Chris Chew

Hospitality leader with over 10 years' experience across luxury hotels, resorts, restaurants and bars. Proven track record leading multi-department operations, delivering award-winning guest experiences, (Deputy General Manager of the Year 2023), managing P&L performance and developing high-performing teams. Experienced in hotel & restaurant openings, refurbishments, independent business ownership and large-scale F&B operations.

Deputy General Manager - Oak Tree Inn

(2026-02)

Deputy General Manager of a £4.5 million hospitality operation, overseeing a food and beverage-led business with 45 bedrooms, multiple revenue streams and an established functions and events offering. Responsible for leading operational performance, commercial delivery, team development and guest satisfaction, while championing sustainability initiatives and supporting the long-term strategic growth of the business.

• Systems Used – Dojo – ResControl - ResDiary

Owner/GM - Mi Tierra Experience Ltd.

(2024-09 - 2026-02)

Co-founded and led an independent Latin American-inspired restaurant, achieving Best Restaurant in the area within its first six months of operation. Maintained full accountability for all aspects of the business, including financial performance (maintained a 25% GP Labour), procurement, menu development, events, HR, training and operational strategy. Developed a strong local reputation before the business closed as a result of wider market pressures.

• Systems used – Dojo & Blinq

Deputy General Manager/ Food & Beverage Director/Hotel Manager - Crerar Hotels (Balmoral Arms/Loch Fyne Hotel & Spa/Glen Coe Inn & Gathering)

(2022-01 - 2024-09)

Coming back into the hotel industry post COVID, facing many challenges along the way.

Balmoral

Arms was longest role in the company. Recently completed a £2m refurb spring 2022 to open for summer and receive 5* AA status within one month of relaunch.

Condé

Nast recommended. Food and Beverage included two separate dining areas serving breakfast, lunch, afternoon teas and room service. Role involved constant operational demands from staffing crisis, to flooding, black outs, disciplinaries, frozen pipes, complaint handling, and welcoming Royal Officials. Recently winning AA Small Hotel Group of the Year 2023 and Deluxe Inn of the Year 2023/24 (Balmoral Arms), and winning Deputy General Manager of the Year 2023.

Left Balmoral

Arms in March 2024 to transfer to Glencoe as Hotel Manager. Operating a £1.2m F&B led property spread between multiple outlets (lounge bar, bistro restaurant, all day dining restaurant, pizza takeaway shack and fish and chip takeaway).

• Contributing to the 2023/24 budget, forecasting
• HR – attendance management, disciplinaries, recruitment and retention
• Manning control/Payroll/Rota/Holiday control (Fourth Hospitality)
• Menu development – working with head chef to produce food and drink menus showcasing Scotland and its local produce, managing current and new suppliers ensuring best possible pricing
• Staff Training – writing SOPs, training plans for all levels of team, introducing KPIs
• Stock control (LOGON)
• PMS/POS operation (NewHotel)
• Event Management
• Overseeing all departments (F&B, Admin, Reception, Kitchen, Housekeeping, Maintenance and Spa), to ensure smooth daily operation
• Marketing/Social media calendar and management
• Health and Safety for the hotel, team, and guests
• Systems used – ResDiary – New Hotel

Assistant General Manager - Moskito Bar & Kitchen - Glasgow

(2021-06 - 2021-11)

Part of the leadership team responsible for the successful relaunch of a high-end restaurant, bar and events venue. Oversaw operations across two distinct concepts, delivering all-day dining, late-night entertainment and private events.

• Team leadership, recruitment, stock control, menu development, systems implementation, event management and commercial performance
• Systems used – Zonal – OpenTable

Assistant Manager - Sugarboat

(2020-07 - 2021-07)

Working in an AA Rosette, zero waste restaurant and bar, with rooms. Winning AA Restaurant of the year Scotland 2019/2020. Serving breakfast, lunch and dinner.

Restaurant Manager - Cuillin Hills Hotel

(2020-01 - 2020-07)

Managed restaurant operations within a 38-bedroom 4* hotel, delivering breakfast, lunch, dinner, private dining and corporate events while maintaining high standards of guest service and team performance. Role concluded following operational restructuring during the COVID-19 pandemic.

Assistant Restaurant Manager/Restaurant Manager - The Boathouse at Cameron House Loch Lomond

(2017-04 - 2019-10)

Worked within Cameron House's 5* resort operation, managing the largest F&B outlet on the estate. Led a high-volume restaurant team, maintaining exceptional guest service standards while supporting stock control, team development, recruitment, event delivery, and departmental financial performance.

Emirates Cabin Crew / Supermarket Supervisor / Bartender - Various