FEATURE
James Penn, my head chef, is particularly
pleased with the addition to the kitchen
brigade as consistency and presentation
have been enhanced for all our functions.
Empowerment has been key to the
many successes at the Hydro over the past
year, I have been at the forefront of sharing
hotel performance including daily revenue
analysis which has allowed departments the
opportunity to make their own decisions on
generating revenues for the hotel and being
mindful of when to incur costs.
What do you feel you have brought to
the property?
With my background in both private
independent hotels and commercial chains
I feel I have been able to bring a business
CONSERVATORY
perspective to the Hydro. Utilising my skills
three function suites, the largest being the our guests have all the relevant information and awareness in competitive analysis
Garden Suite with the view to establishing to hand and can easily make those whilst developing business strategy short
the hotel as a leading wedding venue in important decisions on booking. and long term has allowed the business to
East Sussex.
Our most significant investment
Our back of house areas have also
been freshened up, improving the working
grow and be measured by what success
really means.
Having worked in Red Star properties
and change to the hotel has been conditions for the team behind the the reclassification of bedrooms and scenes including our staff accommodation for the past 10 years, I have also worked
refurbishment of 32 rooms, including a provision. Early this year we introduced a with the team to create the memorable
brand-new Headland suite on the third floor new Rational 201 model to the kitchen which service points in the guest journey
with views out to sea from the bedroom has revolutionised the way banqueting ensuring we continue to build on our
and separate lounge. By reclassifying and food is served from the kitchen. No longer returning clientele whilst receiving the
reviewing rate strategies in line with market does the Crystal restaurant have to wait 20 praise for all their hard work on various
trends this has enabled us to grow our minutes for functions to be served. I know online platforms. Since joining in May
average room rate by £5.25 net this year.
This gives the board confidence to invest in
further bedroom projects for 2018.
I have restructured the management
team to allow the senior team more time
to review the hotel performance. I have
introduced a three year rolling business
plan with tangible objectives and clear
vision statements for our market which
are cascaded down to team members so
they understand the hotel’s mission. Team
members are required to attend daily dash
meetings where performance of the hotel
is communicated, targets for the week
discussed and provide an opportunity to
ensure everyone has a voice.
I have introduced a new hotel website
working with Queste Design and Stephen
Callis on content and marketing, to ensure
October 2017
OUTDOOR POOL
www.hotelowner.co.uk
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