Geraldine Telford

Responsibilities:

• Planning and managing projects across the resort
• Costing and delivering project to specification within timeframe and budget
• Liaising with contractors, M&E contractors, suppliers and designers
• Liaise with facilities manager on plant equipment upgrades and cost efficiency
• Sustainability- lead the green team within resort and liaise with external sustainability company.
• Reporting to finance, CEO and owner on ongoing basis
• Projects completed -South Bar and Restaurant, South Mezz new meeting rooms and Conference Centre at South Palmer Course,

Current projects

• Refurbishment of bedrooms, currently being completed in stages
• Upgrade and refurbishment in area's across the resort

Sustainability projects

• Modernising old existing Weir on the river Liffey.
• Changing all lighting to Led
• Minimising usage and consumption of Energy, Water and Waste by continuously monitoring and training staff.

Responsibilities:

• Implemented central purchasing, streamlining all purchases over 5 homes to central purchasing requiring PO for all orders
• Implemented procedures to reduce cost and eliminate waste.
• Sourced all requirements across 5 Homes
• Monitored supplies at each Home to avoid waste and keep within budget
• Reviewed and negotiated key contracts for Supplies, Equipment, Services, Utilities and PPM contracts
• Kept clear, up-to-date records of stock ensuring that there were appropriate stock levels to meet operational needs.
• Generated reports on purchasing operations
• Prepare and manage KPI's by supplier, item and spend
• Analysed energy consumption, waste and purchases and compared trends across homes
• Prepared costing and managed projects on new installations, liaising with suppliers i.e. Telephony, Refurbishments, Transfer of applications from local servers to cloud, Epic care, managed print services etc.
• Developed productive relationships with suppliers and service providers, which allowed for any issues to be quickly resolved
• performed audits and costing in each home in preparation for capex requirements annually

Responsibilities:

• Prepared and managed cost efficient budget for Fit out (turnkey)
• Source all requirements/systems for fit out through reputable vendors and negotiated contracts and costs
• Attend weekly site meetings with construction Project Design team
• Liaised with Building contractor, Architect, and sub-contractors throughout Project
• Ensured the completion of project met all the required H&S standards, specification, functionality and was within the specified time frame and budget.
• Sourced Furniture and Equipment for past fit out projects from manufacturers in China.
• Managed the logistics of shipping 36 Containers from China for a project in 2018, TLC Carton.
• Maintained excellent health and safety standards for continued compliance.

Projects completed

• 2018 - Fit Out TLC Carton Nursing Home (163 beds)

2018 - Fit out 10 x 4 Bedroom houses

2015 - Fit out Kinvara (57 bed extension) TLC Maynooth

2011 - Fit Out Offices TLC Maynooth (7 Offices, Boardroom and Kitchen)

2010 - Fit Out Cara Care 103 Bedded Nursing Home

2008 - TLC Citywest, 139 Bedded Nursing Home

2008 - TLC Maynooth 84 Bedded Nursing Home

Responsibilities:

• Overseeing the following Areas: Housekeeping, Kitchens, Restaurants, Laundry and Hair salons.
• Manage and lead and motivate a team of 5 Household & Catering Managers, 5 Head chefs and an Executive chef
• Ensured staff were trained in all necessary areas.
• Developed strong teams by skilfully recruiting, orienting and facilitating on-site staff training, developing processes and procedures to increase operational accuracy.
• Liaise with HR director on new employees, appraisals and any issues with employees
• Analysed data and identified opportunities to minimise operating costs.
• Conducted audits and risk assessments to achieve regulatory compliance.
• Implementation and monitoring of correct procedures and time in motion in all non-clinical areas
• Implemented HACCP team between all homes with regular meetings- primary contact for EHO on all locations
• Prepared PP presentations for staff training in Food Hygiene, Dysphagia and Waste management
• Delivered Food and Hygiene Training (in house) to all staff
• Menu planning- planned & costed 3 week rotating seasonal menu with chefs and clinical dietician, taking choice & dietary requirements into consideration
• Event planning - parties, BBQ's and staff awards (500 pax)
• Monitoring Infection control, HACCP and H&S
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• Coordinated cleaning teams to meet daily housekeeping demands.
• Met health and hygiene regulations through rigorous cleaning rotas.
• Communicated management feedback to improve team performance.
• Trained staff in proper cleaning, sanitisation and infection control.
• Scheduled staff timetables to meet business demand.
• Worked with chefs to plan menus according to client needs and budgets.
• Hired and managed catering staff to perform best practices and quality standards.