By Angela Green, Content Executive, H&C News: The Greyhound strengthens senior team with operations director appointment.
The Greyhound Pub & Dining in Beaconsfield, Buckinghamshire, has appointed experienced hospitality professional Graham Blower to the newly created role of Operations Director.
Blower will be responsible for supporting owners Daniel Crump and Margriet Vandezande-Crump with all operational developments at the restaurant.
He will oversee kitchen recruitment as well as training and mentoring chefs, evolving the kitchen working experience, and developing the menu with heads of departments.
He is a skilled chef with 15 years of culinary experience across restaurants, events, and hotels.
His last role saw him working as an executive chef consultant, supporting JKS Restaurants with the development, logistics and operational support for the opening of Arcade Food Hall at Centre Point.
As part of his consultancy activity, he also supported the Greyhound’s kitchen team for several months, during which time he supported training and development, managed recruitment, and implemented new operational structures to improve kitchen practises.
His previous roles also include executive chef at the Ivy Collection across London, opening head chef of Prescott & Conran’s London Design Museum restaurant, and working under Mark Hix as head chef of the group’s event business.
Blower said: “I’m so excited to start at the Greyhound – having already worked with the team previously I have admired the Greyhound and what they’re doing with the business for some time, and I can’t wait to help develop it even further.”
Owner Daniel Crump, said: “We’re thrilled to welcome Graham to the team – his strong hospitality background and years of experience will ensure the restaurant continues to go from strength to strength and allow us to focus on our broader vision for the business.”