I am a highly experienced hospitality professional with over 20 years’ experience in the industry gained at all levels and most disciplines. I am skilled and qualified in HR and management of hotel, conference, banqueting, restaurant and catering staff and operations as well as soft and hard services with a strong creative flair and the proven ability to direct successful business operations.
I have worked at the high-end, 5-star level of the industry and I also have a proven history of improving services while reducing costs. I have achieved this while directing successful business operations especially in the field of recruitment and training. Furthermore, I was responsible for the creating and setting up the HR function within the Corporex Group where I managed the recruitment and selection of all new employees and contract staff.
Due to my experience I am able to provide consultation to management on employee relations questions and manage all disciplinary and grievance issues. This includes the management of redundancy situations including calculations, financial guidance and communications to affected employees.
I am very fortunate to work in an industry I love and have been lucky enough to have worked in many different environments as diverse as the London 2012 Olympics, Royal Ascot Private Boxes, the Barclays Mercury Prize “Album of the Year”, James Bond – Skyfall Film Premier Events, many shows at the NEC Birmingham including the Skills Show, Toyota Show and MasterChef Road Show.
Furthermore, in working at high-end West End venues I had to meet the stringent requirements of world-class chefs including Gordon Ramsay, Angela Hartnett, Nuno Mendes, Jason Atherton, Francesco Mazzei, Kim Woodward.
I believe that central to my management success is my ability to identify and eliminate redundant and wasteful practices whilst delivering a level of excellence in standards and service. This has meant analysing and measuring variations in financial performance and contractual supplies in order to cut out waste at companies like Youngs, the NEC at Birmingham and the Olympic Games. One way in which I was able to achieve these outcomes was by implementing the HACCP system, Standard Operating Procedures and combining this with my own instinct and experience.
However, implementing standard procedures is not enough in itself and in acting as a ‘troubleshooter’ for Youngs Brewery, I was able to identify bad and redundant practices, introduce innovative procedures and turn around failing operations to dramatically improve income.
I have led major projects in my family business in setting up new hotels and restaurants across Hungary. Our business model was to buy old buildings to convert to hotels and/or restaurants which meant appraising the suitability of the structure for conversion, the options for adaptation and how this might impact on future performance.
I have experience in recruiting and managing teams ranging from 120 to 1200 staff and coaching them and their line managers in best practice in health and safety, speed of service, customer experience and presentation of staff, product and environment. Crucial to getting all these things right is in selecting the best leaders, briefing the team and motivating individuals to work efficiently and (most important) enjoy their work at the same time.
I offer significant skills in budget development, purchasing, reorganization, training, forecasting, and vendor negotiation. My experiences have taught me an important lesson – satisfy the customer and your business will grow. To summarize: my strengths are an extensive knowledge of my field, creative flair, imagination and a strong business sense.
I also have extensive computer skills that, not only include the use of accounting software applications and Microsoft office, but also extend to computer programming and web-development.
Should you require any further information, please do not hesitate to get in touch.