Zsombor Wack

• Directed operations at Låven Restaurant, catering to Lofoten Links Golf Course and its diverse international clientele. Led front-of-house team to ensure exceptional à la carte dinner service and high service standards, managing daily operations, staff coordination, cash handling, and end-of-day financial reconciliation. Developed wine list and beverage programme to enhance guest experience.
• Scheduled employees to keep shifts well-staffed.
• Trained workers in every position, including food preparation, money handling and cleaning roles.
• Trained newly hired employees on service techniques, company procedures and safety processes.

• Coordinated front-of-house team and managed dinner service, ensuring seamless operations and exceptional guest experiences in an exclusive environment.
• Delivered personalised fine dining service at The Lindis Lodge, catering to international high-end guests in an exclusive setting with only 8 rooms and 16 guests.
• Provided expert recommendations on New Zealand wines and premium beverages, enhancing guest experience through tailored wine pairings and luxury-level hospitality.

• Managed front-of-house operations at Låven Restaurant, delivering high-end reimagined Norwegian cuisine using premium local ingredients. Ensured exceptional à la carte service and streamlined daily restaurant operations, including cash reconciliation, while developing upselling skills through personalised food and wine recommendations.

• Provided à la carte restaurant and bar service at 4-star Fosshotel Mývatn, catering to international guests in a high-volume environment. Developed cocktail, barista and beverage service skills while ensuring attentive, high-quality guest experiences.
• Served meals and drinks with professionalism and care, ensuring timely delivery to maintain high standards of service.
• Took accurate food and beverage orders, relaying specific dietary requests to kitchen staff to meet diverse customer needs.

• Served individual guests and large international tour groups during evening à la carte service at Hótel Klaustur, enhancing guest dining experiences through knowledge of Nordic cuisine and local Icelandic ingredients in a fast-paced environment.
• Served meals and drinks with professionalism and care, ensuring timely delivery to maintain high standards of service.
• Took accurate food and beverage orders, relaying specific dietary requests to kitchen staff to meet diverse customer needs.

• Led service operations as Head Waiter across three restaurant concepts: Takka Restaurant (high-standard Nordic dining), Ailo Bistro (burgers, cocktails & drinks), and the Pizza Restaurant (fast-paced casual service). Coordinated daily service, trained team members, addressed guest requests, and ensured operational efficiency across all three venues. Acquired extensive knowledge of Finnish cuisine, local ingredients, and hospitality culture in a diverse international resort setting.

• Worked as a Payroll Accountant, managing end-to-end payroll administration for multiple companies, including preparing salaries, maintaining payroll records, and ensuring accurate payroll calculations in compliance with regulations. Provided payroll accounting services for Tesla as a client through the company.

• Delivered professional à la carte service in busy steakhouse, developing extensive knowledge of premium beef cuts, cooking temperatures, and meat preparation to enhance guest satisfaction. Guided guests with tailored food and wine recommendations, ensuring memorable dining experiences.

• Delivered fast-paced, high-volume à la carte service at Hard Rock Cafe, ensuring friendly and professional guest experiences. Developed upselling skills by confidently recommending premium food, drinks, and add-ons in a guest-focused manner. Gained insight into American hospitality culture, combining an easy-going attitude with high service standards.

Delivered breakfast and dinner à la carte service for individual guests and large coach tour groups at Loch Achray Hotel in Scotland. Coordinated service during busy shifts, ensuring smooth operation and a warm, welcoming guest experience while serving traditional Scottish cuisine in high-volume environment.