Ryan Docherty

• Desborough Hotels 50 x bedrooms, Events up to 10-130.
• Completing weekly forecast and attending monthly business reviews
• Empowered staff members to contribute to continuous improvement, quality and growth of company.
• Managed high-performing teams to deliver quality customer service and stable profits.
• Tracked KPIs to drive profitability and target delivery.
• Delivered business strategy to drive revenue and operational efficiencies.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Built and maintained loyal, long-term customer relationships through effective account management.
• Recruited top-performing candidates to build staff retention and team performance.
• Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
• Set policies and processes outlining expectations on employee behaviour at every level.
• Evaluated and decided upon key investments in equipment, infrastructure and talent.
• Generated business, cost and employee reports to management.
• Handled development of tactical programmes to pursue targeted goals and objectives.
• Assessed impact of marketing programmes and recommended improvements.
• Prepared and reviewed procedural documents for daily operations.
• Resolved internal staff conflicts to mutual benefits of all parties involved.
• Researched business opportunities with new and existing customers, notifying sales team to follow up.
• Control payroll cost in line with forecast and actual business
• Deliver all statutory training for all Staff
• Implemented SOP for F&B and Reception
• Ensuring all performance reviews are carried out
• Manage the implementation of all hotel health & safety at work and fire procedures
• To ensure that food safety, risk assessment, licensing laws, disability and employment legislation are adhered to, and management and team members are trained accordingly
• Controlling cost within the Hotel and Payroll
• Meeting with Heads of Departments
• Ensuring Departments and profit centres are performing well
• End of month stock takes
• To effectively recruit all department managers
• Volunteer for shout
• Completed 25 hours of initial training to become a volunteer.

• 76 Bedrooms events space max 300 plus coves, had 3 meeting rooms. Ensuring hotel and team complied with Best Western
• EHO inspections all passed during my time and never going below a 5 score before was 3
• Passed all Best Western Audits,
• Customer Training for all 3 hotels, in total 60 team members and 12 managers3
• Implemented effective customer service procedures to encourage positive feedback.
• Empowered staff members to contribute to continuous improvement, quality and growth of company.
• Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
• Delivered business strategy to drive revenue and operational efficiencies.
• Managed high-performing teams to deliver quality customer service and stable profits.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Tracked KPIs to drive profitability and target delivery.
• Built and maintained loyal, long-term customer relationships through effective account management.
• Scheduled regular team meetings to discuss business updates, issues and recommendations.
• Resolved internal staff conflicts to mutual benefits of all parties involved.
• Prepared and reviewed procedural documents for daily operations.
• Generated business, cost and employee reports to management.

• Fifty bedrooms plus 4 Bedroom Cottage
• Conference & banqueting for sixty-five
• Hotel did around 40-55 weddings as well as other events and meetings.

65 bedroom with event space upto 70 and 2 meeting rooms.

I was resposobile for all department on the floor and ensure Brook Hotel Procedures were followed at all times

175 Bedrooms 10 meeting room 180 event space.
Achieved centre of excellence for my department. New managers would spend their first week with me it was my job to ensure these managers has all the information that they need.
Training and ensuring my teams understand why we have these in place and the importance of these tools.

• Gave direction for correct storage and disposal of food in line with company policies and procedures.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Maximised company profits through rigorous analysis and control of both portioning and wastage.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.
• Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same
• Translated changes to food safety regulations into policies and procedures to facilitate compliance across departments.