Manchester brewer Hydes has promoted head of marketing David Safiruddin to marketing director in recognition of his business performance, granting him a position on the company board.
Maxxium Worldwide, the wine and spirits distributor, has appointed Michael Sainsbury as global wine director, based at the company's Amsterdam office. He was previously president of Maxxium Japan.
Contract caterer Holroyd Howe has appointed Dennis Stoner operations director. Previously he ran his own consultancy service advising on quality and management systems for London clients. He has also worked as a regional director for Aramark London and operations director for Sodexho Citation.
Mirabel Smith has joined Moat House Hotels as its new e-business and website manager, based at the company's headquarters in Romford, Essex. Originally from Braintree, Essex, she was previously UK e-commerce manager for Dutch airline KLM.
Andre Kretschmann has opened and taken on the role of general manager at the new Chedi Muscat resort in Oman, which is owned by hotel group GHM. He was general manager at the group's Chedi resort in Phuket, Thailand.
Promotion at the Macdonald Albrighton Hall hotel in Shrewsbury, Shropshire, means Wendy Bradbury has moved up from the position of chambermaid to deputy head housekeeper.
The British Hospitality Association has nominated three members of the organisation as fellows in recognition of their support and work for the industry. The new fellows are Deirdre Buchanan, chairman of Buchanan, which owns the White Swan restaurant in Pickering, North Yorkshire; Paul Murray-Smith, recently retired chairman of the Scottish Tourism Forum; and Peter Taylor, chairman of the Town House group, which operates four hotels in Edinburgh. Fellowships are granted to senior members of the industry and, so far, these are the only ones to be announced this year.
A couple of appointments at the Capital in Knightsbridge, London, means the hotel has new general and restaurant managers. Henrick Muehle has been appointed general manager. He was deputy general manager at Tynley Hall hotel in Rotherwick, Hampshire. Christophe Thuilot has become restaurant manager at the hotel's two-Michelin-starred restaurant. He previously held the same position at the Chavot restaurant in Fulham, London.
The captain of the Welsh National Culinary Team has stepped down to become manager. Graham Tinsley, who held the captaincy for four years, has stepped into the hot seat vacated by Peter Jackson and will now focus his efforts on next year's Culinary Olympics in Erfurt, Germany.
The Hilton Puckrup Hall hotel in Tewkesbury, Gloucestershire, has said goodbye to its operations manager Kevin O'Neil. He has joined First Contact Recruitment, Birmingham, as a senior consultant.
Jonathon Holt, previously area manager for Caffe Uno, has become the company's permanent consultant looking after permanent recruitment.
Travelodge has selected Simon Gregory for the position of marketing and sales director, based at its head office in Toddington, Bedfordshire. He joins from BMI (the airline previously known as British Midland), where he was a marketing director and oversaw the launch of the company's low-cost airline, Bmibaby.
Lisa Hollyhead has become managing director at the Isle of Wight School of Food and Wine in the island's capital, Newport. Previously she oversaw a revamp of the Farringford hotel in Freshwater Bay, which she still owns, with help from regional funding expert Colin Moore at Armada Finance.
Richard Hobson-Cossey has joined the Macdonald Dunkenhalgh hotel near Blackburn, Lancashire, as general manager. He was previously general manager at the Le Méridien hotel in Chester.
Ahead of its September opening, newly restored Georgian country house hotel the Grove at Chandler's Cross, Hertfordshire, has made a number of key food and beverage appointments. These include David Coutts as head chef for the property's Glasshouse restaurant. Coutts previously ran the Rushes restaurant near Borehamwood studios, Hertfordshire, and joined the Grove from Harrods department store in London, where he was head chef at its Georgian restaurant. Also joining from Harrods, where he was head chef production, Frederick Tobin comes to the Grove as executive sous chef. He has worked at London's Dorchester hotel as senior sous chef and, while serving with the RAF, was a permanent chef to the prime minister at his Chequers country house.
Tony Hoyle has been appointed executive pastry chef. He joins from the Dorchester hotel, where he held the same role. He also worked at Hanbury Manor hotel and country club as head pastry chef. Completing the senior team is Alex Dawes, the Glasshouse restaurant's new manager. He was assistant manager at Windows restaurant in the Hilton hotel, Park Lane, London.
Terence Southward is now operations manager of the Crowne Plaza hotel, Liverpool. He was operations manager at the Holiday Inn hotel in Leicester.
- Please send your On-the-move stories to chris.druce@rbi.co.uk, giving the start date, details of the appointee's previous job and, if possible, a head-and-shoulders photograph.