Deputy General Manager

• Oct 2022 - Present

- pre-opening Deputy General Manager of Mövenpick BalaLand Resort, the first managed and branded 5* luxury resort at Lake Balaton - brand new development with iconic Caribbean Colonial style contains a hotel building 109 keys including 46 suites, 5 outlets, adult-only top-floor spa, a Family Park and Residences with private beach access - Number 2. at the hotel i/c of Food and Beverage, Guest Experience and Entertainment - pre-opening Deputy General Manager of Mövenpick BalaLand Resort, the first managed and branded 5* luxury resort at Lake Balaton - brand new development with iconic Caribbean Colonial style contains a hotel building 109 keys including 46 suites, 5 outlets, adult-only top-floor spa, a Family Park and Residences with private beach access - Number 2. at the hotel i/c of Food and Beverage, Guest Experience and Entertainment

Co-Owner and Operator

• Jun 2022 - Present

Hospitality Consultant

• Jun 2022 - Oct 2022

- Luxury event management and operational support - Luxury Outlets operation support - Trainings in person and on-site - Financial (P&L and Budget) and HR support - Hospitality Staff Recruitment - Cleaning, engineering, maintenance and HACCP - Luxury event management and operational support - Luxury Outlets operation support - Trainings in person and on-site - Financial (P&L and Budget) and HR support - Hospitality Staff Recruitment - Cleaning, engineering, maintenance and HACCP

Director Of Food And Beverage

• May 2021 - Jun 2022

- Division Head reporting to the General Manager, with full responsibility in planning, budgeting and forecasting and in real life, realising the Revenue and P&L of the Food and Beverage aspects within the hotel - 50+ direct reports including Award-winning and Bocuse d'Or Board Member Executive Chef, Restaurant Manager, Bar Manager and Banquet Manager - Historic and unique hotel at heritage location, managed by an international brand, with 90 rooms and 18 suites and 2 best-in-town residences - Newly implemented promotions, events and menu to attract the changed clientelle of the hotel after pandemic, to increase Average Check with 28% - Succeded closing the P&L of 2021 on positive Show less

Food and Beverage Manager - Hospitality and Heart Of House

• Mar 2019 - Apr 2021

- Senior multi-outlet Department Head In Charge of all aspects of Back Of House / Stewarding, In Room Dining, Private Bar and Café Sante Pan Asian Restaurant & Pool Grill Departments- Hygiene Lead of the division after post-pandemic reopening, in this line reports to the General Manager- direct reports including 40+ employees along with Assistant Manager, MIT and 6x Superviors- reports to the Director of F&B and full responsibility of yearly +500k GBP budget lines in P&L

Chief Steward

• Sep 2017 - Feb 2019

- Department head in charge of Stewarding- Responsible for all aspects of 14 employee department and 65k yearly budget lines- overlooking all aspects of cleaning procedures, inventory and equipment within the F&B division

Assistant Restaurant and Bar Manager

• Aug 2014 - Aug 2017

- August 2014 -June 2015 Gresham Kàvèhàz / Michelin Guide Bib Gourmand in 2014, Best Tripadvisor rank 14# with average covers of 200 guest per day in 3 meal period- June 2015 -August 2017 Kollàzs Brassarie & Bar / Restaurant Design Awards winner 2015, Best Tripadvisor rank 16# with average covers of 500 guest in 3 meal period

Assistant In Villa Dining Manager -Task Force at FSR Seychelles

• Jun 2016 - Jul 2016

- task force assistance during Owners Visit-in charge of the Banqueting Operations in the Private Residencies-regular IVD Assistant Manager day-to-day duties including In Villa Events,Beach Dinners,Private Jet Caterings

Assistant Banquet Manager

• Apr 2013 - Jul 2014

- assistant department head- hire, train, coach and lead full time and casual staff members- event (planning, organize-realize) management on the highest standards in the hotel industry to secure the highest guest satisfaction- manage all types of events: meeting, breakfast,lunch, dinner, coffee break, reception, conference, gala events, outside caterings from 10 to 1200 guest- analize, monitor, report, plan in the F&B Divison, attending on daily/weekly/monthly departmental and global meetings- working close on daily basis with other departments of the hotel: catering, kitchen, restaurant, room service, housekeeping, front office&desk, reservations, sales, marketing@public relations, finance, human resources, security, etc.- working efficent with suppliers, contracted companies, etc.- assistant outlet manager duties: working in different outletets (restaurant, bar) as MOD regulary Show less

Banquet Operations Manager - Task force at FSH Canary Wharf

• Jan 2014 - Mar 2014

Task Force Assistance

F&B Manager In Training

• Apr 2012 - Mar 2013

- working as an Assistant Manager- excellent leader and trainer, motivator- possesses an eye for attention to detail.- oversee the set-up of functions including checking of the physical layout of the room, providing the servers with the proper set-up information, and posts updated function sheets in the Banquet kitchen.-oversee the service of the function assigned by the Banquet Manager to insure the success of the function and staff adherence to all service rules.-meet individual hosts and makes him/herself accessible to the host for any need that may arise.- properly close all banquet checks and complete the Captain's log book at the completion of the function.- oversee the clean up of all functions and insuring the proper removal and storage of hotel linen and skirting.- reports to the Banquet Manager.- prepare and post daily room assignments for servers including specific times for set-up and service.- prepare daily payroll statistical reports.- oversee proper clean up, handling and storage of all props and specialty china.- assist the Banquet Manager in the annual performance evaluation of the banquet servers.- respond properly in any hotel emergency or safety situation.- ensure the proper care, security and maintenance of hotel equipment through proper supervision of service personnel.- constantly monitor the staff's appearance, attitude and degree of professionalism to ensure their strict adherence to standards of quality service.- same experiences and working methods in Room Service, Restauran and Bar Outlets Show less

