Sue Hernes
Assistant Hotel Manager at De Rougemont Manor Hotel- Claim this Profile
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Bio
Credentials
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A Personal Licence Holder
Basildon Borough Council -
AED and Emergency Response Trained
David Lloyd Leisure -
COSHH Training
David Lloyd Leisure -
DPS Checked
David Lloyd Leisure -
Disciplinary Training
Holiday Inn Basildon -
First Aid
David Lloyd Leisure -
Food Safety and Hygiene
David Lloyd Leisure -
Risk Assessment Trained
David Lloyd Leisure
Experience
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De Rougemont Manor Hotel
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United Kingdom
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Hospitality
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1 - 100 Employee
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Assistant Hotel Manager
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Mar 2020 - Present
I was offered the opportunity to be Assistant Hotel Manager at the beautiful De Rougemont Manor hotel in Brentwood. This was a fantastic opportunity to oversee all departments and bring my expertise and experience to a well-established family owned business. I started my new role at the beginning of March this year and I am loving my time there.
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David Lloyd Leisure
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United Kingdom
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Wellness and Fitness Services
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700 & Above Employee
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Food and Beverage Manager
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Feb 2016 - Jan 2020
Employed by David Lloyd in Gidea Park as a Food & Beverage manager. I managed 26 staff which included the club room team and the chefs. As a senior manager within the club I was responsible for the bar/coffee service, restaurant and the kitchen and also the smooth running of the club in the absence of the General Manager. I controlled the food ordering, retail, stock takes, service and revenue working to a very tight budget. I recruited and trained the staff to offer an exceptional service to the members following brand standards and health & safety regulations. My organisational skills ensured that the functions and social events were hugely successful. I was also holiday cover for the club administration role.
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Holiday Inn Basildon
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United Kingdom
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Hospitality
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1 - 100 Employee
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Food and Beverage Manager
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Jan 1997 - Feb 2016
I worked for over 20 years in a 148 bedroom hotel which has 3 bars, 2 cellars, a restaurant with70 covers, various sized conference rooms (with a maximum capacity of 300), & banqueting facilities for up to 300. I ran a department of approximately 30 staff which involved employing, training and motivating people to maintain a reliable & loyal team. I managed the weddings, functions, conferences, restaurant, bars and cellars. This involved meeting with the clients, quoting on the business, liaison with internal departments and outside suppliers, ordering, staffing and running the event from beginning to end with the aim to exceed the customer’s expectations.
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Education
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Abbs Cross Technical High
Community
