Julie McCoy 
Managing Director, Brand Development & Business Administration Consultant
Julie oversees all administration plus clients can utilise her expertise to build a new brand, or redevelop an existing one.
Renowned for her brand development, web/digital media and graphic design business McCoy Design (est. 1998), Julie is also a passionate foodie with a long standing association with the hospitality industry.
Among an extensive range of clients, hospitality Industry specific clients have included:
:: Evolution Facility Management / Maroon Group
:: Grumpy's Barefoot Bar • Steak & Seafood Grill
:: Mon Komo Hotel (brand development, website development, graphic design, advertising)
:: Catalyst Hospitality Management
:: Mona Vale Hotel
:: Zarraffa's Coffee (brand development, shop fit out support, uniforms, advertising - 9 years)
:: Pizz-A-Cake (full brand development, menu design, shop fit out support, advertising - 4 years)
:: Java Gourmet Coffee Co. (full brand development and graphic design support - 4 years)
:: Park Royal Hotel (menu design, promotions & special events)
:: Outrigger Sun City Resort (menu design, in room dining TV menu, promotions)
:: Liaison's Cafe (full brand development, menu writing/development)
:: South Tweed Bowls Club (menu design, promotions, special events, uniforms, advertising)
:: Griffith University School of Hospitality and Tourism
:: Hyatt Regency Coolum
Conrad International Hotel & Treasury Casino
Brisbane (3.5 years)
Julie was personally appointed by Grant Bowie (VP Asia Pacific) to establish and run the Marketing Services Department from pre-opening; designing and producing printed promotional material for the hotel, casino and its various restaurants, bars and convention facilities. Julie was on the Marketing Committee and worked with the executive board members (including David Hilton) and Mojo advertising agency to implement campaigns and the customer loyalty program.
Conrad International Hotel & Jupiters Casino Gold Coast (6 yrs)
Julie was in-house Graphic Designer for 5 years,
and previously Training Coordinator for "Conrad College" (including coordinating the apprentice chef team of 15, assisting with General Orientation induction, developing lesson plans, managing the external bookings/payment for the College and producing internal staff communications collateral). Julie also cross-trained and has extensive knowledge in all areas of Accounts; Food and Beverage Inventory Control
and Purchasing. As Graphic Designer Julie worked with management from all departments, most frequently Food and Beverage and Casino Marketing (Special Events), producing menus for restaurants, banquets and in-room dining, invitations, special promotion marketing materials, advertising, etc.
Gatwick Wena Hotel
London Gatwick UK
19th century manor house and set in nine acres of countryside with 130 guest rooms. Julie was Front Office Supervisor, also responsible for cashiering and customer relations (during major refurbishment). Hotel clients included major airlines, with mass, last minute check-ins for delayed flights - now that's pressure, an entire flight load of customers, already tired and annoyed that their trip has been disrupted, waiting to be checked in - sometimes solely by Julie. The Saudi Arabian owners of this facility were pedantic, with extremely high standards expected of their team, from personal presentation to service skills.
The Castle Inn Hickstead
Hickstead Sussex UK (A23 London to Brighton Road)
"This is where my passion for food started, back in the early 80s. I virtually lived at this incredible pub, run by the renowned Terry and Margaret Sherman. Terry was a classically trained chef from Westminster College London, and along with his Sous Chef David, their food was sublime. Terry and Margaret ran a tight ship, and service standards impeccable. WIth a fine dining restaurant plus traditional bar food, people came from across the country and Europe to eat there. Terry's display cabinet was masterfully presented and full of mouth watering offerings. He was up with the sparrows to get his produce fresh from Market. I spent many hours there picking crabs, chopping salad, washing glasses, soaking up the atmosphere and was rewarded with a divine meal with his team after service. Terry and Margaret also kindly took me on a culinary journey of Menorca, introducing me to foods I had never heard of before, and teaching me how to eat them - and pronounce them! Now Terry and Margaret call France home."
TRAINING:
Conrad Jupiters
Cross training in:
• Accounts (payable, receivable, general ledgers)
• F & B Inventory Control
• Purchasing
• HR/Training
• Apprentice Coordinator (inc. 15 chefs)
• Conrad College Coordinator
Conrad College:
• Train The Trainer
• Staff Instructor
• Secretarial Workshop
• Stepping Up To Supervisor
Edward de Bono:
• Constructive Thinking
• Six Hats
• Lateral Thinking
• Festival of Thinking
Inbound Tourism of Australia
Aussie Host Customer Service
AGDA Design Management
Robyn Robins of Swinburne University
Adobe Systems USA "Photoshop" Workshop:
Russell Brown - co-author Photoshop [Sydney]
Corel USA "Painter" Software Workshop
Bill Niffenegger
[Sydney]
Accountancy GCSE [UK]
Pitmans of London Institute Typist
Art O Level [UK]