Banquet Supervisor

• Jan 2011 - Mar 2012

- event (planning, organize-realize) management on the highest standards in the hotel industry to secure the highest guest satisfaction- manage all types of events: meeting, breakfast,lunch, dinner, coffee break, reception, conference, gala events, outside caterings - working close on daily basis with other departments of the hotel: catering, kitchen, restaurant, room service, housekeeping, front office&desk, reservations, sales, marketing&public relations, finance, human resources, security, etc.- working efficent with suppliers, contracted companies, etc. Show less

Restaurant Server

• Feb 2008 - Dec 2010

- follow proper payroll and uniform procedure-offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to standards of excellence for quality, professionalism and friendliness.- anticipate and service of guests' requirements before requests are necessary.- serve and clear food and beverage items in an unobtrusive and professional manner.- familiar with the wine list and in wine and beverage service including stemware used and appropriate garnishes.-present menus and explanations for all menu items as well as specials of the day. - offer after dinner drinks and cigars.-ascertain a guest's satisfaction and handle any problem which may arise informing a manager of the problem and how it was resolved.-service all needs for any private dining room or private function.-report any accident immediately-recognize and address potential intoxicated, disruptive or undesirable guests.-respond properly in any hotel emergency or safety situation.-perform other tasks or projects as assigned by hotel management and staff. Show less

Chef De Rang and Event Coordinator

• Nov 2006 - Feb 2008

- lead a 6 member team to ensure the highest guest satisfaction -planning, scheduling, team briefings - follow proper payroll and uniform procedure -offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to standards of excellence for quality, professionalism and friendliness. - anticipate and service of guests' requirements before requests are necessary. - serve and clear food and beverage items in an unobtrusive and professional manner. - familiar with the wine list and in wine and beverage service including stemware used and appropriate garnishes. -present menus and explanations for all menu items as well as specials of the day. - offer after dinner drinks and cigars. -ascertain a guest's satisfaction and handle any problem which may arise informing a manager of the problem and how it was resolved. -service all needs for any private dining room or private function. -report any accident immediately -recognize and address potential intoxicated, disruptive or undesirable guests. -respond properly in any hotel emergency or safety situation. -perform other tasks or projects as assigned by hotel management and staff. Show less

Commis De Rang - Kellner Ohne Inkasso

• May 2006 - Nov 2006

- working in a seasonal schedule: breakfast and dinner shifts - proper maintanance of the assigned station in all aspects (setup, cleaning, atmosphere, ambiance, etc) to ensure the highest guest satisfaction - follow proper payroll and uniform procedure -offer guests of the restaurant an enjoyable, expertly served beverage/dining experience conforming to standards of excellence for quality, professionalism and friendliness. - anticipate and service of guests' requirements before requests are necessary. - serve and clear food and beverage items in an unobtrusive and professional manner. - familiar with the wine list and in wine and beverage service including stemware used and appropriate garnishes. -present menus and explanations for all menu items as well as specials of the day. - offer after dinner drinks and cigars. -ascertain a guest's satisfaction and handle any problem which may arise informing a manager of the problem and how it was resolved. -service all needs for any private dining room or private function. -report any accident immediately -recognize and address potential intoxicated, disruptive or undesirable guests. -respond properly in any hotel emergency or safety situation. -perform other tasks or projects as assigned by hotel management and staff. Show less

Co-Owner and Managing Director of Events

• Oct 2000 - Oct 2006

- co-owner of a famous Hungarian underground event organiser collective - organising cultural events, exhibitions, fairs, markets, concerts, theatre and non-profit events, movie shows, and night events with Hungarian and International artists - from 50 up to 400 guest - on venues like Trafo Kortárs Művészetek Háza, Süss Fel Nap, Szóda, Corvintető, Nap Hall and A38 - co-owner of a famous Hungarian underground event organiser collective - organising cultural events, exhibitions, fairs, markets, concerts, theatre and non-profit events, movie shows, and night events with Hungarian and International artists - from 50 up to 400 guest - on venues like Trafo Kortárs Művészetek Háza, Süss Fel Nap, Szóda, Corvintető, Nap Hall and A38

Commis De Rang and Event Coordinator

• Jan 2005 - Apr 2006

- working in a 1st class restaurant as Commis de Rang Waiter - under the tuition of Chef László Benke, one of the most famous Hungarian Chef by that time - organised events like Jazz Clubs with Aladár Pege, György Vukán, Julcsi Fábián, Myrtill Micheller, and many more - working in a 1st class restaurant as Commis de Rang Waiter - under the tuition of Chef László Benke, one of the most famous Hungarian Chef by that time - organised events like Jazz Clubs with Aladár Pege, György Vukán, Julcsi Fábián, Myrtill Micheller, and many more

Food and Beverage Trainee

• May 2004 - Sep 2004

- Full Time Trainee in a 1st class Hungarian-Russian Restaurant in the Castle District of Budapest - Full Time Trainee in a 1st class Hungarian-Russian Restaurant in the Castle District of Budapest