Peter Matheson took over the hotel on January 8 and is now the general manager of the business.

Since the January takeover of the business, revenue has increased by 58 per cent.

"Business has increased because of management and the systems we use," Mr Matheson said.

He said it was an exciting time for the hotel, which is finally living up to its potential.

The hotel was opened by the Mercure group in 2010 and went into receivership in January 2013.

New owners took over in July 2013, naming the hotel Buloke on Baillie.

Mr Matheson said it was time to take the business to the next level.

The hotel will relaunch as the Horsham International Hotel today.

The restaurant, formerly Brasserie on Baillie, will now be known as The Duck's Nuts Restaurant.

Mr Matheson said he was aware the restaurant's name was unusual.

"Love it or hate it, people will be talking about it," he said.

"That's what we want."

Mr Matheson said he wanted to dispel the myth the restaurant was not open to the public.

When the hotel opened in 2010, council permit conditions meant the restaurant was only open to hotel customers.

This is no longer the case and Mr Matheson hopes The Duck's Nuts Restaurant will fill a gap in the market.

"The restaurant will operate 365 days a year - inclusive of all Sundays and public holidays - and feature full a la carte breakfasts and dinners," he said.

"The restaurant can comfortably seat 75 people, day in, day out."

The meals are provided by a team of three chefs - an executive chef, head chef and sous chef.

The restaurant will feature a new menu starting July 1.

"We want to make the menu more seasonal, with lots of flexibility," Mr Matheson said.

"We have already had excellent feedback from the public about the quality of our food and our service.

"We invite people to come along and experience it for themselves."

Mr Matheson said the business had also experienced a changeover in staff.

"When we got here there were 16 staff," he said.

"We kept eight. Now we have four of those original staff as people decided to move on.”

“After doing a lot of the initial hard yards ourselves, we've now built back up to 20 staff."

Mr Matheson said he had recruited 10 secondary college students who were learning different aspects of the business.

"The kids are happy to say they work here, and by the time they go off to uni they will have learnt some vital skills," he said.

Mr Matheson said along with his team of chefs, the business benefited from the services of locals Lisa Stroud in housekeeping and Kate Perry.

"Lisa has been here since day one, while Kate has worked in a number of places, including Adelaide, and has a lot of experience," he said.

Mr Matheson said great customer service is a key component of his role.

"I look after the online side of things, including all the hotel bookings through websites and discounts for bulk bookings," he said.

"I have also been doing a lot of events, but I'm looking forward to scaling down that side of things and passing onto our new event manager.

"Event planning is quite time consuming and I want to get back to the key part of my job: putting people in beds and making sure they want to come back."

Mr Matheson relocated to Horsham from Queensland for the job.

"I like it here, particularly the weather," he said.

Mr Matheson also likes the hotel.

"It is a fantastic venue," he said.

"It is a great place to work and I get to work with some great people.

"I also enjoy making sure people have a good stay - when they are happy, I am happy."