Previously conference and events operations manager at the five-star Westbury Hotel in Mayfair, Matiejisiunas now manages the catering operation at Broadway House in Tothill Street, London, where he is responsible for a brigade of four. Responsible for all aspects of the catering operation from staff management and purchasing through to planning and payroll, he is also involved in front of house services.
The award winning meetings and conference venue attracts more than 28,000 delegates each year. Its catering operation includes up to 200 lunch covers a day, up to 600 tea and coffees daily and private fine dining in the venue’s boardroom and Caxton Suite.
Matiejisiunas said: “One of the most enjoyable aspects of my role is the interaction I have with clients and delegates, particularly the positive feedback I receive on the quality of our food and service. Keeping clients happy and satisfied is what my job is all about and it’s what they remember from their venue experience.”