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SUMMARY
Hospitality Professional with more than 20 years of experience in leading service, managing teams and ensuring food safety standards, procedures and processes are followed. During this time, I have coached and mentored emerging talents, shared knowledge with my teams and spoken at Hotel industry events. Strong background in all aspects of food & beverage. Detailed knowledge and understanding of all factors of HACCP , ISO 22000 & ISO 14001 Able to elicit dynamic performance and exhibit excellence in cultivating the guest experience.
PROFESSIONAL EDUCATION
Cornell Online Certificate Program | U.S.A.
Leadership skills development online program through eCornell 2020
A program that goes through the psychological mechanisms that drive the behaviors, motivation, and performance of yourself and others in order to maximize your potential to lead.
A program that goes through the psychological mechanisms that drive the behaviors, motivation, and performance of yourself and others in order to maximize your potential to lead.
Schweizerische Hotelfachschule Luzern | Switzerland
Culinary & Restaurant studies - SHL Switzerland 1997 for 6 months
The SHL is a unique centre of competence for practice-oriented Hospitality Management with national and international recognition
The SHL is a unique centre of competence for practice-oriented Hospitality Management with national and international recognition
School of Hotel Studies | Rhodes
Food & Beverage Management 1995
The course aimed to teach the structure andthe special areas of the F&B Management but also the teaching strategy of the course reflected a more intense practical approach to the crucial points.
The course aimed to teach the structure andthe special areas of the F&B Management but also the teaching strategy of the course reflected a more intense practical approach to the crucial points.
Restaurant Marketing 1994
Restaurant marketing can increase visibility to the general public, attract new customers and boost sales revenue. Restaurantmarketing can also succeed at retaining existing customers who may be more inclined to return often if they see a special deal or promotion being marketed
Restaurant marketing can increase visibility to the general public, attract new customers and boost sales revenue. Restaurantmarketing can also succeed at retaining existing customers who may be more inclined to return often if they see a special deal or promotion being marketed
Hotel & Restaurant Management | Rhodes | Greece
Culinary & Restaurant studies 1990–1992
The education in this school teaches students the skills to effectively manage different responsibilities such as reception and concierge services, restaurant and bar functions, administration, management and marketing.
The education in this school teaches students the skills to effectively manage different responsibilities such as reception and concierge services, restaurant and bar functions, administration, management and marketing.
PROFESSIONAL EXPERIENCE
Director of food & beverage
AETEK S.A. | La Marquise Luxury Resort Complex
Achievement of budgeted food sales, beverage sales, labour costs and profitability. Handle all Food & Beverage inquiries. Co-ordinate with all large group meeting/banquet/ weddings planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. Responsible for the entertainment services & restaurant reservations app. Quality of Food & Beverage services and department handling Responsible for staff training and development. Responsible for overseeing all scheduling within the F&B departments.
All other duties as directed by the General Manager
February 2022 - Present
All other duties as directed by the General Manager
February 2022 - Present
F&B Manager
COLOSSOS S.A. | Amada Colossos
Plan, forecast and execute food and beverage orders. Process customer complaints. Co-operate with the Chef on alternative recipes for customers with special dietary needs. Check food and beverage supplies and place orders when needed. Communicate and build relationships with vendors. Adhere to food, health and safety standards. Plan, hire, train, oversee and manage the members of staff.
Plan and execute special events Always strive towards an exceptional customer experience
February 2020 - November 2021
Plan and execute special events Always strive towards an exceptional customer experience
February 2020 - November 2021
F&B Outlets Manager
H HOTELS COLLECTION | Hatzilazarou Group
Princess Andriana Resort & Spa - Boutique 5 Hotel & Spa
Employed for 2 years in H Hotels Collection Hatzilazarou Group in Princess Andriana Resort & Boutique 5 Hotel & Spa. Managed F&B day-to-day operations within budgeted guidelines and to the highest standards.
