Experience

Zala Springs

• Hungary
• Real Estate
• 1 - 100 Employee

• Director Of Operations

  • May 2022 - Present



Belmond

• United Kingdom
• Hospitality
• 700 & Above Employee

• Operations

  • Feb 2018 - Aug 2022



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Sep 2015 - Nov 2017

  F&B operations at the InterContinental The O2 F&B operations at the InterContinental The O2



InterContinental London Park Lane

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant and Bar Operations Manager

  • May 2014 - Sep 2015

  • Restaurant, bar and lounge operations, ensuring quality service and standards while delivering a guest experience that is unique. • Supporting the Director of Food and Beverage in the commercial, financial and operational success of the operations. • Ensuring compliance with all governmental regulations concerning health, safety or other requirements. • Participating in the preparation of the annual departmental operating budget and financial plans. • Monitoring budget and controlling expenses with a focus on food, beverage and labour costs. • Identifying, organizing and driving promotions that deliver great experiences. • Ensuring that proper income audit procedures are followed. • Directing day-to-day staffing requirements, planning and assigning work, and establishing performance and development goals for team members. Providing mentoring, coaching and giving regular feedback to help manage conflict and improve colleague performance. • Educating and training all team members in compliance with governmental regulations. Ensure colleagues are properly trained in quality and service standards and that they have the tools and equipment to carry out job duties. • Promoting teamwork and quality service through daily communication and coordination with other departments. • Recommending and/or initiating salary, disciplinary or other staffing/human resources related actions in accordance with company rules and policies. • Planning and overseeing menu changes and enhancements as appropriate • Analyzing guest insights to identify and meet customer expectations and to build on guest loyalty.



Fairmont St Andrews

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Bar Manager

  • Feb 2012 - May 2014

  • Manager of three outlets - Kittocks Den Bar and Lounge, The Rock and Spindle Sports Bar and the Atrium Lounge - consisting of a team of 21 colleagues • Report directly to the Food and Beverage Director • Execute cocktail and spirit master classes• Changed the alcohol measurements for the Resort from 35ml to 25ml after two months of market research with Corporate approval• Assess and review customer satisfaction and preferences, formulating JD Power (Guest Satisfaction Index) action plans to ensure customer satisfaction targets are met• Implement departmental CES (Colleague Engagement Survey) action plans to ensure colleague satisfaction• Resolve and follow up on guest complaints in all Food and Beverage outlets• Work closely with the Finance department to monitor and control profit margins and wages • Daily/weekly/monthly/yearly reports on finances, productivity, guest and colleague satisfaction• Beverage pricing and stock control for the Resort (3 bars, conference and banqueting, 2 restaurants, in-room dining and a fine dining restaurant). Ensure monthly/yearly beverage Gross Profit margins are met for the Resort• Develop plans to maximize productivity and create measures to control expenses• Liaise with Human Resources department to recruit and train at Assistant Manager, Supervisor, Chef de Rang, and colleague levels

• Assistant Beverage Manager

  • Mar 2011 - Feb 2012

  • Reported directly to and assisted the Bar Manager• Prepared staff schedules in accordance to budget guidelines of wage cost and productivity• Created Risk Assessments of occupational health and safety • Ensured the smooth daily operation of the outlets• Maintained and improved food and beverage profits by monitoring wastage and breakages and implementing remedial actions• Used local knowledge and trends to plan menus and strategize action plans to achieve financial targets

• Food and Beverage Supervisor, Bars

  • Aug 2009 - Mar 2011

  • Reported directly to Bar Manager• Responsible for daily operations of the bars• Created Standard Operating Procedures and Job Task Checklists• Involved with the Conference and Banqueting operations

• Food and Beverage Supervisor, Restaurants and In-Room Dining

  • Apr 2007 - Aug 2009

  • Reported to Restaurant Manager• Trained all new colleagues up to Brand and Resort Standards• Food and beverage pairings for the restaurant menus• Managed the Esperante fine dining restaurant for 9 months

• Food and Beverage Server, In-Room Dining

  • Feb 2006 - Apr 2007

  • Reported to Restaurant Manager• Operated the In-Room Dining phone lines• Prepared and delivered In-Room Dining orders• Controlled the Refreshment Centre par levels• Delivered Food and Beverage amenities