Neil Stringer Email & Phone Number

Operational responsibility for Tom Kerridge events and services, turnover £2.9m with 29% GP on eventsSecured and reconfirmed contracts for the new company and new owners, conveying best practice messages Financial responsibility for P&L, reporting to the board; Designing and implementing financial control systemsControl of the Food Safety Management System, defined and trained teams on specific HACCPs and lab testingMaintenance and building management liaising with contractors and managing improvement projectsCoaching and collaborating with sales team members to surpass and exceed their targets

France

British - French speaking with the right to live and work in FranceProperty Management in France operating luxury properties Collaborating with owners and stakeholders to deliver exceptional hospitality and house managementManaging front and back of house operations, all logistics planning and front of house operations and serviveOperational problem solving Event planning, catering and kitchen management, rooms and housekeeping, front of house concierge, transport and chauffeur services

France

Operational lead for Princpal's property portfolio, collaborating with building contractors and hospitality teams.

Events Manager for Event Catering companies in London working in UVL locations throughout the cityConsultant and on site management for large public sailing events handling logistics, deliveries, front and back of house operations.

The Recipe

London

- Overall operational responsibility for a luxury hospitality programme from set up to shut down- Day-to-day management of up to 85 staff, including inductions, development and training- Compiling management information and reporting as well as budget controlling, stock control and reconciliations- Ensuring revenues are maximised by driving sales and supporting sales teams to cross-sell- Ensuring delivery of excellent customer service, including successful issue resolution and constant reviewing based on feedback- Hands on management of all group and corporate events, arranging and agreeing itineraries and ensuring flawless delivery on site for groups of 6 to 30- Relationship development and management with over 20 local suppliers - Development of menus and agreeing catering standards with Executive Chef - Prescribing and monitoring standards through structured daily and weekly checks and processes