Auden Hospitality

We are on a mission to make hotel F&B great again because great hotels need great food & beverage outlets.

This belief resonates throughout every project we undertake. Whether we are implementing transformative opportunities within your restaurant, bar or lounges, providing guidance during a launch, or creating a new strategy or concept, we approach each project with humility and collaboration to craft the very best experience for you, your team and your guests.

Partner with us to bring your vision to life.

Founder & Managing Director

The Burnt Chef Project

Did you know, 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career?

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise, fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

Chief Ambassador

SISBAN

Responsible for the implementation of key business strategy in the Food division of SISBAN with direct responsibility for the central support functions to assist the three UK operating brands over 16 locations and one brand in New York as well as specific projects around successful scaling of the brands, implementing a new operating principle into the management teams and the launch of the SISBAN Leadership Academy.   

Reporting directly to the Group CEO, this role also encompasses the direct management of the Project Management Office across all operating regions.

Chief Operating Officer

A fantastic role leading the Qoot Co. businesses in London and Dubai responsible for the ongoing operation and growth of our key brands across our casual, quick service and delivery kitchen businesses.  

In the role I have been given full responsibility for the business to ensure we not only meet our financial targets to build value in the company and our brands but to also increase our team engagement and integrate our businesses into the community where we operate.

Managing a central team of 12 people, a store workforce of 300 and reporting directly to the board this is a role that never stops evolving or growing.

Vice President Operations

Responsible for the operations in London and supporting the set up of office and operations in Riyadh as the company portfolio grows.  This role is focussed around managing special projects as well as ongoing F&B operations.  

The key highlight of the role was to act on the companies behalf to assess the operations during a company acquisition in Kuwait as well as the onboarding and integration once the agreement had been made implementing key systems into the operation in line with our company operating model.

Senior Operations Director

TGP International 

I was promoted in August 2017 to oversee all operations including special projects including a hotel opening in Montenegro and pop up in Davos for the World Economic Forum.

During my time in the role I was responsible for overseeing the U.A.E managed properties in Dubai and Abu Dhabi liaising with site teams and owners as well as brand representation, pre-opening and concept development projects.

UAE Operations Director

Conrad Hotels & Resorts

Conrad London St James, 256 room five star hotel, 1 restaurant, 1 bar, 1 tea lounge, 7 meeting rooms, 1 Executive Lounge

In August 2014, I was a key driver in the conversion to the Conrad London St James, working with the owning company and Conrad Brand team to ensure a successful rebrand in five weeks as well as the IHG team to ensure a smooth transition.

Part of the Pre-Opening team for the InterContinental that opened in November 2012, had a successful opening that cemented the hotel as the hub of the 'Westminster Village' establishing the hotel in the top 30 hotels in London on Trip Advisor and a guest survey satisfaction of 87.7% average over the two years. 

Responsible for the strategy for F&B departments, I established with my team the Blue Boar restaurant which won Diners Choice Award in 2014 by Opentable customers and established Afternoon Tea to deliver avg. 1000 covers per month in 2014.

Hotel Manager

Dorchester Collection

AA 5 star hotel, 70 bedrooms, 2 restaurants; Restaurant Coworth Park (1 Michelin Star, 3 Rosette's), The Barn (1 Rosette), The Drawing Room, Spatisserie, C&B 4 rooms, Outside Events up to 400 people.

Part of the Dorchester Collection, Coworth Park is one of the finest country house hotels in the UK.  Responsible for the running of the F&B operation as well as strategic planning and marketing of the outlets working closely with The Dorchester and 45 Park Lane.

Food & Beverage Manager - Coworth Park

Cedar Court Grand Hotel & Spa

York's first AA 5 star hotel, 107 rooms including 13 suites, 2 Restaurants, 1 Bar, Whisky Lounge, C&B 7 rooms, Spa

Approached to join the opening team for Cedar Court Hotels, Yorkshire's largest independant hotel group.  Hotel opened 7th May responsible for Food & Beverage, Reception, Concierge, Guest Services, Housekeeping.  Managed operation in absence of General Manager July '10 - Jan '11 reporting directly to Group Operations Director.

