- Cadca, Slovakia
- [email protected]
F&B Management training - 6 month duration. Every month different outlet of the hotel (Bar, Fine dining restaurant, Lounge restaurant, Cafeteria, Buffet restaurant and banquet management). Responsible for the staff, reservations, guest relations, special events, promoting, as well as ordering supplies.
Preparing hotel facilities for events, tasks mainly conected to F&B sector, assisting with food preparations, preparations of banquets, cleaning, dishwashing, responsible for room service, working as porter when needed
I started here as a part time waiter in 2005, serving during events(promballs, weddings, celebrations, conferences etc.-up to 500 guests). Later I worked there as a bartender. Last two years there, I became assistant banqueting manager, responsible for the quality of food & service, guests´ satisfaction, leading the team of waiters, bartenders and chefs. Recruiting and training of part time workers.
Responsible for the quality of our products, delivery to customers(hotels, restaurants & supermarkets). Supervising and leading seasonal workers, picking, cleaning, packing vegetables. During the time spend in this position, I fully understood how the supply chain works, in relation to F&B sector-farm-hotel/restaurant-guest-experience.
Galder, The Netherlands
Hired by IBÉ company(recruitment agency-international business éxchange),. Handling with strawberry plants, responsible for quality and work done by my team. Leading the team of 9 people, taking care of their needs (accomodation, transportation, bureaucracy, interpretation etc...)
My internship at Sunrise Beach Hotel lasted for 6 months. Each month I worked in different position: started from page boy, porter, night receptionist, waiter, bartender and pool attendant-I suggested to rotate in different departments of the hotel, so I could completely understood how the hotel works. At the end of my internship, I was asked to stay at the hotel and work there as wedding coordinator- however I decided to finish my studies first.
Here I practiced my theoretical knowledge from the college-preparing a la carte dishes and pizza.
1,5 year top-up program, areas included - economy, marketing, culture, customer behavour, strategy management, creativity, accounting, cost management, planning, hr management etc.
2-year university program, thanks to outstanding performance done in 10 months
3year university program focusing on anglophonic culture and languages
5-year program focusing on practical and theoretical knowledge (tourism, hospitality, economy, gastronomy, marketing)