Scott Anderson has been promoted to director of operations at Trump Turnberry from director of food and beverage at the five-AA-red-star resort on the Ayrshire coast.
In his new role, Anderson will oversee all of the hotel's operational departments including room management, front office and concierge, housekeeping, food and beverage as well as service and stewarding. He will report to Turnberry's general manager Ralph Porciani.
Anderson joined the hotel in 2007 as head waiter and has since worked his way up via six promotions.
During the hotel's recent £200m refurbishment following the acquisition of the property in 2014 by US president Donald Trump, Anderson was responsible for the development of the resort's F&B outlets and banqueting facilities, including the launch of the 600-capacity ballroom.
Meanwhile, Caroline Kennedy has moved from in-room dining manager to Grand Tea Lounge & Bar manager. Kennedy also has a long connection to Turnberry after returning to the hotel last year, having previously spent a three-year stint at the property from 2012 to 2015.
Porciani said: "Both Scott and Caroline are very much part of the family here at Trump Turnberry, with a combined track record that speaks for itself.
"Scott has played a huge part in shaping the renowned food and beverage offering we have here at the hotel and we are delighted to have him leading the way.
"Caroline's new role will draw on her years of experience in F&B operations and her talent for seamlessly managing the hub of the hotel, the Grand Tea Lounge and Bar, offering guests a truly memorable experience each time they visit.