Experience

Institute of Hospitality Management in Prague

• Higher Education
• 1 - 100 Employee

• Member of the Academic Council

  • Jan 2019 - Present



Silesian University in Opava

• Czechia
• Higher Education
• 100 - 200 Employee

• Postdoctoral Research Scientist

  • Jan 2018 - Present



Tržiště a. s.

• Director Of Operations

  • Aug 2017 - Present

• Director of Operations

  • Aug 2007 - Present

  I started to work in the restaurant as a restaurant manager and before the complete renovation and reconstruction promoted to the position as a FB manager. Build the new restaruant - equipment, complete new staff, SOP, menu etc.. Restaurant was reached from position 240 in TripAdvisor to the position No. 1 in Prague and also from positon 40 according to the Grand Restaurant to the positon No. 1 (best restaurant in Czech Republic). Hotel is award winning as well. We were awarded in 2010 as the best hotel in the world (according TripAdvisor), year before as the best service in the world, 2011 - 10th best hotel in the world. 2013 best luxury in CZ (18th in Europe), best romance in CZ (20th in Europe). Show less

• Food and Beverage manager

  • Aug 2007 - Mar 2012

  After reopening promoted from Restaurant managet to the FB manger position. Involved in all procedures contributed to the meaning of new restaurant (sales and marketing strategy, style of the restaurant, service standarts, staff hiring, technical equipment, china/cuttlery, menu, wine list, dress code etc..) After that in mid of 2012 promoted to the position director of operations.Comprehensive agenda and office work contributed to the whole Room divison and FB department. Evaluating new packagess, promotion events, planning and scheduling all the events, budgeting and efficient dealing with cost Show less



Radisson Blu

• Belgium
• Hospitality
• 700 & Above Employee

• Assistant to Restaurant Manager

  • Aug 2002 - Sep 2007

  I started there to work as a regular waiter, but very short I was promoted to the restaurant captain, restaurant superivos and later as the assistant. I was responsible to the all day running of the restaurant, supplying of the goods, team supporting and coaching, dealing with a problems etc.. I started there to work as a regular waiter, but very short I was promoted to the restaurant captain, restaurant superivos and later as the assistant. I was responsible to the all day running of the restaurant, supplying of the goods, team supporting and coaching, dealing with a problems etc..