photo de profil d'un membre

Kazimierz MARSZALEK

Kazimierz Marszalek resume

kazimierz.marszalek@gmail.com

Résumé

Kazimierz Marszalek
E-mail: kazimierz.marszalek@gmail.com

A strong engaging leader of Food & Beverage operation teams, with a track record for success, improving revenues and cost control.

Key areas of expertise include food and beverage management, achieve revenue targets with leading and developing teams. I am strong in cost controlling, used to decrease cost and increase profitability of food and beverage department.

Commercially astute, my consultative and creative solution-based approach has consistently delivered results in food and beverage department.

Expériences professionnelles

Managment positions

Alain Ducasse entreprise

De Avril 2014 à Aujourd'hui

Assistant Director of Operations
Salon La Première Air France, Paris
April 2015 - present

Assistant Director in Benoit (1- star Michelin), Tokyo, Japan
November 2014- March 2015

Restaurant Director in miX W St. Petersburg, Russia
April 2014- October 2014

Summer place restaurant manager

HABTOOR HOSPITALITY , Dubai marina

De Janvier 2013 à Janvier 2014

Outlet Manager – Summer Place Chinese Fine Dining Restaurant & Lounge
Habtoor Grand Resort and SPA, Dubai (5- star hotel, 446 rooms & 14 restaurants)
• Ensuring the highest standards of food and beverage service
• Responsible for recruiting, training and developing the restaurant’s colleagues
Key accomplishments and projects:
• Decreased beverage and food cost by 3% in Q1
• Increased net profitability of the restaurant by 5% in Q1 and decreased labour costs

Summer place restaurant manager

HABTOOR HOSPITALITY , Dubai marina

De Janvier 2013 à Janvier 2014

Restaurant Manager
Summer Place - Chinese Fine Dining Restaurant & Lounge
Habtoor Grand 5 Star Beach Resort & Spa - Jumeirah Beach Hotel, Dubai
January 2013 to date
• Ensuring the highest standards of food and beverage service.
• Keeping control of food and labour costs.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained. Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant colleagues.
• Dealing with and resolving customer complaints.
• Maximising all business opportunities to drive sales.
• Communicating with the kitchen colleagues to ensure efficient food service.
• Advising customers on wine selection.
• Liaising with the Head Chef to discuss and develop the menu.
• Overseeing client bookings & reservations.
• Organising the daily and weekly rotas for the Restaurant’s colleagues.
• Purchasing stock, supplies and negotiating best prices with trade suppliers Ability to create a great atmosphere & be a inspirational host.
• Monitoring sales and then writing informative reports for the restaurant owners.
Key accomplishments and projects:
• Strong motivational and influential people skills.
• Extensive and relevant knowledge of good food and wine.
• Enthusiasm for creating delicious food and providing a great service.

Tarot f&b participant

ROTANA

De Avril 2012 à Décembre 2012

F&B TAROT Participant – ‘The Accelerated Refinement Of Talent’
Beach Rotana Abu Dhabi (Flagship 5-star hotel, 565 rooms & 11 restaurants)
April 2012 to December 2012
• Involved in different operational and administrational tasks within Food & Beverage Departement
• Managing three different outlets:Finz Seafood Restaurant, Brauhaus and Trader Vic’s Bar Restaurant
• Training and involvement in forecasting revenue and budget for year 2013 for Food & Beverage department and Marketing department
Key accomplishments and projects:
• Organization of Euro Cup 2012, Spring Fest German festival and other different promotions (accumulating over 1 000,000 Dirhams in revenue)
• Successfully conducting monthly up-selling training to a over 15 attendees per session

Tarot f&b participant

ROTANA

De Mars 2012 à Décembre 2012

F&B TAROT Participant – ‘The Accelerated Refinement Of Talent’
Beach Rotana Abu Dhabi (Flagship 5-star hotel, Member of LHW, 565 rooms & 11 restaurants)
• Managed three different outlets: Finz Seafood Restaurant, Brauhaus and Trader Vic’s Bar Restaurant
• Training, forecasting revenue for entire budget 2013 in Food & Beverage department and Marketing department
Key accomplishments and projects:
• Organization of Euro Cup 2012, Spring Fest German festival and other promotions (accumulating over 300 000 US dollars in revenue)
• Negotiated agreements with suppliers and successfully reduced yearly financial expenses by approximately 2%
• Successfully conducted monthly up-selling training to approximately 15 attendees per session, trained 250 employees

Innovative f&b concept

Kempinski Hotels SA

De Septembre 2011 à Décembre 2011

• Innovative F&B Concept for Kempinski Hotels
Institut Paul Bocuse in collaboration with EMLyon Business School. We created an innovative Bar concept, which could be implicate to one of the future Kempinski’s properties. Kempinski Group was represented by Vice-President Corporate F&B Stephane Bellon.

