E

Ewa Konstantynowicz

About

Detail

Granada, Andalusia, Spain

Contact Ewa regarding: 

Flexible work
Starting at USD25/hour
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Timeline


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Job
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Education

Résumé


Jobs verified_user 0% verified
  • T
    Human Resourses Specialist/ Hospitality Specialist
    The Nici,
    Jan 2024 - Jun 2024 (6 months)
    Experienced HR and Hospitality Specialist with a strong background in hotel operations, talent management, and guest experience enhancement. Skilled in recruitment, training, and employee relations, ensuring a motivated and high performing workforce. Adept at implementing HR policies, improving workplace culture, and driving customer satisfaction through service excellence. Proven ability to collaborate with cross-functional teams, optimize staff performance, and maintain compliance with industry standards. Passionate about delivering exceptional hospitality while fostering a positive work environment.
  • T
    Recrutment & Training Manager
    The Priory Restaurants,
    Jan 2023 - Jan 2024 (1 year 1 month)
    Dynamic and results-driven, with a strong background in attracting, hiring, and retaining top hospitality professionals. Skilled in developing and executing recruitment strategies, workforce planning, and employer branding to ensure the seamless acquisition of top-tier talent. Adept at building strong relationships with stakeholders, streamlining hiring processes, and fostering a high-performance culture. Partnered with senior leadership to develop workforce planning models aligned with business goals. Implemented digital hiring platforms and innovative sourcing techniques, reducing hiring time and costs. Designed employee retention programs that increased staff engagement and reduced turnover rates. Conducted training for hiring managers o
  • B
    Restaurant & Lodge General Manager
    Balmer Lawn Hotel & Spa,
    Jul 2022 - Jan 2023 (7 months)
    Experienced and results-driven General Manager overseeing the daily operations of a high-end restaurant and lodge. Skilled in hospitality management, team leadership, and customer service excellence. Adept at optimizing guest experiences, increasing revenue, and ensuring operational efficiency. Managed overall operations, including restaurant, accommodations, and guest services. Led and trained a diverse team to provide exceptional hospitality and service. Oversaw budgeting, financial planning, and cost control to maximize profitability. Developed and implemented marketing strategies to attract and retain guests. Ensured compliance with health, safety, and industry regulations. Maintained high customer satisfaction ratings through personali
  • K
    Food & Bevrage Manager
    King Arms Harbour Hotel,
    Jan 2022 - May 2022 (5 months)
    Responsible for leading the food and beverage service staff in facilities to include the Restaurant service, Lounge, Banquet Bars, and events. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses. Responsible for employee relation issues and reviews incidents with Human Resource Manager. Completes and administers employee performance appraisals. Conducts monthly beverage inventories and quarterly china, glass and silverware inventories. Acts as the Manager on Duty (MOD) and supervises any remaining staff. Controls costs of all food and beverage outlets by
  • C
    Restaurant Manager
    Cote Brasserie,
    Mar 2019 - Dec 2021 (2 years 10 months)
    Responsible for leading and managing the restaurant. As such, I am responsible for wide-ranging topics that span business, marketing, operational and fiscal concerns, supply chain, inventory and employee management as well as the core customer-facing and resolution-management skills. As a restaurant manager I have responsibility for all restaurant operations and effective application of business strategies. Business: restaurant marketing stratgies, planning and developing guest loyality programs, productivity and sales improvements. Employee/Staff: Recruiting and hiring staff, evaluating staff and management team performance and identifying and delivering required training and development actitivities to improve/maintain it. Inventory: Cons
  • B
    Assistant Reception Manager
    Brasserie Zedel (Corbin & King), Picadilly Circus,
    Oct 2017 - Feb 2019 (1 year 5 months)
    Zedel is an exclusive cocktail bar and café complex in Circus. Consisting of a brasserie/restaurant, café, bar and live cabaret room. Over 200 front and back of house staff are employed. The Zedel Brasserie has approximately 300 seats and a average turnover of £20000 per day. The Café has approximately 60 seats with an average £4000 turnover per day. A significant proportion of the clientele are persons of note, such as international stars of film and theatre, dignitaries, politicians and as such can be extremely demanding and require discretion and decorum when interacting. for Brasserie Zedel responsible for a team of 10. This position is critical to the restaurant as it is the main 'face' of the restaurant to the customer. This is the fi
