5* hotel, with 204 bedrooms and 6 food and beverage outlets situated in the heart of London’s West End.

RPCC oversaw the initial recruitment of a kitchen brigade of 65 and front of house team of 75 for three restaurants, two bars, room service, breakfast, functions rooms and banqueting. The food and beverage department had an annual turnover of approx. £10m P/a.

Responsibilities included, supervising food and beverage costs, help controlling labour, health inspections, menu design and development. Hiring and developing the leadership skills of the two head chefs, bar and restaurant managers. Assisting with the guidance of standards for the kitchen and front of house operations. Motivate and help develop staff in all areas of the food and beverage department. Achieve and maintain budgeted margins.