Brett Gaydon

Brett Gaydon

Head of Operations at Integral Food Services
Lives in Doha, Qatar
over 6 months ago

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With over 20 years of experience within the Hospitality and Sales Industries (18 years Self Employed), I have comprehensive knowledge in all aspects of running and maintaining successful businesses of all sizes. The types of businesses include – Pub/Bar Restaurant, Fine Dining Restaurants, Casual Dining, Nightclubs, Live Band Venue, Functions and Catering. I also have a very good knowledge of Wine and Beer.

I am a highly self-motivated person who loves a challenge with a determination to succeed in all difficult positions which may eventuate. My greatest achievements and most satisfying experiences within the hospitality industry are having customers walk away with smiles on their faces and knowing they experienced something a little extra that they did not expect.

I also thoroughly enjoy working within a team environment in which each member can be motivated and supported by one another. I also understand the requirement to stand up and lead by example as the need arises. I see myself as very personable and able to communicate effectively with all types of eclectic personalities enabling them to be comfortable at all times.

I am looking forward to my next chapter in my hospitality career and all the challenges that are placed in my way.

Experience

  • Head Of Operations - Qatar Foundation Projects

    Integral Food Services - Global Venture Group - Ar Rayyan, Qatar

    Other
    September 2018 - Now · 4 months

  • Head of Operations

    Integral Food Services - Doha, Qatar

    F&B other
    August 2017 - Now · 1 year and 5 months

    Responsible for day to day, hands-on operational control of the business operation projects and operate within the given budget to achieve client / customer satisfaction. Responsible and accountable for labor costs, staff requirements and allocation, staff control, daily briefing & training for all staff to perform their duties in conformity with health & safety requirements and to get best performance and productivity. Take necessary action to manage with minimum staffing level. Responsible and accountable for food cost control, menu planning and menu implementation to minimize the food cost and maximize the operating contribution from each contract catering unit / location and project. To arrange the supply and logistical support of the operations, locations, and projects. Ensure that the quality and standard of food and service are always maintained. Increase, improve & upgrade overall business standard, so as to achieve ultimate customer satisfaction while observing the allocated budgetary limits. Visit each operational unit / location, projects, meet the client representatives and review the catering operational issues and clients’ queries, complaints on site. Planning, coordination and mobilization of new business operation, projects and units in Qatar. To mobilize all new business projects and units and hand hold them till everything is streamlined. To coordinate with procurement dept. to source new suppliers for better quality & rates, improve food supply arrangements, obtain better credit facilities while improving the supply chain management for better results. Responsible to timely cooperation and submission of monthly inventory & stock control, man-day written records & timely reporting from all assigned units/ locations, projects for monthly Invoicing / billing & follow up for payments. Ensure that requirements related to Food Safety (ISO 22000:2005) & HSE (ISO 14001:2004 & OHSAS 18001:2007) are implemented and maintained. All documents/records related to Food Safety & HSE (where applicable) shall be kept up to date. Food safety/HSE Policy and objectives (as applicable to the department) to be followed and update

  • Food and Beverage Operations Manager

    The University of Queensland - Brisbane City, Australia

    Management
    April 2014 - July 2017 · 3 years and 4 months

    Hands on manager responsible for all staff training and motivation. Rostering to budgets. Experienced Barista & Trainer - maintaining the highest levels of all coffee products with total consistency. Maintained continued training to all Staff Consistently reviewed and analysed business – Income and Expenses, Cost of Goods, Staff Wages. Always maintained and monitored minimum and maximum stock levels with weekly stocktakes and minimise wastage. Dealing with and maintaining relationships with suppliers. Always maintained the outlets cleanliness and strictly followed all food/hygiene and health/safety requirements. Created an enjoyable working environment for all staff while maintaining the highest possible levels of customer service.

  • Cafe Owner

    Earth Coffee Espresso Bar & Restaurant - Queensland, Australia

    F&B other
    October 2010 - December 2013 · 3 years and 3 months

    Hands on owner/manager responsible for all staff employment training and motivation. Experienced Barista & Trainer - maintaining the highest levels of all coffee products with total consistency. Built a high rapport and relationship with my regular customers to maintain continued repeat custom and daily sales. Maintained continued training to all Café Staff in customer service, food table service and food and beverage presentation. Worked very closely with the Café Chefs and Kitchen Staff to deliver a high quality menu at an affordable and profitable price. Consistently reviewed the Business Financials – Income and Expenses, Cost of Goods, Staff Wages etc. and processed Payroll and Supplier invoices in a timely fashion. Always maintained minimum and maximum stock levels with weekly stocktakes and minimise wastage by way of promotions and daily chef specials.

