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

Colibri Boutique Hotels

Provide leadership and strategic direction for the operations of 6 boutique hotels, 5 of which are part of SLH, Small Luxury Hotels of the World collection.

*La Zebra Beach Hotel & Restaurant, Tulum, Mexico (30keys) 
*Lula Seaside Boutique Hotel, Tulum, Mexico (19keys)
*Mezzanine Restaurant-Bar-Hotel, Tulum, Mexico  (9keys)
*Mi Amor Boutique Hotel-Restaurant-Spa, Tulum, Mexico (19 keys) 
*El Pez Hotel-Restaurant-Bar, Tulum, Mexico (19keys) 
*Yemaya Reefs Caribbean Casitas, Little Corn island, Nicaragua (16keys). 

- Develop and implement operational strategies to drive revenue growth, enhance guest satisfaction, and ensure operational efficiency across all properties.
- Oversee the effective implementation of brand standards, quality control measures, Company culture enhancement and service excellence initiatives.
- Collaborate with property general managers and department heads to streamline operations, optimize costs and maximize profitability.
- Lead cross-functional teams to drive continuous improvement, innovation, and excellence in guest experiences.

Director of Operations

Phuket Bay Group

Cluster General Manager for : 
*Kudo Hotel (26 keys) www.kudohotel.com (#1 out of 1299 Hotels on TripAdvisor in Phuket in 2022) 
*Kudo Beach Club www.kudophuket.com
*Patong Bay Residence (191 keys) www.patongbayresidence.com (#11 out of 1299 Hotels on TripAdvisor in Phuket in 2023)


Lead the full pre-opening/rebranding activities post pandemic. 
Recruit strong team leaders and building the opening team giving priority for local candidates.
Plan and execute the commercial strategy of the hotels.
Ensure financial returns as per budget.
Set operational standards.
Ensure compliance with fire, life, and safety standards.
Create and establish the properties on defined target markets, business management, develop and fulfill the defined business plan at the hotels & company level.
Design effective and successful sales, pricing, distributions, and yielding strategies to achieve and enhance profitability.
Set an effective system and control to ensure the consistent smooth running of departments.
Actively participate in the development of all key managerial positions and manage effectively labor turnover, recruitment & employee development within budgeted parameters.
Create, maintain, and encourage excellent public and employee relations.
Guiding the department heads in business plan recommendations, expense management, budgeting and revenue forecasting, selecting and developing leaders.
Developing short & long-term financial & operational plans for the hotel, which support the objectives of the company.

Chair of the Marketing Committee for the 'Phuket Hotels Association' www.phukethotelsassociation.com

Cluster General Manager 

Lokal Phuket Hotel

As an active partner of the Management Company (Nuobello Co. Ltd.)  I orchestrated the successful operation of this 44 keys Boutique property including a cutting-edge F&B Concept, Fitness Center and Lounge. 
In charge pre-opening activities encompassing Business restructuring during pandemic, F&B concept development, recruitment, training, re-branding alignment, marketing, safety, and revenue generating strategies.
Fore-fronted the Sales and Marketing as well as the yield strategies for the property which saw a staggering top-line revenue growth.

General Manager

Blue Tree Phuket

Spearheaded the F&B department for this high-profile hybrid property, in charge of pre-opening concept development, FF&E, Financial budgets, F&B Marketing strategy, Music & Entertainment concept, Supplier’s liaison. Directed, hired, and developed approximately 150 employees within this lifestyle 250,000sqm destination that comprises a Waterpark, 13 Dining destinations, Beach Club, Entertainment arena, Kids club, Fitness center, ‘Sustainability Hub' and 84 retail units.

Director Of Food And Beverage

AMResorts

Led the F&B department at AM Resorts in Montego Bay, Jamaica. 

•	Drive initiatives in F&B products
•	Introduce and raise standards and processes to the highest levels for AMResort
•	Present for Breakfast, Lunch and Dinner services, assist with service and guest experience
•	Stock control and inventory management
•	Daily liaison with the kitchens to ensure imaginative, nutritious menus are beautifully presented by knowledgeable and confident staff
•	Up to date with new culinary and beverage trends
•	Ensure correct food, health & safety standards/procedures are adhered to at all times
•	Approve daily purchase orders for kitchens, check items received against PO, inspect quality of produce received
•	Deliver regular training courses to maximize education and service standards of F&B team
•	Event planning, organization and execution
•      Achieved AAA Four Diamonds standards certification for the Hotel

F&B Manager

CACHET HOTELS & RESORTS

• Led the F&B department and all it´s new concepts for CACHET Hotel Group (CHG) debut for its first resort development out of Asia 
•Created all policies and procedures for the brand 
• Introduced and raised standards to the highest levels for Cachet Beach Hotel
• Created Stock control and inventory management systems 
• Designed and engineered all menus 
• Sourced new suppliers and negotiated all retrospective/sponsorship deals 
• Ensured correct food, health & safety standards/procedures were adhered to at all times
• Approved daily purchase orders for kitchens, checked items received against PO, inspected quality of produce received
• Delivered regular training courses to maximize education and service standards of team
•Created event calendar and F&B Marketing strategy

Director Of F&B Operations

W Hotels

•	Planned and directed the functions of administration of the Food and Beverage Department to meet the daily needs of operation.
•	Clearly described, assigned and delegated responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
•	Developed, implemented and monitored schedules for the operation of all restaurants and bars to achieve a profitable result.
•	Participated with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
•	Implemented effective control of food, beverage and labor costs among all sub-departments.
•	Assisted the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
•	Regularly reviewed and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommended to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
•	Developed (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
•	Continuously evaluated the performance and encourage improvement of the personnel in the food and beverage department. Planned and administered a training and development program within the department which provided well-trained employees at all levels and permitted advancement for those persons qualified and interested in career development. Consulted on the "Spice Market by Jean George" opening.

 Director of Food and Beverage

Nikki Beach Hotels & Resorts EMEA

·Promoted to General Manager from Spain location an led initially the Mexico property, transfered to Thailand then to Dubai to oversee the pre-opening logistics. 
·In charge of all Financials (P&L, Budgeting, Capex) 
·Carefully interviewed, selected, trained and supervised staff adhering to Corporate standards
·Carefully developed a lucrative annual F&B marketing plan and budgets to maximize profits
·Developed effective marketing plans to increase sales & profits while managing costs (improved bottom line by 20%) 
·Added additional revenue by launching a beach club partnership with luxury condominium groups
·Substantially reduced all average contract expenses through aggressive negotiations with vendors
·Legal representative for the Nikki Beach Lifestyle (retail) Boutique in Mexico

In charge of all bars on the property
created and costed all beverage lists 
Hiring and training of bar personnel adhering to Corporate standards 
organized and executed all themed events and banqueting

Beverage Manager

Savoy Sharm Group

BA Orient

Passionate and conscious Hotelier, dedicated to driving positive change in Luxury Lifestyle, Hospitality strategies, Concept Creation, People development and Sustainability
With a focus on delivering high-impact results, I strive to optimize operational efficiency, enhance service quality, and drive revenue growth across all properties under my purview. I champion a culture of excellence, empowerment, and continuous improvement, inspiring teams to achieve their full potential and exceed performance expectations.

taplio

The Battle

Scot Turner

Roberto Abbagnale

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