Join Hosco and view Filip's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
A people passionate, proactive, focused and committed professional, with extensive expertise gained within the leisure/hospitality sector.
Commercially astute, with the ability to identify business opportunities and implement effective promotional/marketing activities to raise corporate profile and consolidate year on year expansion.
An accomplished time manager, organizer and change manager, capable of introducing and integrating innovative strategies, streamlining resources to maximize performance and quality standards to ensure the ongoing provision of the highest level of customer care.
A well presented, confident communicator and negotiator who command respect and credibility through the projection of a professional image.
Mamounia Lounge - London, United KingdomManagementDecember 2017 - Now · 12 months
Mamounia Lounge situated opposite to Harrods on Brompton Road offers 80 seater Moroccan & Lebanese restaurant and 60 seater private members club with 2 shisha terraces. A luxurious environment for some of the wealthiest people in the world. I have taken charge of 43 employees. The average weekly turnover of the business is £30k in the restaurant and £40K in the private members club. Achievements - Introduced Mission, Vision and Core Values to the team & senior management - Introduced Strategy Meetings and planning based on service profit chain Employee -> Customer-> Shareholder - Used SMART objectives to set goals, method, measure and deadlines - Introduced Employee Of The Month Scheme - Introduced internal stocktaking processes and procedures to save on external stocktakers - Introduced Pre-opening and Close reports - Introduced Structured Interview Forms, Recruitment Checklist - Introduced Cocktail Masterclass packages - Introduced Experience packages - Negotiated new deals for food and beverage products to maintain quality but also price to exceed budgeted GPs Responsible for management of: Office – Administrator and Marketing Executive FOH - 27 employees - 2 Managers, 1 Head Waiter, 5 Receptionists, 6 Bartenders, 7 Waiters, 1 Commis Waiters, 5 Shisha Masters BOH - 14 employees - 1 Head Chef, 2 Sous Chefs, 6 CDP , 1 Commis Chefs, 4 Kitchen Porters - Full P&L - Achieving targeted GP – 79% liqueur & 71% food - Implementation of cost effective roistering systems to achieve wage cost below 20% - Recruiting, staff & managers training and development, HR processes & procedures - Employee engagement – training, motivation, incentives & competitions - Payroll management - Purchasing - Design and update of menus - Promotions and Marketing - Ensuring compliance of Food & Hygiene and Health & Safety - Maintenance of the venue
Assistant General Manager
Modern Indian Diner - London, United KingdomManagementJanuary 2017 - December 2017 · 12 months
Chai Ki is a unique concept consisting of Toddy Shop Bar & Kitchen and Restaurant. Toddy Shop serves breakfast, lunch & dinner and showcases experimental Modern Indian bar plates & soul food. The Restaurant offers a dinner menu with a selection of Modern Indian Sharing Plates featuring traditional flavors and ingredients alongside a carefully selected wine & drinks list featuring signature cocktails and craft beers. Weekly turnover averages £85k with daily 50 covers for breakfast, 250 for lunch and 350 for dinner. Responsible for management of: FOH - 43 employees - 3 Managers, 6 Receptionists, 6 Bartenders, 15 Waiters, 13 Commis Waiters BOH - 25 employees - 1 Head Chef, 1 Senior Sous, 2 Sous Chefs, 6 CDP , 8 Commis Chefs, 7 Kitchen Porters - Full P&L - Achieving targeted GP – 78% liqueur & 82% food - Implementation of cost effective roistering systems to achieve targeted wage cost 22.5% - Recruiting, staff & managers training and development, HR processes & procedures - Employee engagement – motivation, incentives & competitions - Payroll management - Purchasing - Design and update of menus - Promotions and Marketing - Ensuring compliance of Food & Hygiene and Health & Safety - Maintenance of the venue
Food and Beverage Manager
Caesars UK - London, United KingdomManagementJanuary 2015 - January 2017 · 2 years and 1 month
