Tags:

Celtic Manor Resort to cut 10% of workforce

Friday 23 January 2009 16:56
Celtic Manor Resort

Celtic Manor Resort in Newport, which is set to host golf’s premier team competition the Ryder Cup next year, is to cut up to 10% of its workforce due to the recession.

The resort, which has two hotels and three championship golf courses, is looking to cut as many as 70 staff from its 700 strong workforce.

The resort, which is the venue for the 2010 Ryder Cup, is owned by Welsh businessman Sir Terry Matthews.

A company spokesman said in a statement: “Redundancy is not a step the resort would take lightly but it is one of a number of efficiency savings being considered to ensure its operations remain competitive during the current global economic downturn.

“Early indications are that around 70 jobs may be at risk, among a total permanent workforce of around 700, and everything possible will be done to support any members of staff who may be affected.

“The resort has already included ACAS and appointed an employees’ consultative panel in the decision-making process.

The spokesman said cost-cutting measures would not impact Celtic Manor Resort’s capability to stage the 2010 Ryder Cup competition.


Newport needs restaurants, says council leader >>

Cardiff chosen for sixth Jamie's Italian >>

The Crown at Celtic Manor, Newport >>

Corporate guests run amok at Celtic Manor Resort >>

Celtic Manor wins Ryder Cup bid >>


By Andrew Smith


E-mail your comments to Chris Druce here.

Caterersearch.com jobs
Looking for a new job? Find your next hotel job here with Caterersearch.com jobs


 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here