Jan Sensel Email & Phone Number

London

London, United Kingdom

- ensuring all procedures and standards are maintained to highest five-star level of service- winner of Rapport Best Large Team Of The Year for 2019 by supervising, coaching, recruitment, team engagement, performance reviews, time keeping, audit and feedback- liaising with management effectively, demonstrating attention to detail in verbal and written communication- building of working relationships with internal and external clients, contractors and management

London, United Kingdom

- ensuring the client journey is smooth and unique throughout the visit, anticipating and attending to their needs whilst visiting KPMG (average 300 visitors per day)- dealing, filing and archiving over 30 emails daily, call service for an average of 30 calls a day- schedule and manage bookings on 3 client floors (54 rooms) with pager service for requests- setting up of over 200 internal meeting rooms, ensuring all audio-visual equipment is in place- first point of contact for technical support, including Lync, Skype for Business meeting room, MS Teams and BT VC (Polycom) systems- email and telephone reservation enquiries, meeting room bookings and reconfirmations

London, United Kingdom

- supervising of hospitality, canapes, banquet, fine dining and staff restaurant service in 53 meeting/banquet/canteen rooms on 5 floors with capacity of 2 to 250 clients- supervising hand-in-hand a team of 6 employees plus agency staff up to 15, allocating tasks and responsibilities in a fast-paced and high-pressure environment- oversee the management of facilities, bookings, forecasts, daily print-outs, menus and prices through Concept Evolution software - first contact with clients in hospitality by phone or in person - receiving all incoming calls and requests and ensuring their distribution- dealing with enquiries and resolving any problems or complains in calm and professional manner- fine dining service from 2-8 (solely) up to 120 (supervised) clients served- attending of daily management facilities meetings highlighting catering requirements - developed strong customer base of internal (corporate) and external (commercial) clients through customer satisfaction and quality of standards- sustained an overall low staff turnover rate (only 15% in 3 years) within department through consistent coaching, leading by example and development of team- maintained client database system regarding budget, costs, preferences, feedbacks- stock count, ordering and retaining par levels of inventory, food and beverage stock- ensuring all HACCP, COSHH, H&S, fire safety and allergens procedures are followed and administrative records are completed accurately

London, United Kingdom

- supervisor for Potting Shed Restaurant and Bar, plus room service - located in the boutique style Dorset Square Hotel with 38 rooms- service strongly oriented on providing of excellent customer experience with emphasis on building of the relationship with guests to become restaurant regulars- breakfast, lunch, dinner, bar and afternoon tea service plus functions - responsible for departmental training scheme, stock count, basics of the stock take, tracking of the bookings from Square Meal and TopTable, restaurant regular guests recognition

London, United Kingdom

Supervisor for Restaurant, Room Service and Executive Lounge September 2011 – February 2013- providing excellent guest satisfaction and increased productivity by utilizing available resources- member of Employee Consultative Committee, generating ideas, taking on projects and schemes- departmental coach - training and mentoring of all the staff with focus on the new members- responsible for weekly update of guest feedback to employees (Medallia, Tripadvisor)- sole responsibility for all aspect of employees satisfaction in department (trainings, appraisals, projects, feedbacks, development portfolios, climate analysis)- responsible for planning and creating the rota, approving the timesheets and payrolls- close cooperation with head chef in the area of food, menu planning and designTeam Leader for Restaurant and Room Service March 2011 – August 2011- responsible for restaurant (100 seats – up to 350 covers) and room service (450 rooms) operation- responsible for overseeing the shift, supervising a team of 3 to 12 per shift- dealing with guest’s requests, Executive Lounge, VIP amenities, mini bar operation, stock take and requisition, staff training- following the forecast and budget to maximize the revenues for the F&B departments- cash handling, closing the shifts, taking reservations and orders, complaints handling- responsible for requisition, stock take, turnover of expiring itemsRoom Service Attendant May 2008 – April 2011- efficient daily operation of room service, mini bars and Executive Lounge- complete knowledge of food and beverage service techniques

Slovak Republic

- bookings, invoices, guests check-in/out, money exchange, concierge, switchboard, emails- participating in business and team meetings regarding service planning - providing efficient data entry into the local information systems as required

Yellowstone Np, Wy, Usa

- housekeeping, night porter, dishwasher, kitchen help, food delivery

Slovakia

- professional, cost effective travel arrangements for clients, providing excellent customer service- answering phones professionally, courteously and promptly- keep up to date with knowledge of vacation, tours, preferred vendors and in-house groups- perform miscellaneous duties such as arranging conferences and meeting facilities