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Profit driven F&B Manager with multioutlet experience in high volume operations and with excellent track record of building and motivating teams to deliver results.
Food and Beverage Manager at the Hilton Canary Wharf
Hilton - London, United KingdomOtherJune 2017 - Now · 1 year and 8 months
Responsible for managing all F&B outlets to meet departmental targets and business demand. To be competitive along with a market, innovative and trendy. Maximise revenue on the monthly basis, analyses of risks and opportunities. Proven record of increasing guest’s satisfaction within outlets and incremental revenue. • Improved efficiency, sequence of service and order expediting while Introducing new service period - Brunch with zero additional labour. • Maximising dinner covers on event nights by introducing early dining options. • Partnered with bartenders to create and introduce signature cocktails and offerings. • Clear Weekly, Monthly targets. • Implementing a set of promotions to maximise daily revenue • Reduce beverage cost in mini bar after identifying and eliminating inventory issues such us excessive menu poor storage and inefficient waste management
Assistant Bar Manager
InterContinental London The O2 - London, United KingdomF&B otherDecember 2016 - June 2017 · 7 months
Responsible for managing the bar service area within the Hotel, ensuring that customers are served promptly and courteously, in accordance with the highest standards possible. • Knowledge of various drink recipes, beverage service standards, food service, kitchen catering, menu & cocktails • Planning special events, bar promotions and nightly specials using the very latest marketing techniques • Stock control • Team building and management, increasing employee productivity and satisfaction within the department • Driving Bar revenue to meet monthly targets by controlling key elements such as payroll management and stock control within the department
Restaurant and Room Service Manager
The Waldorf Hilton, London - London, United KingdomF&B otherOctober 2015 - November 2016 · 1 year and 2 months
Managing a high-volume restaurant and room service and improving all controllable costs thereby maximising financial performance. • Utilise leadership skills and motivation techniques to maximise employee productivity and satisfaction. • Ensure the highest standards of food and beverage service. • Ensuring Health & Safety and hygiene procedures & standards are maintained. • Responsible for recruiting, training and developing of a team of overall 40 people. • Dealing with and resolving customer complaints. • Responsible for driving Homage restaurant and room service department revenue to meet monthly targets by controlling key elements such as payroll management and stock control within the department