- Scotland

- Tony Jackson


- From 2008-07-01 To 2013-06-30

Summary of Skills

My personal, educational and vocational background has enabled me to:

  • Manage physical and human resources;
  • Incorporate an international dimension into Macdonald Hotels;
  • Control, deliver and project budgets
  • Maximise profits
  • Establish the Company’s Health and Safety Policies
  • Develop food purchasing specifications to nominated suppliers
  • Design brief for the re-furbishment of kitchens
  • Identify and respond to the training needs of the industry by establishing the first modern Chef Apprenticeship Programme in the UK in partnership with Motherwell College
  •  Ability to achieve goals and create a business culture that strives for success
  •  Become a Customer Focused practitioner
  • Excellent at growing people to move the business forward
  • Menu Engineering of Concepts to exceed business expectations

Working Experience:

Jan.2004 – Nov. 2006
Catering Director Aviemore Highland Resort
New £85 million Redevelopment Project in the Scottish Highlands which includes 4 Hotels, 20 Lodges, Largest Conference Centre outside Glasgow or Edinburgh, Championship Golf Course, 650 Seat Theatre, £8.5m Leisure Club.
Recruited to establish the Food and Beverage Operations throughout the Resort from project management till operational.

Key Achievements include:
  • Developed 5 Restaurants and 2 Café Bars
  • 8 Licensed Bars
  • Several Meeting and Banqueting Rooms
  • Organised Banqueting up to 1000 covers
  • Food Sales of 2.17m year 1 increasing by 45% in Year 2
  • Liquor Sales of 1.3m year 1 increasing by 50% in Year 2
  • Managed all Costs, Hygiene Systems, Food Safety, Manning, and Training.
  • Strategic Development and Budgeting for future projects on Resort
Group Catering Manager Macdonald Hotels
Responsible for all Catering Operations within the Northern half of the UK, for a major Hotel Group based in the 4 star market. The country was split into North and South after the acquisition of 48 Heritage Hotels from Compass Group. Based at Bathgate Head Office my portfolio covered over 49 Hotels from Manchester northwards to Peterhead.

Key Achievements:
  • Established Several Concept Restaurants within the Hotels
  • Developed Product Specifications and Purchasing in line with business requirements
  • Helped Develop online ordering systems
  • Developed Brand Standards for Breakfasts
  • StarChef Costing System implementation
  • Set Food Quality and Standards
  • Managing Profitability of over 80m Food Revenue
  • Design and Project Managed several kitchen refurbishments and new build kitchens within budget and time constraints
  • Acted as Company representative on all Food Safety matters including Audits, Inspections, and Food related Health and Safety issues.
1990- 2001
Group Food and Beverage Executive Macdonald Hotels
A founder operational team member of Macdonald hotels originally formed in 1990 with 2 hotels. The group grew through acquisition and management contracts to a stock market flotation in 1996. As a small growing hotel company I was involved in all aspects of the Food and Beverage Operation at a senior level.

Key achievements include:
  • Helping grow the company to float on the stock market
  • Managing the Food and Beverage Operations with growing year on year sales to maximise profit.
  • Establishing the award winning Macdonald Apprenticeship scheme in 1998, that is still going and training chefs for the future
  • Setting up the Company Food Safety and Health Safety Policies
  • Food Purchasing and Nominated Supplier Specifications
  • All Food Product Specification regarding quality and price
  • Negotiating several large
  • Key Player in Restaurant and Kitchen developments

Related Experience:

2003-2004 Project managed the Royal & Ancient Golf Club of St. Andrews 250th Anniversary. Seven dinners, of 1200 invited guests over 12 days, in a marquee next to the clubhouse in St Andrews
2000 Received the Hospitality Industry Trust (HIT) Award for services to Scottish Hospitality
1990– 1998 Taught and awarded Basic Food Hygiene Certification
1991-1996 External Verifier Scottish Vocational Education Council (17 Colleges)
1990-1992 Lecturer in Marketing BA Honours at Robert Gordon’s University Aberdeen
1986-1991 Lecturer in Catering at Banff and Buchan College of Further Education

Member of the Judging panel for Acorn Awards with Caterer and Hotelkeeper(1998-2004)

Judge for Food from Scotland Excellence Awards (1997 –2004)

Culinary Judge; Hotelympia, ScotHot, World Olympics, Various world events
Led Trade Missions Catering in Stockholm, Barcelona, Taipei, for Scottish Executive

Won Numerous Medals from Culinary Competitions

Member of Scottish Food and Drink Mentoring Scheme

Culinary Advisor Combined Services Culinary Arts Competition Team

Guest Speaker on several occasions for Scottish Food and Drink / Scottish Enterprise

Judge for Springboard UK Future Chef Programme


Post Grad. Diploma of Marketing (Chartered Institute of Marketing)

Post Grad. Diploma of Management Studies (Aberdeen University Business School)

Advanced Diploma of Hygiene (Royal Environmental Health Institute of Scotland)

City and Guilds of London 706/3 Kitchen and Larder, Pastry

Eight O’ Levels, 2 A’ Levels



Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Salad Plate
City & Guilds


Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute