EXPERIENCE
Over twenty years inside premium hospitality. Five cities, three continents.
Shell House, Sydney
Assistant General Manager
CURRENT
2024 to Present
Day-to-day responsibility for a four-outlet hospitality operation across three levels of a heritage Sydney CBD building — Menzies Bistro & Bar, Dining Room & Terrace, Clock Tower Bar and Sky Bar — operating up to 500-guest capacity.
Scope of responsibility: Multi-outlet operational coordination. Management, variance and financial reporting alongside the General Manager. Procurement, stock and cost-of-goods management. Recruitment, training and performance frameworks. Operational standards, hygiene, compliance and safety systems. Daily delivery of service across a complex, high-volume environment.
What this role demonstrates for the practice: Senior operational judgment under live conditions, at scale, in a multi-outlet premium environment. Direct, current evidence of the operational reality the advisory practice is built on.
Career to date
TIMELINE
These roles listed represent Kamil's career experience as an employed operator and owner-operator. They are presented as the foundation of the consulting practice — not as consulting engagements.
2022 — 2024
Capella Hotel, Sydney
Bars Manager
(Pre-opening and operations)
Pre-opening through operations for the bar programmes of an ultra-luxury international hotel — McRae Bar, the dispense bar servicing Brasserie 1930 and Aperture, in-room dining and mini-bar. Pre-opening scope included programme set-up, training programme design, POS and stock control configuration, supplier negotiations, and storage set-up alongside the procurement team.
2022
Beach Hotel, Byron Bay
Beverage Strategy Advisor
(Contract)
Contract engagement focused on operational consistency, efficiency and team standards across an established high-volume venue.
2018 — 2021
IB HQ, Singapore
Co-Founder
Independent venue, co-founded and operationally led from concept through closure. Recognised on the World's 50 Best Bars 50 Best Discovery list (2019). Ranked No.3 Creative Cocktail Bar and No.5 New Bar of the Year, The Bar Awards 2019.
2016 — 2017
Potato Head Group, Bali
Corporate Bar Development Manager APAC
Beverage programme development across Jakarta, Bali, Singapore and Hong Kong, including Kaum, Attarine and Potato Head venues.
2015 — 2016
Pernod Ricard, Singapore
Brand Ambassador, Aberlour Single Malt
Singapore market launch of Aberlour for Pernod Ricard, including consumer and trade education programme. Best Event Ambience (B2B), The Marketing Events Awards 2015.
2014 — 2016
Tippling Club, Singapore
Group Head Barman
Beverage operations across Tippling Club, Ding Dong, ODP and Open Farm Community. Asia's 50 Best Bars No.12, 2016. World's Best Restaurant Bar top-four finalist, Tales of the Cocktail 2015 and 2016. Best Restaurant Bar, Bar Awards Singapore 2016.
2014 — 2015
Bisma 8, Ubud, Bali
Beverage Consultant
(Contract engagement)
Multi-outlet beverage programme, training and operational standards for an independent boutique hotel.
2013 — 2014
The Black Swan, Singapore
Beverage Manager
(Pre-opening team)
Pre-opening team responsible for beverage programme, training and standards. Best New Restaurant Opening, Singapore Tatler Dining Awards 2014. Award of Excellence, PEAK Singapore Restaurant Awards.
2010 — 2013
Zetter Townhouse, London
Head Bartender
(Pre-opening team)
World's Best New Cocktail Bar, Tales of the Cocktail Spirited Awards 2012. Hotel Bar of the Year, Class Awards 2011. London Hotel of the Year, Good Hotel Guide 2012. Best Place to Drink, Observer Food Monthly 2012.
2008 — 2010
Diep Le Shaker, Dublin
Head Bartender
Earlier roles in Prague, Brno and Puerto Banús preceded.
Twenty years of operational experience. Now applied at the design table.
NEXT
The advisory practice exists to bring the depth of this career to projects at the stage where it matters most — before the venue is built.
