Hotel General Manager
Hotel General Manager
A passionate, high energy, multi-skilled Hotel General Manager with a proven background in strategic planning, quality standards, financial controls, gastronomic sciences, people development and training, spa development, systems innovation, digital marketing & IT.
I was incredibly fortunate to begin my career with Roux Restaurants as an apprentice chef. My career path followed high profile cooking until 1997, where having jointly earned a Michelin Star at Sharrow Bay, a Catey Nomination at the Snooty Fox, & a Silver Medal at the European Championships, I hung up my 'whites'.
Across 13 years I enjoyed a good degree of success within AA Hotel Services to become one of three Inspection Managers that operated the national business, whilst being recognised as AA Publishing Employee of the Year. During this period I had the privilege of exploring & consulting with over 7500 businesses and chefs, and enjoyed Catey Judge status. During this time I also developed the nationally delivered AA Rosette Academy and the Rosette escalator that allowed chefs to plan their progressive development.
Having enjoyed almost 25 years at the cutting edge of the hospitality industry, I founded visionarydining.com in 2010 to focus on hotel and restaurant management coaching at home and abroad. The focus of my work includes strategic planning, mission statement definition, (finance) cost, payroll, trevpar and profit controls, HOD empowerment, operational structures, training and development, culinary standards & training (1-3 Rosettes), staff resourcing, supplier introductions, digital marketing, & legal compliance. During this time I also developedHotel Hubfor Hotel & Restaurant operations which is available as an open market operations/management tool. Visionarydining.com operates as an associate collective with a dynamic team of consultants.
In 2014 I was appointed GM & Chef Director of the iconic Gilpin Hotel & Lake House, a position that focussed on delivering a 4 Red Star and 3 Rosette standards that built upon two years of previous consultancy. During this time I collaborated with Two Four Productions to set up the 'Chefs on Trial' BBC2 series with Alex Polizzi.
2015. I joined The Wordsworth Hotel & Spa as GM. Projects included introducing 4 Red Star & 3 Rosette standards whilst developing a new 'W Organic Spa' concept, increased culinary standards and the 'Hotel Hub'. I departed due to a significant and unexpected change in company direction that sat counter to my ongoing career development.
My current role finds me in beautiful Northern Ireland managing a Four Silver Star, 2 Rosette Hotel and Restaurant. This role provides a good degree of autonomy with a team of 80 and 8 HOD's. The hotel provides outstanding accommodation and a busy quality food operation averaging 250 covers a day in an 80 seater restaurant.
Explore my professional history and get to know the companies I worked at and the roles and responsibilities I've been assigned.
In December 2014 The Wordsworth Hotel & Spa passed from private ownership to become the latest acquisition by Guyzance Hotels, a small, high quality hotel group that focusses on superlative quality and a focussed guest experience. This role facilitates my transition from a privately run, family hotel to a corporate, iconic hotel in the exciting role of General Manager, with a mandate to deliver excellence throughout.
Thanks for stopping by. Our simple vision is to develop the potential of an individuals skills within global hospitality food and beverage. The success of our vision is measured by the world class careers of those that we work with on a daily basis. Our vision also extends to raising the profile of skilled individuals so that they can reach their full potential. Let’s collaborate.
Having worked with Gilpin for several years in a consultative role, the invitation to join this iconic, award winning team/hotel has provided an intuitive next step in my career. Delivering superlative standards of comfort, cleanliness, quality and guest care is a key feature in this role as is the delivery of exquisite culinary standards from the kitchen.
In this role I worked alongside 3 specialist managers who operate AA Hotel Services. My role specialised in corporate relationships with national and international hotel groups so that their expectations were managed in relation to their inspections, ratings and consultancy delivery. As part of the management team I collaborated and contributed to business policy, inspection processes, inspections standards, all award schemes, and was centrally involved in training and consultancy activity. I also focus on business dvelopment and developing new ideas and products.
Chef Patron of a multi million pound Inn concept that brought a unique fine dining concept at value for money prices to the masses. Was nominated for a Catey. Picked up by the national press, various articles in the Caterer. Sunday Telegraph - 'Is Gordon Cartwright one of Britains Top Chefs?'. During this time I cooked for the UK National team in Maastricht winning a silver medal in the team event. During my time at the Snooty Fox I learnt the sharp end of Hotel Managment to grow the business significantly over 3 years.
I spent Five years at this special hotel and worked under the wing of Francis Coulson. Initially I joined as a commis chef but then rose to become uniquely one of the 4 Head Chefs that Sharrow operated with. Working in such an exacting environment was very demanding. However I jointly led the team to achieve 1 Michelin Star and retained it for a further year. During this time I was invited to join the Master Chefs of Great Britain.
A concise list of some of the most valuable professional skills I possess. My tricks of the trade and what I can bring to the table.
Hear what some of my clients and colleagues have to say about me after working together on various projects throughout my career.