ROMAN KRISTEK
Sydney,Australia
Summary
Results-driven Director of Food and Beverage with over two decades of exemplary leadership in the hospitality industry, specializing in 5-star hotel environments across Australia and Europe. A proven track record of orchestrating top-tier culinary experiences and surpassing revenue targets. Recognized for adeptly managing diverse teams to deliver unparalleled guest satisfaction while maintaining operational excellence. Proficient in developing and executing strategic initiatives to enhance service standards, optimize costs, and drive profitability. Adept at cultivating strong partnerships with suppliers, stakeholders, and internal departments to ensure seamless operations and elevate the overall guest experience. Ready to bring a wealth of expertise and a passion for hospitality to drive success in a prestigious 5-star hotel.
Overview
27
27
years of professional experience
Work History
Food & Beverage Manager
Rydges World Square, EVT
01.2022 - Current
- Responsible for successfully managing 5 F&B outlets (Cidery bar, Amber restaurant, conferencing & banquets, room service, breakfast operations).
- Managed a team of 50 people handling the daily F&B operations
- Established and maintained processes that reduced redundancy, improved accuracy and efficiency, and achieved business objectives by driving practical improvements to business systems, workflows, and procedures.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Balanced daily cash registers accurately while also managing financial reporting responsibilities, ensuring accurate records and timely deposits.
- Ensured cleanliness of dining area, bar stations, and kitchen facilities through regular inspections and staff training initiatives.
- Established strong relationships with local suppliers for access to fresh ingredients at competitive prices.
- Maximized sales opportunities with upselling techniques and well-timed menu suggestions based on customer preferences.
- Maintained strict adherence to health and safety regulations, resulting in consistently high inspection scores.
- Motivated staff to perform at peak efficiency and quality.
- Proved successful working within tight deadlines and a fast-paced environment.
Venue Manager
Blu Bar, Shangri-La Hotel
05.2019 - 01.2022
- Responsible for successfully leading strategic initiatives to improve team productivity and increase staff retention, thereby achieving high customer service standards and maximizing performance levels.
- Enhanced customer satisfaction through excellent communication, problem-solving skills, and timely resolution of issues.
- Oversaw the daily operations of ahigh-volume cocktail bar and lounge with monthly revenue of approximately $300,000, ensuring strategic review of organizational work. Spearheaded intensive market research to align development programs with competitive industry trends, ensuring high food and beverage quality, service, and marketing to drive top and bottom-line growth.
- Evaluated customer feedback regularly to identify areas for improvement within venue operations and implemented necessary changes accordingly.
- Increased outlet profitability by 20% through labor cost reduction, close monitoring of Food & Beverage costs, and maintaining high levels of service and customer satisfaction.
- Drove adherence to standards by implementing and enforcing quality control measures, while adjusting key drivers such as Product Price Analysis, Staff Continuous Development Programs, and F&B Offering Redesign.
- Monitored daily cash discrepancies, inventory shrinkage, and drive-off. Implemented business strategies to increase revenue and effectively target new markets. Collaborated with the marketing team to promote the venue through social media campaigns, resulting in increased brand awareness.
- Championed sustainability initiatives within venue operations, leading to a reduced environmental footprint and enhanced reputation as an eco-conscious event space.
General Manager
Solera Bar, Time Out Awards Winner 2017
06.2017 - 03.2019
- An essential member of the pre-opening team of the new Cocktail and Champagne bar in Barangaroo; closely collaborated with designers, architects, and builders to ensure we shared same vision and created a unique venue concept.
- Supervised suppliers and vendor relations for continuous improvement and value-added opportunities, focusing on creating an award-winning Champagne & Cocktail list
- Closely collaborated with Marian Beke (The Gibson, London) to design outstanding cocktail menus while ensuring compliance with health and alcohol awareness standards, hence validating high beverage quality standards
- Participated with senior management on business-level decisions involving vision, strategy, standardization of best practices, and governance oversight; dealt with Police, Licensing Officers, and ORGR to ensure we complied with all regulations, legislation, and policies
- Researched needs in personnel matters to assist in creating and implementing criteria-based job descriptions and performance evaluation tools and processes; managed a team of 10 people, assuming the responsibility of training and providing ongoing development in customer service, sales, and overall service quality.
- Collaborated with cross-functional teams to develop innovative solutions.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
Venue Manager
Zeta Bar, Hilton Hotel
06.2015 - 05.2017
- Managed a team of 30 people handling the daily operations of a high-volume bar and lounge with $400,000 in monthly revenue; designed marketing activities to ensure alignment to the venue’s profit and brand awareness goals.
- Directed and organized the activities of all the Food & Beverage departments to maintain the high standards of food and beverage quality, service, and marketing to maximize profits through outstanding operational planning.
