Gary Leveridge has over 15 years of experience in hospitality management, including roles as a bar manager, vocational learning advisor, stores supervisor, and licensed house manager. He holds qualifications in hospitality, health and safety, teaching, and business. Leveridge is seeking a new career challenge that utilizes his skills in people management, training, sales, and computer systems. He provides two references.

1. Gary Leveridge
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Home Address: Contact Details:
79 Ampleforth Grove, Mobile: 07525736176
Hull.
HU5 5EZ. Email: garrold86@yahoo.co.uk
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Personal Profile:
My career so far has been focused on the effective management and development of
people. I have experience in human resource management, training and development,
Health & Safety at Work, and have consistently exceeded sales goals, and customer service
expectations. I am skilled in developing and implementing standardised policies and
procedures and planning and organizing events. I am proficient in Microsoft Office and
various in-house computer systems.
I am looking to progress with my career path and find a new challenge, whilst being able to
utilise the knowledge and skills that I currently possess.
Qualifications:
 AET (Award in Education and Teaching) – 2016
 CAVA (Certificate in Assessing Vocational Achievement) -2015
 Functional skills level 2 Mathematics – 2015
 Functional skills level 2 English – 2015
 Functional skills level 2 ICT – 2015
 Intermediate Food Hygiene Level 3 -2013
 NVQ Level 2 in Customer Service - 2014
 BIIAB - National Certificate for Personal License Holders - 2005
 NVQ LEVEL 2 – Bar Service - 2006
 NVQ LEVEL 3 – Hospitality Supervision and Leadership - 2009
 Application of Number Level 1 and 2 - 2007
 Communication Level 1 and 2 - 2007
 Basic Food Hygiene – 2006 – regularly updated
 Foundation Certificate in Health and Safety – 2006 – regularly updated
 First Aid at Work Training – currently renewing
 BIIAB Cellar Management - 2005
Career History:
May 2016 – October 2016 COBO Ventures (The Crown)
Bar Manager
In this role i was in charge of day to day running of the bar. I managed a small team
of 6 people and had to create rotas appropriately. As a personal licence holder I was
required to be on site when the Owners were not present. My tasks included
Opening and closing the venue, Creating rotas taking in to account any special
events booked in, Covering the kitchen, serving on the bar, cleaning the venue,
cashing up the tills, stock ordering/control booking and planning entertainment and
live acts and also and general handy work which needed carrying out.
October 2014 – July 2016 Babcock International

2. Vocational Learning Advisor
As a Vocational Learning Advisor I teach, train, support and assess learners through
Apprenticeships and Advanced Modern Apprenticeships. The work based qualifications
comprise of NVQ level 2 and 3 and Functional Skills at level 1 and 2. I also carry out
marketing for the company where this attracts new learners and employers to recognise the
qualifications available in the work place. I complete my targets set monthly by my Manager
to my best ability. I manage a caseload of 45+ learners, to be able to manage a caseload
you need to have good time management and planning skills which I have. I have to attend
and contribute to team meetings and standardisations. I complete all documents in line with
the audit and compliance of the company used within my role of a VLA.
January 2011 – October 2014 First Hull Trains
Stores Supervisor
In this role I am responsible for all stock control and ensuring that all orders are processed to
maintain a minimum stock level. I have to coordinate with all arrivals and departures to make
sure that the trains are fully stocked and that the items fall within food safety guidelines.
In this area I have colleagues that I work with on a shift basis so effective hand over and
communication is a key aspect of this area working well. I make sure that the incoming staffs
have all the necessary paperwork for the shift that they are embarking on. I have to check
their cash sheets and orders to make sure there is a balance.
October 2010 – January 2012 Propaganda/The Yorkshire man
Licensed House Manager
In this role I was responsible for the selection of staff for any roles identified as needed to be
filled, this then lead to the training and development of these staff. I had to make sure that
the knowledge and skills of staff where maintained. This included: license issues, health and
safety training and food safety. As the LHM I worked closely with the license officers and
ensured that we worked within the conditions of our license and operating schedule.
I was responsible for the submission of stock orders for all wet and dry goods. I also carried
out monthly stock counts for all products and investigated and anomalies, the results of
which I had to report back to senior managers in the company.
In relation to cash I had to ensure that all the POS systems balanced and the safe was
correct and again investigate any discrepancies as required.
I also carried out all the day to day activities and made sure that the bar and cellar where to
the standard expected, this was measured through the senior managers carrying out random
checks and I was then scored on this and any identified improvements carried out.
In relation to staff I had, bar staff, kitchen staff, entertainers and door staff that I was
responsible for and made sure that the rota’s where completed to ensure sufficient cover for
all shifts.
I helped to plan advertising and events and had to budget for these and organise all aspects
required this was everything from Birthday Parties to Christmas functions.

