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Work Background
George Xipolitas - Food Service ConsultantsPrincipal Consultant
Apr. 2018Thessaloniki, GreeceThis is why foodservice operators call me: 1. If expert know-how is needed. 2. If there is a lot of uncertainty about how to proceed on a project. 3. A problem has remained unsolved for a long time. 4. A businessman feels a situation requires specialized knowledge he doesn't have. 5. A generally profitable idea needs fine tuning. 6. There is a need to confirm concepts about which an operator may have some doubts. 7. An unbiased or a fresh insight is required to solve an old problem. 8. A whole new food or beverage concept needs to be created. 9. An overhaul is needed on an existing concept. 10. There is a need to modify and individualize popular concepts to make them appear fresh and innovative. 11. Major expansion or diversification planning requires that management and food production techniques be translated from small size to large size. 12. It's time to bail out a sinking enterprise fighting to survive.
Estiazo - Food Service ConsultantsManaging Director / Food Service Consultant
Jul. 2015 - Aug. 2018Η φιλοσοφία μου είναι να δουλεύω: Με Μία Επιχείρηση τη φορά! Στενά με εσάς και τους συνεργάτες σας! Υπηρεσίες που παρέχονται: 1. Σχεδίαση Μενού , Νέα προϊόντα, Κοστολόγηση, Τιμολόγηση, 2. Διαχείριση ρευστού & Οικονομικών 3. Έρευνα, Επιλογή, Ένταξη, Εκπαίδευση, Αξιολόγηση Ανθρώπινου Δυναμικού 4. Σχεδιασμός Λειτουργίας 5. Σχεδιασμός Προωθητικών Ενεργειών 6. Έλεγχος της Λειτουργίας 7. Μυστικός Πελάτης Άλλες υπηρεσίες: Εταιρική ταυτότητα Σχεδιασμός Λειτουργικών χώρων Σχεδιασμός Λειτουργικών Εγχειριδίων My philosophy is to work with: One Operation at a time! You, your partners and your staff closely! Services offered are: 1. Menu Development, New Menu Items, Costing, Pricing 2. Controlling Cash & Financial Data 3. Recruiting, Selecting, Orientation, Training, Evaluating Staff 4. Operational Programming 5. Planning Local Store Marketing Campaigns 6. Operational Audits 7. Mystery Shopper Other Services: Brand Identity Back of the House Architectural design Operation Manuals
today GROUP of companies, GreeceGroup Managing Director
Oct. 2013 - Jul. 2015Thessaloniki, Greece■ Managing redesign of both FOH and BOH areas taking into consideration the characteristics of the menu items served – Responsible for updating architectural design. ■ Finding, testing and evaluating food and paper. ■ Finding, testing and evaluating machinery and kitchen tools. ■ Recipe standardization, food cost control, pricing, selection of the final menu items. ■ Working closely with graphic designers in order to accomplish the creation of the corporate identity that is synonym with the concept. ■ Managing all the pre-opening activities toward soft and grand opening. ■ Setting up all the necessary procedures in order to successfully monitor the operation of all stores. ■ Maintaining high levels of food safety. ■ Managing implementation of local store and nationwide marketing activities. ■ Communicating with all the franchisees in a regular basis. ■ Finding new future partners – franchisees. ■ Recruiting and hiring top management personnel for the parent company. ■ Developing the operating and control manuals for the brands. ■ Setting up the rules and procedures for the viability of the operation both of the parent company and the stores. ■ Working closely with other departments in order to grow the stores from 32 units to 67 during my cooperation with the headquarters.
TGI FridaysGeneral Manager
Sep. 2012 - Jun. 2013Thessaloniki, Greece■ General Manager of Aristotelous str., Thessaloniki, store. ■ Establishment of the budget, setting up and achieving goals and evaluating results. ■ Controlling financial data and cash. ■ Ensuring the sound collaboration between the parent company and the stores around Greece, building interpersonal relations based on mutual trust between internal and external customers. ■ Maintaining high levels of food safety – keeping updated the implemented HACCP system. ■ Managing local store and nationwide marketing activities.
Estiazo - Food Service ConsultantsManaging Director / Operations Manager / Project consultant
Jun. 2003 - Aug. 2012Thessaloniki, Greece■ Ensuring the successful coordination between the different departments in the company, building a solid base for strategic alliances with a number of associates and industry oriented companies and shaping the company's marketing strategy. ■ Head of the department managing projects undertaken. ■ Responsible for Services provided such as: 1. CONCEPT DEVELOPMENT 2. FEASIBILITY ANALYSIS 3. BUSINESS PLAN DEVELOPMENT 4. OUTLET DESIGN 5. OPERATIONAL PROGRAMMING 6. MANAGEMENT OF HUMAN RESOURCES 7. MENU DEVELOPMENT 8. DEVELOPMENT OF OPERATING AND CONTROL MANUALS 9. INFORMATIVE SYSTEMS SELECTION 10. PROJECT MANAGEMENT 11. BRAND IDENTITY – LOCAL STORE MARKETING 12. FOLLOW-UP MONITORING SERVICES 13. HACCP 14. FRANCHISING 15. MYSTERY SHOPPER
UNET S.A., Foodservice Brands Network DevelopmentGeneral Manager
Aug. 2000 - Jun. 2003Macedonia Shopping Mall, Pylaia, Thessaloniki■ General Manager of a multi store foodservice facility in the shopping mall. ■ Responsible for the development of numerous foodservice brands such as Goody's, Flocafe, Sandwichland, Parapoli.
Goody's S.A.General Manager / manager / line worker
Aug. 1997 - Dec. 1999Pylaia, Ikea, Thessaloniki, Greece■ Operations manager ■ Recruiting, training and evaluating personnel ■ Implementation of marketing tools ■ Managing energy and equipment ■ Controlling financial data and cash
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