Gergely Bali

Supervised high-profile banquet operations, managing events ranging from intimate 30-person VIP gatherings to large-scale 800-person galas. Directed elite service teams of up to 40-50 staff members, including overseeing highly secure, complex dinners for the 45th and 47th Presidents of the United States. Oversaw daily beverage operations, executing weekly orders, managing extensive inventory, and generating detailed consumption reports using data analytics. Spearheaded the physical build-out of temporary

Directed F&B operations for a luxury country club, successfully exceeding revenue targets while remaining under the operational budget. Led, trained, and optimized the workflow of a 20-person cross-functional hospitality team. Conducted advanced data analysis on year-over-year sales, item-level performance, and outlet trends using Excel; optimized menu engineering to drive a consistent 10%+ annual growth in F&B revenue. Managed weekly beverage procurement, inventory control, and vendor relations to ensur

Coordinated daily dining and banquet operations, significantly increasing productivity and guest satisfaction metrics. Utilized Court of Master Sommeliers and mixology training to design seasonal cocktail and wine menus based on guest feedback and seasonal availability. Managed inventory tracking, scheduled procurement orders, and evaluated staff performance to ensure premium service standards.

Directed the kitchen expo line, serving as the critical communication bridge between culinary staff and the front-of-house team to ensure precise, timely service. Maintained strict quality control and logistical organization of the dining room and service stations prior to and during high-volume services. Delivered high-level, interactive guest service across dining and bar operations.

Led bar and restaurant staff through daily operations, maintaining high standards for cleanliness, order, and guest satisfaction. Crafted and launched a line of new signature cocktails, expanding the club’s beverage offerings. Conducted precise monthly inventory counts and maintained daily operational communication with executive management.

Managed high-volume service, routinely accommodating up to 80 covers per morning shift and 50 covers per evening shift in a fast-paced environment. Mastered a 20+ dish menu and extensive cocktail/wine lists to provide highly personalized guest recommendations. Demonstrated grace and professionalism in conflict resolution, handling difficult guest interactions to maintain a premium atmosphere.

Managed a multi-table section in a high-end, fast-paced dining environment. Executed a wide repertoire of complex drink recipes and mixing techniques, providing tailored beverage knowledge to guests.

Managed high-volume service, routinely accommodating up to 80 covers per morning shift and 50 covers per evening shift in a fast-paced environment. Mastered a 20+ dish menu and extensive cocktail/wine lists to provide highly personalized guest recommendations. Demonstrated grace and professionalism in conflict resolution, handling difficult guest interactions to maintain a premium atmosphere.

Managed daily dining operations, directing and training a 10-person F&B team to achieve elevated workflow and customer satisfaction. Engineered cocktail and wine menus tailored to customer needs and seasonal availability, successfully meeting strict budget expectations. Led weekly vendor meetings, executed daily inventory controls, and consistently met or exceeded guest volume projections.

Managed daily dining operations, directing and training a 10-person F&B team to achieve elevated workflow and customer satisfaction. Engineered cocktail and wine menus tailored to customer needs and seasonal availability, successfully meeting strict budget expectations. Led weekly vendor meetings, executed daily inventory controls, and consistently met or exceeded guest volume projections.

Delivered elite fine-dining service, including tableside silver-service carving for traditional Sunday roasts. Operated high-volume morning coffee services starting at 7:00 AM, brewing house blends and crafting precision espresso drinks for repeat clientele. Maintained impeccable dining room standards during afternoon tea services, demonstrating rigorous attention to detail.

Managed comprehensive front desk operations, including booking logistics, special requests, and cross-departmental coordination. Fostered a welcoming environment by providing detailed leisure and dining recommendations, alongside fast and organized bar service.

- Seasonal jobs around Lake Balaton in high volume and fast paced establishments. - Helped to clear and clean tables, and serve bread, water and food. - Aid the bar preparation work and supported them throughout the service.

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