JANOS PELLEI
Dubai
Summary
I'm a results-driven and dedicated manager with a successful track record in the Real Estate industry, seeking to transition back to my true passion - the hospitality sector. Eager to leverage my proven leadership skills, business acumen, and commitment to exceptional customer service in contributing to the growth and success of a dynamic restaurant team.
Overview
20
20
years of professional experience
Work History
Restaurant General Manager
Elia Mediterranean Bistro
11.2023 - 12.2023
- Carefully interviewed, selected, trained, and supervised staff.
- Set clear expectations and created positive working environment for employees.
- Implement initiatives to enhance the overall dining experience.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Develop and implement marketing strategies to attract customers.
- Monitor sales performance and implement strategies to increase revenue.
- Collaborate with marketing teams for promotions and advertising.
Client Manager
Exclusive Links Real Estate Brokers
08.2020 - 10.2023
- Built client relationships by responding to inquiries, identifying and assessing clients' needs, resolving problems, and following up with potential and existing clients.
- Built relationships with customers and community to establish long-term business growth.
- Prepared sales presentations for clients showing success and credibility of products.
- Supervised daily operations and sales functions to maximize revenue, customer satisfaction, and employee productivity.
- Maintained client files with sales contracts, records of client interactions, client notes, and other information.
- Achieved sales goals and service targets by cultivating and securing new customer relationships.
- Managed 50 to 100 clients calls per day
General Manager
DNT Group
05.2018 - 11.2019
- Hired as General Manager for well-known European Gourmet Burger Bar.
- From beginning of The Butcher-Dubai project, I organized and improved as follow.
- Design strategy and set goals for growth
- Dubai Research potential competitors
- Create menu prices according to Dubai market and food cost
- Searching for ideal vendors according to price, quality, service.
- Recruit, interviewed and hired all employees.
- Responsible for service standards, food and beverage training.
- Established, and developed excellent customer service training programs for all employees that increased customer satisfaction scores.
- Ensure staff follows health and safety regulations
- Evaluating performance and productivity.
- Analyzing accounting and financial data.
- Researching and identifying growth opportunities.
- Generating reports and giving presentations.
- Creating and managing budgets.
- Purchasing and inventory management.
- Looking after the entire inventory.
- Work closely with Head-Chef to manage accurate stock count
- Organize mandatory trainings required by Dubai Municipality.
- Generated reports detailing project information and predictions.
Assistant General Manager
Christopher’s American Grill
06.2008 - 11.2017
- Assistant general manager, achieved repeated promotions, managing F&B outlets, functions and teams within a luxury fine dining American restaurant.
- Managed P&L and front- and back-of-house operations.
- While overseeing quality control, budget management and safety compliance I was also responsible for recruitment and performance of 50 restaurant team members.
- Looking after 250+ daily restaurants covers as well as additional private dining events.
- Worked with executive chef to devise a new menu and revamped marketing strategy, triggering 60% sales growth, rave media reviews and 200% increase in business.
- Established mandatory customer service training program for all customer-facing employees that increased customer satisfaction scores.
- Increased employee satisfaction by 25% while cutting staff turnover in half by developing staff recognition and accountability programs such as employee of the month and regular initiatives.
- Partnered with well-known celebrity food bloggers, journalists and internationally known chefs to create and introduce signature dishes and gourmet menus.
- Purchasing and inventory management.
- Looking after linen, crockery, general stock takes and beverage stock count.
- Managing opening and closing duties, cash handling and daily revenue reports to directors.
- Being in charge of duty roaster and holidays for all front of house staff members
- Responsible for service standards, recruiting, food and beverage training and appraisals.
- Worked with Michael Gottlieb - a well-known restaurant entrepreneur in UK.
London Supervisor
Cafe Nero
05.2007 - 06.2008
- Leadership of customer service in role serving over 500 customers daily.
- Maintained strong understanding of company values and customer needs, responding quickly to complex requests in fast-paced environment.
- Oversaw team members and developed best practices to balance workload during peak hours, reducing hourly burden per employee.
- Engaged customers in highly visible role, conveying positive and professional attitude.
- Cash balancing and reporting for review by management staff.
- Self-motivated, with a strong sense of personal responsibility
Soue Chef
Route 33 Restaurant and Bar
04.2006 - 03.2007
- Assisted in creating new menu items within budgeted guidelines.
- Communicated with owner to help establish specific roles and duties for staff to streamline operations.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Collaborated with head chef in production or modification of menus and selections.
Bar Manager
The White Rabbit
05.2004 - 01.2006
- Managed bar area including cocktail design and menu, inventory, regulation compliance, and high- quality customer relationships to increase bar value.
- Enhanced customer satisfaction ratings by resolving issues efficiently.
- Mitigated health risks and reduced safety hazards by creating cleaning schedules, restocking items and sanitizing equipment.
- Balanced tills, accurately handled cash, processed credit card payment batches and prepared bank deposits.
- Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
Education
PIC Level 3 certificate, Dubai -
2018
NVQ Level 3 - Hospitality
London Training Solution
London2015
Certificate of Higher Education - Hospiyality
Hospitality And Business College
Debrecen 2002
Skills
- Excellent customer service
- Customer service training programs
- Financial
- Marketing strategy
- Presentations
- Quality control
- Strategies and goals
- Creative Thinking
- Consultative Selling Techniques
- Budget development
- Sales planning and implementation
- Exceptional interpersonal communication
Additional Information
- NVQ Customer Service Level 2 & 3, London - 2011-2015 Culinary Arts, Debrecen - 2001-2002 Catering and Customer service, Debrecen - 1996-2002
Timeline
Restaurant General Manager
Elia Mediterranean Bistro
11.2023 - 12.2023
Client Manager
Exclusive Links Real Estate Brokers
08.2020 - 10.2023
General Manager
DNT Group
05.2018 - 11.2019
Assistant General Manager
Christopher’s American Grill
06.2008 - 11.2017
London Supervisor
Cafe Nero
05.2007 - 06.2008
Soue Chef
Route 33 Restaurant and Bar
04.2006 - 03.2007
Bar Manager
The White Rabbit
05.2004 - 01.2006
PIC Level 3 certificate, Dubai -
NVQ Level 3 - Hospitality
London Training Solution
Certificate of Higher Education - Hospiyality
Hospitality And Business College
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