Name: Artur Pacholski

Address: Piekna 31/37 00-677 Warsaw, Poland E-mail: art.pacholski@gmail.com Tel: +48 792 670 686 PROFESSIONAL EXPERIENCE

RESTAURACJA U Kucharzy Gessler Restaurant

Ossoliskich 7,Warsaw, Poland The only Michelin Bib Gourmand Awarded Restaurant in Poland Manager of the Restaurant May/2011-present MK DONS FOOTBALL CLUB

DOUBLE TREE Hotel by Hilton/Holiday Inn Stevenage

(Managed by Chardon Ltd) Stadium Way, Milton Keynes MK1 1ST St. Georges Way, Stevenage, SG1 1HS Business Development Manager / F&B Manager 11 /2008-May 2011 Managing all food & beverage sales, packages, B2B, for up to 160 Platinum Club Members, 300 Gold Club Members, 38 Pitchside view sky boxes plus Directors Lounge With circa 1000 Members generating 5 million pounds income for MK Dons Football Club/Hilton Hotel Developing offers for football & hospitality industry, creating a brand image according to Football Club & Hilton policy Identifying customers needs with all requirements, modeling business solutions Participating and consulting projects as an expert in the food & beverage sector. Conducting negotiations with the customer also in matters of substantive aspects Of Football Club hospitality in charge for Departmental forecast, P&L, KPIs reporting to General Manager

 MELVILLE CASTLE HOTEL

Gilmerton Road, Edinburgh EH18 1AP, Scotland 4*(STB) Hotel 01/2008-11/08 (Hotel has been sold)

Food & Beverage Operations Manager Responsible for Food & Beverage multi outlet 4 Function Rooms, 2 Restaurants and Library Bar (lounge area) Effectively managing staff of 25 people Implementing hotel procedures Reporting to GM providing a training program for all F&B Departments employees (inc. NOP and Risk Assessments) Responsible for maximizing sales whilst controlling cost in line with budget, payroll and staff Taking care of good communication within team and interdepartmentally Deputized in GM absence MARWELL HOTEL (Bespoke Hotels) Thompsons Lane, Colden Common, SO21 1JY, Hampshire, England 3*Hotel & Conference Centre 05/2007-01/2008 Food & Beverage Manager Responsible for all hotel Food & Beverage P&L (all F&B budget-purchasing & payroll) Reporting to GM on daily basis Responsible for all day to day F&B outlets operation (restaurant, 3 bars), Conference & Banqueting (5 function rooms, 2 wedding rooms up to 160 pax) Duty manager shifts Deputy General Manager in GM absence Daily business meetings Monthly HOD meetings Quarterly Bespoke Hotel managers meetings Preparing Annual Normal Operating Procedures for F&B Departments Creating new standards, updating food menus and wine list Taking a personal care off all complaints Recruiting new employees to F&B department Preparing F&B rota

THE ROMAN CAMP HOTEL

Off Main Street, Callander, FK17 8BG, Perthshire, Scotland 4* Hotel (STB) 3@@@ Rosettes Restaurant 10/2005-04/2007 Hotel/Restaurant Manager Responsible for whole hotel daily operations (daily sales reports, budget, cash flow, petty cash) Three Rosette high food quality service Hard work on Four Star Hotel Customers' satisfaction Sales of soft drinks, liquors, wines, etc. Weekly inventory of beverage, wines, stock, etc. Sales, monitoring and practical organization of events, weddings & occasional parties (nearly 80 different banquets per year) for up to 160 covers Personal care of customer complaints & claims Modernization of former systems & procedures (bookings, reception and restaurant sales, hotel policies) Interviews and new staff placement Weekly working schedule for restaurant staff

THE GRANGE MANOR HOTEL

Glenborough Road, Grangemouth, FK3 8XJ, Stirlingshire, Scotland 4* Hotel 2 AA Rosette Restaurant Restaurant Manager 05/2005-10/2005 Responsible for all restaurant sales including food, liquors, wines, cigars, etc. Control of daily finance reports from three different environments: Main Restaurant, Bistro, Banquets, Reception Weekly Managers meetings Weekly working schedule for restaurant staff Weekly inventory wine cellar Close cooperation with Banqueting Department at all matters

THE FEVERSHAM ARMS HOTEL

Helmsley, York, YO62 5DU, North Yorkshire, UK 3*Hotel and 2 AA Rosette Restaurant 7/2004- 05/2005 Chef De Rang/Asst. Restaurant Manager Responsible for working schedule for all restaurant, bar & wines sale Day to day operations Daily reporting to the Restaurant Manager Responsible for best service delivery Duty manager responsibilities Personally responsible for Epos system updates & changes

