Ryan Bland
@ryanbland
I improve hospitality operations and help operators adopt practical technology solutions.
What I'm looking for
I've led kitchen operations at The Old Hall Inn and The Papermill Inn, delivering 2,000+ covers weekly across a multi-revenue venue with £2M+ annual turnover. I maintain approximately 65% GP and 28% labour costs while leading and developing teams of 15+ staff.
I also founded Peak Private Dining, building a 100+ client base through repeat and referral business while managing every stage from enquiry and costing to delivery. I’m now looking to bring my hands-on understanding of Planday, Xero, operational pressures, and customer relationships into hospitality technology.
Experience
Work history, roles, and key accomplishments
Head Chef
The Old Hall Inn & The Papermill Inn
May 2018 - Present (8 years 3 months)
Managed all kitchen operations across a high-volume, multi-revenue site, delivering 2,000+ covers per week and maintaining ~65% GP and ~28% labour costs. Led a team of 15+ staff, introduced new revenue streams, and used Planday and Xero for scheduling and financial management.
Founder & Operator
Peak Private Dining
Jan 2020 - Dec 2025 (5 years 11 months)
Founded and ran a private dining business, managing the full customer journey from enquiry to delivery. Built a client base of 100+ through repeat business and referrals, and led small teams for larger events.
Junior Sous Chef
The Bird at Birtle
Jan 2015 - Dec 2017 (2 years 11 months)
Supported kitchen operations and team management within a busy and demanding service environment.
Education
Degrees, certifications, and relevant coursework
Hopwood Hall College
Level 2 Diploma, Hospitality
Completed Level 2 Hospitality qualification.
Matthew Moss High School
GCSE, General Education
Grade: A*-C
Achieved 10 GCSEs with grades A* to C.
Availability
Location
Authorized to work in
Job categories
Skills
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