Experience

City Park Poznań

• Leasing Real Estate
• 1 - 100 Employee

• Prezes Zarządu/Managing Director City Park Poznań Sp. Z O.O. S.K.

  • Jun 2019 - Present

  He is responsible for further development of the company, pre - opening a branded hotel in Poznań area: Hampton by Hilton Tarnowo Podgórne 139 keys. 291 apartments for long-term rental, 2.000 m2 office rental. Day-to-day management of the City Park Poznań facility: 88 keys five-star hotel, long-term apartments rental, office rental, management of a shopping mall, 4 restaurants. Day-to-day management of three other hotel properties: 2 in Warsaw area (Airport Modlin) and Country Park in Poznań area. Show less



Radisson Blu

• Belgium
• Hospitality
• 700 & Above Employee

• Pre-Opening General Manager Radisson Blu Sopot/Board Member Hossa.Biz Sp. Z O.O.

  • Aug 2018 - Jun 2019

  The pre-opening of a new hotel from the Radisson Hotel Group's portfolio - Radisson Blu Sopot. The pre-opening of a new hotel from the Radisson Hotel Group's portfolio - Radisson Blu Sopot.



DoubleTree by Hilton and Hampton by Hilton Cracow

• Cracow, Lesser Poland District, Poland

• General Manager

  • Feb 2016 - Jul 2018

  First in Poland dual brand hotel from Hilton Worldwide portfolio: DoubleTree by Hilton/Hampton by Hilton Cracow, with the biggest convention & conference venue in Cracow (16 conference rooms/3.150m2), 393 rooms, restaurants and bars. First in Poland dual brand hotel from Hilton Worldwide portfolio: DoubleTree by Hilton/Hampton by Hilton Cracow, with the biggest convention & conference venue in Cracow (16 conference rooms/3.150m2), 393 rooms, restaurants and bars.



City Park Hotel & Residence

• Poznań Area, Poland

• General Manager, Board Member

  • Jun 2012 - Jan 2016

  5 star 88 keys boutique hotel. Develop hotel brand strategy, including business plans & sales strategy development, increase market share. Building innovative catering concept, which is the hallmark of the region and country. Effective management of City Park Complex: Five Star Boutique Hotel, retails and 143 residential apartments. Rental of offices and shopping mall commercialization. Recent achievements: - Hotel Bar of the Year 2015 - second time in the row Whisky Bar won award The Best Hotel Bar in Poland - City Park Hotel got recognition by Gault&Millau Guide as a place must to visit - New achievment for Cucina Restaurant: 15 points (three heads) from Gault&Millau Guide - Our another Outlet got recognition in country - award for Whisky Bar as The Best Hotel Bar in Poland 2014 - GLOBAL TRADE LEADERS'​ CLUB has chosen Cucina Restaurant as a winner of the 2014 award, - Food Business Award 2013 for Cucina Restaurant 1st Palce for Best Menu, 1st Place for Best Service - Wine Spectator award for Cucina's Wine List 2014, 2013 - Whisky Bar 88 has been officially chosen Ardbeg Embassy in Poland - Cucina Restaurant has been selected among "25 Best Restaurants"​ in Poland according to the monthly "C'est la Vie", Show less



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• F&B Manager

  • Feb 2010 - May 2012

• Food and Beverage Manager

  • Feb 2010 - May 2012

  Special Projects 2010/2011: 1.New Restaurant opening September 2010 (Platter www.platter.pl, after 4 months Trip Advisor nr. 1).Personal Achievements: Restaurant revenue growth by 12% vs. budget, after 8 months of operation, Best Restaurant in Poland 2011, Trip Advisor Nr. 1, Michelin recommendation 2011, Polityka Culinary Award.General responsibilities:•Direct the daily activities and assignments of the F&B Department develop and communicate departmental strategies and goals. Ensure all staff are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.•Preparation of the annual departmental operating budget and financial plans of F&B Department.•Monthly forecast preparation and maximize profitability within the food and beverage, analyze approach to fulfill revenues gaps.•Establish and achieve quality and guests satisfaction goals: Hotel GSTS 2010 93,9%, F&B breakfast 91%, other Outlets experience 92%.•Cost control synergy by smart combination of cost audit, product management, continuation of cooperation with selected supplier, every 3 months purchasing price reviewing.•Develop, implement and maintain local food and beverage marketing programs and promotions. Review and approve menu design and concepts of Outlets with Executive Chef•Maintain procedures of HACCP to ensure the security of proper storage of food and beverage products; ensure the security of monies, credit and financial transactions; replenish supplies and price negotiations; inventory, uniforms etc. in a timely and efficient manner to minimize waste.•Recruitment of F&B Team and managing any Employee Relation issue with the support of the HR Department. I actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery. Responsible for the recruitment of F&B Team – currently 101 members, 6 Outlets. Show less

