for maintaining brand standards and achieving budgeted sales and profit whilst being accountable for food safety, health and safety, recruitment and training of staff. 2012-2014 Unit Manager, Compass Group UK and Ireland. Responsible for managing a Tesco format cafe with “Proud to Serve” Costa Coffee and 24 hour staffroom, within a Tesco superstore, achieving K.P.I.’s for both units. With responsibility for a Chef Manager and three Team Leaders and six food service assistants. I have full responsibility for all health and safety, food safety and environmental policies within the unit. Also the recruitment, training and development of the team. www.compassgroup.co.uk 2011-2012- Assistant Restaurant Manager, Dobbies Garden Centre Plc. Assistant restaurant manager within a busy garden centre. My responsibilities included working within a pre set budget, (£1,000,000 plus p.a.) whilst maximising sales and profitability of the restaurant. I was involved in the recruitment, selection and training of the team. I also had responsibility for ensuring all health and safety and food safety regulations are adhered to and that all HACCP are identified and monitored within both front of house and back of house areas. I produced a monthly stock result and also report weekly figures to head office. www.Dobbies.com 2008-2011-University of the Highlands and Islands / Halcrow Marine Services Whilst studying for my degree I was involved in the yachting industry which included regular delivery trips within Europe and also assisting with yacht charters in the Mediterranean and Aegean. As well as acting as captain of the vessels on these charters I was also responsible for on board catering and providing hospitality to a five star level for our discerning clients. 2005-2007 General Catering Manager, Prestige Scotland, South Queensferry.
- 2. Managing a busy day visitor restaurant operation and overseeing functions and weddings, for up to 250 covers, within a 5 star Highland Perthshire castle at Blair Atholl. I was responsible for recruitment, training and development of a small team, including a commercial manager, assistant manager, chef and food service assistants. I liaised directly with the client and ensured all health and safety, food safety and financial procedures were adhered to. I reported figures directly to Head Office at South Queensferry in Edinburgh. I grew sales by up to 12.5% year on year and bottom line profit by up to 25.2% year on year. www.blair-castle.co.uk - www.prestigescotland.co.uk 2002-2004 Assistant General Manager, Pret A Manger, London. I started with Pret and successfully completed their 3 month management training programme. I took up the position of Assistant General Manager at Bicester Village which had a turnover in excess of £2,000,000 p.a. I enjoyed the responsibility of producing and monitoring the weekly figures, banking, training team leaders and assistant managers. I then transferred to Stanstead Airport which was a new opening in the departure lounge of the airport. I had responsibility for 2 assistant managers and a team of around 40. My responsibilities included taking charge of the day to day running of unit, liasing with B.A.A. regarding security passes, banking sterling and foreign currency, recruitment and training. We were the most profitable store in the company at that time. www.pret.com 2002-2002- I was involved with setting up a restaurant in Bodrum, South West Turkey along with a colleague. This involved recruiting local labour, menu planning, and promoting the business. www.cidlimited.com 2000-2002- Team Manager/ Licensee, Six Continents Leisure Retail, Cape Hill, Birmingham. I joined the Innkeepers Fayre brand and was based at Stone in Staffordshire as the Licensee of The Walton Inn. With 140 cover restaurant, 2 function rooms and children’s play area I grew the sales from £8K to £12K per week, via improved product quality,increased use of the function rooms, staff training and local marketing. From there I moved to The Wheatsheaf Harvester in Coleshill, Warwickshire, which had 120 cover restaurant and a large garden area. Again I was responsible for all aspects of the business and I achieved 2 record breaking sales weeks of over £22K. www.mbplc.com 04/95-03/2000- Multi Site Retail Catering Manager, Select Service Partner, London. I was employed by Compass group within their Network Travel Division. It was the time when the company was introducing retail brands such as Upper Crust and Café Select to railway concourses throughout Britain. Initially I was responsible for 3 licensed units at Leicester railway station, followed by a high turnover outlet at Birmingham New Street, and finally 2 units at Milton Keynes and 1 at Northampton. All of these units saw top and bottom line growth. During this time I conducted health and safety inspections and Investor in People inspections at units throughout middle England. www.compass-group.co.uk 1991-1995- Operation Manager, Forte Post House, Walsall, West Midlands. Initially I joined as Food and Beverage Manager with responsibility for 3 bars and 140 seat restaurant. We operated party nights and weddings in the restaurant, and catered for business meetings in our function rooms. I was promoted to Deputy/ Operation Manager with responsibility for the efficient running of all departments within this 110 bedroom business hotel. www.roccofortehotels.com 1980-1990- Hotel and Restaurant Management,
- 3. I held various positions within the hotel and restaurant industry including, Head Barman, Falls of Lora Hotel, Hotel Manager, Galley of Lorne Hotel, Manager Pizzaland, Deputy Manager/ General manager Muswells cafe Bars and Calendars restaurants. I have been a Kitchen Manager and Food and Beverage manager within 4 / 5 star hotel and conference operations. Vocational Qualifications: First Aid at Work (valid 3 years from 4.6.13) Basic Health and safety Certificate, Group Training Techniques, Intermediate Food Hygiene. Also various retail management qualifications as provided by individual companies. Education : 2007-2011- Bachelor of Arts Social Sciences. University of the Highlands and Islands. www.uhi.ac.uk 2004-2005- Higher National Certificate in Countryside Management. Perth College, Perth. www.perth.ac.uk 2003- City and guilds I.T. Users 1978-1980- Higher National Diploma in Business Studies, Scottish College of Textiles, Galashiels. www.hw.ac.uk 1977-1978- Scottish National Certificate in Business Studies, Central College of Commerce, Glasgow. 1977 – Mclaren High School, Callander. Higher English, Economics. 1976- Mclaren High School, Callander. O Grades – English, Economics, Economic History, Chemistry, Biology. Mathematics, Statistics, Accountancy, Geography, French, Arithmetic. Whilst at school I was a prefect, house captain and representative on the school council. My hobbies include sailing and I hold a lot of yachting certificates including Yacht master offshore, VHF and first aid. I also enjoy fishing, motor- cycling, cooking, golf and conservation References: available upon request.