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Work Background
Blow CYGeneral Manager
Aug. 2022Nicosia, Cyprus
FTS Safety GroupOperations and Supply Chain Manager
Feb. 2019 - Jul. 2022Durban
Rodos Sun HotelAssistant Manager
May. 2018 - Oct. 2018Rhodes Island, GreeceMy duties as assistant General Manager included the responsibility for the smooth operation of the hotel including the food and beverage outlet where I controlled the cash flow, daily financial audit and cost-control. I was directly involved in the decision-making process as well as the daily operations, which enabled me to evaluate and recommend tools and methods to improve service and quality. Being the first person in contact with the guests developed my social and interacting skills furthermore. By dealing with guests’ requests and demands I was able to communicate and liaise with people of all nationalities and cultures hence enhancing my people skills. I supervised a team of 4 people and their daily duties. By being part of a team, this role gave me the opportunity to prove my leadership capabilities when I created a standard set of procedures which allowed greater efficiency. The hotels weekly arrivals averaged to 90 people per week and by using their guest survey questionnaires, I analysed the feedback and presented my findings of the hotels` quality performance to the management.
tashas CafeGeneral Manager
Jan. 2017 - Mar. 2018Durban Area, South AfricaUpon completing my honours degree in 2016, I sought a challenge where I could implement what I had learnt throughout my years at university in a realistic setting. A rather different, yet still related role as a Restaurant Manager seemed interesting and exciting to build on my character and learn simple day-to-day business principles. As with any position, I started with the basics of learning the business and its core principles. tashas, which is part of the Famous Brands group, excels on delivering beautiful food in quality environments. It didn’t take long to grasp the importance of ‘attention to detail’ in all aspects of the business including how the food should be presented and how items should be ordered from the various suppliers. Knowing exactly how much and where each individual product was used was the key to controlling the purchasing department of the business. The daily operational procedures in which I was involved in were: purchasing, stock controlling, invoice capturing, controlling food cost through daily and monthly variances on food and beverage items as well as staff and customer management.
Hellenic Kwa-Zulu NatalBar Manager
Apr. 2016 - Jan. 2017Durban Area, South Africa
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