Zoltan Cseszko
Dagenham,Essex
Summary
A talented, enthusiastic individual who has an interest in quality food, the hospitality industry and the latest culinary trends. An experienced host who works hard to cultivate a high profile with guests and possesses an understanding of financial margins and controls. Restaurant management professional with extensive experience leading high-performing hospitality teams. Develops staff to maximise establishment potential. Motivated to enhance profits and continuously improve service delivery.
Currently looking for suitable and challenging restaurant GM position with an exciting and reputable restaurant which will make the best use of my drive, determination and my proven ability to ensure that the restaurant operates efficiently and profitably.
Overview
25
25
years of professional experience
4
4
years of post-secondary education
Work History
General Manager
Gordon Ramsay Group – Bread Street Kitchen
London
2022.10 - 2023.09
- Responsible for the oversight and running of Bread Street Kitchen, OTR;
- Responsible for increasing sales and minimizing costs, including food, beverage, supply, utility and labour costs;
- Interviewed prospective employees - direct hiring, supervision, development and, when necessary, termination of employees, Preparing and presenting staffing/sales reports;
- Keeping statistical and financial records;
- Assessing and improving profitability;
- Developed employees by providing ongoing feedback, established performance expectations and by conducting performance reviews; Prepared schedules and ensured that the restaurant is staffed for all shifts;
- Ensured compliance with operational standards, company policies; Responsible for ensuring consistent high quality of food preparation and service;
- Being a Tronc Master, making sure rotas and rates are correctly closed down on Fourth;
- Reporting defects and placing call outs on ProNett;
- Weekly meeting with the heads of the departments
- Deciding on the employee of the month and other staff incentives; Weekly meeting with the representative of the events team
- Following up on the party enquiries; Sending weekly reviews to the OPS Team; Ordering and approving the beverage / Zenith orders.
General Manager
Folie
2022.07 - 2022.09
- Spearheaded strategic planning and decision-making processes aligning with mission and stakeholder interests.
- Recruiting, training, and supervising staff;
- Recruited good performing candidates to build staff retention and team performance;
- Agreeing and managing budgets;
- Developed and implemented budgetary and resource allocation plans.
- Creating staff rotas;
- Scheduled regular team meetings to discuss business updates, issues and recommendations.
- Ensuring compliance with licensing, hygiene and health and safety legislation;
- Promoting and marketing the business ideas;
- Overseeing stock levels and ordering supplies;
- Handling customer enquiries and complaints;
- Preparing and presenting staffing/sales reports;
- Keeping statistical and financial records;
- Assessing and improving profitability;
- Liaising with customers, employees, suppliers, licensing authorities and sales representatives;
- Making improvements to the running of the business and developing the restaurant.
General Manager
Estiatorio Milos
2018.03 - 2022.07
- Assist in the achievement of sales and profit targets; guiding and motivating the department team to maximise sales and control costs
- Responsible for accurate rota planning, based on forecast sales and core wage budget; taking the necessary daily action to reduce or increase hours, in line with sales
- Identify and delegate responsibilities to employees to ensure that excellent service is consistently delivered
- Review operational and employee performance to identify any problems, concerns or opportunities for improvement
- Ensure the restaurant operation meets or exceeds required standards of food and beverage quality, consistency and timeliness and of safety and cleanliness
- Respond to guest feedback and use this to improve service and maintain the highest possible standards
- Carry out the recruitment and training of team members and to manage and motivate the team to realise their maximum potential
- Follow stock control procedures and guidelines; ensure correct purchasing procedure are followed; undertake stock takes
- Responsible for the H&S record’s updates – Alert65 Creating and updating items on the POS system, stock control system Launched the terrace as a new feature of the restaurant
- We gained another 32 seats Introduced the digestive trolley, it brought extra £250 bar sales on daily bases
Restaurant Manager
Sushi Samba, Duck and Waffle
2016.10 - 2018.03
- Create a positive customer experience by offering a high level of service and ensure all staff members interact with guests to learn their needs and surpass expectations
- Resolve complaints and customer problems in an efficient and friendly way with the primary goal of satisfying their needs
- Hire, coach, and train staff for operational excellence and develop new hire induction programs
- Provide leadership to staff to ensure compliance with standards as set by the restaurant and applicable government regulations
- Identify and assign duties to staff and shift leaders to meet objectives and consistently achieve excellent service
- Monitor expenses to remain within budget, meet goals, and successfully advertise and support the brand
- Manage operations with integrity, passion, and knowledge while promoting the values and culture of the restaurant
- Estimate consumption, forecast requirements, and maintain inventory to control costs and minimize waste
- Being Duty manager my role was overlooking the smooth operation of the 3 floors and constantly supervising the security team
Restaurant Manager
Gordon Ramsay Group – London House, York and Albany
London
2016.03 - 2016.10
- Responsible for the oversight and running of two Gordon Ramsay Restaurants;
- Key figure within the restaurant(s) and overall running of the team and the restaurant(s);
- Ensured that Assistant Managers and their teams are supported via established coaching and training techniques;
- Responsible for increasing sales and minimizing costs, including food, beverage, supply, utility and labour costs;
- Interviewed prospective employees - direct hiring, supervision, development and, when necessary, termination of employees;
- Conducted orientation/induction, and oversaw the training of new employees;
- Developed employees by providing ongoing feedback, established performance expectations and by conducting performance reviews;
- Prepared schedules and ensured that the restaurant is staffed for all shifts;
- Ensured compliance with operational standards, company policies; Responsible for ensuring consistent high quality of food preparation and service.