  • A
    Assistant Café Manager.
    Aug 2016 - Oct 2017 (1 year 3 months)
  • B
    Front of House Shift Leader
    Bilbao Berria Restaurant,
    May 2014 - Aug 2014 (4 months)
    Member of a management team of 4 for the first UK opening of an existing Spanish restaurant chain. I was employed a month before the opening to assist with pre-opening management and training activities. These included defining operational responsibilities and duties, equipment management and layout design for best productivity and the creation of the reservation procedure for the restaurant. Using my extensive experience I trained the new staff on the business's desired operational, customer interaction and conflict management procedures including expected communication and behavioural standards such as language and body language training. These consistently high standards were crucial to manage not only smooth operation of the restaurant
  • F
    Bar and Restaurant Supervisor
    Founders Arms (Young & Co.),
    Jul 2010 - May 2014 (3 years 11 months)
    Supervisor for the bar and restaurant, responsible for ensuring the smooth running of the business and managing a team of 12 across both business areas. Duties included managing and resolving customer concerns and complaints, managing reservations and private functions of up to 40 people. Managing stock and ordering for the bar, managing required food hygiene and cleanliness requirements.
  • T
    Bartender
    The Three Lords Wine Bar,
    Jan 2010 - Jul 2010 (7 months)
    Having just re-located to the UK, I started working in a busy London wine bar as a bartender. Duties included table and bar service, managing reservations and cashing up the till.
  • R
    Restaurant Staff Supervisor
    Radisson Blu (Pazim),
    Apr 2008 - Dec 2010 (2 years 9 months)
    Staff supervisor for the restaurant at the Radisson Blu in Szczecin, responsibilities included managing 8 waiting staff, carrying out open and close procedures for the restaurant, till management and cashing up. Managed orders for the entire restaurant by liasing with the bar and catering managers to manage stock levels, managing and organising normal bookings and large business and party bookings alike.
  • K
    Shift and Function Manager
    KFC Restaurant,
    Oct 2005 - Apr 2008 (2 years 7 months)
    Responsible for the running of the restaurant as part of a management team of 4. Sole responsibility during designated shifts of managing up to 10 staff members, enforcement of food quality checks, machinary checks and maintenance, accepting deliveries and open and close procedures for the restaurant. As Function manager, I also had responsibilty for resolving any problems with building and machine maintenance and utilities supplies.
  • A
    Waitress
    ASK Restaurant,
    Jun 2005 - Oct 2005 (5 months)
    During the summer break of my degree studies, I worked in a busy Italian restaurant in London. Table and bar service duties (including private functions), complaint handling and bookings.
Education verified_user 0% verified
  • D
    Driving Employee Engagement as a People Manager
    Jan 2024
  • D
    Daily Habits for Effective People Management
    Jan 2024 - Mar 2024 (3 months)
  • M
    Microsoft 365: Administration
    Oct 2023 - Dec 2023 (3 months)
  • T
    The Path of Corporate Diversity
    Oct 2023 - Mar 2024 (6 months)
  • C
    Creating a Top Talent Program
    Feb 2023 - May 2023 (4 months)
  • S
    Skills – First Talent Management
    Jan 2023 - Nov 2023 (11 months)
  • H
    HR Recruiting Communication Strategies to Attract and Retain Top Talent
    Sep 2022 - Jan 2023 (5 months)
  • T
    Thinking into Results: Bob Proctor& Sandy Gallagher
    Jul 2021 - Feb 2022 (8 months)
  • F
    Fire Marshall Training
    Aug 2020
  • A
    Allergen Awareness
    Mar 2020 - Aug 2020 (6 months)
  • E
    Effective Time Management
    Mar 2019 - Apr 2019 (2 months)
  • (
    Develop Pragmatic and Effective Managers
    (David Klassen)
    Nov 2018 - May 2019 (7 months)
  • W
    Level
    Wine and Spirit Education Trust (WSET)
    Sep 2018 - Oct 2018 (2 months)
  • O
    Opera PMS, 7 Rooms and Quandoo operation Software course
    Jan 2017 - Sep 2017 (9 months)
  • P
    Pommery: Champagne Academy Course
    Mar 2016
  • M
    Moet and Chandon: Wine and Champagne Course
    Dec 2012
  • R
    Radisson Blu: Negotiation and Communication Training
    Jan 2009 - Nov 2009 (11 months)
  • University of Szczecin
    Masters Degree
    University of Szczecin
    Jan 2002 - Jan 2007 (5 years 1 month)