As General Manager I am fully accountable for exceeding guest expectations within the 60 bedroomed 4* contemporary hotel with 2 Crafted Restaurants one overlooking the picturesque Lake View which serves an array of fine quality foods and wines and the Iconic Piano Bar & Restaurant at the heart of the hotel, with a purpose-built function suite that caterers for up to 280 guests is perfect for any event, whether that’s a wedding, conference, corporate event, or anything in between.I have gained over my career to enhance the standards and procedures for NPS, KPI’s, SOPs Guest and People Management Communication• Focuses on consistently attaining excellence in guest satisfaction and loyalty through a holistic approach to service, product, and experience.• I work to promote teamwork and excellence on all levels, ensuring cohesive management and successful performance within our Reception, Housekeeping, Restaurant, Kitchen, and Maintenance teams.• Monitors property for compliance with Risk Assessments, Statutory compliances, Trainings, and other necessary H&S requirementsHotel and Restaurant Operations • Oversee and work alongside the Heads of Department to ensure the smooth running of day-to-day operations, ensuring we are working within the companies KPI’s as well as all SOP’s and Brand Standards for each department to maximize the delivers and the consistently high standard of guest service.• Promote a culture of excellence guest care to enhance overall NPS Scores through a warm welcome with a desire to exceed expectations.Financial Responsibilities • Manages P&L against company standards and continuously looks for ways to maximize short and long-term profit through proper controls of spending and labour cost reductions, and increased revenues through both occupancy and an optimized ADR.

Having worked within Handpicked 5*Luxury Hotels in UK and the Channel Islands there unique collection of family owned country luxury hotels, working as a Roaming Hotel Manager working on the development and structure within the groups hotel operational teams, developing and maintaining the service standards and the service of the products quality and consistency working together with the Regional Managers to enhance the standards and procedures for NPS, KPI’s, SOP’s in all hotels and within the company guidance and guidelines.Hotels Worked in as Roaming Manager.Stanbrook AbbeyWoodlands ParkL”HorizonGrand JerseyFermain ValleySt Pierre ParkNew Hall Rhienfield House

Ship Worked on and opened Celebrity X Beyond & Apex.Club Med 2. CCS Columbia Blue.The position overseeing working on Celebrity X Cruises Ships for the opening team on Celebrity Beyond/Apex to Head up the Food and Culinary Departments with working collaborations with 2 Michelin Stared Chef Daniel Boulard Le Voyage Restaurant and 1 Michelin Star Restaurant Fine Cut Steak House, also with 2 Michelin Stars and Vice President Chef Cornelius Gallagher for Eden Restaurant and Bar, all hotel operations within the guests areas for upwards of 4000 guests within up to 50 food and beverage outlets on board . Working to support the implementation of new concept restaurants to enhance the developments within the hotel operations, developing the training of the teams with all new menu packages for Incentives, maintaining the product quality and consistency and ensuring together with the on board Hotel Director, Food & Beverage Manager and Executive Chef to enable the Food Safety standards, NPS, KPI’s, SOP’s and procedures are maintained and followed in all on board each ship and within the company guidelines.

Role During COVID -19…Directly responsible for implementing the development, training and deliverance for all the Food & Beverage Areas within the culinary department within all food areas. Overseeing all the culinary operations departments and kitchens the external deliverance for all in house catering, responsible for supervising of all kitchen functions including food purchasing, procurement, preparation, training of all chefs within each property and maintenance of quality standards, menu planning, development and innovation of food and products which also includes the Public Health, Covid -19 and Kitchen Safety Standards.

Redundant due to Covid-19 Closing the World Down..!Responsible for 22 Aspire VIP Lounges within Western Europe. To provide a source of knowledge and key expertise of advice in operating of these lounges to set the company brand standards, to support any recovery plans for Lounges that require them to achieve the overall expectations

Worked within all aspects of a 5* Cruise Ships and River Ships with upwards of 1500 guests rooms, 1200 personnel, with 3500 guests. Looking to maximize the operations and guest satisfaction with responsible for managing the Hotels management team and overall hotel targets of revenue and to deliver an excellent guest service experience. Oversee the operations functions within each hotel ships complex comprising of 1200 personnel for all departments front of house.

General Manager Michelin & 3AA Rosettes Awarded Boutique Hotel The Millstone at Mellor.Meeting and implementing of the Hotels budgets looking after the revenue of over £2.7million with a Food GP 69% Wet GP 72% . Looking exceed revenue targets.maximuse room yields and occupancy 76% year round.Implement all P&L's SOP’s KPI’s GP's.Awards Achieved to date within Hospitality.5* AA 89% 2015-16-173AA Rosettes for Culinary Excellence 2010-16-17Michelin Guide. 2012-13-16-17Good Food GuideTaste of England Highest Quality 2010-17Lancashire Tourism Award Winner Best Boutique Hotel Accommodation 2015-16

Owner/Chef Indulge Modern British Restaurant & Mochaccinos Bar- Bistro 2003-2015 As the Chef/Owner I oversaw the build of my own brand modern British Restaurant and overall control of the day to day running working with local suppliers and growers to produce a Modern British Influence in Lancashire as well as working with a selected handpicked team to create a Dining experience that the local town had never had before, gaining local as well as National Awards including a Precious Michelin Accolade for my Cuisine. Consulting on the day-to-day management and running of Hotels and Restaurants within the Hospitality Industry. The commercial accountability for budgeting and financial management, planning, organising and directing all hotel services, including front-of-house, reception, concierge, reservations, food and beverage operations, and housekeeping, guest services, accounting, marketing and make up a general management teamAwards.Michelin Taste of England Highest Quality Award 2011/12/13 Taste Lancashire Highest Quality Assured 2011/12/13The Coffee Culture Award 2009/10/11

March 2002 – May 2003Area Project Manager Zizzi & ASK Restaurants

Appointed to develop a small group of hotels to help build upon room yields, Conference, Banqueting Fine Dining, Leisure Facilities as well as Team Building. Based within a group of 5 Hotels across the Country my main role was to visit our portfolio of top 100 Blue Chip Clients within each Hotel, to assess their individual business needs as to which Hotel best suits their requirements. Keeping a close control on five hotel sales departments with approx. 10 people in each team. Hitting sales targets given by each individual hotel helping to keep the occupancy.

April1997-January 1999Head Chef / Assistant Catering Manager Arnold SchoolMy first job out of the Royal Air Force.

RAF Bases around the world personnel within tactical squadrons and Bases Awarded General Service Medal Kuwait Clasp 1991