Restaurant Manager
Gordon Ramsay Group – Bread Street Kitchen, Maze Grill, Foxtrott Oscar
London
2014.06 - 2016.03
- Working effectively with the Management Team to ensure the operation runs smoothly and all revenue opportunities are maximised;
- Effective management of the floor ensuring the team are fully trained in all aspects of the restaurant and each service runs smoothly;
- Ensure any guest complaints are handled effectively and professionally and all guests leave with a positive dining experience;
- Ensure all necessary and approved actions are taken to achieve both short and long term goals and objectives of the restaurant;
- Preparing reports at the end of the shift;
- Recruiting, training and motivating staff.
Assistant Restaurant Manager
Butler’s Wharf Chop House, D&D London
London
2013.06 - 2014.06
- Managing the daily operations in the restaurant;
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures;
- Ensure positive guest service in all areas
- Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests;
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
- Ensure compliance with operational standards, company policies and laws; Responsible for ensuring consistent high quality of food preparation and service;
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards;
- Estimate food and beverage costs.
Assistant Restaurant Manager
Avenue, D&D London
London
2011.01 - 2013.06
- Overlooking the operation in the restaurant, facilities management, special events, food service, purchasing and inventory control;
- Supporting the delivery of business strategies;
- Opening and closing the restaurant, conducting daily briefings, staffing;
- Scheduling and labour control;
- Consistently exceeding guest expectations.
Assistant Restaurant Manager
Via Condotti
London
2010.05 - 2010.12
- Seeking and maximizing revenue possibilities and minimizing the cost;
- Boosting staff performance;
- Overseeing customer service, facilities management, staffing and regular briefings.
- Created team building initiatives to encourage upselling and meet revenue targets.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
- Monitored restaurant performance to identify and implement improvement initiatives.
- Ensured high performance standards through regular staff training.
- Planned staff rotas to meet customer demand whilst remaining under budget.
Floor Manager
Le Pont de la Tour, D&D London
London
2008.03 - 2010.05
- Responsible for the smooth operation of each shifts;
- Assist senior management to control costs without compromising standards and customer experience; In charge of banking and checking all restaurant takings on a daily basis;
- Overseeing the POS system and ensure a proper operation for every waiter; Monthly stock takings;
- Creating menu descriptions and induction packages for new staff members.
- Oversaw staffing and training, building successful, customer-focused team;
- Enforced service standards to maintain establishment reputation for excellence.
Senior Head Waiter
Quaglino’s, D&D London
London
2005.11 - 2008.03
- Providing a highly efficient and effective service;
- Working with chef de rang and running a station taking all food and beverage orders;
- Overlooking events and private functions;
- Taking payments and cashing up bills;
- Making sure liquor licencing, food hygiene and health and safety regulations are followed.
Private Bar Controller
City Inn Westminster
London
2005.04 - 2005.11
- Controlling the private bar consumption; In charge of the restocking and ordering;
- Part of the breakfast team serving breakfast and lunch.
Waiter
P & O Princess Cruises
Chiasso , Switzerland
1998.08 - 2004.11
- Providing the highest standards of customer service;
- Working in different outlets – Steak House, Trattoria, Fine dining, Buffet, Tea House;
- Running a section with a Junior Waiter overlooking 20-25 guests in one seating.
Education
Diploma in Hospitality, Supervision and Leadership -
Westminster Kingsway College
2012.01 - 2013.04
Diploma in Catering - undefined
LLS
Bekescsaba, Hungary 2001.01 - 2003.04
Tancsics Mihaly High School - undefined
Oroshaza
2000.01 - 2000.04
Skills
- Business development
- Coaching and mentoring
- Client relations
- Cross-functional team management
- Staff development
- Customer service
- Exceptional interpersonal communication
- Workflow planning
- Food preparation and safety
- Cost-controls
- Performance improvement
- Diverse beverage knowledge
- Hospitality business management
- Performance and wage reviews
- Operations management
- Hiring and training
Timeline
General Manager
Gordon Ramsay Group – Bread Street Kitchen
2022.10 - 2023.09
General Manager
Folie
2022.07 - 2022.09
General Manager
Estiatorio Milos
2018.03 - 2022.07
Restaurant Manager
Sushi Samba, Duck and Waffle
2016.10 - 2018.03
Restaurant Manager
Gordon Ramsay Group – London House, York and Albany
2016.03 - 2016.10
Restaurant Manager
Gordon Ramsay Group – Bread Street Kitchen, Maze Grill, Foxtrott Oscar
2014.06 - 2016.03
Assistant Restaurant Manager
Butler’s Wharf Chop House, D&D London
2013.06 - 2014.06
Diploma in Hospitality, Supervision and Leadership -
Westminster Kingsway College
2012.01 - 2013.04
Assistant Restaurant Manager
Avenue, D&D London
2011.01 - 2013.06
Assistant Restaurant Manager
Via Condotti
2010.05 - 2010.12
Floor Manager
Le Pont de la Tour, D&D London
2008.03 - 2010.05
Senior Head Waiter
Quaglino’s, D&D London
2005.11 - 2008.03
Private Bar Controller
City Inn Westminster
2005.04 - 2005.11
Diploma in Catering - undefined
LLS
2001.01 - 2003.04
Tancsics Mihaly High School - undefined
Oroshaza
2000.01 - 2000.04
Waiter
P & O Princess Cruises
1998.08 - 2004.11
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