Vincent Gerbeau
Award-Winning Restaurateur & Consultant
Consultant/Troubleshooter
2018 - present
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Shaping strategic direction of businesses, maximising profitability, providing motivational leadership.
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Guiding teams to project manage, ensuring consistent service delivery aligned with company standards.
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Clients inc:
Big Easy, London - working over three sites. Managing turnover of £22m, highest since the launch of the restaurant.
Cuvée, Esher - doubled turnover from 850K to £1.8m
Figo, London - increased turnover from £25k to £40k per week.
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Founder/Owner
Retro Bistrot Restaurant
Teddington
2008 - 2017
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Investment & business development
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Business strategy, budgets & audit
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Restaurant design
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Team leadership
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Event management & Marketing
Awarded Michelin 2 Forks & AA 2 Rosettes
Winner Good Food Guide
Restaurant of the Year 2012
Founder/Owner
Le Retro Restaurant
Hampton Court
2005 - 2008
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Designed & set up new restaurant
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Devised business strategy; all accounts inc audits
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Recruitment & staff management
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Creating high standards of customer service
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Marketing & PR
Manager & Maitre D'
Monsieur Max Restaurant
Hampton Hill, Surrey
2001 - 2005
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Chef/owner: Max Renzland
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Delivered high standards to retain Michelin Star & 3 AA Rosettes
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Modernisation of stock control to increase efficiency & profit
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Developed & managed marketing strategy
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Recruitment & staff training
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Front of House and customer relations
Manager
The Greenhouse Restaurant
Capital Hotel, Mayfair, London
1995 - 2001
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Chef: Gary Rhodes
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Team management & leadership - accredited by Investors in People
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Overseeing major refurbishment with top designer David Collins
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Developed investment projects
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Event management for major charities, hosting high profile people such as Princess Diana, Margaret Thatcher & Tony Blair
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Maintaining high standards front of house
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Community relationships inc association with StreetSmart charity
Retro Bistrot
“This is one of my favourite London restaurants. First-class French-based cuisine, immaculate front of house service, excellent wine list. Must surely get a Michelin Star.”
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Alan Simpson O.B.E
Business development & investment
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Achieving and maintaining Michelin-starred standards
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Key decision-making on investment v cost-cutting to maximise profit
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Restaurant launches including branding, design and interiors
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Financial management from payroll to business audits
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Staff training, recruitment and leadership - investing in staff
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Marketing & PR - relevant press coverage; achieving awards to raise profile
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Front of house - achieving very high standards of customer service
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Researching trends to ensure the business is constantly moving forward
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Event Management - from major celebrity charity events to weddings
Key Strengths
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​Vincent's restaurant experience includes working in France and the USA, He is fluent in French, loves jazz, the theatre, playing tennis and, of course, eating out..
Click here to download full CV
