Food & Beverage Manager
Ray was first introduced to the restaurant industry as a student of hospitality management in his home country of Slovakia, where he worked in the kitchen of a 5 star hotel’s contemporary fine dining restaurant. Ray quickly learned that his passion was in the front-of-house, taking care of people, and he soon transitioned to a server and bartender position during his time there.
After graduation, Ray relocated to Miami and accepted a serving position on Carnival Cruise Lines. This experience greatly helped expand his hospitality knowledge. Ray was promoted to a head waiter and went on to become the youngest one in the fleet. He quickly impressed his superiors with a 99th percentile customer satisfaction rating and was offered a management position.
In 2008, Ray moved on to Scotland to work in a busy and popular seafood restaurant in the Scottish Highlands, The Seaforth Inn. As Restaurant Manager, he launched a tapas restaurant and cocktail bar.
After two years as Restaurant Manager at The Seaforth Inn, Ray decided to build upon his existing knowledge and skill and enrolled in a prestigious International University of Hotel Management, Hotelschool The Hague. Ray successfully completed a Business Administration of Hospitality Management degree in the Netherlands, while also working for Bird & Bird LLP law firm as a Catering Manager. This position allowed him to meet and cater to numerous high-profile customers, all while receiving stellar reviews.
The constant search for a greater challenge brought Ray to Colorado in 2012, and as a longtime admirer of the Four Seasons’ attention to customer service achievements, he secured a position as an Assistant Food & Beverage Manager in Vail’s Four Seasons Hotel. From day one, Ray valued the company’s dedication to their customers, staff, and the level of service excellence provided at every turn.
Ray moved to Canada in 2014 and connected with the Cambridge Group of Clubs. He was offered a Food & Beverage management position at the CGOC’s flagship Stratus Restaurant. He hopes to provide an exceptional culinary experience for our Members and guests through consistently superior service, offering the highest quality farm to table comfort food, and a level of professionalism that exceeds all expectations. Stratus has been the most influential professional experience thus far in his career, and he strives to continue to learn and be challenged in his role.