BARBARA SZWARNOG

• Deliver end-to-end restaurant, café, food hall, and luxury retail fit-out projects within Harrods, from feasibility and design through to completion and handover.

• Manage projects in a live luxury retail environment, minimising operational disruption and maintaining trading continuity.

• Lead multi-disciplinary stakeholder groups including Retail, Hospitality, Operations, Finance, H&S, designers, consultants, contractors, landlords, and brand partners.

• Oversee design development and technical coordination, ensuring alignment with Harrods’ brand standards, operational needs, and regulatory requirements.

• Own programme planning, managing phased deliveries and demanding deadlines.

• Maintain full control of project budgets, cost plans, change control, value engineering, and final accounts.

• Ensure compliance with CDM regulations, Health & Safety, fire strategy, food safety, and local authority approvals.

• Lead contractor procurement, quality assurance, risk management, and site delivery.

• Coordinate testing, commissioning, snagging, training, and formal handover.

• Report regularly to senior leadership on progress, risks, costs, and milestones.

• Full operational and commercial responsibility for a high-volume premium wine bar and kitchen.

• Led and developed front-of-house and management teams, including recruitment, training, rotas, and performance management.

• Managed P&L; performance, budgets, labour controls, and cost of goods.

• Oversaw the wine and beverage programme, including cellar management, stock control, pricing, and waste reduction.

• Ensured consistently high service and food standards aligned with brand expectations.

• Drove revenue through upselling, events, private dining, and promotions.

• Ensured compliance with licensing, food hygiene, and health & safety regulations.

• Maintained strong on-floor leadership, particularly during peak service.

• Full operational and commercial responsibility for a high-volume premium wine bar and kitchen.

• Led and developed front-of-house and management teams, including recruitment, training, rotas, and performance management.

• Managed P&L; performance, budgets, labour controls, and cost of goods.

• Oversaw the wine and beverage programme, including cellar management, stock control, pricing, and waste reduction.

• Ensured consistently high service and food standards aligned with brand expectations.

• Drove revenue through upselling, events, private dining, and promotions.

• Ensured compliance with licensing, food hygiene, and health & safety regulations.

• Maintained strong on-floor leadership, particularly during peak service.