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New role for long-serving Ufford Park team member

A Woodbridge hotel has created a new role to improve restaurant standards as they strive towards achieving gold status in the Quality in Tourism Awards.

Keith Hannah has assumed the role as The Park Restaurant Food and Beverage Manager as he celebrates his 20th year of working for Ufford Park Hotel, Golf and Spa in Woodbridge.

Formerly Conference and Banqueting Operations Manager, Keith’s new role involves supporting the current Park Restaurant and Bar staff to enhance their customer service offering even further by providing regular training and mentoring.

Managing Director, Tarnia Robertson said: “Keith is a much-loved and loyal member of the team and a familiar face for regular guests and visitors, so I am very excited for him to be assuming this role.

“His experience, extremely high standards and passion for the hotel made him the ideal candidate for this new position.

“Keith also shares my vision for excellence and I’m really looking forward to seeing how he puts his own stamp on The Park Bar and Restaurant.”

Keith originally joined Ufford Park as a porter in 1999 and has since worked his way up in various areas of the business, including HR and Conferencing.

Keith said, “In my previous position I was responsible for managing a team of 41. Now, one of the advantages of this new role is my team is smaller so I can give them more personal attention to help them develop in their roles. For example, I have developed bitesize training sessions to enable the team to fit regular, consistent training into their week.

“I care about Tarnia’s goal to achieve Quality of Tourism Gold and my training programme will ensure that the bar and restaurant team play a major part in achieving this.

“So far I’m absolutely loving it!”

One of Keith’s first actions as The Park Restaurant Food and Beverage Manager was to alter the layout of The Park Restaurant to make it more diner-friendly and use the space more effectively. He has also created a new waiting area where guests can relax while waiting for their table, completely transforming the experience for diners visiting the restaurant.

Sue Wilcock