..

1. Thomas Lengyel
5830,Cote St.Luc Rd.#4 Montreal, Quebec
H3X 2G
514-573-5567
tamas.lengyel@hotmail.com
https://www.linkedin.com/profile/public-profile-settings?trk=prof-edit-edit-public_profile
Career Objective:
Professional Profile
 Over 20 years’ of experience in the hospitality Industry
 Strong educational background in management and Industrial relations
 Highly motivated, ability to multi-task and work efficiently under pressure
 Strong attention to detail
 Computer skills: Word, Excel, Access, Fidelio, Kronos, Delphi, Micros, Simply
Accounting
 Languages: Fluent English, French, Hungarian
Professional Work Experience
Director of Dining Services
Beth Shalom - Our Parents' Home Compass Group, Edmonton 2014-2015
 Complete projects and special assignments, as assigned by senior management.
 Design the schedule, make changes when necessary and enforce adherence to the schedule.
 Perform regular health and safety checks
 Delivery of quality product and service.
Director of Food Operation
Chartwell Castel Royal, Montreal 2013-2014
 Managed daily activities in the kitchen and the dining room
 Supervised and mentored employees on their daily tasks
 Applied all policies and procedures related to the Department of Dietetics; Sanitation, Budgeting,
and Costing
 Planed menus
Food Service Supervisor
The Sir Mortimer B. Davis – Jewish General Hospital, Montreal 2006-2013
 Managed daily activities in the kitchen (production and distribution division) and the cafeteria
 Supervised and mentored employees on their daily tasks
 Applied all policies and procedures related to the Department of Dietetics; Sanitation, Budgeting,
Costing and Menu Planning
Alternative Dining Room/ Lido Manager
Holland America Line 2005-2006
 Managed 2 restaurants and a Convention Center
 Ensured the implementation and execution of food handling, food service and cleaning
procedures in accordance with USPH and HAL standards in the assigned work areas
 Implemented and enforced all NLV codes/protocols

2. Windjammer Manager
Royal Caribbean Cruise Line 2003-2005
 Oversaw all service and culinary presentation at several restaurants; Windjammer Café,
Solarium, Conference Center
 Approved personnel actions such as new hiring requests and discharges
 Reviewed schedules to estimate time requirements and to ensure speed and efficiency
 Monitored at all times USPH and HACCP procedures for sanitation
Manager, Catering & Convention Services
Delta Centre-Ville - Montreal, Canada 2002- 2003
 Managed all aspects of customer services for over 700 rooms, 2 restaurants and 2 bars
 Booked social events throughout hotel
 Administered all accounting functions and credits lines
 Planed and organized conventions and events (33 000 sq. function space to accommodate up to
1000 people)
Other Relevant Work Experiences
Banquets Manager
Westin Hotel - Ottawa, Canada
 Serviced hotel, 487 rooms, a Restaurant, Coffee bar and Lounge
 General administration, Handle personnel and Payroll
 Managed the entire Banquets floor (Kosher) Inventory etc. 30 000sq.ft of meeting space
Assistant Food & Beverage Director
Mondo Saks Complex - Montreal, Canada
 Managed Two restaurants, the Bistro and The Saks (Haute cuisine)
 Obtain 2 M$ first year operation, training course for new recruits
 Supervised 75 personnel
Co-Owner
Dobos Pastry - Montreal, Canada
 Expanded profitability and implanted sugar free products
 Tripled revenue
Education Training
A.E.C. Computerized Financial Management, Vanier College 2001-2002
Montreal - Canada
Cost analysis and budgeting
Hotel and Restaurant Administration, Budapest - Hungary 1975-1978
L’École Hôtelier
Accréditations
MAPAQ - Montreal 2013
Vessel Sanitation Public Health Course - Miami, Florida 2004
Sanitation processing in food industry
References available upon request