Mike Conroy

Confident, enthusiastic and highly experienced hospitality professional with 27+ years of progressive experience within the hotel industry, specialising in Food & Beverage, Meetings & Events, customer service, team leadership and hotel operations. A reliable, conscientious and adaptable manager with a proven track record of progressing from an entry-level hospitality position to senior management responsibilities. Experienced in leading teams, developing colleagues, managing busy hotel operations and delivering consistently high standards of customer service.

Passionate about food and beverage and committed to creating positive guest experiences. Possesses excellent communication, leadership, motivational and problem-solving skills, with the ability to remain calm and effective in demanding environments. Highly organised, creative and commercially aware, with experience in revenue management, stock control, ordering, rostering, forecasting and financial administration.

Food & Beverage Manager at Clayton Hotel Manchester Airport (2021-01 – Present)

Currently responsible for the day-to-day operation and performance of the hotel’s Food & Beverage department, overseeing a team of 5 managers and 37 team members across:

• Breakfast
• Restaurant
• Bar
• Meetings & Events
• Lead and support a large, diverse Food & Beverage team, ensuring consistently high standards of service and guest experience.
• Oversee the day-to-day running of multiple F&B operations within a busy airport hotel.
• Manage and develop five department managers, supporting their leadership and professional progression.
• Recruit, induct and train new team members, particularly during the hotel’s reopening following COVID-19 restrictions.
• Support staff development and identify opportunities for colleagues to progress within the hotel and sister properties.
• Manage staffing levels, rotas and departmental resources to meet operational requirements.
• Oversee stock control, ordering, stocktaking and financial procedures.
• Monitor departmental revenue and support revenue forecasting.
• Maintain high standards of food safety, health & safety and operational compliance.
• Work closely with hotel management and other departments to ensure smooth overall hotel operations.
• Maintain a strong focus on customer satisfaction, service standards and team performance.

Hotel Operations & Duty Management at Clayton Hotel Manchester Airport (2020 – 2020)

During the COVID-19 period, continued working within the hotel while it remained open for key workers and supported operations across a range of departments.

• Working across Housekeeping, Reception and Food & Beverage.
• Undertaking night shifts and Duty Manager responsibilities.
• Running the hotel during Duty Manager shifts and overseeing all operational areas.
• Implementing and maintaining constantly changing COVID-19 operating restrictions and procedures.
• Supporting colleagues and maintaining guest service standards during a challenging period.

Food & Beverage Manager / Management Roles at Clayton Hotel Manchester Airport (2005 – 2020)

Following the hotel’s expansion, progressed into Food & Beverage Duty Management, managing operations across the restaurant, bar and Meetings & Events.

• Managing busy restaurant, bar and events operations.
• Leading teams during demanding shifts while maintaining service and operational standards.
• Training and developing new and existing employees.
• Managing staffing, rotas, stock, ordering and departmental administration.
• Supporting health & safety procedures and compliance.
• Working as part of the hotel’s Health & Safety team.

Meetings & Events Manager at Clayton Hotel Manchester Airport (2010 – 2020-03)

Managed the hotel’s Meetings & Events operation, comprising 21 meeting rooms and events of up to 100 guests per room.

• Managing bookings from initial enquiry through to completion.
• Coordinating the day-to-day running of meetings and events.
• Organising catering, including refreshment breaks, lunches and other requirements.
• Coordinating room setups and ensuring event requirements were delivered to a high standard.
• Posting charges and processing payments.
• Liaising with clients and internal departments to ensure smooth event delivery.
• Managing multiple events simultaneously in a busy hotel environment.
• Maintaining strong client relationships and delivering excellent customer service.
• The role became redundant in March 2020 as a result of the impact of COVID-19 restrictions on the Meetings & Events operation.

Food & Beverage Supervisor at Clayton Hotel Manchester Airport (1999 – 2005)

Joined Clayton Hotel Manchester Airport in January 1999 on a part-time basis alongside college studies, working across restaurant and bar operations, including breakfast and evening shifts. Promoted to Supervisor after one year. During the hotel’s major expansion:

• Helped train new employees joining the expanded hotel.
• Supported the opening and operation of a larger restaurant and bar.
• Progressed into Food & Beverage Duty Management.
• Managed shifts across restaurant, bar and Meetings & Events operations.
• Supported service standards, team performance and customer satisfaction.

NVQ Level 2 in Leisure & Tourism – Rydge Danyers College (1998 – 1999)

9 GCSEs – Grades A to D* – Poundswick High School (1994 – 1998)