Café – Pizzalami
1998 – 2004
I started my career in hospitality. Initially I worked as a waiter in several different places until I joined a family business. I realised the potential of hospitality and that it takes hard work to succeed. I furthered my education by studying a degree in commercial and catering management alongside my job. Hard work paid off and I became a manager.
My experience of running a shop includes managing day-to-day operational tasks such as sourcing ingredients, supervising and motivating staff. During my time as a store manager (in my twenties) I managed a team of 12-14 people. I managed to build a community that worked together very effectively towards common goals. I paid special attention to team motivation and effective communication so that all employees felt the importance of common goals.
As a manager, I was also responsible for developing and implementing the business plan, ensuring cost-effective operations and guaranteeing guest service and satisfaction. This is sometimes not an easy task and can be challenging.
In retail, including hospitality, you face the following challenges:
Firstly, the quality of ingredients is key. Firstly, fresh and quality ingredients are essential to ensure that customers return for a satisfying taste experience.
The second challenge is business operations and logistics. Timing and inventory management are critical to ensuring that fresh pasta and the best coffee are always available for guests.
The third, and perhaps biggest, competitive challenge is maintaining customer satisfaction. The competitive nature of the market and its constant changes have pushed us to always innovate. So we became a coffee shop and expanded our services with catering.
Through my experience, I have learned that the key to success is continuous innovation.
In my leadership role I have faced many challenges, such as economic change. I have dealt with these challenges with a proactive approach and flexible strategies that have helped keep the business stable in difficult times.
The manager needs to be constantly aware of customer demand, competitor activity and market trends to effectively manage and improve the restaurant’s operations.
I have successfully organised various marketing campaigns and community events that have not only increased our revenue but also strengthened our relationship with the local community.
I managed catering services for events with 200-300 people. At events of this scale, good communication and leadership skills are essential, as you need to delegate tasks effectively and support your staff. Creativity in handling unexpected situations is also important.
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Dr. Norbert Bajkó
