Anton Lehotsky
Fletching,East Sussex
Summary
Accomplished hospitality management professional with extensive expertise in food hygiene and safety, beverage management, and event coordination. Demonstrates proficiency in health and safety regulations, allergen awareness, and special diets catering. Adept at menu design, staff management, and waste reduction techniques. Skilled in budget and food cost controls, finance management, and customer service excellence. Holds a personal licence for serving alcohol and is certified in HACCP Level 3. Committed to enhancing operational efficiency while ensuring compliance with COSHH guidelines.
Overview
22
22
years of professional experience
15
15
years of post-secondary education
Work history
Head of Catering
Worth School
Turners Hill
2023.06 - Current
- To lead and inspire the food production and delivery of modern, contemporary, nutritious food service to all members of the school community
- To manage and monitor all the financial controls within catering, ensuring that budgets are set, monitored, and achieved. Waste is minimised, while portion control is satisfactory
- Set the strategic direction and implement a plan to deliver first class food and service levels, while evaluating performance and increasing customer satisfaction levels
- To manage and maximise the return and value derived from the resources provided, deliver a sustainable and robust financial performance, manage all catering within budget parameters
- Achieving relevant parts of the school environmental and carbon footprints target
- Reviewing the operational performance of the catering service, identifying and implementing measures to improve customer satisfaction and minimise waste
- Ensuring that hospitality is appropriate, imaginative, and cost-effective
- Lead, manage and monitor the catering team ensuring that employees are recruited, inducted, trained, supervised and appraised
- Ensuring that all catering functions are fully compliant with COSHH, HACCAP, Health and Safety, legal regulations, internal and external environmental policies
- Www.worthschool.co.uk
- Fostered a collaborative work environment amongst staff members contributing to better productivity.
- Upheld hygiene and safety regulations through regular checks and audits.
- Worked on budgeting and forecasting to control financial resources effectively.
- Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
Hospitality Manager
Worth School
Turners Hill
2022.12 - 2023.06
- Effectively organise and manage the day to day hospitality and front of house function at the school overseeing planning, financial aspects and execution of events
- Ensure appropriate front of house rotas, processes and equipment are in place to effectively deliver events within budget
- Receive, price and respond to all requests for event based/non-core hospitality, ensuring all information is collated and organised within the department
- Lead the recruitment of new staff
- Www.worthschool.co.uk
General Manager
Buenos Aires Restaurant
Reigate
2016.03 - 2022.12
- Ensuring compliance with licensing, hygiene and health and safety regulations
- Recruiting, training and supervising staff
- Agreeing and managing budgets
- Setting targets
- Keeping statistical and financial records
- Handling administration and paperwork
- Preparing and presenting staffing and sales reports
- Liaising with customers, employees, suppliers, licensing authorities and sales representatives
- Handling customer enquiries and complaints
- Problem solving
- Overseeing stock levels
- Ordering supplies
- Promoting and marketing the business
- Assessing and improving profitability
- Taking reservations, greeting and advising customers
- Www.barestaurant.com
Bars Manager
London Capital Club
, EC4N 7BW
2013.05 - 2016.01
- Ensuring the highest level of profitability for my departments
- Ensuring exceptional service and presentation of all aspects of food and beverage to guests whilst ensuring that they receive the highest possible standard of customer care
- Ensuring that food and beverage cost levels are monitored and controlled in line with budgeted targets
- Stock control, ordering, cash reconciliation and banking
- Monitoring and controlling bar stocks and ensuring efficient use of products
- Design of all new drinks and drink menus
- Organisation of product deals
- Organisation of staff rotas
- Dealing with any guest complaints
- Monthly stock-taking and dealing with any stock discrepancies
- Development of cocktail menus for Michelin starred restaurant Auberge du Lac at Brocket Hall
- Www.londoncapitalclub.com
