Frank Postel Email & Phone Number

Uk/Europe

[Sept 2022 - to date] Chef Manager/ Head chef CARE UK = Mill View Care Home[Sept 2020 - Sept 2022] Chef Manager/Head chef Anchor Hanover= Silver Court Care home[Sep 2018-Mar 2020 ] Jeanie Marshal Food Company Gatwick Airport [full time] Chef de partie’ position producing artisan fresh food menus in CPU ‘hot kitchen’ and pastry kitchen department for commercial clients [Eurostar, Virgin trains, Great Western, Citizen M hotels,schools,Donald Russell,etc]. Redundant due to Covid 19 Pandemic close- down of business.[Nov 2015-July 2016] Sous Chef, Jeanie Marshal Foods Gatwick Airport[full time]Supporting JMF in daily high volume artisan fresh food production in CPU ‘hot kitchen’ department as second in charge chef, covering food purchasing, CCP controls, team production schedules.Agency work [Austin Powell Agency, Search Int’l Agency, Angel HR Agency ]Short term , ad hoc assignments, using my catering ‘ craft ‘ skills , covering operational hospitality assignments as butler, chef and maitre d’hôtel in London and regional ‘director dining rooms’, with corporate contract caterers [Baxter Storey, CH&H, Sodexo], retirement homes, East Surrey hospital, London head offices [Shell HQ, board room], private banks[Thomas Bank, Citi Bank] , CPU [Gatwick Airport] and events company environments. ‘Prinses Juliana Hotel & restaurant’, 2 Michelin stars restaurant,The Netherlands Culinary kitchen chef training as part of hotel management HND'La Diligence' Restaurant, The Netherlands, Chef de rang [1 Michelin Star]

West Sussex, England, United Kingdom

General Village Manager, Durrants Retirement Village, HorshamGeneral facilities management of 170 house private retirement village ,managing Clubhouse facilities, housekeeping[estate and private households],general estate maintenance and extensive grounds/woodland, lease hold administration[S106 /Section 20 and ARHM Code] for land lord/ operating agent, sales and marketing activities, H and S, financial administration, contractor management, new property completions, environmental management.[ISO 14001 accredited in 2017.]

Uk

General Manager, Potters Heron Hotel, Romsey/ Winchester 53 bedroom 3 * corporate/conference [private] hotel near Winchester, large restaurant-bar-terrace, 3 wedding /event suites [60-180 capacity], conference rooms. General Manager Moorland Garden Hotel, Plymouth Initially an Akkeron hotel, later bought by private owner, a 44 room 3 * hotel situated on Dartmoor National Park , close to Plymouth General Manager, Falstaff Hotel, Canterbury:Historic ‘1403’ 46 bedrooms ‘Coaching inn ‘. Located at the West Gate /city centre, working for FOLIO Hotels Management.General Manager, Tulip Inn Portsmouth .Newly built 120 rooms ‘new generation concept’, 3* corporate hotel, with high quality meeting facilities, restaurant, bar in Port Solent Marina area. Pre-opening position ‘organising set up, successful launch and establishing hotel in the local market over first 3 years.General Manager, Ramada Jarvis Brighton 122 bedrooms seafront resort/conference hotel, with commercial, conference and leisure business, ballroom, event suites and leisure club/indoor pool complex. Jarvis Hotel converted to RAMADA brand concept mid-2001.CORUS/REGAL HOTELS:General Manager, The George Hotel , Crawley/Gatwick 78 bedrooms town centre commercial/airport hotel, with ball room and conference product.Re positioning this ’1615’ coaching inn back into the business and Gatwick Airport hotels community. General Manager, Waterloo Hotel, Crowthorne-Bracknell 58 bedrooms commercial hotel nr Bracknell, strong commercial business from surrounding commercial estates and Lego Land Leisure business. Converted this Regal hotel into newly branded Corus Hotel

Uk And Europe

Food and Beverage Manager, Russell (Forte) Hotel, London300 rooms central London hotel, with busy brasserie and a la carte restaurant [ Fitzroy Doll’s],large event space[300] and range of conference rooms.Deputy General Manager, Five Lakes Hotel, Golf & Country Club ,*Pre-opening position* Executive assistant manager role in this resort/conference hotelSet up contemporary brasserie and Essex produce based ‘ Camelot ‘ fine dining restaurant from concept stage. Large event facilities to 800 guestsDeputy General Manager, Suncrest Hotel Malta, 425 rooms resort hotel in St Pauls BayManagement/development of 6 restaurants incl. fine dining restaurant, Maltese food restaurant, pizzeria, TdH restaurant, seaside Lido complex, and 24 hour coffee shop . Large congress facilities for international events. T.O £4,5 M Food & Beverage manager, Tower Thistle Hotel [now Guoman Hotels], London 822rooms London City centre Hotel with management and marketing of large F and B department including three restaurants to include 1 AA rosette restaurant ‘Princes Room’, 300 seat ‘ Katherine Dock’ Carvery and American Diner + nightclub concept. T.O.F/B £7M. p.a.Food and Beverage manager, Penta Hotel, Gatwick 260 bedrooms airport hotel operation, managing 2 restaurants, with large conference and event rooms [to 400]

Uk/Europe

Restaurant Manager, at Durrants Village Restaurant, Horsham Managing restaurant[Club House] operation as the ‘mine host’, maitre d’h/ restaurant manager on behalf of contract caterer [Strong Flavours Catering Ltd]Asst F and B manager/ Restaurant Manager Holiday Inn Croydon, pre opening position [ Now Croydon Park Hotel]Restaurant manager, Holiday Inn Eindhoven, Netherlands