Appointments & Promotions

Splendid Hospitality Group Appoints Philip Bolson as General Manager for the Grand Hotel & Spa, York

NEW YORK, NY. May 8, 2017 -Splendid Hospitality Group (SHG) has appointed Philip Bolson as General Manager for The Grand Hotel & Spa, York’s only 5-star hotel.

Philip steps in at a pivotal time as this much-loved iconic hotel enters the final stages of a major £15 million redevelopment which will include new restaurant concepts and additional bedrooms.

Stuart Bailey, CEO of Splendid Hospitality Group said: “We are thrilled that Philip is joining The Grand Hotel & Spa team. With the hotel’s exciting redevelopment project in full swing it is perfect timing for him to take the reins. Philip has superb operational skills which are ideal for launching and managing hotels. His flair for imbuing his team with his passion for good service, makes him the perfect fit for the job.”

Philip comments: “Over the years, The Grand Hotel & Spa has been a great success story for York and I am delighted to join the team as it enters a new, even more exciting chapter. We have really talented staff at The Grand and every one of them is committed to making sure that the hotel surpasses our 5 AA star credentials.”

Philip joined SHG in 2015 bringing with him a wealth of experience in the hospitality industry. Working as Operations Director for SHG he oversaw the management of hotels across the portfolio as well as the opening of the boutique Hotel Indigo York in Walmgate and the acquisition of several key hotels including the Ibis York Centre and The New Ellington in Leeds. Philip was also a key member of the team rolling out the company’s innovative approach to HR, The Splendid Hospitality Purpose & Way.

Philip is an avid cricket fan and as they say, whilst a Yorkshire man is Captain of England – all is good with the world.

The Grand Hotel & Spa is currently recruiting restaurant and bar staff for its brand new 140-seater restaurant set to open later this year.

www.thegrandyork.co.uk

About The Grand Hotel & Spa, York

Part of the Splendid Hospitality Group, The Grand Hotel & Spa is York’s only AA five-star rated hotel. This stunning £25m hotel opened in May 2010 following the extensive refurbishment of the former North Eastern Railway headquarters – one of York’s most iconic Edwardian buildings. The building was originally constructed in 1906 as a ‘Palace of Business’ for what was then one of the most powerful public companies in the country. Today it is the region’s leading luxury hotel with a top-class restaurant, Hudson’s, and a luxury Spa set in the atmospheric vaults, where the North-Eastern Railway once stowed their millions. With stylish meeting and events spaces for up to 120 people this historic building also provides an impressive back drop for weddings and other special occasions.

About Splendid Hospitality Group

Splendid Hospitality Group is the operator and developer of a portfolio of 20 hotels with over 2000 bedrooms. It is one of the UK's fastest growing privately-owned hotel groups which has made a name for itself through the design, construction and operation of a full range of hotel styles and locations across the UK, ranging from limited service to luxury. The group enjoys the support of major brands such as IHG, Choice, Accor and Hilton. The portfolio includes the 5 Star Conrad London St James, the 292 guest room Hilton London Bankside situated in the heart of London's vibrant Bankside and York’s only 5-star hotel, The Grand Hotel & Spa in York. Recent additions include the Ibis York Centre, Mercure Bristol Brigstow Hotel and the New Ellington Hotel in Leeds. Future developments include London Hounslow, London Park Royal and London Worcester Park. The group has also signed a franchise agreement with easyHotel, Reading. Website: www.splendidhospitality.co.uk

Contact:
Lisa Ronchetti
lisa@adhocpr.com
07903 869 669

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.