Pawel Grygrowicz

• Ran a 5 star hotel with 48 rooms and 2 restaurants.
• Planned and delivered luxury weddings, corporate events, and private functions.
• Collaborated with sales and events teams to increase event bookings.
• Supported marketing campaigns through digital promotion and seasonal event launches.
• Coordinated suppliers, entertainment, florists, and event partners for delivery.
• Managed event budgets, forecasts, and post-event reviews for learning.
• Identified and resolved operational issues affecting productivity or profitability.
• Directed day-to-day work of 60 employees to exceed objectives.
• Developed operational initiatives to drive sustained business growth.
• Created a performance-driven business culture across teams.
• Allocated resources across teams and projects based on need and availability.
• Worked with board of directors to set objectives for operations.
• Put clear controls in place for financial administration and management.
• Established budgets from historical, current, and forecasted business data.
• Partnered with management to optimise operations and reduce costs.
• Led strategic planning and decisive operations aligned with mission.
• Directed administration and optimisation of financial operations, payroll, and accounting.
• Monitored forecasts, adjusted budgets, and refined marketing strategies for growth.
• Monitored operations to assess and highlight performance results.
• Recruited and managed senior staff to deliver clear outcomes.
• Maintained compliance with applicable legislation and regulations.

• Collaborated with headquarters on new restaurant offerings and seasonal menus.
• Coordinated Michelin-star private dining experiences and VIP events delivery.
• Supported events office with weddings and corporate function execution.

• Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
• Planned menu changes seasonally for fresh dining options throughout the year.
• Managed restaurant operations during luxury weddings and corporate events.
• Collaborated with Events and Marketing teams on bespoke guest experiences.
• Coordinated staffing, suppliers and operational logistics for high-profile functions.
• Analysed event performance and guest feedback to improve future events.

· Promote guest satisfaction to steady repeat business

· Coach/schedule servers to maximum levels of performance

· Purchase/control inventory with attention to budget guidelines

· Ensuring the highest standards of food and beverage service.

· Keeping control of food and labour costs.

· Ensuring Health & Safety and hygiene procedures & standards are maintained.

· Having an in-depth knowledge of all menus.

· Responsible for recruiting, training & developing restaurant staff.

· Dealing with and resolving guests complaints.

· Maximising all business opportunities to drive sales.

· Communicating with the kitchen staff to ensure efficient food service.

· Advising guests on wine selection.

· Liaising with the Head Chef to discuss and develop the menu.

· Overseeing client bookings & reservations.

· Organising the daily and weekly rotas for the Restaurant's staff.

· Purchasing stock, supplies and negotiating best prices with trade suppliers

· Ability to create a great atmosphere & be a inspirational host.

· Monitoring sales and then writing informative reports for the General Manager.

Being a part of £2m refurbishment investment (Planning, Costing, Forecasting)

• Supervised residents preparing meals and handling chores and provided constructive feedback.
• Managed all intake and discharge paperwork and procedures for residents.
• Improved team performance by conducting reviews and KPI data analysis.
• Responded to guest concerns with speed and knowledge, delivering professional, personalised service.
• Inspected rooms and reception areas to achieve pristine presentation and cleanliness.
• Trained front office staff in interaction best practices, boosting guest satisfaction survey scores.
• Wrote end of shift reports to facilitate service continuity.
• Handled guest complaints to protect brand reputation.
• Initiated and implemented plans to improve customer relations, quality standards and service efficiency.
• Actioned and resolved guest feedback to boost service quality.
• Completed weekly front office rota to guarantee optimal cover for operations.