1. ThomasLengyel Page 1
Thomas Lengyel
5830 Cote St Luc app 4, Montreal Quebec H3X-2G3
Home: 514-488-7951 - Cell: 514-573-5567 - tamas.lengyel@hotmail.com
Professional Summary
High-energy Food Director focused on promoting customer satisfaction through exceptional service. Courteousand
Professionalwith a great sense of humor.
https://www.linkedin.com/profile/public-profile-settings?trk=prof-edit-edit-public_profile
Core Qualifications
Communicates effectively Reading comprehension
Fluent in French and English Staff management
Event planning Operations management
Listening skills Hospitalityexpertise
Experience
Director of Dining Services
June 2014 to December 2015
Beth Shalom - Our Parents' Home Compass Group - Edmonton, Alberta
Our Parents' Home offers 80 Independent Living one and two bedroom suites thatfeature bright, spaciousinteriorsand
stunning views of downtown and west Edmonton. Kosher Kitchen
Opening experience
Planned and executed kosher kitchen
Prepared menus 6 weekrotation, files for recipes,pictures for presentations
Hiring over 20 peoplesfor kitchen and servicespersons.
Established kosher suppliers from Montreal and Toronto respecting in budget
Developed varietyof menu items catering to customers with food allergies and diet restrictions such as gluten-free and
Vegetarian items.
Provided on-site training.
Director of Food Operation
January 2013 to June 2014
ChartwellCastel Royal - Montreal, Quebec
Charwell Castel RoyalRetirement Residence offers the idealliving environment for seniors who choose to spend their
retirementyears in comfort while also benefitting from excellent care services. Located in the heartof the Côte-Saint-Luc
area and home to one of the largest Jewish communities in Montréal
Checked the quantityand qualityof received products
Developed varietyof menu itemscatering to customers with food
Allergies and diet restrictions such as gluten-free and vegetarian items.
Responsible for all kitchen operations such as banquet events, buffet lines, room service ordersand restaurant.
Conducted dailypre-shift and weeklydepartmental meetingsto ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Efficiently resolved problems or concerns to the satisfaction ofall involved parties.
Continuallymonitored restaurant and took appropriate action to ensure food qualityand service standards were
consistently met.

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Food Service Supervisor
May 2006 to January 2013
Sir Mortimer Davis – Jewish General Hospital - Montreal, Quebec
The Jewish General Hospital is an acute-care McGillUniversity teaching hospital with 637 beds,serving patients from
Montreal. Kosher kitchen.
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 ofDietetics;Sanitation,Budgeting,
Costing and Menu Planning.
Managed food and produce receiving process with 100% accuracy.
Dining Room/ Lido Manager
Holland America Cruise Line - Seattle, USA
Holland America Line is an American/British owned cruise line; a subsidiary of Carnival Corporation & plc. Originating
in the Netherlands, the companyis nowbased in Seattle,United States.
Managed 2 restaurantsand a Convention Center
Ensured the implementation and execution of food handling, food service and cleaning proceduresin accordance with
USPH and HAL standards in the assigned work areas
Implemented and enforced allNLV codes/protocols
Windjammer Manager
Royal Caribbean Cruise line - Miami, USA
Royal Caribbean Cruises Ltd. is an American global cruise company incorporated and based in Miami, Florida. It is the
World’s second-largest cruise line operator, after Carnival Corporation
Oversawall service and culinary presentation at several restaurants; Windjammer Café, Solarium, Conference Center
Approved personnelactions such asnewhiring requests and discharges
Reviewed schedulesto estimate time requirementsand to ensure speed and efficiency
Monitored at alltimes USPHand HACCP procedures for sanitation
Manager,Catering & Convention Services
Delta Centre-Ville - Montreal, Quebec
Managed all aspects of customer services for over 700 rooms,2 restaurantsand 2 bars
Booked social events throughout hotel
Administered allaccounting functions and creditslines
Planed and organized conventions and events (33 000 sq. function space to accommodate up to 1000 people)
Banquets Manager
Westin Hotel - Ottawa, Ontario
Serviced hotel, 487 rooms, a Restaurant, Coffee bar and Lounge
General administration, Handle personneland Payroll
Managed the entire Banquets floor (Kosher) Inventoryetc. 30 000sq.ftofmeeting space
Education
AEC : Computerized Financial Management, 2002
Vanier College - Montreal, Quebec, Canada
Cost analysis and budgeting Accounting
Minor in Business Administration
High School Diploma: Hotel and Restaurant Administration,1978
L'École Hôtelier - Budapest, Hungary
Graduated in top 10% of class

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Certifications
MAPAQ Montreal 2013
Vessel Sanitation PublicHealth Course - Miami, Florida 2004
Sanitation processing in food industry
References
Aida Hyshka
RVP Compass Group
Cell: 604 309 5831
2353 - 13353 Commerce Parkway
Richmond BC
V6V 3A1