Nicola Manton

Experienced hospitality and hotel manager with extensive experience across hotel operations, events and customer-facing environments. Proven leadership experience including General Manager and Deputy General Manager positions, with responsibility for teams, recruitment and training, health and safety, food safety, stock and ordering, payroll, budgets and P&L. Confident managing busy operations and events while maintaining high standards of customer service.

Reliable, organised and able to lead teams effectively, work under pressure and take responsibility for the smooth day-to-day running of a business.

Event Manager at Scott Anderson (2024-05 – Present)

In May 2024, I joined Scott Anderson as an Event Manager, bringing together all the knowledge and experience I had gained in my previous roles. Since joining, I’ve enjoyed working alongside a small, close-knit office team, as well as collaborating with a wider network of event managers in my day-to-day work.

Scott

Anderson exclusively caters for five venues in the local area, while also being a nominated supplier for a range of prestigious locations, including Leeds Castle, Copper Rivet Distillery, and Preston Court. This variety—combined with the unique requirements of each venue and the specific needs of each client—creates a dynamic and often challenging role, one in which I thrive. Our events range from intimate family gatherings to weddings, formal dinners, and corporate occasions for up to 200 guests.

My role is split between office-based planning and on-site event management, allowing me to support clients from the initial booking right through to the event itself. The diversity of menus, cultural influences, and client expectations keeps the role fresh and rewarding. I particularly enjoy learning about different traditions and cuisines, and finding ways to seamlessly integrate them into each event to create a truly memorable experience.

At the start of 2026, we were honoured to be named National Caterer of the Year 2026 at The Wedding Industry Awards. This prestigious accolade is one we are immensely proud of, and it has had a significantly positive impact on our business.

Front of House Coordinator at Jessica Leah Catering (2018-06 – 2024-05)

Initially I did a year with Jess as just front of house and then in the second year she asked me to undertake the role of Front of House Coordinator. This is a role I have been doing since and the position works alongside my other commitments showing my ability to manage all aspects of life and work. The weddings and events that I have been involved in the planning and execution of have included small intimate weddings at people’s private properties for 12-30 people, marquees for up to 200, beach side weddings, full catering and bar supplied for The Turner Centre weddings which have been from 60-180 and private dinners for Hen’s, special birthdays or occasions as well.

This means leading from the front a team of staff from 2 to 20 plus, depending on the event. All weddings include the initial meetings and handling of all enquiries, through to the setting and laying of the event space and delivery of event. This role has enabled me to continue with the passion I have for events management as there is nothing better than being part of anyone’s special day from start to finishing knowing you have done all you can to ensure the smooth running and unforgettable experience they expect.

Many of the clients have become friends over the years and I pride myself on forming those bonds to deliver a 5 star service.

Front of House Supervisor at Royal Cinque Ports Golf Club (2022-09 – 2024-05)

I undertook a front of house supervisor role with the company. This role involves working in the club house in the bar on a day-to-day basis and the organisation and delivery of events that range from small private dinners for 4, up to 5 course dinners for 120. Due to the status of the club, there is many outside events that I am involved in the planning of the hospitality delivery such as The Open Golf Championship which last year saw 500-600 people through the clubhouse on a single day.

I also have been undertaking the responsibility of working in the halfway hut to cover holiday and special events.

Deputy General Manager

• General Manager at Shepherd Neame (2013-06 – 2022-08)

I undertook the role of Deputy General Manager at The Royal Albion Hotel in June 2013 and was responsible for all staff inductions and training. During my time at the business, I took sole responsibility for all Health and Safety. The site went through a major refurbishment while I was there, and this provided me with an insight into the detailed planning needed for such an event.

I was offered the opportunity of a job swap and accepted the same role at The Bell Hotel, Sandwich This gave me a new way of dealing with a business to achieve the same outcome. There was a smaller footfall through the site daily, however The Bell is a larger hotel and facilitates more functions. These range from small weddings to business meetings, buffet breakfasts for up to 100 guests, larger weddings catering from the ceremony to wedding breakfast and beyond, as well as golf groups.

Each event I was organising has provided me with a new challenge to learn how to run and achieve success through teamwork, preparation, and communication. Having completed many successful general manager reliefs, I was then selected to work alongside several newly appointed general managers to ensure their induction to the business is emphatic in the knowledge they need when starting their new role. This has given me invaluable experience of working with other people and how I can use their knowledge to build my own.

Then in 2018 I was given the taste of taking over The Royal Albion again but as General Manager. This role gave me sole supervision of the pub ensuing maximum customer satisfaction and harmonious staff relations. Within the role, responsibility for Health and Safety, Fire Safety, Recruitment, Food Safety, Stock and Ordering, Payroll costs as well as tight and specific budget restrains leading to a monthly P&L that was signed off by the board.

The site is one of the company’s flag ship sites and has a turnover of over £2.4 million a year, in the summer months we are the top performing site within the brand and being a building of age that has meant further challenges and learnings on a regular basis meaning even within this role I have been learning new aspects.

Team Member

• Team Leader
• Deputy General Manager at Ramsgate Premier Inn and Smugglers Retreat Table Table -Whitbread (2011-06 – 2013-05)

I began my employment with Whitbread at this site as it was opening and my first position within the company was as a team member. I was responsible for taking orders and serving guests throughout my shift. I was quickly promoted to team leader and spent the next six months learning the back of house policies and procedures such as payroll, profit and loss, banking and cash handling as well as gaining further qualifications related to the industry.

I covered several management positions within the business and the position of Deputy General Manager. This job role included dealing with guests and the team, rotas, stock, ordering and counting as well as the general day to day running of the business and holding full responsibility for the site in the Managers absence. It required me to have a good knowledge of HACCUP, Health and safety procedures, cash handling and management.

Due to the fact that the restaurant is a co-located site, and I was in a management position for the 18 months I gained knowledge of the Premier inn and the way in which this business is run in areas such as Room Rates, Occupancy o/o, stock levels in relation to linen as well as ordering. I brought several large bookings to the hotel increasing profit margins by a considerable amount.

Supervisor

• Assistant Manager (cover) at The Sovereign –Barracuda Group (2007-12 – 2011-05)

I started working for this company when they first opened. My duties would include serving customers food and drinks, a high standard of customer service and the general maintenance and cleanliness of public areas. In April2009 I was given promotion to supervisor.

During that time, I was responsible for deliveries of food and ordering stock, all cash handling and banking for the premises during a shift, the writing of rotas, staff welfare and any day to day issues that occurred. During that period of time, I also covered the Assistant Managers position while they had maternity leave.

Bar and Silver Service Waitress at NAG Recruitment (2006-06 – 2007-12)

I worked for this agency undertaking bar and silver service waitressing duties at a variety of venues across Kent, including, Pfizer’s, St Augustine’s Abbey and Royal St George’s Golf Club. These positions were on a short-term basis for a few hours or up to a week to cover an event and would often be at short notice.

HND – University of Hull

4 A levels in Music, Theatre Studies, English Literature, General Studies

12 GCSEs all A to C grade with B in English and Maths – Dane Court Grammar School