Deputy General Manager

De Vere Hotels

I was appointed Deputy General Manager following a re-structure of the Senior Management team that included taking on the responsibility of the rooms division in the hotel in particular housekeeping and Front of House as well as F&B.  My role also involved managing the health & safety requirements in the operation to ensure all departments complied with regulations and the development of my teams.

Deputy General Manager - Oulton Hall Hotel & Spa

AA 5 Star hotel, 152 bedrooms, 2 Restaurants, Drawing Room, 4 Bars, C&B 13 rooms, Spa & 27 hole Golf Course

Progressed through junior and deparmental management roles before being promoted to F&B Manager, part of the Senior Management team. In this role I managed the £7m refurbishment of all the food & beverage outlets as well as the opening of new £5m clubhouse.

Food & Beverage Manager - Oulton Hall Hotel & Spa

In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

Scot Turner

Steel Hospitality t/a Lodestone

David is the founder of Steel Hospitality t/a Lodestone. Whether a resort, hotel, entertainment business, pub or restaurant, Lodestone is a hands on, personal, consultancy with a proven track record in supporting businesses to dominate their marketplace. 

Whether looking for a new venture or to reposition/adapt an existing business as a manager, owner, director, investor or bank, Lodestone will develop and lead a strategic plan to enhance business performance quickly. 

By collaborating with Lodestone clients get intervention that stands apart in the industry because of their personal, collaborative, agile, tech savvy solutions drawing on extensive industry experience.

Lodestone focuses on the optimisation of performance on either a project or fixed term basis, providing consultancy services to both branded and independent hospitality businesses.

Lodestone offers bespoke, longer terms property management solutions for independent hospitality owners and investors seeking a more complete approach.

Lodestone hunts out and provides appraisal and co-funding for purchase opportunities of types on behalf of operators, investors, lenders and private equity.

Call Lodestone for support with: 

- Commercial Success 
- People & Culture
- Brand Development 
- Systems & Processes 
- Operational Excellence 
- Efficiency Planning 
- Internal/External Audit
- Project Management

Managing Partner

FUNdRun UK - Not For Profit Organisation

Founder

Springboard

Careers & Education

Objectives 

1. Inspire young people to chose hospitality as a career of choice.		
2. Signpost those young people to resources and support.
3. Upskill students entering the industry post school.

Targets

1. Reach 100,000 young people and their influencers.
2. Inspire and engage 60,000 young people about starting a career in hospitality.
3. Support 10% or 6000 into a positive hospitality destination.

Co-Chair

Vice Chairman to The Board of Advisors 

Member Of The Board Of Advisors

IHG Hotels & Resorts

Kimpton Clocktower is a luxury hotel with an industrial soul that is sprawled out on Oxford Street at the heart of Manchester, a rich, complex city with cool-kid cult status. Manchester is the more rebellious cousin to London. But that doesn’t mean it’s lacking the hallmarks of a dynamic urban centre: an amazing food scene with a new crop of forward-thinking chefs, galleries and museums that celebrate local artists and makers and quaint parks sweeping swaths of green over the gritty, industrial streetscape. Whoever you are and wherever you come from, you’ll be welcomed into the textured fabric of this come-one-come all city.
Kimpton Clocktower has 17 meeting rooms and event spaces that include the Whitworth Rooms, which can be used in conjunction with newly renovated Ballroom to create flexible conferencing facilities for more than 1,500 delegates, with a private entrance via Waterhouse Way on Whitworth Street.
In addition to having some of the best large-scale conference rooms in the UK you will also find a suite of smaller spaces for meetings and private dining, from the prestige of Refuge Assurance Directors’ rooms to smaller boardroom and classroom spaces in the Clock Tower Building.
Kimpton Clocktower also includes 270 new loft-style bedrooms and suites and a magnificent, triple-height lobby. Add to that the Refuge Dining Room, Public Bar, Winter Garden and Den, our 10,000 square-foot restaurant that has become the meeting point for locals from all walks of life.

