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Work Background
Grecotel Hotels & ResortsOperations Manager
Jan. 2025Iráklion, Crete, GreeceAmirandes, A Grecotel Resort to Live A Five Star Boutique Resort with 212 keys and 10 F&B Outlets and Banquet Operations
InterContinental Hotels & ResortsPre-Opening Hotel Operations Manager
Feb. 2024 - Jan. 2025Crete, GreeceThe first InterContinental in the Greek Islands & the second brand opening in Greece after 40 years 199 keys with 3 F&B Outlets Main point of contact between InterContinental Opening Team and Hotel Operations to assure brand standard compliance and operations accross all Hotel Departments F&B Setup with 2star Michelin Consultant Chef and The World's 50 Best Bar Consultant Mixologist
The Ritz-Carlton Ras Al Khaimah, Al Wadi DesertFood and Beverage Manager
Nov. 2022 - Feb. 2024United Arab EmiratesThe strategic & operational leader for the F&B department, reporting to Director Operations 100 villas with private pools 6 Venues Banquet Operations 6 Unique Destination Dinning Locations 70 Ladies & Gents with 3 Restaurant Managers Increased Employee Engagement to 94% from 81% Increased average check and capture ratio
The Ritz-Carlton Hotel Company, L.L.C.Restaurant Manager
Dec. 2020 - Nov. 2022Abu Dhabi, United Arab EmiratesGiornotte Restaurant (All Day Dinning), 500pax capacity High Volume High End Brunches 300pax Best Family Friendly Brunch 2021 in Abu Dhabi Best Brunch 2022 in Abu Dhabi Multifunction Operation
Sheraton Milan San SiroAsst. F&B Manager (Taskforce)
Aug. 2019 - Sep. 2019Milan Area, ItalyMember of the Pre Opening Team for the new Sheraton Milan San Siro Outlets’ Setup & MICROS Setup Trained F&B assocciates in service sequences, procedures and standards to allign with the Sheraton Brand. Restaurant Manager for Specialty Argentinian Restaurant “El Patio del Gaucho by Javier Zanetti”
Sheraton Milan San SiroAsst. F&B Manager/Restaurant Manager (Taskforce)
Aug. 2019 - Sep. 2019Milan Area, ItalyMember of the Pre Opening Team for the new Sheraton Milan San Siro Outlets’ Setup & MICROS Setup Trained F&B assocciates in service sequences, procedures and standards to allign with the Sheraton Brand. Restaurant Manager for Specialty Argentinian Restaurant “El Patio del Gaucho by Javier Zanetti”
Sheraton Stockholm HotelF&B Operations Supervisor
Jun. 2018 - Mar. 2020Stockholm, SwedenResponsible for the F&B Outlets Operations Managing a team of 4x Restaurant Supervisors, and a team of 50 Interviewing, hiring and training employees Scheduling and Planning to ensure operations and cost reduction Responsible for Inventory, Supplies and Equipment Responsible for SOPs and Brand Compliance P&L Critique reporting to DFB Events Management
Sheraton Stockholm HotelF&B Restaurant Supervisor and Administrative Assistant
Feb. 2017 - May. 2018Stockholm, SwedenSupervisory Duties: Assured guest satisfaction and Service in the Restaurant, Bar and Room Service outlets during service periods Assisted with overseeing inventory, food and beverages supplies and equipment. Communicated day to day updates and changes to associates. Monitored and enforced all standards, policies and procedures. Managed customer concerns and complaints Administrative duties: Created SOPs for all the F&B outlets to assure quality and alignment with brand standards. Coordinated and provided administrative support to F&B Outlets. Liaison between F&B and other departments to assist F&B management. Assisted with the creation of in-house Menus.
Sheraton Stockholm HotelManagement Trainee
Sep. 2016 - Jan. 2017Stockholm, SwedenFood & Beverage Department: Assisted with general running of the department Monitored, Updated and Rewritten Standard Operating Procedures (SOP) for the F&B outlets Front Office Department: Front Desk Agent training Night (Auditor/) Manager training Night Receptionist training Concierge training Housekeeping: Training with Housekeeping supervisors and was involved in supervisort duties such as: Training in Opera & REX, breaking the house, scheduling, ordering, inspection and quality assurance, coaching and looking into standards Training in how to look into the occupancy and forecast to set up 16th week scheduling according to hotel needs Monitored, Updated and Rewritten Standard Operating Procedures (SOP)
YACHT Food Lounge CafeOperations Manager
May. 2010 - Aug. 2015Kato Gouves, Heraklion- CreteRenegotiated supplier contracts, achieved cost reductions of 20% Introduced event hosting service, contributing to 25% of total revenue Restructured marketing and promotion, increased revenues by 35% Taken responsibility for the business performance of the restaurant. Organized marketing activities, such as promotional events and discount schemes Planned and coordinated menus. Coordinated the entire operation of the restaurant during scheduled shifts. Managed staff and provided them with feedback. Responded to customer complaints. Met and greeted customers and organising table reservations. Advised customers on menu and wine choice. Recruited, trained and motivated staff. Organised and supervised the shifts of kitchen, waiting and cleaning staff. • Maintained high standards of quality control, hygiene, and health and safety. • Checked stock levels and ordering supplies. • Prepared cash drawers and providing petty cash as required. • Helped in any area of the restaurant when circumstances dictate.
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