Christopher Baigent Mih Email & Phone Number

Cheltenham, Gb

Hertfordshire, England, United Kingdom

This is much more than a hotel. From our restaurants to our rooms and everything in between. Tewinbury is where everyone can come together, enjoy this special place, and all the flavours and good times on offer.

Beaconsfield, England, United Kingdom

If you’re looking for something differentYou’ve found itThis is what we do

Cotswolds

Support role pre and opening to implement tech stack, implement structure and onboard team for demanding pre and post opening supporting founders and management team prior to handing site to operational lead team following successful launch.

Kent, England, United Kingdom

Implementing fast paced changed to create a quick turn around in performance, efficiency and logistics across 3 hotels. Improved GP, Revpar and EBITDA with processes that will leave all three sites well placed to continue positive growth moving forward.

Canterbury, England, United Kingdom

Group Operations Director for Cave Hotels, Cheeky Ramen, Firepit Restaurant and The Korean Cowgirl Brand

Kent, England, United Kingdom

Operations Director for Cave Hotels and Resorts birthplace of The Korean Cowgirl Restaurants, Firepit Restaurants and the Cowgirl Lounge.

Oxfordshire, England, United Kingdom

Soho Farmhouse, Chipping Norton.Day to day running of this 96 key, 248 bed 100 acre estate and accountable for payroll and food and beverage.5 Restaurants and additional Summer options and bars delivering in excess of £250k per week contributing to yearly revenue of circa £35million per annum.Personal attention for A list celebrities and service excellence delivered with discretion and confidence.Delivering the addition of 50 additional keys and introducing two new restaurants alongside this.Delivered an improved COS for both beverage and food, decreased payroll and staff turnover and increased EBITDA whilst driving the standards and guest experience thus allowing continued growth in average room rate and occupancy.

London, United Kingdom

General Manager of Crazy Bear Fitzrovia and Crazy Bear Covent Garden.Crazy Bear Fitzrovia - London - Opulent Thai and Japanese restaurant alongside world class cocktails and the vaults bar and lounge. Voted best Thai restaurant in London by LTGCrazy Bear Club House - Covent Garden - a Private venue for Crazy Bear Members and their guests offering Modern Cantonese cuisine and a new approach to bar and mixology using cutting edge techniques.

Beaconsfield, Buckinghamshire

The Crazy Bear Beaconsfield opened in 2008 to spectacular international reviews including Conde Nast's Red Hot List for best new hotels in the world.The oldest documented building in Beaconsfield, a fifteenth century coaching inn, has been meticulously restored and elaborately designed to provide dramatic architecture and uncompromised luxury.The Crazy Bear Beaconsfield is a unique oasis in quintessential England and the antithesis to bland hotels.Overseeing the daily operational management and strategic management of this critically acclaimed and award winning 32 bedroom hotel boasting two restaurants, farm and celebrated cocktail and champagne bar. Delivering revenue in excess of £10m per annum showing continued growth in rooms, f&b and profit. A luxury hotel and food destination comprised of 7 grade two listed buildings in the heart of this historic town in idyllic Buckinghamshire.

Bath, United Kingdom

Increased revenue year on year whilst protecting bottom line during a required period of investment to protect the business and safeguard the property both legally and strategically. The hotel has achieved successful visits from the AA, growing the merit score by 2%, with positive feedback regarding a third rosette award, an AA notable wine list, finalist in the Wedding Industry Awards for Best Country House Venue in the South West , Listed in the Top Three hotel Restaurants in Somerset by Somerset Life, Winner of the Best Chef in Somerset Award, Winner at the Bath Good Food Guide Awards, Listed in the Top 10 Spa’s by Bath Tourism, A Four Bubble Award for the Spa, A Tripadvisor Certificate of Excellence for both the hotel and restaurant, Winner of Bath Chef vs Chef both under and over 23 and a Diners choice award from Opentable.

Yateley

Hotel and Marco Pierre White Restaurant. Developed the brand and increased the product quality to achieve a better market reputation and position to allow an increase in ARR, TREVpar and Yield whilst growing bottom line profit. A 20% year on year increase in revenue delivered alongside the implementation of a strong management team that was well trained and structured with SOP's and systems implemented through out the hotel. Developed the food and beverage offer to a Rosette awarded standard whilst achieving the accolade of 'Most Booked Restaurant' in Hampshire.

Buckinghamshire

Stoke Place is a Luxury Country House Hotel which has undergone an evolving refurbishment program over the past few years. This is a mixed market luxury hotel which enjoys high levels of discerning leisure guests as well as catering for exclusive use weddings for high net worth individuals as well as a smaller director level meetings for a blue chip clientele. The hotels fine dining restaurant was the recipient of nationally recognized awards.- Increased Turnover by 80%• Increased market share in key markets, in particular developed clients in Conference market. Conference production increased by 100%. Clients included senior management and director level meetings for blue chip clients.- Developed Leisure Market- Achieved EBITDA levels in excess of 30%.-Creation of new bedroom block of 10 rooms.-Creation of additional Restaurant Space to cater for increased demand-Refurbishment of original bedroom stock-Creation of new Meeting Room-Creation of Wine Cellar and Tasting Room-Established Kitchen GardenIndustry Awards• Entered AA hotel Guide in 2011 as an Accredited 4 Star Hotel.• 3 AA Rosettes awarded to Stoke Place with 18 months of launching the restaurant and joining the AA Guide.• Good Food Guide Score of 4 for Stoke Place for 4 consecutive years• Notable Wine List award for Stoke Place in AA Restaurant Guide 2012, shortlisted for Wine List of the Year.

Woodstock, Oxfordshire

Gained a fourth star for the hotel, and won a Guinness World Record for the worlds largest collection of commercially available gin. Achieved a growth in Y on Y revenue and profit, with a strong increase in ADR and REVpar.

Marlow, Buckinghamshire

Assisting the Food and Beverage Director in establishing and securing a 5 Star Food and Beverage Product in preparation for a £50 Million refurbishment and manage the operational elements of this side of the business with total autonomy as the refurbishment process took place. This included a Michelin starred destination restaurant, a high end Brasserie serving up to 100 covers for lunch, dinner and Afternoon Tea, a 5 Star Room Service Product servicing all 84 Bedrooms, a Café within the Spa serving up to 40 meals a day, an outstanding Cocktail Bar, an informal all day lounge concept as well as paying close attention to the product within Private Dining. The Food and Beverage department would turnover in excess of £4 Million per annum.• 1 Michelin Star• 4 AA Rosettes• 12th Best Restaurant in the UK, Good Food Guide• Good Food Guide rating of 8• Notable Wine List Award – AA Restaurant Guide• Condé Nast Most Excellent Meeting Venue• Condé Nast Wine List of the Year

Oxford, United Kingdom

Overseeing the main restaurant, bar, coffee lounge, Gym lounge and events bar and facilities during the hotels most successfully historic period. Achieved the highest average spend per customer in the restaurant at a competitive time when the hotel had the lowest menu pricing of all 27 hotels in the group. Achieved the highest REVpar for F&B within the group despite the bar in the hotel having the smallest capacity of all 27 hotels. Successfully oversaw the re branding and launch of a new Costa coffee lounge. Was asked to visit other hotels to develop there food and beverage managers.