General Manager

Macdonald Hotels & Resorts

- Super proud Managing Director at Macdonald Hotels & Resorts in the UK
- Responsible for a group of world class resorts in the UK to lead product development and performance in collaboration with a team of highly skilled General Managers

Managing Director - Leadership Team

Warner Leisure Hotels for Bourne Leisure 

- Part of great team tasked to refine the guest journey in an attempt to ensure that every touch point was delivered to a consistent standard of excellence
- Worked with several functional areas including design, operations, marketing and people
- Lead a team of General Managers in a regional structure
- Served as Director with full responsibility for Food & Beverage, including brands, operations and commercial activities
- Ensured that all hotels worked towards  legendary guest experience that connect guests to brand through excellent design, flawless delivery and great proposition
- Promoted the culture, integrity and values of the Warner brand 
- Recognised and analysed competitor activity to enable recommendations and developments that deliver against a competitive landscape
- Implemented initiatives to guarantee guest feedback and measured against customer service plans, ensuring that guests’ feedback and concepts were refined 
- Certified new hospitality concepts were cost efficient, tested and operationally friendly

Key Achievements:
► Involved in the compilation of a future proof business plan for the Warner brand 
► Re-branded groups’ F&B proposition 
► Employee Satisfaction +7% year on year 
► Guest Satisfaction +6.8%

Operations Director - Leadership Team

InterContinental Hotels Group (IHG®)

- Managed Crowne Plaza and Holiday Inn Brands with leadership responsibility for six hotels and a turnover of £58 million
- Leveraged the global IHG matrix and ensured that specific business requirements were understood and sponsored whilst economies of scale were also exploited

Key Achievements:
► Total Revenue (£) +10.6%
► Employee Satisfaction +20% at 96.6%
► RevPar +11.4%
► Guest Satisfaction +13.8%
► Gross Operating Profit (£) +17.2%
► Venue Verdict +17.2%

Cluster General Manager

Merlin Entertainments plc

- Sole responsibility for two hotels; 391-bedroom multi-hotel resort with a turnover of £23M
- Managed multiple unit hotel leadership operations, management of the destination, including Europe’s largest water park and destination spa
- Direct reports included four General Managers and a functional support team of ten
- Managed the successful concept development of seven new F&B outlets, creating an estimated group incremental revenue of £16 million per annum
- Held periodic Directorship of Europe’s largest theme park, hosting some of the world’s largest concerts and events, including; managing concerts for Black Eyed Peas, Pink, JLS for over 20,000 attendees

Key Achievements:
► Total Revenue (£) + 18%
► Employee Satisfaction +18% at 95.5%
► EBITDA (£) + 25.2% in year one
► Guest Satisfaction +6%
► Leisure Revenue 9.6%

Hotels Director - Leadership Team

De Vere Group

Served as GM at various De Vere Group Hotels, including:
DE VERE MOTTRAM HALL 4* RESORT 
DE VERE ST DAVID’S PARK HOTEL 4* RESORT 
GREENS HEALTH & FITNESS ( Regional GM)

Fitness First UK

Full time, November 2001 - April 2003
Part time, Sept 1998 - November 2001

Sales Director, UK
General Manager, Hong Kong 
General Manager, Hong Kong 
General Manager, Thailand
Regional General Manager, UK
General Manager, UK

Brand Sales & Marketing Director - Leadership Team

I am a highly motivated and results driven leader with invaluable experience gained within leading 5-star luxury golf/spa resorts, international corporate hotels and large entertainment businesses.

I posses both new opening and high impact business turn around experience with proven sales/revenue management, brand development and performance management expertise. I am passionate about delivering high standards and outstanding personal and memorable guest journey experiences with the aptitude to consistently achieve key performance indicators in both financial and non-financial areas. My proven ability to lead from the front with a collaborative style and lead training and talent growth has developed cohesive teams at all levels.

I am also skilled in the compilation, engagement and execution of business strategy while achieving both quantitative and qualitative success. I am innovative, resourceful and adaptable with the ability to generate optimal results with a hands-on work ethic and the capacity to consistently achieve desired results.

Key Competencies:

-Effective interpersonal and communication skills	
-Budget management and reporting skills
-Highly motivated, target driven and ambitious
-Extensive F&B product design knowledge
-Confident to anticipate and manage change
-Organised, methodical and detail oriented
-Talent leadership and coaching experience	
-Management analytics expertise

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Scot Turner

David Steel FIH

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