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Crowne Plaza Glasgow recruits for the future
Three new hotshots have joined the staff at the newly re-branded Crowne Plaza Hotel, Glasgow, formerly the Glasgow Moat House. In a concerted effort to continue their tradition of high-calibre employees, the hotel will benefit from the diverse skill sets of the three bright and dedicated personalities, who between them share a total of 50 years' experience in the hospitality industry.
Catering in Scotland introduces Mark Barker, Alistair Campbell and Julie Morrison...
Mark Barker
Executive Head Chef
Now tasked with managing a team of 21 chefs throughout the The Mariner and No.1 Dockside restaurants within the hotel, Mark is looking forward to getting started.
His interest in cooking began over 20 years ago while on work experience at the Dorchester Hotel in London. From there he attended Bournemouth College where he achieved City & Guilds and a Hotel Chef's Diploma before joining the four-star Belfry hotel as Executive Chef. There he looked after a team of 58 chefs in three restaurants, generating a total of £9.5 million turnover per year in food sales.
He went on to work for many of the UK's top hotels, including The Savoy in London, and spent time at Hotel Intercontinental in Geneva, and Chateau La Chaire Hotel in Jersey. He also spent six years at five-star Old Course Hotel, St Andrews.
"I'm absolutely delighted to be joining Crowne Plaza," he says. "The Mariner and No.1 Dockside restaurants already have very good reputations, and I intend to improve on the excellent standard already set by both."
Dominic McVey, General Manager at the Crowne Plaza Glasgow, said of Mark's appointment: "Mark is a fantastic chef and we are thrilled to have him on board. He brings a wealth of experience to the hotel and I'm looking forward to sampling some of his dishes."
Alistair Campbell
Resident Manager
With a career in the hotel industry spanning 20 years, Alistair has worked for some of the world's top hotels groups. He began a six-year spell with Hilton Plc as Hotel Manager at Hilton East Kilbride, then as Director of Operations at Dunblane Hydro and, most recently, as Operations Manager at Hilton Edinburgh Airport.
In 1998 he set up the new-build £13m Stakis Strathclyde Hotel in Bellshill, and was responsible for its operational opening, recruiting a team of 15 Heads of Department, and 125 staff.
Over the years he has provided and ensured first-class customer care balanced with high efficiency and maximum profitability. "Having worked for some of the world's top hotel groups I am relishing the opportunity of working for such a well-known quality brand like Crowne Plaza," he said. "The hotel has a very high calibre of staff and I am delighted to be part of the team."
Dominic McVey is equally enthusiastic about Alastair's appointment, saying: "We are delighted to welcome Alistair on board, and his wealth of experience will prove invaluable during our re-branding."
Julie Morrison
Human Resource Manager
With a degree in Hotel, Catering and Institutional Management, Julie brings with her more than 10 years' experience in the hotel industry. Her strengths include strong leadership, strategic planning, and HR development.
Her career began with Thistle Hotels, where she was employed for 10 years. She joined as Assistant Rooms Division Manager in 1994 and two years later was appointed HR Manager of Thistle Hotel, Glasgow, before being promoted to Area HR Manager for Thistle Hotels in Glasgow, Edinburgh and Irvine, where she managed 500 staff. More recently, Julie assisted in setting up an Employee Service Centre for 8,000 staff at Siemens Business Service.
In her new role at the Crowne Plaza she is tasked with managing 250 staff.
"I'm thrilled to be joining Crowne Plaza at such an exciting time," she says. "The hotel will be undergoing a number of changes and there will opportunities to use my experience when introducing new policies and procedures. I'm really looking forward to the challenge ahead."
Dominic McVey, General Manager, said: "We are delighted to welcome Julie to Crowne Plaza. Her leadership skills are excellent and her experience in dealing with staff will be beneficial during the re-branding period."
Congratulations from Catering in Scotland to all the new recruits.
This article has been edited from the original. To view the feature in full, please see Catering in Scotland magazine. To join our database, go to Media Pack on this website and click on Subscribe.
