Michal Tomaszewski

Programmed and implemented till systems. Tested and removed any occurring errors.
 Participated in a one-week training in Le Gavroche restaurant (2 Michelin star) ran by Michel Roux Jr in London.
 Delivered the following trainings:
- Alcohol & license
- Operational trainings: breakfast, lunch, dinner, afternoon tea and room service – trained staff on company’s standards and engaged everyone in role plays.
- Health & Safety trainings
- Grooming training
- Organisational culture training
- Menu training
 Set required quantities for linen, tea, coffee and stationaries.
 Communicated with suppliers.
 Interviewed candidates for vacant positions.
Led a successful transition from pre-opening stage to a fully operational status. Received an excellent feedback from a high status clientele about the top-class service provided.

After 8 months of working in the hotel I got promoted to the Bars and Longue Manager and now I am responsible for 3 outlets: 2 bars and an award winning Grand Tea Lounge. I work closely with F&B Manager and analyse P&L statements in order to reach financial targets and increase guests’ satisfaction.

I managed a team of 25 on a daily basis; run and organise trainings and special events for up to 200 guests. I have reorganised outlet in order to increase the capacity.

As a trained behavioural interviewer I have also been responsible for interviewing candidates for headwaiters, waiters and bar tenders, supervisors and assistant manager.

Managed team of 10
Run special social and corporate events

I was offered an opportunity to participate in a 1 year Management Trainee programme in Baltimore, USA, where I gained invaluable experience and considerably enhanced my managerial skills.

I was trained in various departments of the hotel: Banquets, Housekeeping, Front Desk, Event Guest Concierge, and Concierge Lounge. I ran functions for a number of guests ranging from 10 up to 400. That included managing and overlooking up to 25 associates. I also prepared and conducted functions for service: coffee breaks, breakfasts, lunches, dinners, weddings and bars, where it was very important to show consistency in service and set up.

I became a certified trainer in Banquet department and provided service in order to meet clients’ special requirements.

Every day I evaluated profit and loss statement, profit margins, productivity and costs percentage in order to keep the department on the right track to achieve yearly financial goals. I followed all company’s safety and security policies and procedures and ran trainings to decrease amount of accidents in a banquet department.

Responsibilities: stock control, wine service, providing beverage trainings for the team, creation and implementation of up selling programmes, overall wine control in the hotel, providing weekly wine notes for company’s newsletter.

Responsibilities: being in charge of the bar department, stock control, scheduling, payroll, F&B menu design, providing trainings, drawing up SOP for the department.

Responsibilities: taking orders, F&B service, cleaning and tables set up, coffee, tea preparation and service.

Worked in the award winning restaurant. Responsible for service. The goal was to create the memorable guest experience.