- Nurtured an environment for the guests designed to stimulate all senses through exemplary food experiences, personal services, and amenities; followed-up with guests with additional services that enhanced their experience
- Enhanced customer satisfaction with excellent communication, problem-solving skills, and timely resolution of issues.
- Evaluated customer feedback on a regular basis to identify areas for improvement within venue operations and implemented necessary changes accordingly.
- Improved the overall business profitability by monitoring and decreasing staff cost, ongoing staff training and development, implementing new procedures, and continuous monitoring of critical KPIs.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
Operations Manager
Zeta Bar, Hilton Hotel
04.2014 - 05.2015
- Developed and implemented purchasing standards and competitive bidding for all hospitality purchases, including food, beverage, and guest supplies establishment-wide.
- Delivered sustainable improvements to overall customer service levels, satisfaction, and retention by training and coaching the staff to commit to clients and learn how to handle incidents and de-escalation complaints properly.
- Analyzed and communicated deal performance as measured by appropriate metrics (e.g., sales, awareness, leads) and utilized data and relationships to grow the value of partnerships.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Established and maintained processes that reduced redundancy, improved accuracy and efficiency, and achieved business objectives by driving practical improvements to business systems, workflows, and procedures.
- Developed robust contingency plans to ensure business continuity during unforeseen disruptions.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
Restaurant Manager
Casa Mezcal, Mr Moustache Pty. Ltd.
04.2013 - 03.2014
- Implemented programs focused on traditional methods and techniques to provide our guests with the freshest, purest tasting, and visually spectacular menu choices.
- Identified areas for improvement and executed plans to accomplish great food, excellent service, and legal compliance; trained staff on products and services, thus strengthening the restaurants’ menu and brand awareness.
- Accomplished day-to-day work operations and displayed a proactive approach in developing creative solutions and providing knowledgeable responses to diverse customer service functions.
- Performed exhaustive research and competitive business development analysis and consistently demonstrated a thorough understanding of the status of existing partnerships and continued to identify strategic opportunities.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
Venue Manager
Sapphire Lounge and Bar
06.2007 - 02.2013
- Built excitement and developed brand recognition in a competitive, demanding environment using highly effective marketing skills and staff management abilities, resulting in a 10% improvement in overall business profitability.
- Accomplished human resource strategies in food and beverage services by establishing accountability, communicating and enforcing values, and providing comprehensive training and mentoring.
- Enhanced customer satisfaction through excellent communication, problem-solving skills, and timely resolution of issues.
- Exhibited outstanding punctuality, appearance, courtesy, attitude, and guest relations, ensuring smooth and efficient operations and directly contributing to the brand awareness of our organization.
- Evaluated customer feedback regularly to identify areas for improvement within venue operations and implemented necessary changes accordingly. Actively participated in developing and implementing annual business plans and operating budgets through policies and procedures designed to ensure financial and operational targets are met.
- Monitored daily cash discrepancies, inventory shrinkage, and drive-off. Implemented business strategies to increase revenue and effectively target new markets.
Key Food & Beverage Management Positions
Multiple Employers
01.1997 - 01.2006
Education
Master of Business Administration (MBA) -
Macquarie Graduate School of Management, Macquarie University
SydneyElevate GM Leadership Accelerator
EVT
SydneyBachelor of Business Administration (BBA) in Marketing - Business Administration
University of Canberra, Sydney
CanberraSkills
- Hospitality Management
- Restaurant & Bar Management
- Food and Beverage Operations
- Yield Management
- Staff Training
- Excellent Negotiation Skills
- Creative Problem Solving
- Marketing Strategies
- Profit and Loss Statements
- Budget & Forecasting
- Emplive
- InfoBI
- HRonboard
- Kronos
- Etitivity
- Micros
- SCM
- Opera
- Restaurant Operations
- Employee Scheduling
- Portion Control
- Team Leadership
- Sales Promotion
- Managing Reservations and Large Parties
- Contract Negotiation
- Menu development
- Quality Control
- Staff Supervision
Timeline
Food & Beverage Manager
Rydges World Square, EVT
01.2022 - Current
Venue Manager
Blu Bar, Shangri-La Hotel
05.2019 - 01.2022
General Manager
Solera Bar, Time Out Awards Winner 2017
06.2017 - 03.2019
Venue Manager
Zeta Bar, Hilton Hotel
06.2015 - 05.2017
Operations Manager
Zeta Bar, Hilton Hotel
04.2014 - 05.2015
Restaurant Manager
Casa Mezcal, Mr Moustache Pty. Ltd.
04.2013 - 03.2014
Venue Manager
Sapphire Lounge and Bar
06.2007 - 02.2013
Key Food & Beverage Management Positions
Multiple Employers
01.1997 - 01.2006
Master of Business Administration (MBA) -
Macquarie Graduate School of Management, Macquarie University
Elevate GM Leadership Accelerator
EVT
Bachelor of Business Administration (BBA) in Marketing - Business Administration
University of Canberra, Sydney
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