Innovative f&b concept

Kempinski Hotels SA

De Septembre 2011 à Décembre 2011

• Innovative F&B Concept for Kempinski Hotels
Institut Paul Bocuse in collaboration with EMLyon Business School. I created an innovative Bar concept, which could be implemented at one of the future Kempinski’s properties. Kempinski Group was represented by Vice-President Corporate F&B Stephane Bellon.

Assistant cost controller & accounting manager

HOTEL BYBLOS, ST. TROPEZ, FRANCE

De Mai 2011 à Septembre 2011

Internship as Assistant Cost Controller & Accounting Manager
Hotel Byblos (5- star, 111 suites, Palace label and Member of LHW, Saint Tropez, France)
• Cost control in different departments of BYBLOS Hotel, Restaurant SPOON by Alain Ducasse
• Cost control in Luxury Discotheque ‘Les Caves du Roy’ and Private Club Black Legend in Monaco
• Performance menu costing, stocktaking and placing orders
Key accomplishments and projects:
• Introduced a tool to reduce differences in stocktaking process by 40 000 US dollars
• Introduced Inventory Management practice in stock area value of 2,6 Millions $ purchase price

Assistant cost controller & accounting manager

HOTEL BYBLOS, ST. TROPEZ, FRANCE

De Mai 2011 à Septembre 2011

Inernship as Assistant Cost Controller & Accounting Manager
Hotel Byblos (5- star, 111 suites, Palace label and Member of LHW)Saint Tropez, France)
(May 11- Sep11)
• Cost control in deferent departments BYBLOS Hotel, Restaurant SPOON by Alain Ducasse
• Cost control in Luxury Discotheque ‘Les Caves du Roy’ and Private Club Black Legend in Monaco
• Performance menu costing, stocktaking and placing orders
Key accomplishments and projects:
• Implementing a tool to reduce differences in stocktaking process by 30,000 €
• Implementing Inventory Management tool in stock area value of 2 Millions € purchase price

Consultant for f&b hilton europe

HILTON WORLDWIDE

De Mars 2011 à Juillet 2011

• Consultant for Food & Beverage Hilton Europe Worldwide
As a part of Institut Paul Bocuse Consultancy Team and Hiltion Worldwide represented by James Glover Vice-President F&B Hiltion Worldwide. My role was to prepare a training course for Hilton’s European Executive Chefs on the subjects of Food Brand Identity and Menu Development.

Consultant for f&b hilton europe

HILTON WORLDWIDE , Watford

De Mars 2011 à Juillet 2011

• Consultant for Food & Beverage Hilton Europe Worldwide
As a part of Institut Paul Bocuse Consultancy Team and Hiltion Worldwide represented by James Glover Vice-President F&B Hiltion Worldwide. My role was to prepare a training course for Hilton’s European Executive Chefs on the subjects of Food Brand Identity and Menu Development.

Assistant f & b manager / duty manager

HOTEL NH LYON AIRPORT, LYON, FRANCE

De Août 2010 à Janvier 2011

Internship as Assistant Food and Beverage Manager / Duty Manager Lyon, France
NH Hotel Airport (4- star, 247 roomsm, The Best Business Airport Hotel in 2011 by www.hotel.info)
August 2010 - January 2011
• Supervision of two restaurants and banqueting department, also performed as Duty Manager
• Proposed reports, analysis F&B department’s activity and performed market research
• Monitored cost expenses in Food & Beverage Department
Key accomplishments and projects:
• Implemented a tool to increase customer satisfaction without increasing Labour cost
• Implemented HACCP standards and Standard Procedures in Food & Beverage Department

