Gary Griffiths Email & Phone Number

DOUBLETREE BY HILTON LINCOLN• Executive Chef overseeing large kitchen team at this 160-bedroom 4-star deluxe Hilton Hotel• Leading the food operations at the hotel including the main 120 cover restaurant, five flexible event spaces a destination cocktail bar, champagne and waffle lounge, afternoon teas, banqueting and weddings• Ensure highest levels of Food safety in alignment with HACCAP, COSH & risk assessment directives• Delivering end-to-end compliance with H&S regulations collaborating with officials during routine inspections• Creating and reviewing BOH team rotas as well as ensuring correct F&B stock levels• Collaborated with HOD’s and hotel teams to ensure all food and service exceeded guests’ expectations• Conduct team training inline with Hilton brand standards and MPW restaurants and professional development • Managing recruitment lifecycle in collaboration with HR manager from identifying talent, interviewing and induction, ensuring new starters contributed to the business from day one

Thoresby Hall Hotel

Managing a 135-strong F&B team at this 210-bedroom 4-star Warner Leisure Hotel (96% occupancy), I led a team of Food and Beverage Venue Managers and 2 Food and Beverage Assistant Managers to deliver hospitality across all Food and Beverage venues, including Sherwood (morning & evening dining and Spa Lunches) and Blue Grill (afternoon tea & evening dining) restaurants (800-1400 guest meals per day), 4 kitchens, 3 bars, 2 retail venues and a gift shop. Ensuring all team members were aware of Warner Leisure Hotel brand standards while adding their own flair to the guest experience, I worked with kitchen and waiting teams to ensure all food and service exceeded diners’ expectations. I also collaborated with Head Chef and Retail Venue Manager to develop innovative food and drink menus that captured the imagination of diners.Committed to delivering year-on-year revenue growth, I drove in-house spend through exemplary food and beverage sales with careful non-intrusive cross-selling as well as leading multiple business development initiatives projects from creating strategy to implementation.Achievements• Created new order list on iBuy system with the team for ordering which improved stock par levels • Delivered further business automation by creating new stock take process on Excel and on tablets delivering improved efficiency and time savings on bar stock takes• Gained Personal licence / Achieved budgets for 2018• Awarded 5 stars from Food Standards Agency (Scores on the Doors) EHO• Implemented brand standards within the hotel as the trial site for the business, this included taking orders on new hand-held systems across all venues to enhance guests’ experience• Led Prosecco afternoon tea on Wowcher which selling 679 and developed new 2 course fine dining offer on Wowcher selling 229

Thoresby Hall Hotel & Spa

Executive Chef overseeing a 37-strong team including 2 Head chefs and a Store Manager across 4 kitchens and all food served at this 210-bedroom 4-star hotel. Here, I led food operations for the main Sherwood restaurant, two retail lounges, Spa lunches, Afternoon teas and the opening and rebranding of the new 2 AA Rosette Blue Grill restaurant. I also played an integral role in menu planning and developing dish specifications with Group Development Manager, launching new concepts, including Lakeside Showcase as well as planning and training for national competitions. Overseeing the smooth and safe running of all kitchen operations serving 800 - 1400 guest meals per day. I ensured highest levels of Food safety in alignment with HACCAP, COSH & risk assessment directives and delivered end-to-end compliance with H&S regulations collaborating with officials during routine inspections. I reviewed all BOH teams rotas as well as ensuring correct F&B stock levels workingcollaboratively with HOD’s and hotel teams to ensure all food and service exceeded guests’ expectations. I performed team training and professional development to secure healthy leadership pipeline. I also managed the entire recruitment lifecycle from identifying talent, interviewing and induction, ensuring new starters contributed to the business from day one.Achievements• Awarded 5 stars from Food Standards Agency (Scores on the doors) EHO• Achieved food cost budget for 2013, 2014, 2015, 2016, 2017, 2018 and 2019• Delivered yearly target for guest satisfaction• Opened new Blue Grill restaurant 2014• Winner of Warner cooking team of the year 2014

Joined Warner Leisure Hotels as a Senior Sous Chef, I delivered highest levels of guest service to a broad and diverse customer base. Here, I collaborated with Hotel and F&B Manager to develop and discuss in-hotel business growth strategies and menu development. I also coached and mentored team members and new starters through training programmes and inductions. Ensuring effective management of supplier relationships, I ensured core stock quantities for fresh ingredients and ancillaries. I also tracked team performance and authored detailed performance reports for senior management as well as delivered a healthy leadership pipeline by training and mentoring team members to move into management.Achievements• Awarded 5 stars from Food Standards Agency (Scores on the doors) EHO• Achieved food cost budget for 2010, 2011 and 2012• Achieved yearly target for guest satisfaction 2010, 2011 and 2012• Promoted to Head Chef in 2010• Nominated by operations director to partake in ILM level 5• Gold medals NEC Birmingham & Wessex cookery competitions

Thriving in this pressurised environment, worked within this busy kitchen to ensure delivery of the finest food. conducted ongoing analysis of best-selling items ensuring all ingredients were fresh and readily available. Here, I worked with the team to ensure all team presentation and communication were professional and courteous at all times as well as ensuring all kitchen activities aligned with Food safety standards. I also identified and exploited new menu opportunities and developed strategies to maximise output and quality.Achievements• Awarded 2 Rosettes (AA) / Gold medal Scot Hot

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