Levente Molnar

Departments: Grill, Cafe Boulud, Julien

• Supervised daily operations of food and beverage service ensuring high standards of quality.
• Trained and mentored team members on service techniques and customer engagement strategies.
• Monitored inventory levels and collaborated with suppliers to maintain stock of essential items.
• Supervised daily operations of food and beverage service, ensuring exceptional guest experiences.
• Enhanced customer satisfaction by promptly addressing and resolving complaints.
• Provided regular performance feedback to staff for their professional development.
• Increased team productivity with efficient work schedules and staff assignments.
• Monitored and authorised staff clock-in and clock-out procedures.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Maximised company profits through rigorous analysis and control of both portioning and wastage
• Oversaw scheduling of employees' shifts without conflict or over staffing issues.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Provided leadership during busy periods to maintain excellent service levels despite high volumes of guests.
• Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency.
• Boosted sales through targeted product training and upselling strategy.
• Provided administrative support to upper management through inventory reporting, budget governance and payroll management.
• Helping to create standards during pre-opening of Cafe Boulud.
• Handled difficult customer situations calmly, retaining their loyalty and repeat business.
• Analysed operations to improve restaurant efficiency and service levels.
• Handled over 120 customers on daily basis.
• Trained and mentored new staff on service protocols and hotel policies.
• Conducted regular inspections of dining areas to maintain cleanliness and compliance.
• Coordinated daily restaurant operations, ensuring high quality service delivery at all times.
• Protected brand image with exceptional restaurant presentation and maintenance.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Built loyal customer base by creating welcoming environment with top quality service.
• Created team building initiatives to encourage upselling and meet revenue targets.

• Organised staff training sessions on reservation management, enhancing team members' proficiency and providing outstanding service.
• Resolved complaints, cancellations and refunds with mutually beneficial solutions.
• Reviewed reservation requests for accuracy, such as dates and times, and making adjustment where needed.
• Assigned, scheduled staff to help with reservations during busy times of year such as holidays or summer vacation periods.
• Handled private event bookings on monthly basis, which helped to increase our revenue by minimum 10%.
• Implemented customer engagement strategies, leading to increase in repeat business and positive online reviews.
• Collaborated with marketing team to promote special events and enhance overall dining experience.
• Monitored reservation systems and tools to ensure accuracy and reliability of bookings.
• Prepared detailed reports on reservation trends to aid strategic decision making.
• Coordinated group bookings efficiently whilst adhering to hotel policies.
• Dealt with high-volume calls and emails competently to meet service targets.
• Supervised daily operations of dining reservations ensuring seamless guest experiences.
• Led initiatives to streamline reservation systems improving overall operational effectiveness.
• Managed scheduling of dining reservations to maximise seating capacity and minimise wait times.

Departments: Rotunda Lobby Lounge, Banqueting, Room Service

• Reported any equipment defects to line manager in line with company procedures.
• Conducted regular performance evaluations, recognizing top performers and developing action plans for underperforming staff.
• Handled customer complaints calmly and professionally to maintain hotel reputation.
• Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
• Handled all day dining and room service team during busy operation.
• Handled scheduling for multiple teams of waiting and bartending staff.
• Helped creating a private bar system for room service operation.
• Devised and implemented improvements to service procedures, improving customer satisfaction scores.
• Managed departmental budgets, optimizing expenditures, and controlling labour costs while maintaining high service standards.
• Fostered a collaborative working environment, coordinating with the executive chef to improve food service efficiency and quality.
• Acted as Assistant Manager when required, demonstrating versatility and capacity to assume leadership responsibilities.
• Supported Banqueting operations during private events such as weddings.
• Collaborate with other F&B Managers to create cocktail events which can help to increase the department revenue by 10% at least.
• Assisted in menu planning and development to align with seasonal trends and preferences.
• Created promotional campaigns for special events, increasing footfall.
• Maintained a welcoming atmosphere within the restaurant enhancing guests' overall dining experience.
• Collaborated closely with the kitchen team to maintain consistency in food presentation.
• Improved dining experience through attentive listening to guest feedback.
• Streamlined inventory management to minimise waste.
• Resolved guest complaints and issues promptly to maintain high satisfaction levels.
• Oversaw daily operations of food and beverage service ensuring exceptional guest experiences.
• Led F&B team to champion customer service and consistently elevate food presentation standards.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Built loyal customer base by creating welcoming environment with top quality service.
• Planned staff rotas to meet customer demand whilst remaining under budget.

Departments : Rotunda Lobby Lounge, Private Members Club, Banqueting.

• Served over 200 guests in fast-paced service environments with exceptional customer care.
• Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
• Looked after my own section in every details.
• Processed cash and card payments promptly, minimising customer waiting times and enabling swift table turnarounds.
• Delivered exceptional customer service by attentively addressing diners' needs and preferences.
• Recommended menu items based on guests' tastes and dietary restrictions to enhance dining experience.
• Participated in team meetings to discuss service improvements and share feedback for enhancing operations.
• Mitigated complaints effectively by empathetically listening and offering solutions.
• Remained calm under pressure, ensuring better performance during peak hours.
• Maintained professional appearance throughout shifts, reflecting positively on establishment image.

• Taking food and drink orders
• Serving dishes and drinks on table
• Looking after my section in every detail
• Served high volumes of guests up in fast-paced service environments with exceptional customer care.
• Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
• Worked with over 300 customers on daily basis.
• Delivered exceptional customer service by attentively addressing guest needs and preferences.
• Assisted in training new team members on service standards and operational procedures.
• Collaborated with colleagues to create a positive and welcoming atmosphere for diners.
• Maintained knowledge of menu items, leading to accurate order taking.
• Accommodated special dietary requests, enhancing customer dining experience.