Balazs Tokodi

• Re built the stewarding team with only in-house associates

• Monitor the level of cleaning equipment, tools and chemicals and order accordingly.

• Ensure that all the Back of House team is following Health & Safety and Food Safety standards at all time.

• Oversee and participate to deliveries’ reception and storage.

• Conduct regular performance review to assess the performance of all the Back of House associates and provide feedback and training accordingly.

• Organize and conduct monthly OS&E inventories.

• Monitor and follow up on the evolution of the budget, labor cost, overtime and take decisions accordingly.

• Complete all required tasks including associates scheduling, payroll management, manning, schedule, ordering of new equipment, agency timesheet, waste management, fridges cleaning and dishwasher temperature recording.

• Monitor the absences and holidays of all Back of House associates

• Liaise with other departments to ensure the smooth running of the hotel’s operations.

Task Force before opening:

• Setting up Back of House department. SOPs, Check lists, Risk Assessments.
• Receiving OS&E equipment and setting up all storages accordingly.
• Focusing creating an inventory list of each departments in the hotel.

Employee after opening:

• Managing Events, In room Dining and Salon departments so that all guest expectations are met in line with agreed budget.
• Managing schedules, ensuring all departments are staffed and that all casual labour are booked well in advance.
• Providing excellent service to internal customers in other departments as appropriate.
• Respond to results of the Consumer Audit and ensures that the relevant changes are implemented.
• Monitoring actual and projected sales on daily basis. Review meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed.
• Conducting any on the job training for new staff members and ensure company standards are achieved.
• Monitor absences and holidays of all associates in the departments.
• Make sure that the departments are not running out ov any food or beverages equipment.
• Conduct regular expiry check of all food and beverage product.
• Ensure that all the teams are following Health & Safety and Food Safety standards at all time.
• Conduct regular performance review to assess the performance of all the departments and provide feedback and training accordingly.
• Hire, evaluate, schedule, counsel, discipline, motivate and coach all associates of the departments
• Organize and conduct inventories.
• Complete all required tasks including associates scheduling, payroll management, manning, schedule, ordering of new equipment.

• Manage the Back of House team (27 associates) to ensure high levels of service and assist with the smooth running of the kitchens and the restaurants.
• Model the company’s culture, vision, mission and core values at all times.

• Monitor the level of cleaning equipment, tools and chemicals and order accordingly.
• Perform special projects when asked by F&B Director.
• Ensure that all the Back of House team is following Health & Safety and Food Safety standards at all time.
• Oversee and participate to deliveries’ reception and storage.
• Conduct regular performance review to assess the performance of all the Back of House associates and provide feedback and training accordingly.
• Hire, evaluate, schedule, counsel, discipline, motivate and coach all Back of House associates.
• Observe, organize and schedule performance reviews for all associates.
• Organize and conduct inventories.

• Monitor and follow up on the labor cost and overtime and take decisions accordingly
• Monitor and follow up on the evolution of the Back of House and outlets stocks and order accordingly.
• Monitor and follow up on the evolution of the budget and take decisions accordingly.
• Complete all required tasks including associates scheduling, payroll management, manning, schedule, ordering of new equipment, agency timesheet, waste management, fridges cleaning and dishwasher temperature recording.
• Monitor the absences and holidays of all Back of House associates
• Liaise with the agencies to ensure proper staffing at all times according to the business activity.
• Liaise with other departments to ensure the smooth running of the hotel’s operations.
• Oversee punctuality and appearance, making sure that all the Back of House team wears the correct uniform and PPE and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Normal Hotel Operation:

• Offering friendly and efficient service to all customers, handling challenging situations with ease

• Helping F&B department, looking after bookings such as afternoon teas, conferences, making sure that all rooms, public areas, restaurant and conference rooms are up to standard at all times.

• Ensure highest levels of customer service.

• Participating in training and development of new associates.

• Organize cleaning supplies and F&B Outlets, weekly Call Off. Ensure that associates and outlets never run out of equipment by monitoring and maintaining the level of all equipment, tools and chemical.

Hotel Operation During Pandemic:

• Transform the hotel to a safe workplace according to Government guidelines while accommodating asylum seekers.

• Taking new take away service on board, creating and providing a smooth operation.

• Handled employee-related issues to improve performance, professional conduct and attendance reliability

Assisting and reporting directly to the General Manager such as:

• Weekly orders, managing the inventory for F&B, Housekeeping, Maintenance and Back of House department.

• Follow up with cleaning schedules and organize all necessary cleaning with the help of the team.

• Managing room cleaning schedules on a weekly basis.

• Taking responsibility for the weekly associates schedule.

• Managing employees Holidays.

• Monitoring, recording and reporting weekly maintenance issues.

• Completing weekly fire drill test, monthly fire fighting equipment and emergency light check

• Monitoring occupancy, availability and reporting to the General Manager on a weekly basis.

- Meeting and follow up with clients, making sure that every process is on the right way to satisfy clients.

- Complete indoor and outdoor residential and commercial construction project.

- Install and repair buildings, roofs, walls etc...

- Using power hand tools.

- Following PPE

• Ensure high levels of customer service.
• Taking and creating reservations over the phone or via email.
• Checking guests in and out.
• Ensure that daily tasks are taken care of in a timely and professional manner.
• Ensure that float and PDQ reports are always correct.
• Helping F&B department if needed.

• Manage the Back of House team to ensure the highest levels of service and assist with the smooth running of the kitchens and the restaurants.
• Assistant and support Back of House Manager on developing the department.
• Model the company's culture, vision, mission and core values at all times.
• Support and Supervise the Supervisors to complete monthly inventory of the store, weekly schedules, yearly holiday plan.
• Ensure all the Back of House team is following the recycling procedures.
• Assist the Back of House Manager in hiring, training, scheduling, evaluating, counseling, motivating, disciplining and coaching associates.
• Assist the Back of House Manager in the preparation of all Back of House associates performance reviews.