Position: Food and beverage manager, Claridge's, London
Career to date… Gregoire completed his training in Belgium before moving to London and joining Le Meridien Waldorf as a graduate trainee. In 1998, he started at the Tower Thistle hotel as room service manager before joining Claridge's in 2000. He joined as assistant room service manager before being promoted to manager of Claridge's foyer and reading room, ultimately becoming food and beverage manager.
Why is he a winner? He is responsible for 105 staff and last year his department contributed 44% (£6.2m) to the gross operating profit. He has revamped room service and personal bars to include more organic and healthy options. He has boosted profits with his innovative marketing ideas such as themed afternoon teas and the sale of Claridge's china in the gift shop.
Other initiatives include the renegotiation of cleaning contracts for back of house, resulting in a 30% saving in costs during 2005, and the introduction of high tea and themed teas during peak times, such as Valentine's Tea, Floral Tea (during the Chelsea Flower Show) and Tennis Lawn Tea (during Wimbledon), resulting in an incremental revenue of £212,000 for 2005.
He works jointly with UK Skills, which champions skills and learning for work, through competitions, awards and events and played a key role in the bid for WorldSkills 2011 to be held in London. In addition, he has close links with Stratford upon Avon College.