A PEGSWOOD man has been appointed as operations manager at a group of three top north Northumberland hotels.
The three, Eshott Hall, near Morpeth, Guyzance Hall, near Acklington, and Doxford Hall, near Alnwick, are expected to run more closely as a single business as a result.
The appointment of Chris Lyall is intended to develop the food offerings in the hotels and efficiency and effectiveness across key areas like increasing business, relations with suppliers and staff training.
Chris, 31, who has worked at Doxford Hall for the past 18 months, will continue to be based there.
With an HND in Business Management, he has worked across a range of departments within the hotel industry.
Chris, who lives in Pegswood with his wife and five-year-olddaughter, has previously worked as food andbeverage manager for Wansbeck District Council and operations manager for Longhirst Hall.
Chris, who will be responsible for about 40 staff, said: “I am absolutely delighted. This is an entirely new role for three entirely different properties and a fantastic challenge.
“Doxford Hall is our flagship hotel, offering extensive dining and banqueting space and facilities, and well suited to events and larger occasions.
“Eshott Hall is a small, intimate boutique hotel which has just extended its restaurant so it is now open to non-residents for Sunday lunches and dinners. Unlike the other two Guyzance Hall is available only on a pre-booked exclusive use basis.”
An immediate benefit to all three halls will be the increased opportunities for staff to work across the three distinctive, different venues, all offering a bespoke experience, as well as the development for better training, recruitment and retention.
Both hotels have an excellent reputation for good food and Chris sees his role as one of support.
He said: “We have two award-winning head chefs, Paul Blakey at Doxford Hall and Chris at Eshott Hall.
“Both have their own identities and distinctive menus, so my job is to help them develop their menus and to support their demands from local suppliers.”
Chris believes that there is room to increase the food and drink on offer in all of the properties and points initially to the development of Sunday lunches, gourmet evenings, afternoon teas and private dining at Eshott Hall.