CELEBRITY CRUISES LTD

Miami, FL, USA, M/V Mercury 5*, M/V Galaxy 5*, GTS Millennium 5*, Horizon 4*(capacity of 1600-2800 passengers ) Asst./Food Manager 08/200003/2004 Supervision of daily operation of 7 outlets plus back of house Control of food, beverage and material cost (glass ware, silver cutlery, spa stocks)usage Preparation of monthly employees schedule and their days off, depends of cruise ship itinerary Responsibility for running of training programs, and follow ups Responsibility for sanitation rules being strictly followed according to United States Public Health in all food contact areas Creation and organization of daily thematic buffets (lunches, afternoon teas etc) & Midnight Buffets Responsibility for running and conducting of operating equipment budget and weekly (beverage) & monthly (spa) inventories

STARLIGHT CAF RESTAURANT, Warsaw, Poland

Restaurant General Manager 11/99-07/00 Caf & Brassiere monthly revenue: (approx. 115.000) Managing team of 48 Opening a newly built restaurant with MultiCinema Complex Managing team of 48 Average daily covers: 450 Responsibility for cost of food (25%) & beverage (17%) Development of all event's sales In store touch screen sales system trainer Full responsibility for employees payroll ( up to 20,000/month) Responsibility for running budget of operating equipment and chemicals Development of employees manual skills due to hygiene standards without increase in monthly payroll Implementation of monthly stocktaking system and consumption report including food & bar inventory Trainer of all departments' employees

HOLIDAY INN HOTEL, T.G.I. FRIDAYS RESTAURANT, Gdansk, Poland

T.G.I. FRIDAYS RESTAURANT, Minneapolis, MN, USA Kitchen Manager Poland USA Trainer for new staff members Team of: 68 Responsibility for the food cost (22% yearly average) 03/99-10/99 11/98-03/99

Responsible for kitchen labour cost (11,2 % yearly average) Preparation of food orders, invoices & final menu for 4 outlets ( inc. restaurant, room service, lobby bar & hotel breakfast)

SHERATON WARSAW HOTEL & TOWERS

5* Hotel, Prusa 2, Warsaw, Poland Banquet Supervisor, A/c Banquet Manager 02/98- 10/98 Responsible for all inside & outside events Co-ordination of sales & hotel daily operation Micros sale system operator & trainer Implementation of monthly bar stocking & consumption report Responsible for casual workers payroll, managing of team of 86 Meetings with the events organizers Conference's "style and status" details negotiations

CEILING ZERO FRENCH-AMERICAN BISTRO, 4* Chicago, IL, USA

Head Waiter 09/95-08/96 A/C Restaurant Manager 09/96-01/98 In charge of restaurant reservations Responsible for working schedule for all restaurant staff Co-responsible for banquet & occasional party set proposal & sales

OHARE-MIDWAY LIMOUSINE SERVICE, Chicago, IL, USA

Customer sales & service representative, dispatcher, driver 06/94-09/95 Worked for first class, elegant limousine service, pre- arranged transportation for businessmen & companies, Corporate clients, hotels and for special events such as weddings & private parties (Democratic and Republican Conventions). Service with 200 limos and 400 drivers for all Chicago and suburban area including south part of Wisconsin and north Indiana states as well Solving all customer problems and complains (if any) Service package offers to new(mostly business) customers

APOLLO SHIP CHANDLERS CATERING PARTNERSHIP, Miami, FL, USA

MV Royal Majesty, 5*, 1400 passengers Waiter 01/9205/94

RADISSON SAS HOTEL, SE-MA CASINO, Szczecin, Poland

5* Hotel Bar shift leader Receptionist DEVELOPMENT COURSES Numbers Game (P&L course) 1:1 Departmental Trainer Duty manger course for HODs Health & Safety, Fire, HCCAP, Food Hygiene cert. Food & Hygiene Certificate United States Public of Health Course Essential course for General Managers, Restaurant Managers Course Limousine Corporation Customer Service Milton Keynes, UK ,2010 Stevenage, UK 2009 Milton Keynes UK, 2009 Stevenage UK 2008 Edinburgh, Scotland 2008 Miami, FL, USA 2000 & 2003 Dallas, TX, USA 1999 Minneapolis, MN, USA-1998 Chicago, IL, USA - 1994 10/90-12/91 11/89-10/90

EDUCATION
University of Szczecin College of Technology 1993-89 1989-85

LANGUAGES

Polish: Native language knowledge Russian: Good Level English: Fluent knowledge Spanish: Basic German: Basic

COMPUTER SKILLS
OnQ, Fidelio, Opera, Guest Master, Maitred, Comtrex, Micros, Amber

XP Windows, MS Office Hotel programs Data Ease Restaurant & Hotel sales programs (POS)

REFERENCES
Available under request