Christopher George Email & Phone Number

East Sussex

• Market and provide new customer base for hotel• Increase sales and profit• Create and initiate training/H&S/Fire manuals• Improve and update hotel throughout• Increase GP and reduce stock and cash deficits• Create and initiate new menus and wine lists• Create and initiate daily book keeping practisesThe hotel was running at 35% occupancy with annual losses of £80,000+, with untrained and inexperienced staff throughout. Every department was in desperate need of modernising, updating and in a general state of disrepair as no investment had been made in the property for over ten years. Health and Safety, Fire Procedures, Training manuals along with other operating procedures were non existent.My first full year ended (2007) with an annual occupancy rate of 72%, turnover up by 23%, GP up 18% on food, 8% up on wet sales and with all training, manuals and procedures implemented and up to date.The hotel has continued an occupancy level in the mid-eighties, a food GP 70% and 65% GP on wet sales with a 30% split across the board, No1 on Trip Advisor and on O.T.A.’s and entered in ‘The Good Hotel Guide’ for the last six years.

Rye East Sussex

 To monitor existing reception system and advise on the logistics of installing a computerised system Implementing changes to reservation procedures and troubleshooting other aspects of reception procedures/duties and implementing change Responsible for the hotels daily banking and cash control Balancing credit and debit ledgers Provide leadership to performance manage the food and beverage team Implement training programmes for restaurant and bar staff Maintain and record Heath and Safety training Stock and cash management Ordering and receiving deliveries Advising with adjustments to the wine list Liaising with suppliers Rota’s and monthly inventories Recruiting and disciplining staff Front of House and even management Duty management of hotel  Increased local and repeat business through increasing the reputation Received good feedback from food and wine critics including articles from the Times and Telegraph

Hospitality Higher Management, Hospitality Administration/Management

Education record