De Vere Hotels is introducing dedicated food and beverage (F&B) directors at each of its properties for the first time, Caterer can reveal.

The company, which announced in February that it planned to place F&B at the heart of its operations, is offering the positions to head and executive chefs across its estate of 13 hotels and larger De Vere Venues.

Former Tate Catering chief executive Duncan Ackery, who joined De Vere as F&B development director at the start of the year, said: "Before, we had a number of senior management in each hotel sharing F&B duties, but no one to co-ordinate or take ownership of it. This step will cement it at the forefront of the operation."

Ackery added that making use of the chef talent within the group to fill the newly created positions made sense, and he hoped it would add to De Vere's reputation as an employer of choice.

To fulfil its strategy, Ackery has recruited Colin Bussey, executive head chef at Gleneagles, as F&B director at Cameron House, Loch Lomond.

Paul Muddiman, executive chef at Simpson's-in-the-Strand, London is set to become F&B director at Bournemouth's Royal Bath hotel.

De Vere has been repositioned since it was taken over by the Alternative Hotel Group last August.

In February, AHG revealed details of a major brand overhaul which saw the De Vere Collection become De Vere Venues, with the De Vere Hotels & Resorts business divided into Heritage and Deluxe brands.

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By Chris Druce

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