Management
Ákos Szabó - Holding Manager
Along with several other projects of Eventrend Holding, since 2011 I have had the opportunity to provide hospitality and catering in a wide variety of ways in this beautifully renewed historical environment. This is when the reconstruction of the City Park Ice Skate Rink and building complex was completed, and to the joy of many of us, the "Ice Rink" reopened at that time.
From the very beginning, we operated the public buffets of the Ice Skate Ring, as well as the Tóterasz Café on the shores of boating lake during the summer. In this way, we were able to provide year-round service to our guests who want to relax or enjoy sports.
In addition, we had the opportunity to organize several outstanding public events in the 38,000 m2 area of the Boating Lake, and on the 12,000 m2 Europe's oldest and largest open-air ice rink.
Everyone I know has one or more fond memories of "Ice Rink", so it was a great honor to establish our restaurant, the Városliget Cafe.
It is a great pleasure and pride to work in such a special environment, to develop our team and the restaurant. I want to pass on this happy experience to all our dear guests.
Máté Fodor - Managing Director
At the beginning of 2014, she joined the Városliget Café & Restaurant team as a temporary waitress, working only 1-2 days a week, and then became a permanent member of the team at the beginning of the summer, holding the position of a waiter and later a manager. Thanks to his great work ethic, in the spring of 2017, he went from being a substitute waiter to assistant manager in less than 4 years, while successfully completing his university studies. In the autumn of 2018, he successfully applied for the group's training as a store manager, and after graduating, he took over the position of store manager of the unit. He has now successfully completed the Group's training as Managing Director and is managing the entire project. In the meantime, he has obtained a university degree and started a family.
Restaurant
Ildikó Magicz,
Restaurant Manager
In 2022, he joined the Városliget Cafe & Restaurant team as an events manager, and from May 2023, he continued as assistant manager. The first year of working with events allowed him to get to know every corner of our spaces, learning workflows and contexts that contribute significantly to the success of his current job. He will take up the position of Restaurant Manager in May 2024, and will be actively involved not only in operational but also in strategic work.
"My aim is to ensure that, whether you come to our restaurant à la carte or for an event, we can offer you the highest possible quality of service in a pleasant, homely environment. I am fortunate to work with an excellent team in this, for which I am grateful every day."
Mercédesz Majtán -
Assistant Restaurant Manager
He joined the City Park Café team in March 2024. His hospitality experience dates back to 2015, building his career first in rural restaurants and then abroad. He worked in Scotland, then on riverboats, and was present at the opening of Matild Palace Café in this country. He has also led wine tastings at the Hilltop Wine Estate in Neszmély, taking care of corporate events, vintage experiences and weddings.
"I have tried all positions in hospitality, but my cheerful and energetic personality has always preferred to interact with guests. My favourite thing about the whole hospitality business is that at every table I get to meet people of different nationalities and personalities, to whom I can personally pass on the values of our excellent Hungarian gastronomy and hospitality.
"My goal at Városliget Café & Restaurant is to share my extensive international experience with my team here at home, constantly improving our guests' experience with us."
Dávid Lutzki - Banquet Manager / Assistant Restaurant Manager / Roaster
"I started as a trainee waiter at the Városliget Café & Restaurant on 6 September 2015. Over the years I have worked in all areas of the company. I have climbed every rung of the ladder, from counter service, to serving, to running events, and then grew to assistant restaurant manager and banquet manager. I'm constantly improving my professional skills, I've also delved into the world of coffee, as the house roast master, I make the delicious black coffee for our guests in the French roasting way, on site.
It's important to me that our guests receive the highest quality in everything, whether it's food, drinks, service or even events. "
Sales
Szilárd Kata –
Sales Director
In March 2012, he joined the City Park Café & Restaurant team as the manager of the Szaft Romkocsma, the same year he was transferred to the events department. He worked his way up through the ranks to his current position as Events Director. For him, continuous development is essential and he actively participates in the group's training courses.
Customer experience is a priority for him, which he always keeps in mind and which he also enforces with his staff. He always thinks in terms of team and community.
His motto:
"You can't do anything alone! This applies to work and personal life. You need partners, and it makes a difference who you work with and who you choose to work with you."
His passions are his family and sport.
Laura Mocsnik -
Junior Event Organizer
"I started working in the hospitality industry at the age of 16 as part of my traineeship as a hospitality manager. Over the years, I have tried my hand in many different areas of hospitality, working as a waiter, bartender, helping pastry chefs to make cakes and later helping to set up a new catering unit.
I discovered I was particularly attracted to the creative side of catering, so I also developed my graphic design skills. The diversity of the hospitality industry has constantly challenged me, so I have always strived to broaden my experience.
