Experience

Valor Hospitality Partners

• United States
• Hospitality
• 200 - 300 Employee

• Operations Manager

  • May 2022 - Present



Big Yellow Self Storage

• United Kingdom
• Warehousing and Storage
• 200 - 300 Employee

• Manager

  • Jan 2021 - Feb 2022

  Use of transferable skills to change industry during pandemic. Customer facing role focusing on generating reservations, sales and customer service. Targeted on occupancy, revenue per Square Foot, secondary sales and customer reviews. Achievements include average occupancy of 93% for Q2 and Q3 2021. Reduction in debtors over same period contributing to gross profit.



Clubhouse Group

• General Manager

  • Mar 2019 - Feb 2020

  Milton Keynes General Manager of 92 Bedroom 4* Branded hotel. • Implemented a full cost review across all departments increasing gross operating profit. • Increased occupancy YTD through developing sales strategy. • Food and Beverage sales plan delivered revenue increase YOY. • Driving guest satisfaction reputation score ahead of brand average. • Property champion for the launch of guest loyalty programme.



Sarova Hotels

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Deputy General Manager

  • Nov 2015 - Mar 2019

  Gerrards Cross 150 bedroom 4* Hotel • High volume Meeting and Events led food and beverage operation. • Responsible for payroll budget planning and quarterly food and beverage forecasting. • Implemented a Meeting and Event survey reporting into ‘Trust You’ platform. • Deliver food and beverage critique in monthly owners meeting. Food and Beverage cost lines delivered within budget.



Macdonald Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Hotel Manager

  • Apr 2015 - Oct 2015

  126 bedroom 4* Hotel • Supported hotel through transition of regional management restructuring. • Operational lead at hotel for Royal Ascot week resulting in rooms and F&B sales of £260k over five day event. • Responsibility for property’s health and safety. • Implemented room maintenance program and capital expenditure process. • Responsible for delivering high profile exclusive residential use events. • Increased overall satisfaction on guest online review… Show more 126 bedroom 4* Hotel • Supported hotel through transition of regional management restructuring. • Operational lead at hotel for Royal Ascot week resulting in rooms and F&B sales of £260k over five day event. • Responsibility for property’s health and safety. • Implemented room maintenance program and capital expenditure process. • Responsible for delivering high profile exclusive residential use events. • Increased overall satisfaction on guest online review platform. • Improved communication through property with regular HOD meetings, launching new induction program and introduction of staff committee forum. Show less



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Director of Operations

  • May 2012 - Dec 2014

  163 Bedroom 4* Provincial Hotel Leader of Seven operational Head of departments across the hotel including; Food and Beverage, Conference and Events, Kitchen, Front Desk, Housekeeping, Leisure Club, Engineering. Roles and responsibilities: Conduct monthly meetings to review departmental profit and loss critique, including cost control. Key involvement in the annual business and budget planning process to ensure growth and improvement in operations. Quarterly attendance at… Show more 163 Bedroom 4* Provincial Hotel Leader of Seven operational Head of departments across the hotel including; Food and Beverage, Conference and Events, Kitchen, Front Desk, Housekeeping, Leisure Club, Engineering. Roles and responsibilities: Conduct monthly meetings to review departmental profit and loss critique, including cost control. Key involvement in the annual business and budget planning process to ensure growth and improvement in operations. Quarterly attendance at owner’s meetings to discuss hotel’s performance. Responsible for hotel Loss Prevention; including periodic reviews of the crisis management plan, maintaining Health and Safety standards, delivering training to duty managers on fire life safety, accident reporting, Norovirus and food borne illness. Leader of all aspects of the guest experience. These include implementation of the new guest satisfaction survey and feedback platform; coordinating responses and sharing guest feedback with others. In addition, analysing data and identifying trends to develop plans and actions as well as delivering customer service training. Main operational contact when hosting key high profile events; the Tour de France, Truckfest and Burghley Horse Trials. Work closely with Revenue and the Front Desk team to maximize inventory and ensure all operations are prepared for forecasted business level.

• Front Office Manager

  • Jan 2010 - May 2012

  304 bedroom 4* London Hotel. Head of Department responsible for all Front of House operations. Key Successes: Restructured and developed a new Front Office team. Moved Front Office employee Engagement Index from 56% to 82% in 2010. Implementation of new up selling programme Enhanced the Queue Room process by working closely with Housekeeping to have a room allocation procedure in place to optimise maid efficiency. Awarded department of the year in 2011.

• Food and Beverage Manager

  • Sep 2007 - Jan 2010

  Appointed to run £1.8m Restaurant, Bar, Room Service and Executive Lounge operation. Key Successes: Managed the Hotel’s £1m F&B refurbishment project, including change of restaurant concept. Implemented Quarterly ‘Sales Intensity Plan’ detailing promotions, marketing, special events and bespoke menus. Bar operation finished 4% over budget. Delivered beverage cost 0.6% under budget. Controlled payroll to finish 2.5% under budget year to date.

• Restaurant and Room Service Manager

  • Apr 2005 - Aug 2007

  149 Bedroom 4* Provincial Hotel Restaurant and Room Service Manager of combined revenue of £900,000. Key successes:- Increased Restaurant Sleeper to Diner ratio from 5% to 8%. Grew Restaurant and Room Service revenues by £65,000. Implemented service standard training through company's global training programme.

• Graduate Trainee

  • Sep 2003 - Mar 2005

  214 Bedroom 4* Country Club Hotel. Marriott Graduate Programme During the 18 month programme, I held positions as Guest Relations Manager, Assistant Restaurant Manager and Assistant Night Manager.



Macdonald Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Deputy Restaurant Manager

  • Oct 2002 - Aug 2003

  70 Bedroom 4* Hotel near Chester, UK. Deputy Restaurant Manager 80 cover AA Rosette Award Restaurant.