Playboy Casino 14 Old Park Lane, London, W1K 1ND Playboy Club London is the ultimate Mayfair venue. World-class casino with iconic Bunnies, three fabulous salle prives, and relaxed Players Bar, offers luxurious gaming and sports around the clock, while fine dining comes courtesy of The Dining Room restaurant or in a lavish hideaway in Private Dining. An addition to the club’s premium surroundings is The Tale Bar cocktail lounge with a truly unique twist. Achievements - Winner of 2016 Caesars UK Cost Control Competition - Increased average liqueur GP from 70.3% to 75.1% and food from 65.6 % to 69.9% - Opened The Tale Bar – produced all SOPs and introduced brand manual - Introduced Bunny Cocktail Master class and created manual - Looked after top VVIP clientele from Middle & Far East and celebrities Responsible for management of 61 employees in: Dining Room & Private Dining, Players Bar, The Tale Bar, Baroque and Casino - Bunny Valets, Manchester235 Casino 2 Watson Street, Manchester, M3 4LP Manchester235 is a high end casino in the heart of Manchester, servicing a varied clientele from diverse market segments and geographical areas with an annual turnover of over £2.8m and a staff of 70 in Food and Beverage department. Responsible for management of: James Martin Manchester - Named on the prestigious Sunday Times Top 100 Restaurants List for 2015. Vega Lounge & Bar - one of Manchester’s only late-night bars and encapsulates all the glitz and glamour of the Vegas strip. Icon Bar – A most elegant private members bar in Manchester, Icon VIP Lounge exudes cool sophistication throughout. 235live – events suite – 120 covers sitting down dinners, up to 200 people capacity
Head of Hospitality
Aspers Casinos - Newcastle upon Tyne, United KingdomManagementNovember 2012 - October 2014 · 1 year and 12 months
Aspers Casino in Newcastle is a large city centre venue spread over 3 floors in the complex called The Gate. Average monthly attendance rises to 55.000 people with turnover of over £200k in Food and Beverage departments and in Christmas period attendance goes up to 65.000 people and £350k turnover. Achievements - Developed and trained new Head of Hospitality who got promoted within - Increased average liqueur GP from 68.9% to 72.3% and food from 59.6% to 64.7% by negotiating new prices with suppliers, removing low yield products from the menu and sourcing new products especially house pouring brands and bottled beers - Increased spent per cover in restaurant by 16% by training staff on up-selling and suggestive selling - Reduced the wage cost by 18.5% by introducing new shift patterns, identifying peak and quiet times and changing opening hours for certain F&B outlets - Introduced a customer service training - Freya’s Restaurant - 2014 - Certificate of Excellence & No.2 on TripAdvisor - Des
Food & Beverage Manager, Bars Manager, Bartender
London Clubs International - Manchester, United KingdomManagementAugust 2004 - October 2012 · 8 years and 3 months
Manchester235 Casino, Caesars UK 2 Watson Street, Manchester, M3 4LP Manchester235 is a high end casino in the heart of Manchester, servicing a varied clientele from diverse market segments and geographical areas with an annual turnover of over £2.4m and a staff of 51 in Food and Beverage department. Achievements - Increased average liqueur from 71.5% GP 73.4% and food from 62.3% to 68.9% - YoY growth 2012 10.1% - Introduced bar manual which is in use by majority of LCI casinos - Bars Manager Trainer - trained bar mangers on setting up and running large operations - Trainers trainer – delivery of Cocktail Masterclass and created manual - Looked after top VIP clientele e.g.: Taio Cruz, Pink, Manchester United & City ... - Responsible for management of: 4 Bars, 4 Stillrooms - 24 employees Restaurant and 2 Kitchens - 21 employees Events team – 6 employees Bars Manager/Assistant Food & Beverage Manager Alea Casino, LCI 4 The Boulevard, Clarence Dock, Leeds, LS10 4PJ I applied for a transfer to open Alea casino in Clarence Dock development in Leeds which has 6 bars, 2 restaurants, 3 kitchens and 6 stillrooms. Achievements Pre-opening - set up the whole bar operation with 6 bars and 4 still rooms - Created bar and valet manual - Created opening cocktail list and wine menu - Trained all front of house staff on customer service standards - 6 bars, 4 stillrooms – 20-40 employees - Responsible for ordering, stock rotation – monthly stock takes - Achieving targeted GP and wage cost across all profit centers - Recruiting, staff development, disciplinary procedures - Updating a cocktail menu and wine lists - Promotions and Marketing - Health & Safety assessments, Fire risk assessments - Food & Hygiene
A - LEVEL
GJR - Chrudim - Chrudim, CzechiaSeptember 1993 - June 2000
A levels - English, Physics, Czech, Maths
EnglishNative or fluent100%
CzechNative or fluent100%