By Angela Green, Content Executive: Greyhound Beaconsfield announces trio of promotions.
The Greyhound in Beaconsfield, Buckinghamshire, has announced three promotions across the business, including a new restaurant manager.
Andrius Prelgauskas, who has been with the venue since it opened in 2019, has been promoted from assistant manager to restaurant manager.
He has previously worked at Tom Kerridge’s two Michelin-starred Hand and Flowers gastropub in Marlow as a waiter and worked as a senior waiter alongside the Greyhound owners Daniel Crump and Margriet Vandezande-Crump at the Oxford Blue in Old Windsor.
In his new role, he will oversee staff recruitment, training and development, as well as operational costs and budgeting, and further improving guest service.
Lauren Gulliford-Brown has also been promoted from senior waiter to head waiter after having been with the business for nearly two years. She was formerly a supervisor at the Three Oaks in Gerrards Cross.
Meanwhile, in the kitchen, Vitor Miller-Queiroga, has been promoted from senior chef de partie to junior sous chef. He previously worked at No 5 Beaconsfield as senior chef de partie.
Daniel Crump, co-proprietor at the Greyhound, said: “We’re really pleased to have been able to promote three of our talented team members at the Greyhound. Our whole business is based on supporting our team to be the best that they can be, and these three have really shown how far you can get.
“Andrius, Lauren and Vitor are a brilliant example to any young people looking to enter our brilliant sector. If you want to progress and have a passion for making people happy, there is no better sector than hospitality.”
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