3. January 2008 – October 2010 Mitchell’s & Butlers, The Crescent
Bar and Kitchen TeamMember and DPS
Whilst at this venue I did cover a variety of roles and as such made my knowledge and skills
quite vast, whilst working as a team member in the front and back of house I had an
extensive knowledge of the management role which I often performed management duties.
As Bar Staff I carried out all the regular roles of serving customer and processing orders to
management of the cellar and line cleaning. In the kitchen I was responsible for: the
ordering, stock counts, preparing and cooking of food, completing all the due diligence files
and maintenance of HACCP. The food processed here was typical M and B food and mostly
pre prepared. Though I still maintained the integrity of food through effective controls and
temperature checks at all key stages.
As the DPS I was responsible for the opening and closing of the venue and all the security
checks. I had to ensure that all the Fire Safety Regulations where followed and regular drills
performed and checks carried out. I had to ensure that the staff had all the tools, equipment
and skills to be able to deliver effective service. I also carried out other activities such as
cashing up and banking. Making sure that the BOH system was kept up to date and any
issues dealt with accordingly.
February 2007 – January 2008 Now Then Pubs, The Quayside
Licensed House Manager
In this role I was responsible for a team of 10 staff, who worked front of house and back of
house kitchen. The food at this venue was all homemade and fresh produce and locally
sourced. I ensured that all staff received the training needed for them to carry out their roles,
this included one to one and team training and support as needed. It was at this venue
where I completed my level 3 NVQ and as such was formally assessed for the standards
required and included: Supervising the Work of Staff, Contribute to the Control of Resources,
Maintain the Health Hygiene Safety and Security of the Working Environment, Manage
Yourself, Maintain the Drink Service, Enter and Find Data using a Computer and Control
Practices for Handling Payments. These unit formed part of my day to day activities.
I also still had an active role in the kitchen in the preparing and cooking of all menu items
and ensured that the HACCP procedures were followed in this area.
December 2003 – February 2007 Fuel and Q’s
Chef, progressing to Bar Team Member, Bar Supervisor, Assistant Manager, and
Manager.
As the Chef I was responsible for sourcing the food for a menu I was responsible for
creating. I then implemented the kitchen standards and all the due diligence and I created
the logs required for the HACCP procedures.
As Bar Staff I processed customer orders and payments and ensured the bar was fully
stocked and maintained and the venue was checked that it was clean and hygienic. I also
carried out cellar maintenance and line cleans and took in deliveries of stock and rotated and
stored correctly.

4. When I became the Supervisor I generally supervised the work of the staff and made sure
that they had the support they needed and dealt with any customer complaints and issues of
security. I also attended Management meetings where I took part in planning for future
events and marketing ideas.
As the Manager I carried out all the above activities but in addition I had to ensure that the
venue was opened and on a close secured correctly and attend Pub Watch Meetings.
November 2002 – December 2003 Midas Taverns – London
Chef
In this role as a Chef I was responsible for creating and implementing the menu. I also had
to source the food, which had to be local, and this was a challenge as it was a new regional
area to me.
The lunch menu was made up of sandwiches and light bites and snacks; we had homemade
steak pies and homemade steak and kidney puddings and fish and chips. The evening menu
was far more extensive and had items such as Rainbow Trout and Calamari, it was more of
an a la carte menu and there was a large selection of meat cuts and sauces. All of the
products on the menu where homemade and often cooked to order. Soups and sauces
where all homemade, including hollandaise and peppercorn as an example.
The pub was renowned at the time for its Sunday Lunches and this again was all prepared
and cooked on the premises from fresh.
Interests:
I like spending time with family and friends and socialising, I also like spending time
in the garden and doing DIY jobs around the house. I am an animal lover and like to
spend time with my pets.
References:
Character Reference - Chris Dale – 079085009777 (Previous Manager)
Employer Reference – David Hatfield – 07502025492 – Station Manager – Hull Train
Station, Ferensway, Hull HU1 3UT