Attila Juhasz

This journey commenced as Assistant General Manager and subsequently evolved into the role of Hotel Manager of a 27 bedroom hotel with a busy 110 seater restaurant.

With the business expanding to 4 sites I have played vital role in new openings from the empty shell up whilst I was responsible for multiple sites.

Within my employment duration hotel sales revenue has almost doubled. This has lead to expanding responsibilities and requirement to adapt to expanding revenue sources and developing teams and SOPs, reporting directly to the managing director of the business and being line manager for head of departments.

This role has combined my previous experiences in high volume corporate hotels and the more high end, fine dining areas of hospitality whilst highlighting my ability to problem solve effectively and provide teams both remote and hands on support. Alongside the operational side of the business I am also responsible for all elements of human resources.

Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Strategically reviewed and planned restaurant staffing levels based on evolving service demands.

Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.

Managing restaurant La Marina with a capacity of 200 customers. Looking after this fast paced restaurant required efficiently expanding the skills that I had developed in my previous roles.

This role highlighted the importance of clearly and promptly communicating pertinent information to staff and maintaining knowledgeable service teams.

Maintaining Michelin star quality service standards and training new staff members were my main responsibilities.

Creating a calm and controlled team environment and smooth day-to-day operations was essential.

Oversaw reservations, inventory management, scheduling, and maintaining cleanliness and safety standards.

Commenced working as a front of house team member at Thistle Brands Hatch and soon I moved to the Grand Hotel in Bristol to join their team as a restaurant supervisor. I was in charge of dinner service and started to get the grips of leading and training a team.

In the beginning of 2010 I had the opportunity to move to the Park Thistle Cardiff, where I managed 3 departments including the restaurant, hotel bar and room service.

Organised the weekly rota for a workforce of 25, ensuring all aspects of service are running in a smooth and efficient manner, whilst managing stock in two bars and a cellar. Also had the responsibility of being duty manager, supporting reception during busy periods. Helping to organise and run functions and events. Also fulfilled HR responsibilities including disciplinary meetings.

During my first two years I was serving in all food and beverage departments as a trainee. After this I became a full time member of staff in the fine dining restaurant of the hotel.