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Richard Newell

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Richard Newell BEST PROFESSIONAL SUCCESS Richard Newell DATE OF BIRTH: 26TH JANUARY 1991 UNIVERSITY: THE EMIRATES ACADEMY OF HOSPITALITY MANAGEMENT, DUBAI ALUMNI: 2013 PLACE OF WORK: THE SAVOY, A FAIRMONT MANAGED HOTEL. ADDRESS: STRAND, LONDON WC2R 0EU JOB TITLE: HEAD OF DEPARTMENT - KASPAR’S RESTAURANT MANAGER CAREER MILESTONES Pre-opening team for the iconic Shangri-La at The Shard, London - 2014 Ting Restaurant Service Leader - (March 2014 - October 2014) Assistant Restaurant Manager (November 2014 to January 2016) Food and Beverage Service Manager (January 2016 to January 2017) Ting Restaurant Manager (February 2017 to May 2017) Refurbishment and relaunch of Simpson’s in the Strand - London’s second oldest restaurant (part of The Savoy Hotel) Assistant General Manager (June 2017 until January 2018) Business development project Head of department (Restaurant Manager) for Kaspar’s at The Savoy. The Savoy - A Hotel of firsts Turning moments into memories • OPENED ON THE 6TH AUGUST 1889 • A FORBES FIVE STAR HOTEL SINCE 2013 ROOMS • 200 LUXURY GUEST ROOMS • INDIVIDUALLY DESIGNED IN EITHER EDWARDIAN OR ART DECO STYLE • 67 SUITES • COLLECTION OF PERSONALITY SUITES NAMED AFTER AND INSPIRED BY SOME OF THE SAVOY’S MOST CELEBRATED RESIDENTS. • THE SAVOY SUITE • THE ROYAL SUITE FOOD AND BEVERAGE • THAMES FOYER • AMERICAN BAR - THE WORLD’S BEST BAR • BEAUFORT BAR • KASPAR’S AT THE SAVOY • SIMPSON’S IN THE STRAND & KNIGHTS BAR • MEETINGS AND EVENTS • MELBA • THE SAVOY TEA SHOP • IN ROOM DINING JOB DESCRIPTION - THE TEAM The direct team 2 Assistant Managers 1 Supervisor 1 Leadership Development Program Participant 1 Head Sommelier 2 Sommeliers 18 Servers 5 Savoy Placements Participants (1 year interns) Central Host team for 3 venues 1 Head Host 8 Hosts Outlined Job Description • HUMAN RESOURCES • ATTRACT, RETRAIN AND DEVELOP COLLEAGUES • THE DAY TO DAY OPERATIONS • ENSURE CONSISTENCY AND SATISFACTION OF ALL OUR GUESTS BY TURNING MOMENTS INTO MEMORIES • QUALITY METRICS ARE EXCEEDED • FINANCIAL • MANAGING THE PROFIT AND LOSS ACCOUNT • FORECASTING AND BUDGETING THE FINANCIAL PERFORMANCE • SALES AND MARKETING • DEVELOPING A STRATEGY • DRIVING THE DIGITAL AND PRINT AWARENESS OF THE VENUE • WORKING WITH OUR INTERNAL AND EXTERNAL PARTNERS PERFORMANCE Team Growth and Development Promoted a Leadership Development Participant who I helped develop for 12 months to an Assistant Manager in Kaspar’s upon graduating from the program. 3 internal transfers from Kaspar’s to other departments based on the team members personal goals. Another assistant manager was moved to Events for further development and growth based on their development plan. A clear recruitment plan based on the needs of the department for both front of house and back of house, taking an active approach with the human resource department to tackle the ever growing challenges of staffing in London and the industry. Kaspar’s business development Streamlined the manning since February from 40 to 34. This was done by flattening the team structure. Everyone being able to work in a variety of roles and building a culture of growth. Launched a central host team that oversees 3 venues; Thames Foyer, Kaspar’s and the Beaufort Bar. The aim of this was to enhance our guests welcoming and the long term goal is to turn this team into its own department known as ‘F&B Guest Relations.' Menu and concept development - worked closely with the Chef de Cuisine to develop a new concept in order to reposition the venue in the market. This was inspired by our seasonal menu offering and the inspiration from our teams. “Not bound by the seasons, inspired by them - Drawn from the sea | Raised in the fields | Foraged from the earth” Sales and marketing strategy plan - developed a well structured plan with the communications department in order to drive business back to previous levels of business demand. RECOGNITION BY PEERS Philip Barnes Managing Director and Regional Vice President Richard joined the Savoy for the re-opening of Simpsons in the Strand in 2017, and within a very short period of time was promoted to oversee the main restaurant of the Savoy Hotel, Kaspars. His ascent so rapidly in the organisation is a direct result of his passion for the guest experience, colleague engagement, and the commercial success of the operations in which he is immersed. He is an outstanding leader who has won the respect of his team, his peers, and the senior leadership of the Savoy Hotel, and he brings an energy and enthusiasm with him every day that is infectious for everyone around him.
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