Interim Hotel Manager of a 103 bedroom Upper Midscale Hotel with Events space for up to 80 pax.

Deputising for GM in his absence across 2 clustered Hotels. Accountable for leading Guest Experience across all Operational Departments in the hotel, Rooms based at Oxford Belfry and F&B based in my time at Hampshire Court. Led skeleton team during 2 lockdowns and led reopening efforts including Hiring and Training strategies.unfortunately, temporarily increased family reponsibilities were not compatible with this role and i had to leave employment for several months

- 4 star, 54 bedroom hotel- Implemented change process and hotel repositioning - Recruited, onboarded, and trained a large number of new recruits to overcome staffing challenges- Coached department heads team to drive superior sales through superior service- Implemented and coached a roster matrix based on "Right People, Right Role, doing the Right Job at the Right Time for the Right Wage"- Reestablished health and safety compliance and training within the site- Eliminated serious variances in beverage stocktakes and cash reconciliations- Ran day-to-day operations - Monitored rates against local demand fluctuations- Led hotel team in operations during large-scale, national events at local Blenheim Palace - BBC Countryfile Live, Nocturne Weekend, Salon Privé, BHF Half Marathon, Blenheim Triathlon- Developed social media strategy and targeted market offers to drive sales in cooperation with general manager and head office marketing team- Set and monitored targets for front desk upgrades, restaurant covers, average spends, in-room packages - supporting team development of commercial mindset

- 12 bedroom coaching inn - first year budgeted turnover £600k- Developed and coached out service standards- Worked with external health and safety consultancy to create policies from scratch - health and safety, fire safety, food safety, and full site risk assessments (generic, task specific)- Implemented room rate and marketing strategies to address challenges and drive revenue- Built corporate and events sales through developing client relations and weekly "Open Night" events- Launched innovative events and services for market positioning, including musical acts investigation and trialling- Set and monitored site and team targets for average spend, developed support structures such as point-of-sale marketing, up-selling training, special offers, events - doubled average food covers in eight weeks- Managed site budget for overheads, costs of sale, payroll - reduced payroll costs through increased sales, increased productivity/labour management, and role matrices- Responsible for weekly forecasting, financial reporting, compliance, and sales building activity to achieve commercial strategy

- Upper Midscale 229 bedroom corporate hotel- Managed Food, Beverage, and Events (Operations and Sales) annual revenue £1.6 million- Developed, launched, and coached company's new menu concepts, led on the install of the new Symphony2 E-Point of Sales system within the property, coaching all FoH & BoH users- Built relationships with key Meetings & Events clients and agents, developing existing and achieving additional revenue - Managed compliance for financial and commercial reporting standards- Developed and coached Group Dining standards ensuring maximum service and beverage upsell to support this volume-based revenue segment

Rotations:- Duty Management- Meetings and Events (Operations and Sales)- Food and Beverage - Assistant Manager, delivered comprehensive Christmas 2014 programme- Front Office - Reception and Nights supervision

Across all areas of F & B, Accomodation and all aspects of Front Office