- Took responsibility for the day to day operation of the hotel via the heads of departments and through them ensuring the smooth running of the hotel.
- Restaurant achieved two rosettes following complete restructure of the kitchen brigade which subsequently were awarded with CHEF OF THE YEAR and YOUNG CHEF OF THE YEAR.
- Ensured compliance and due diligence in respect of the work permit holders.
- Demonstrated excellent interpersonal skills when consulting guests or employees.
- Acted as Ambassador for the company in developing its profile in the USA and Canada with extensive travel in both countries.
- Achieved a turnover of £12 million in a single year, doubling turnover within 5 years.
- Gave this deluxe West End hotel its unique Port Cochere (covered Italian marble driveway) which was used for product launches, cocktail parties, etc. and was the focal point of Oxford/Orchard Street.
The Selfridge Hotel
