Richard Mar

Experience

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  Calibre Recruitment

  Dec 2005 - Aug 2006

  Head Waiter

  Calibre International is s Agency providing Workers only for The 5-Star hotels all around London.During my precious Time in Calibre International I experienced different Hotel Brand Standards und Learned a lot about Hospitality.Rocco Forte Brown's Hotel • Serving members of the LordsMarriott West India Quay Canary Wharf • Serving Marriott FamilyLe Meridien Piccadilly • VIP Events for Music IndustryHilton Trafalgar • Bar and special EventsHilton Metropole Edgware Road • Banquet Events up to 1400 pax Show less

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  Le Méridien Hotels & Resorts

  Sept 2006 - Aug 2010

  Senior Team Leader

  Ensure the department is prepared and organized to meet all business requirements, with particular attention to food and beverage stock control. • Lead a team up to 30 international individuals.• Support for the entire F&B area• Part of Operational Organization for Events, Banquets and Weddings• Personal hygiene of the employees and their regular attendance.• Doing the daily checklist of the Banquet departmentThe Professional responsibilities are to make the extra step for the Organizers of your function and deliver a outstanding service to the customers Show less

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  Sheraton Bratislava Hotel

  Dec 2010 - Nov 2013

  Assistant Banquet Manager

  Leading Banquet department •Achieve maximum profitability and over-all success by controlling costs and quality of service.•Ensuring that services meet customer specifications and Exceed expectation.•Consistent Check of Banquet Food and Beverage Quality•Maintaining the Standart Operation Procedures (S.O.P.)•Supervise and coordinate Daily operation•Supervising the training of newly recruited employees•Teamwork/Relations with co-workers and management.•Monitor inventoriesHACCP• Monitoring the temperature of all food/drinks items.• Participation towards overall Hotel Maintenance and cleanliness. Show less

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  Le Méridien Vienna

  Dec 2013 - Jun 2014

  Food And Beverage Supervisor

  LeMeridien Vienna• Manage all F&B and day-to-day operations within standard guidelines and to the highest standards F&B Management departments ( Shambala Restaurant ,Bar, Moet cafe, Terrace, Afternoon Moet Room, Room Service)• Monitoring the flow of operation in seven different restaurant Outlets in LeMeridian •Preserve excellent levels of internal and external customer service•Identify customers needs and respond proactively to all of their concerns•Lead F&B team by attracting, recruiting, training and appraising talented personnel• Handle customer complaints about food quality and/or preparation.• Preparing weekly staff schedule. Ensure that standards are maintained at a superior level on a daily basis. Show less

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  Kempinski Hotel River Park

  Sept 2014 - Oct 2015

  Assistant Banquet Manager

  Leading Banquet Department• Completion of function BEO sheets in an accurate and timely fashion.• Schedule staff as necessary to ensure adequate and consistent levels of service.• Supervise and co-ordinate Daily operation of meeting/banquet set-ups and service•Consistent Check of Banquet Food and Beverage Quality•Ensuring High services to meet customer specifications and Exceed expectation.• Menu planing and pricing.• Proper purchasing and requisitioning procedures• Maintain records for Inventory, beverage and labour costs• Development and maintenance of departmental manual Show less

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  Sheraton Bratislava Hotel

  Nov 2015 - Oct 2016

  Junior Banquet Manager

  Leading Banquet department and Co-Working with the Sales team, responding to all the groups and event enquires in order to maximize revenue and utilization of meeting spaces.•Achieve maximum profitability and over-all success by controlling costs and quality of service.•Ensuring that services meet customer specifications and Exceed expectation.•Maintaining the Standart Operation Procedures (S.O.P.)•Teamwork/Relations with co-workers and management.•Monitor inventoriesHACCP• Monitoring the temperature of all food/drinks items.• Participation towards overall Hotel Maintenance and cleanliness.Departmental Trainer :• Coordinated with the HR department for hiring in managerial positions, conducted interviews with potential candidates and identified their strengths and weaknesses.Main Trainings: HACCP,Up-Selling,Behavioral Training, Safety , First Aid (external)•Staff training and development- via IDP(Individual Development Plan)Major Achievements:•Personal catering contact for His Highness Sheikh Hamdan,Crown Prince of Dubai during his stay in our Hotel•TOP #4 Sheraton in F&B Guest satisfaction index Catering Show less

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  Renaissance Hotels

  Mar 2018 - now

  Banquet Manager

  Renaissance Wien Hotel• Manage daily operations of all F&B Outlets • Organize and plan the Banquet Events• Supervising the training of newly recruited employees.• Helping with Daily tasks in All F&B Outlets• AT-Vision system: Editing Screens and Room Menus• Audio Video setup knowledge• Cost control and F&B ordering purchases• Menu creation and engineering• Management of documentation