  • Bar and Restaurant Manager

    The Caxton Hotel - Petrie Terrace, Australia

    F&B other
    February 2009 - October 2010 · 1 year and 9 months

    Worked closely with the requirements of The Caxton Hotels owners to provide the highest possible customer service at all times. Required to be hands on at all times within the Bars and Restaurant and lead by example. Trained staff in all facets of the Bars and the full table service Restaurant. Monitored staff levels in each section of the hotel and adjust accordingly to minimise staff expense or maximise customer service. Was accountable for the reconciliation of all tills at the change of shifts and end of day trade. Create an enjoyable environment for all customers and staff while maintaining the highest possible levels of customer service. Maintained a safe and fun environment by closely monitoring patron alcohol consumption and working closely with the staff and hotel security to endorse Responsible Service of Alcohol. Liaised with customers that had private functions and provided them with all requirements that would make it an event to remember. Worked closely with staff at all times and ensured all opening and closing procedures were followed though.

  • Hospitality Consultant

    The Living Room - Petrie Terrace, Australia

    Management
    January 2008 - January 2009 · 1 year and 1 month

    My contract requirement was to open a Live Band Venue/Bar/Nightclub from scratch and liaise closely with the venue owner on a weekly basis. Organise the name and concept of the venue. Implement the internal requirements for the site – staging, sound system, lighting, bar, POS system, security system, signage etc. Required to employ, train and roster all staff. Arrange Crowd Control/Security requirements. Liaise with band booking agencies across Australia. Promote the venue with all facets of media – News Papers, Gig Guides, IT Media, etc. Closely liaise with all bands and artists upon their arrival. Reconcile payments to bands and artists at the end of performance. Payroll, stock ordering, banking, and financials were all prepared for the venue owner to process. Artists who played at The Living Room include – Birds of Tokyo, Don Walker (Cold Chisel), Mark Seymour (Hunters & Collectors), Ash Grunwald, Dead Letter Circus, International DJ’s and many Local, Interstate and International Artists.

  • Bar and Restaurant Owner

    O'Learys Bar & Restaurant - Paddington, Australia

    F&B other
    February 2001 - December 2008 · 7 years and 11 months

    Purchased lease of property that was in a very run down state and barely trading with two business partners. We refurbished the property ourselves with friends and family. Implemented product lists, procedures, rosters. Employed bar and kitchen staff after a period of growth within the business. Promoted live entertainment at the bar every night of the week. We created a strong regular patronage which resulted in a consistent growth in revenue. With regular meetings with representatives from beverage suppliers we created strong product branding within the premises. We consistently achieved business targets set during weekly team meetings. Won Best Licenced Entertainment Venue in 2004 at the Queensland Hotels (QHA) Awards.

  • Financial Planner / Insurance Consultant

    Self employed - Indooroopilly, Australia

    Finance/Accounting
    January 1994 - January 2001 · 7 years and 1 month

    After 5 years behind the scene of the Financial Planning and Insurance with AMP, I decided to open my own business as an advisor. Over 7 years within this business, I networked heavily with accountants, solicitors and real estate agents to build a portfolio of clients. I provided advice and products relating to – Superannuation Investment Trusts/Share Portfolios Retirement Products Life Insurance, Income Protection, Trauma Insurance General Insurance – Business and Personal Budgeting Home Loans

Languages

  • English
    Professional working
    60%

Skills

  • Banquet operations
  • Bar and Restaurant Management
  • Bartending,waiter,barista
  • budget analysis
  • business relations
  • Catering Management
  • cost controller
  • Employee Training
  • Finance and accounting
  • health and safety requirements
  • marketing and promotion
  • menu implementation
  • Pre-opening a restaurant
  • profit and loss
  • Restaurant Management
  • Staff supervision
  • Staff training and development
  • Stock control
  • Strong hospitality
  • Supplier Relations
  • Table service
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