Radu Ioan Hulubei

- part of the operations team as senior event manager

- mainly looking after the beverage department

- part of a team of 58 full time and casual employees

- directly managing a team of 15 full time and casual staff members

- attracting, recruiting and training new employees

- running an annual business of £2.5 million only in beverage

- coordinating meetings, conferences, breakfast, lunch and plated dinner style of events

- mainly focusing on drinks receptions, dinners and after parties

- controlling food and beverage inventory, strategically ordering supplies and anticipating consumer demands and keeping costs to minimum

- promoted safe working practices, enabling staff safety and well being

- training the team into correct health and safety practices and standards

- obtained personal license certificate for alcohol sales

- followed performance objectives set by the head of department and established strategies of achieving them

- assisted P&L monthly meetings and optimized costs together with events and finance directors

- supported head of department with planning permanent and temporary staff with schedules and rota, according to business requirements

- planning day to day operations and setting up tasks and objectives for supervisors and floor managers

- kept strong relationships with suppliers, partners and other departments

- part of the operations team as senior event manager

- mainly looking after the beverage department

- managing teams of 50+ casual employees

- planning and organizing meetings and conferences for up to 2000 guests, split on 3 different floors

- drinks receptions, bars, award dinners and after parties

- running an annual business of £1.5 million beverage only

- created an efficient beverage menu and drinks packages, focused on maximizing profit and reducing costs

- trained permanent staff into delivering quality service and follow brand standards

- trained the team into following the right health and safety standards

- conducted monthly stock takes and checks, reduced the monthly average beverage cost from 22% to 17%

- obtained positive financial results and exceeded targets

- built strong relationships with other departments, especially back of house, stewarding and logistics who were key for successfully running the operation

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- mainly working within the bar department where started as mixologist

- supervised two food and beverage outlets leading a team of 20+ members

- developed beverage and cocktail menus for both bars

- supervised catering for small and large banquet facilities within the bars

- trained staff in job duties, sanitation and safety procedures

- followed health and safety procedures according to company policies

- monitored operation of two beverage outlets to ensure compliance with company standards, policies and procedures

- supervised and coordinated activities of colleagues during assigned shifts

- completed and maintained ordering of supplies of two beverage outlets

- working as a cocktail waiter/bartenders within both bars of hotel

- completed WSET 2 award in wine knowledge

- in depth cocktail training organized by Fairmont

- supervision role as well (ordering supplies, cashing up, writing daily reports for head of department)

- daily operation of bars following company standards

- coffee lounge, lunch/brunch service and bars

- AM shifts and PM shifts

- customer based focus through consistently delivering excellent customer service with an informed, friendly and effective approach

- Hospitality Management Training Internship

- Restaurants/Bars service

- In Room Dining

- Private Dining

- Banquets

- Hospitality Management training internship

- working as a food and beverage associate in 2 restaurants and bar

- first practical international experience

- service etiquette and company standard procedures

- working in a team of 10+ colleagues

- planning and organizing buffet and a la carte service

- AM shifts and PM shifts