General Manager of multi award winning 23 bedroom 4* privately owned boutique hotel, conference & banqueting facility and renowned Mediterranean Brasserie Restaurant situated in Neath Port Talbot. Hotel is currently achieving an average of 78% occupancy with combined Hotel and Restaurant turnover in excess of one million pound.•Full responsibility for operation of the hotel and restaurant, management of departmental supervisors and team of 32 staff members across the hotel. Management of day to day operation across the facility in order to ensure hotel achieves revenue targets and exceeds guest service expectations.•Full revenue management, rate control and financial management of the hotel setting daily rates for both direct and third party travel agents. •Financial and purchase management of the hotel and restaurant ensuring hotel meets budgetary requirements by monitoring spend on consumables items and wage bill.•Manage and assist Sales Manager in setting and agreeing locally negotiated rates (LNRs) for corporate bookers along with sourcing new potential leads and business across hotel and restaurant.•Responsible for all Sales and Marketing initiatives for the hotel and restaurant including all advertising and promotional activities and design.•Daily Management of La Mancha restaurant catering for up to 120 covers offering Mediterranean brasserie cuisine to both resident and non-residential guests across the week with visual presence across peak periods.•Control and manage a food and beverage team ensuring we exceed customer expectations, achieving an average of 62%GP on food and 67%GP on beverage.•Full responsibility for all aspects of Human Resources including recruitment of all team members, inductions, holidays, sickness, disciplinary and grievances covering full human resources remit•Health and safety management to meet both legal and staff requirements across the whole hotel ensuring we meet food hygiene standards and fire regulations.

General Manager of International branded 95 bedroom 3* franchised hotel with extensive conference and banqueting facilities. Day-to-day operation of the hotel, Management of departmental heads, Revenue management, Budget control and P&L. Working closely with franchisee providing weekly and monthly revenue reports and forecasts.Under my directive the revenue manager manipulated rates on a daily basis via distribution channels to maximize ARR. Direct responsibility over the conference and events coordinator and the sales manager ensuring strategic sales plans were set and targets met on a monthly basis along with offering advice and training to the sales team. Management of large food and beverage team ensuring quality service standards and food standards were met. Ensuring all aspects of the hotels operation are in accordance with prevailing legal requirements, particularly in relation to licensing, employment and health and safety laws.Supported all departments including a deputy General manager and four heads of department,