John Grimsley has over 30 years of experience in hotel and restaurant management. He has held various roles such as hotel manager, general manager, operations manager, and bars manager. His experience spans managing both large hotels with over 250 rooms and smaller pubs and restaurants. He holds a Bachelor's degree in Hotel and Business Management and certifications in public health and hygiene.

1. JOHN JAMES GRIMSLEY
Sarah Mansfield Inn – Main Street – Willey Village – Warwickshire – CV23 0SH
07530 125197 – trishanjohn@gmail.com
PROFILE
Degree educated In Hotel Management, dedicated manager with strong work ethics and the ability to build
lastingclientrelationships. Experienced in operations management, sales,budgets, staff management and
costcontrol. Adept atcommunicatingeffectively with customers, vendors and other team members. Able to
motivate employees to perform to their maximum potential. Exceptional organisational and planningskills.
EMPLOYMENT HISTORY
Convivial ManagementSolutionsLtd Sep 2012 –Nov 2013
Hotel Manager
 To manage the day-to-day operation of the business.
 Manage staff ensuringadherence to job roles,standards and performance
 Motivate staff and delegate to empower and develop team members
 Take chargeof banking, procurement of stock, staff rotas
 Ensure a supportive team environment with all necessary trainingand mentoring
 Manage communication and relations between the pub and head office, and between restaurant,
kitchen and bar team members.
 Encourage and approveideas for improvement to servicebrought about by staff members
 Search out, devise and lead marketing promotions and merchandising,to maximizeon custom, retain
clienteleand maintain the distinctivepositioningof the pub
 Devise and maintain high standards for customer service,staff satisfaction,hygieneand presentation
of the pub at all times
 Minimisewastageand optimise Gp’s.
 Financial reportingand control of cash and bought ledger.
 Appraiseteam members quarterly on performance and setting objectives.

GTPubsLimited –Anywherein UK Mar 2010 –Nov 2013
Front of House and Kitchen Manager
 To manage sales growth and standards of brewery owned pubs & restaurants until they are sold.
ButchersArmsPub & Restaurant–Forest ofDean Jan 2001 –Feb2010
Co-owner and General Manager
 Purchased leasehold licenceof the property with partner.
 Developed new menu focussingon A la carterestaurant.
 Created a 70 cover restaurant.
 Generated average annual turnover of £350,000
 Maintained 70% food and 65% liquor GP’s.
 Employed and managed 15 staff members.
 Dealt with P & L , invoices and purchasing.
 Managed the kitchen and acted as Kitchen Manager.
Moat House Hotel –Northampton May 1999 –Nov 2000
Operations Manager
 Responsiblefor 250 bedrooms, 15 conference rooms and the leisurecentre.
 Oversee the day to day runningof a 250 room hotel with 15 conference rooms, 200 cover restaurant
and leisurecentre. Responsiblefor payroll forecasts,revenue forecasts,health and safety, food and
liquor GP’s.


2. White House Hotel –Cheltenham Apr 1994 to Apr 1999
General Manager
 Overall responsibility for the day to day runningof the hotel.
 Reporting turnover, GP’s and P & L accounts.
 Responsiblefor 25 members of staff with 4 direct reports.
 Increased sales from£585,000 to £1.5M
Regal Hotel Group (Roman Way Hotels) 1989 to Mar 1994
Deputy General Manager
 Daily operations for the management of the hotel.
The Leofric Hotel –Coventry May 1989 to 1993
Deputy General Manager
 Direct control of hotel operations, developing, motivating and guiding heads of departments to
achieve the best practise for hotel standards, service and guest satisfaction.
Conference & Banqueting Manager
 Operationally controlled the conference department with 15 conference rooms ranging from 10 –
1000 guests and managed banqueting bars and rooms accommodatingup to 800 guests silver service.
Food & Beverage Manager
 Management of 3 restaurants,and 3 bars with regards to staffing,service standards, profitability and
guest relations.
Trust House Forte Birmingham International Airport 1987 to 1989
Bars Manager / Catering Duty Manager
 Responsible for a 250 capacity bar & food operation within the terminal.
 Management of all restaurants, bars, staff restaurants and any food or beverage outlets within the
airport on a duty management shift basis.
Post House Hotel –Coventry 1983 to 1987
Bars Manager
 Responsiblefor all bars within thehotel, staffing,service,stock control, legislation, health and safety.
EDUCATION
Sept 1998to May 2000 Cheltenham College
Bachelor ofArts Degree(2.1) in Hotel& Business
Management
Sept 1991to June1992 Stratford Upon-Avon College
Higher NationalCertificatein Hotel Management (Merit)
Sept 1983to June1985 Henley College -Coventry
706/1, 706/2,707/1, RoyalInstituteofPublicHealth&
Hygiene
Sept 1977to June1983 Coundon Court Comprehensive -Coventry
GeneralSecondary SchoolQualifications
CERTIFICATIONS
Personal LicenceHolder: Yes
PERSONAL ACHIEVEMENTS
 Won a trophy for excellence & endeavour whilst studying for my HNC at Stratford Upon -Avon Collage