In July 2023, I joined the City Park Café team as a restaurant assistant. I am still learning and improving my professional skills every day. I'm especially happy to have the opportunity to fulfil an old dream of mine by joining the events team.
As an event organiser, I like to communicate with people because I believe that good communication is the key to a successful event. In my work, I always strive to make the event I have in mind the best it can be, taking into account all the details and needs. My aim is to make each event unique and memorable, reflecting the client's vision."
Ákos Bátori -
Event Organizer
"I've been working at the City Park Café since September 2021 as an event planner and sales representative. I spent my college internship in the world of events and have been working in this field ever since, not only at work but often in my free time as well.
Over the years I have organised many different types of events, including weddings, corporate events, cultural events. On each occasion, I strive to ensure that guests have a lasting experience and that the events run smoothly and to the highest standard.
I believe it is important to foster good relations with colleagues, as an event is a team effort and all tasks are equally important, no one can do it alone. A cohesive and well-coordinated team is essential to make events a success and to pay attention to every detail.
I believe that every event is an opportunity to learn and grow, no matter how long I have been in the industry, and I look forward to future challenges to continue to provide lasting experiences for guests with the City Park Café & Restaurant team."
Éva Sóvágó -
Junior Event Organizer
"I joined the City Park Café & Restaurant team in September 2023 as an event management trainee. I have always loved event management and its process, so when I had to decide on an internship as a fourth-year student at BGE, I applied here. After completing the five-month internship, there was no question in my mind that I wanted to stay with the company.
Throughout my career, I have tried my hand in many different areas of life, all of which have contributed to broadening my professional experience. Previously, I worked as a receptionist, which developed my communication and problem-solving skills. Later, I also worked as a waiter in Greece, where I not only developed my love for hospitality but also gained experience in an international working environment. In my work and in my personal life, I am guided by precision, perseverance and working harmoniously with people. I enjoy taking part in new projects and facing challenges, because I believe that every experience contributes to my personal and professional development."
Zsófia Hahn -
Event Organizer
"From summer 2021, I will be working as an event planner and sales manager at Városliget Café & Restaurant. I wanted to be an event planner since I was little, but Covid made it almost impossible to find a job in this profession. But then a ray of hope came, an opportunity came up here, and I am very grateful!
I believe that this profession and hospitality
and hospitality, you can learn new things throughout your life, and I've gone through a great personal development. In addition to my day-to-day responsibilities, I am also a mentor to new colleagues.
In my work, I believe it is important to be open-minded and flexible, so that I can accommodate the client's unstated ideas. It is very exciting to see how the event itself develops from the many preparations, negotiations and background work. Working closely with colleagues and the client is the key to success!"
Kitchen
András Sárkány -
Assistant Chef
"I wanted to learn to cook, so I chose this profession, which has now become my passion.
I spent my apprenticeship in a 5* hotel. I had the opportunity to learn the mysteries of breakfast catering and cooking for staff, as well as gaining an insight into the world of a'la carte and event catering.
After my apprenticeship, I was drafted into the army, where I learned a lot of patience and humility, order and discipline, which later became profitable for my work.
During my career I had the opportunity to get a taste of Asian, French and of course Hungarian cuisine. I have worked in beach buffets and fine dining restaurants, small guesthouses and hotels with hundreds of guests.
For me, a la carte catering is still my favourite, with its own spin that always challenges you.
I started my career at Városliget Café&Restaurant with Chef József Dobosy, and I'm happy to work in a great kitchen."
József Dobosy -
Chef
Our chef, József Dobosy, was first touched by his love of his profession in his grandmother's kitchen. It was in the family home that he learnt dishes that might not be possible anywhere else: even then, he found the way to make pasta one of the most exciting things - along with how to nibble a pinch or two of raw dough, of course.
Family traditions provided the foundation that he would later use in his career. With the great memories and knowledge of childhood, Joseph, then in eighth grade, learned the ropes at the Gellért Hotel from 1983. His chef masters were excellent professionals - who taught the enthusiastic youngster a million little tricks.
In 1989, he discovered a whole new world in Germany, where he was able to develop his talents. He also put his skills to good use in several countries in Europe - and in Asia. And the challenges didn't end here at home, because at the Városliget Café & Restaurant in 1895, expectations were still high - because for us, only a perfectly satisfied guest is a good guest!
Pál Popper -
Vice-chef
"I've been working at Városliget Café & Restaurant since 2013, with a few interruptions. I started as a student at Le Meridien Hotel, which was also my first job. After that, I worked in a restaurant at Ferihegy Airport for 7 years, and then I also tried my hand at river cruising.
I then moved to the Városliget Café, where I settled in for the long haul. It was during this period that I obtained my Master's degree and my qualification as a technician with the support of the company. The most important thing about my job is continuous learning and development."