Hungary
Senior Hospitality Leader (BOH) with 22+ years of experience, including 20 years at Four Seasons Hotels and Resorts. Currently serving as Chief Steward in a 5-star luxury environment, I am a specialist in large-scale BOH operations, international people management, and elite hygiene standards and hotel asset management,Materials Control and Birchstreet experience,. My career is highlighted by FS luxury hotel pre-openings and a dedicated 2-year tenure as a Green Team Leader, driving sustainability within a 5-star setting. While my core expertise is in BOH management, my background in FOH and F&B service ensures a 360° understanding of luxury service synergy. Known for an unwavering work ethic, I excel at leading diverse teams and launching new internal F&B concepts with operational excellence.
Key Responsibilities: Operational Excellence: Strategic oversight of hygiene, HACCP compliance, and 5-star quality standards across all kitchens and banquet areas. People Management: Leading and mentoring a diverse, international team, including in-house staff and outsourced cleaning partners. Resource & Inventory Management: Managing OS&E budgets, inventory control, and procurement to ensure optimal cost-efficiency. Cross-Functional Synergy: Partnering with Executive Chefs and F&B Management to provide seamless background logistics for luxury guest experiences.
Senior BOH Leader | Chief Steward I Green team leader Two decades of excellence at Four Seasons, ensuring world-class standards in Back-of-House (BOH) and Heart-of-the-House operations. Trusted with the full management of the stewarding department and the seamless support of high-volume luxury F&B outlets. Key Achievements & Responsibilities: Pre-opening Leadership: Active leadership in luxury hotel pre-openings and the successful launch of new internal F&B concepts and departments. Sustainability: Served as Green Team Leader for 2 years, implementing eco-friendly operational standards and selective waste management (Green Approach). Operations & Logistics: Full oversight of OS&E inventory, budgeting, and cost-efficiency for kitchens, banquets, and room service. Quality & Compliance: Expert management of HACCP standards, hygiene audits, and external supplier relations. Team Management: Leading and training large, diverse international teams, including in-house staff and external night cleaning partners.
F&B Service | Cruise Ship Operations Gained intensive, high-pressure international experience in luxury cruise ship environments, providing world-class service to a diverse global clientele. This foundational period established a strong work ethic and a deep understanding of operational discipline. Key Responsibilities: Bar & Beverage Excellence: Expert preparation and service of premium beverages, wines, and cocktails in high-volume settings. Service Standards: Delivering seamless F&B service, ensuring guest satisfaction through professional table management and meticulous attention to detail. Operational Discipline: Maintaining elite cleanliness and organization in fast-paced working areas to ensure 24/7 service efficiency. Cross-Cultural Teamwork: Collaborating with international crew members to uphold strict maritime hospitality and safety standards.
As a Chief Steward at Kempinski, the role focused on operational efficiency, inventory control, and maintaining high hygiene standards to support 5-star F&B, banquet, and catering operations. The position involved managing equipment, consumables, and logistical support to ensure seamless service and guest satisfaction.
F&B Service & Banquet Operations Providing high-level guest service and operational support in premium event environments. This foundational experience ensures a comprehensive, 360-degree understanding of the synergy between FOH and BOH operations. Key Responsibilities: Event Excellence: Setting up and managing luxury event spaces according to strict client specifications and 5-star standards. Professional Service: Delivering exceptional food and beverage service, ensuring guest needs are met promptly and courteously. Logistics & Setup: Coordinating event logistics, including audio-visual equipment setup, inventory management, and post-event breakdown. Compliance: Adhering to all health, safety, and HACCP regulations while maintaining a professional demeanor at all times. Team Collaboration: Effective communication with event coordinators and kitchen teams to ensure flawless execution and guest satisfaction.