• Assistant F&B Manager

  • Aug 2008 - Jan 2010

  Duties and responsibilities:Responsible for all F&B departments - reporting to the F&B Manager (2 restaurants, 1 bars, 1 café, room service, banquet up to 750 pax, catering up to 2500 pax)Development and implementation of new Service and operating StandardsRecruitment, training and talent management for outletsReview of cost management, payroll, productivity, pricing structure and profitabilityImplementation of new menu lists in restaurants and barsResponsilble for F&B revenue forecastGuest relations and complain handlingRestructured beverage inventory listsResponsible for F&B promotionsSelection and Purchase of china, glass, silver, linen and uniformsMonthly equipment inventoryResponsible for banqueting operation (13 function rooms from 2 pax up to 750 pax)Re - structured the banqueting departmentIntroduction of visionary coffee breaks in the banqueting departmentRe - structured and changed the banqueting wine listDeveloped new conference StandardsDeveloped new buffet presentationSupported the banqueting sales team with sale callsTotal restructure of the banquet back office and beverage storageSelection and training of casualsSelection, hiring and training of banqueting team Show less

• Restaurant Manager

  • Aug 2007 - Jul 2008

  Duties and responsibilities:Increased wine sales by implementing new open wine display and wine up selling trainingImplementation of F&B StandardsDevelopment of F&B conceptsSelection, hiring and training of restaurant teamDesign and creation of the wine menuDesign and creation of the menu listResponsible for monthly and seasonal F&B promotionPermanently rising waiters average check by well prepared promotions and up selling



Belvedere Restaurant - Polish Leading Resturant

• Warsaw, Masovian District, Poland

• F&B Director

  • Nov 2006 - May 2007

  High percentage of loyal and regular customers * Low staff turnover due to individual leadership * Duty Roster, timesheet and payroll management * Directly supervised 50 members of the staff * Implementation of the Guest Recognition Program * Michelin Guide Restaurant * Developing the annual budget * Responsible for F&B purchasing and storing * Conducting staff trainings * Restaurant marketing and public relation High percentage of loyal and regular customers * Low staff turnover due to individual leadership * Duty Roster, timesheet and payroll management * Directly supervised 50 members of the staff * Implementation of the Guest Recognition Program * Michelin Guide Restaurant * Developing the annual budget * Responsible for F&B purchasing and storing * Conducting staff trainings * Restaurant marketing and public relation



Kredens Restaurants - Casual Premium Restaurants

• Managing Director

  • Jan 2004 - Feb 2006



Kredens Restaurants

• Restaurant Manager

  • Jan 2001 - Jan 2004

  Duties: image building in mass media, employing of new employees, organizing everyday work, solving personal conflicts, business contacts with suppliers of food products and alcohol, catering, preparing seasonal menu, making sure that the restaurant have an esthetic look. Duties: image building in mass media, employing of new employees, organizing everyday work, solving personal conflicts, business contacts with suppliers of food products and alcohol, catering, preparing seasonal menu, making sure that the restaurant have an esthetic look.



"Grand Kredens"​ Restaurant

• Shift Supervisor

  • Jan 1999 - Jan 2001

  Scope of responsibilities: arranging the team work, delegation of duties, reservations monitoring and contacts with customers Scope of responsibilities: arranging the team work, delegation of duties, reservations monitoring and contacts with customers



Capgemini Polska Sp. Z O.O.

• Trainee

  • Jan 1998 - Jan 1999

  Duties: preparing aid schemes for companies of various branches. Duties: preparing aid schemes for companies of various branches.