Robert Kostecki

Global Luxury & Lifestyle Learning Manager at Six Senses Corporate IHG Hotels & Resorts

Design and implement brand learning solutions for Luxury & Lifestyle GMs, onboard new hires via MyRecruit, deliver GM learning curriculum to build loyalty and community, and oversee hotel opening trainings.

Global Luxury & Lifestyle Learning Manager at Six Senses Corporate / IHG Hotels & Resorts

Designs and implements brand-level onboarding and learning programs for Luxury & Lifestyle General Managers; leads the integration of MyRecruit; delivers curriculum for existing GMs; opens training for new hotels; develops e-learning content and mobile app experiences; manages learning calendars and KPIs across properties.

Group Manager (Training & Projects) at Six Senses Hotels Resorts Spas (under IHG) - Corporate Office

Own and supervise L&D for all hotels, consolidate training data and KPIs, manage calendars, pre-opening training, conduct sessions on service standards, safety, change management, wellness; develop collateral; online learning; oversaw 120+ e-learning courses; internship/trainee program; manage HR social media.

Group Manager (Training & Projects) at Six Senses Hotels Resorts Spas (under IHG)

Owns and oversees L&D across hotels, resorts and residences; consolidates training data and KPIs; designs and drives on-site and virtual training; pre-opening HR & training plans and onboarding; develops administrative collateral; online learning with 120+ e-learning courses; manages internship/trainee programs and HR social media presence.

Sales & Membership Executive Manager at Six Senses Spa at Sharq Village (now closed), Doha

Revamped Spa Club Membership; expanded 700+ members; marketing collateral and events; reported to ownership; contributed to opening five spas in MENA; developed membership programs and corporate contracts.

Entre Met Station Head Chef & Banquet Supervisor at Fairmont Hotels & Resorts, St. Andrews, Canada

Lead cook and team leader for lunch/dinner service; private catering functions; demonstrations to guests; created monthly seasonal dishes; worked under pressure; reduced costs by 8% through waste reduction.

Entre Met Station Head Chef & Banquet Supervisor at Fairmont Hotels & Resorts

Led lunch and dinner Entre Met station for 100-200 covers nightly; head cook and team leader for private catering; conducted live demonstrations for guests; created seasonal signature dishes; improved procedures and reduced costs via waste minimization and inventory control.

Food & Beverage Teaching Assistant at Ryerson University, Toronto

Assisted with teaching food & beverage courses; supported student learning.

Food & Beverage Teaching Assistant at Ryerson University

Teaching assistant for Food & Beverage courses; supported course delivery and student engagement.

Breakfast Line Cook at Hilton Hotels, Mississauga

Breakfast line cook; maintained service quality and procedures.

Breakfast Line Cook at Hilton Hotels

Breakfast line operations; ensured quality and efficiency during peak hours.

Line Cook at Montana’s Cookhouse, Mississauga

Prepared dishes; worked under pressure; trained team; improved cost-control and inventory.