Preserved excellent levels of internal and external customer service Designed wine lists and continuously made necessary improvements. Identified customer’s needs and responded proactively to all of their
concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel. Established targets, KPI’s, schedules, policies and procedures. Complied with all health and safety regulations. Reported on management regarding sales, reviews and productivity
January 2017 - October 2018
Preserved excellent levels of internal and external customer service Designed wine lists and continuously made necessary improvements. Identified customer’s needs and responded proactively to all of their
concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel. Established targets, KPI’s, schedules, policies and procedures. Complied with all health and safety regulations. Reported on management regarding sales, reviews and productivity
January 2017 - October 2018
F&B Manager
DIVINE HOTELS | Patmos Aktis Suites & Spa
Managed, the operations within all food & beverage service areas. Also responsible for the service team of Apocalypsis Restaurant, awarded twice by “Χρυσοί Σκούφοι” "Toques d'or" award. Co-operated with the Executive Chef to ensure the best and most efficient working relationship within the F&B team. Ensured that all staff was knowledgeable of food menus and ingredients of all dishes. Ensured full compliance of all team members in Food Hygiene & Food Safety. Educated the F&B Team periodically using rich media presentations and videos.
April 2016 – October 2016
April 2016 – October 2016
F&B Manager
ATLANTICA | Marmari Palace
Assisted the General Manager in overseeing all the events, activities and operations in the Hotel.Responsible forthe day to day operation of the food & beverage departments of the Hotel,according to company´s concept as directed by the General Hotel Manager.Followed up on company´s policies, rules, regulations and procedures ensuring the quality of services in accordance with the standards. Responsible for the overall implements, consumption of all F&B outlets and procedures, pertain to employees, work manuals, H.A.C.C.P. and ISO requirements, costs, quality, menus, special events and others
March 2015 - October 2015
March 2015 - October 2015
Restaurant Manager
ANDALUZIA S.A.| Daluz Restaurant
Responsibility for the business performance of the restaurant.Analyzing and planning restaurant sales levels and profitability.Organizing marketing activities, such as promotional events and discount schemes.Preparing reports at the end of the week, including staff control, food cost and sales.
September 2010 – February 2015
September 2010 – February 2015
Co founder & Managing partner
Facenet PRO
As sales manager I was responsible for creating and implementing online marketing strategies for Hotels to increase sales and revenue. I maximized the technical and creative opportunities afforded by the breadth of Web-based static and social marketing in order to attract customers to the promoted brand. I had the responsibility of launching a campaign including design, development, advertising and transactions speaking directly with the client
March 2005 – August 2010
March 2005 – August 2010
Bar Manager
Eat at Milton's Gourmet Restaurant
Consistently practiced and acted as a role model in the delivery of the highest standard of guest service to ensure that no customer is ever left unsatisfied.
December 2001 – February 2005
December 2001 – February 2005
Bar Manager
H HOTELS | Rhodos Princess
Assisted the Hotel Manager in the effective running of the bars and ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism whilst achieving profitability in line with budget
March 1997 – October 2001
March 1997 – October 2001
Bartender
COLOSSOS S.A. | Rodos Park Suites Hotel
Delivered friendly, efficient customer service and created a warm and welcoming atmosphere to all of our customers. Supervised, trained and motivated others, with the key aim of retaining and attracting new customers in the outlets that they were open to the public.
December 1995 – March 1997
December 1995 – March 1997
Sous Maitre
ITAS RESORTS AUSTRIA | Alex beach
Directed other employees through their daily routines and interacted with customers to make sure that they have a satisfactory experience. Acted as quality control, ensuring customer satisfaction through training employees properly and adhering to company policy.
March 1992 – October 1995
March 1992 – October 1995
Additional Skills & Certifications
LanguagesEnglish
Full professional proficiency German Full professional proficiency Italian Basic professional proficiency Greek Native |
Other Seminars
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