Assistant f & b manager / duty manager

HOTEL NH LYON AIRPORT, LYON, FRANCE

De Août 2010 à Janvier 2011

Inernship as Assistant Food and Beverage Manager / Duty Manager Lyon, France
NH Hotel Airport (4- star, 247 roomsm, The Best Bussines and Airport Hotel in 2011 www.hotel.info)
(Aug10- Jan11)
• Supervising operations in two restaurants and banqueting department
• Monitoring of cost expenses in Food & Beverage Departement
• Preparing reports and analyse F&B department’s activity and performing marketing research
• Monitoring of cost expenses in Food & Beverage Departement
• Organisation of events and accommodation for all groups (more than 10 persons)
• Cross training in all departments to performe a Duty Role
Key accomplishments and projects:
• Implementing a tool to increase customer satisfaction without increasiung Labour cost
Implementing HACCP standarts and Standard Procedures in Food & Beverage Departement

Waiter- as casual (weekends)

L’Abbaye de Collonges - Paul Bocuse

De Mars 2010 à Mai 2011

Chef de Rang (Since January 2010 repetetly working)
Paul Bocuse L’Abbaye & L’Auberge de Collonges (3- star Michelin) Lyon, France
Le Chabichou (2- star Michelin) Courchevel, France
La Domaine de Clairefontaine (1- star Michelin) Chonas, France
Guillemot Reception Beaujeu, France
• Fine dining and Banqueting service experience in very demanding enviorement
• Assesed clients’ needs and requirements
• Banqueting service in functions above 3000 guests

Waiter - as casual (weekends)

L’Abbaye de Collonges - Paul Bocuse , Collonges-au-mont-d'or

De Mars 2010 à Janvier 2012

Worked as a Chef de Rang ‘casual’ (during two years study: January 2010 - January 2012)
Paul Bocuse L’Abbaye & L’Auberge de Collonges (3- star Michelin) Lyon, France
Le Chabichou (2- star Michelin) Courchevel, France
La Domaine de Clairefontaine (1- star Michelin) Chonas, France
Guillemot Reception Beaujeu, France
• Fine dining and Banqueting service experience in very demanding environment
• Assessed clients’ needs and requirements
• Banqueting service in functions above 3000 guests

Back of house experience (kitchen area)

RESTAURANTS ‘HUKS FLUKS’&‘NYHAVN 37’ THOLSTRUP GROUP, COPENHAGEN, DENMARK

De Mai 2009 à Octobre 2009

Chef de Partie (May07- Oct09)
Restaurants ‘Huks Fluks’&‘Nyhavn 37’ Tholstrup group (6 months) Copenhagen, Denmark
GBK Restaurant ‘Mailbox’(8 months) Birmingham,England
S & M Café (7 months)London, England
• Operation experience in diferent restaurants and diferents enviroments
• Appointed to supervise operations, changing menus and waste controlling
• Placing orders for restaurant
• Recruitement and train new colleagues in kitchen department

Back of house experience (kitchen area)

RESTAURANTS ‘HUKS FLUKS’&‘NYHAVN 37’ THOLSTRUP GROUP, COPENHAGEN, DENMARK

De Mai 2007 à Octobre 2009

Worked as a Chef de Partie (kitchen area May 2007- October 2009)
Restaurants ‘Huks Fluks’&‘Nyhavn 37’ Tholstrup group (6 months) Copenhagen, Denmark
GBK Restaurant ‘Mailbox’(8 months) Birmingham, England
S & M Café (7 months) London, England
• Operation experience in different restaurants and environments
• Appointed to supervise operations, changing menus and waste controlling
• Placing orders for the restaurant
• Recruit and train new colleagues in kitchen department

Formations complémentaires

M.S.

Institut Paul Bocuse - International Hotel and Food Service Management

2010 à 2011



B.S.

The Academy of Hotel Management and Catering Industry - Hotel Management and Catering Industry

2006 à 2009



LLP – Erasmus

Birmingham College of Food, Tourism and Creative Studies - Array

2008 à 2008



M.S.

Institut Paul Bocuse - International Hotel and Food Service Management

2010 à 2011



B.S.

The Academy of Hotel Management and Catering Industry - Hotel Management and Catering Industry

2006 à 2009



LLP – Erasmus

Birmingham College of Food, Tourism and Creative Studies

2008 à 2008



Parcours officiels

Institut Paul Bocuse – Master – Master Management International de l'Hôtellerie et de la Restauration – 2011