Assistant Bar Manager
Hush
Brook Street, Mayfair
2011.10 - 2012.07
- Running the lounge bar and dispense bars in restaurants and private dining room
- Ensuring standardisation and consistent beverage preparation, presentation and quality
- Ensuring order of bar and cleanliness in accordance with health and safety regulations
- Training of new staff; supervision of direct bartenders, barbacks and cocktail waiters/esses
- Organisation of staff rotas
- Design of all new drinks and drink menus
- Monitoring and controlling bar stocks and ensuring efficient use of products
- Stock control, ordering, cash reconciliation and banking
- Assisting in organisation of product deals
- Coordination of private functions
- Monthly stock-taking and dealing with any stock discrepancies
- Nightly cashing up
- Www.hush.co.uk
Bar Supervisor
Aqua
2009.08 - 2011.10
- Running the outside terrace bar during Summer months
- Running the main bar in Winter
- Organising many varied events from Bar Mitzvahs to celebrity album launches
- Training of new staff; supervision of direct bartenders, barbacks and cocktail waiters/esses
- Ensuring standardisation and consistent beverage preparation, presentation and quality
- Ensuring order of bar and cleanliness in accordance with health and safety regulations
- Monthly stock-taking and dealing with any stock discrepancies
- Nightly cashing up
- Www.aqua.com.hk
Head Bartender
Ronnie Scott’s
Soho
2007.12 - 2009.05
- Supervision of direct bartenders, barbacks and cocktail waiters/esses
- Ensuring standardisation and consistent beverage preparation, presentation and quality
- Monitoring and controlling bar stocks and ensuring efficient use of products
- Involvement with the ordering and purchasing of stock
- Ensuring order of bar and cleanliness in accordance with health and safety regulations
- Working closely with the purchase manager in stock decisions
- Weekly stock-taking and dealing with any stock discrepancies
- Organisation of staff rotas
- Involvement with the design of all new drinks and drink menus
- Nightly cashing up
- Www.ronniescotts.com
Bar Supervisor
BBar and Restaurant
2006.07 - 2007.12
- Stock control, ordering, cash reconciliation and banking
- Assisting in organisation of product deals
- Menus / updating and developing of cocktail menus, quarterly development of cocktails, wines and spirits
- Assisting in staff development and training
- Coordination of private functions
- Development of cocktail menus at Rubens Hotel and 41 Hotel
- Www.bbarlondon.com
Bartender
Zander Bar and Bank Restaurant
2004.06 - 2006.07
- Create and suggest drinks to match the guests’ taste, based on my understanding of flavours, as well as up-selling and getting the back bar moving
- Instil a higher sense of professionalism and pride in my work and better understand the service industry as a whole
- Improve my ability to read guests and be able to vary my service style accordingly
- Develop my personal sense of creativity
- Www.bankrestaurants.com
Education
A-Levels - English
Gymnázium
Spišská Nová Ves 1999.09 - 2003.06
A-Levels - Slovakian
Gymnázium
Spišská Nová Ves 1999.09 - 2003.06
A-Levels - Geography
Gymnázium
Spišská Nová Ves 1999.09 - 2003.06
A-Levels - History
Gymnázium
Spišská Nová Ves 1999.09 - 2003.06
Skills
- Personal licence holder
- Food hygiene and safety Level 3
- Hospitality Management
- Health and safety
- Beverage management
- First aid
- Event coordination
- Health and Safety regulations
- Food allergy and special diet meals
- Menu design expert
- Allergen awareness
- Staff management
- Waste reduction techniques
- Budget and food cost controls
- Budgeting understanding
- COSHH guidelines
- Finance management
- Customer Service
- Special diets catering
- Licenses for serving alcohol
- Computer software
- Programme applications
- HACCP Level 3
Languages
Slovak
Czech
English
Personal Information
- Date of birth: 12/03/1985
- Nationality: Slovak
Timeline
Head of Catering
Worth School
2023.06 - Current
Hospitality Manager
Worth School
2022.12 - 2023.06
General Manager
Buenos Aires Restaurant
2016.03 - 2022.12
Bars Manager
London Capital Club
2013.05 - 2016.01
Assistant Bar Manager
Hush
2011.10 - 2012.07
Bar Supervisor
Aqua
2009.08 - 2011.10
Head Bartender
Ronnie Scott’s
2007.12 - 2009.05
Bar Supervisor
BBar and Restaurant
2006.07 - 2007.12
Bartender
Zander Bar and Bank Restaurant
2004.06 - 2006.07
A-Levels - English
Gymnázium
1999.09 - 2003.06
A-Levels - Slovakian
Gymnázium
1999.09 - 2003.06
A-Levels - Geography
Gymnázium
1999.09 - 2003.06
A-Levels - History
Gymnázium
1999.09 - 2003.06