As Regional Implementation Manager, I worked alongside a wider migration team to help support in the delivery of the biggest ever change to Whitbread and Premier Inn with the replacement of its then current hotel property management system with Oracle’s OPERA.Key Responsibilities and Achievements:- Supported the hotel teams during the lead up to and after the migration by answering “how do I” questions and providing coaching, direction, and face-to-face training on the new or changed processes and procedures.- Designed and developed a new standard operating procedure format which is now being used as the standard template across all functional teams and change programmes in Whitbread.- Written the standard operating procedures for the new processes and procedures and helped to write the other support materials like the eLearning content that were used to help support a successful delivery of the change programme.

As Deputy Hotel Manager, I lead a multidisciplinary team of over 100, including seven direct reports at one of Whitbread's most significant locations in its 850+ international hotel estate, a 247-bedroom hotel located in the U.K's second city of Birmingham, near its Airport and National Exhibition Centre.Reporting directly to the Hotel Manager, I played a pivotal part in the senior management team, helping to take the business to the next level and ensuring the successful daily running of the hotel. Key Responsibilities and Achievements:- Managed the hotel's day-to-day running whilst empowering and developing the team to be the best and to deliver the best, making the most of my resources and emerging talent.- Driven commercial best practices, maximised revenue opportunities and worked directly with the Hotel Manager to manage controllable costs and labour control.- Overseen all business areas with an eye for detail, ensuring brand standards were consistently delivered whilst utilising guest feedback to increase performance against given KPIs.

As Head Chef, I lead the kitchen team, maintaining high food and hygienestandards, managing the stock and rotas, and working alongside the seniormanagement team to create a best-in-class restaurant that guests loved.Key Responsibilities and Achievements:- Managed the inventory and maintained appropriate stock levels for the hoteland on-site restaurant, providing weekly reports to ensure critical stock areaswere controlled and any discrepancies addressed, investigated, and resolved.- Ensured that all health and safety regulations were being adhered to bycompleting daily, weekly, and monthly checks and provided health and safetytraining for team members to maintain consistent health and safety compliance.- Reduced the total food and drink wastage down by 16%, enabling the hoteland restaurant to go from having the worst waste deficit in the region to havingthe best waste deficit in the region and becoming leaders in waste reduction.

As Duty Manager, I helped to run the day-to-day hotel and restaurant operationswhilst inspiring, orchestrating, and managing the ground floor team and enablinga culture of excellence allowing for performance and efficiency to be maximised.Key Responsibilities and Achievements:- Oversaw the day-to-day operations of the hotel and restaurant, ensuringteam member productivity remained consistent, the efficiency of processeswere monitored, and the work environment for team members was positive.- Demonstrated a robust and hands-on work ethic by operating at pace toensure every guest received excellent service, and proactive in managingrisk to ensure the work environment was safe for both team and guests.- Achieved high-performance across all measured metrics with a consistentyear-on-year increase by implementing processes based on guest feedback.