Lukasz Jacek kononowicz

• Designed strategy and action plans with aggressive timelines for implementation.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained and supervised staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Purchased adequate quantities of food, beverages, equipment and supplies.
• Reconciled cash and credit card transactions to maintain accurate records.
• Led and directed team members on effective methods, operations and procedures.
• Correctly calculated inventory and ordered appropriate supplies.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Prepared for and executed new menu implementations.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

• Develops strategic Marketing plans by studying F&B market and opportunities; recommending objectives. Forecast monthly sales and review operating results with the team and identify opportunities to improve
• Manages operation team of 20 staff and also in charge of all outlets duty roaster
• Maintain quality service by establishing and enforcing organization standards
• Received TripAdvisor certificate of Excellence in 2014 for 100% increase reviews in 12 months.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Managed purchasing, sales, marketing and customer account operations efficiently.

• Oversees 12 staff and manages all areas of the restaurant
• Ensures business performance of fine dining restaurant, maintaining high standards of food, service, health and safety
• Received the best service awards on 2011 by Singapore Tatler Magazine
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations and procedures.
• Correctly calculated inventory and ordered appropriate supplies.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Purchased adequate quantities of food, beverages, equipment and supplies.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Organized receptions, promotions and corporate luncheons.

• Establishment of training plans
• In charge of Healthy restaurant "Infusion"
• Day to day operation

• Attend the BEO (Banquet Event Order) meeting
• Create monthly stewarding forecast
• Develop weekly schedules
• Develop Cleaning schedule
• Develop training schedules
• Track inventory for all glassware, silver and chinaware
• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
• Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.

• Observed recreational users to detect safety concerns and prevent ongoing violations.
• Moved umbrellas and lounge chairs at request of guests.
• Monitored access to entry and exit points to avoid congregating.
• Checked side duty list for opening and closing procedures.
• Collected and replenished pool towels while monitoring inventory to minimize loss.

• Part of the pre-opening team -assistance/support/leading new staff

First job after graduation in one of the best restaurant in Milan, 2 star Michelin.

Summer Job in London as Assistant Sommelier

supervisory development program

• Professional development completed in Sommelier
• Completed professional development in Food & Beverage with 2 year specialization in Sommelierie