Sr. Level Operations Management professional with significant experience in hospitality and F&B in hotels, cruise lines, banquet facilities, and conference facilities. Significant strengths and expertise in Purchasing and Procurement, Customer/Guest Satisfaction and Staff Management/Retention. Work effectively with highly diverse, multicultural international clientele, as well as staff. Proven track record of turning around declining operations, meeting/exceeding revenue targets and effectively controlling costs.
Experience
09/2017 to Current
Beverage DirectorChoctaw Nation Of Oklahoma – Durant, OK,
In charge of the beverage program of Delano Hotel with a created revenue of more than 10
million dollars a year .
Restructure of the beverage program for more control
and better results. Created new wine and bar list.
Implemented new procedures for
better cost control. In charge of the purchasing for all the beverage
05/2015 to 09/2016
General ManagerHarvest, Inc. – Tucson, AZ,
Created a revenue of more than 4.5 mil a year from a
restaurant with 120 seats and 70 employees.
In charge of payroll,scheduling
recruiting banking ,vendors purchasing.Increased sales by 11% and managed to
lower the labour cost by 7% the first year so increasing significally the profitability of the company.
01/2011 to Current
Beverage ManagerAccor Hotels – , ,
In charge of all beverage departments on board ships with 4000 passengers generating $26M in annual revenues.
Duties encompassed revenues/profits, liquor controls, inventory management, purchasing, vendor relations, quality assurance, sanitation, accounting control procedures and customer satisfaction.
Hire, train, coach and manage a staff of up to 120 including 6 managers (direct reports).
Worked on various ships including Costa Luminosa, Costa Mediterranea, Costa Atlantica, Costa Victoria, Costa Concordia and
Costa Marina.
Provide the necessary leadership to develop plans that excelled operational performance.
Implemented new wine tasting programs and staff training in wine knowledge resulting in increased beverage sales of 15% and a boost in customer satisfaction by 10%.
Reorganized schedules and shifts as well as opening hours of bars increasing personnel efficiency and cutting labor costs 15%.
Assisted in the evaluation and correction of all the lists for the department (bar lists, mini bar lists, wine lists etc.).
In charge of the beverage service for the last three Champions of the Seas events to bring together 2500 corporate professionals and agents from around the world.
Recognized by corporate and the international press for making the event a big success.
Chosen to oversee operations onboard ships with operational problems to implement effective solutions and turn around operations.
Launched initiatives addressing process improvement, cost reduction and performance management initiatives, consistently improving production quality and customer satisfaction.
Reduced purchasing costs 30%.
Incorporated an "environmental friendly" method of pre-mixing island drink specials yielding cost saving to the company.
Designed bar restock policies/procedures which led to overall cost reduction of nearly 6%.
Substantially lowered employee turnover while elevating morale.
Consistently received monthly bonus for effective budget management and cost containment.
01/2002 to 01/2011
Regional ManagerBoise Property Management – , ,
Oversaw operations of four 4-star and 5-star hotels with up to 750 rooms as well as a travel agency.
Responsible for contracts, personnel, purchasing, maintenance, new hotel construction, major renovations, new projects, and tour operator contacts in close cooperation with the demands of ownership.
Emphasis on Revenue and Rate Management, as well as F&B Cost and Inventory Control.
Facilities included Jasmine Village (4 star); Villa Platanias (5 star); Kambos Village (4 star); and Margarita Beach (4 star).
Consistently communicated hotel vision, goals, performance, and standards to staff and met/exceeded property standards.
Provided strategic operational insight in driving room sales, occupancy growth and profits throughout overall program.
Implemented an all-inclusive food and beverage systems for all hotels.
Maintained an average occupancy of 90% and lowered costs by 30%.
Raised customer satisfaction rates from 3.9/5.0 to 4.7/5.0.
Changed the branding of the company to a more customer-centric one and appealed to a broader target market.
Upgraded the hotels to a higher category thus increasing the occupancy and the profitability.
Decreased labor costs 20% overall.
Ensured the hotel properties exceeded company and brand standards for guest satisfaction.
Education
Expected in
Bachelor of Arts Degree: Hotel Administration Technological and Educational Institute of Athens Project - , GPA: Hotel Administration
Expected in
Equipment in Quality Food Production
GCE's A levels in Economics, Mathematics, Physics, English: - , GPA:
Expected in
SEMINARS
Seminar in USPH and Sanitation
Seminar for F & B Terminology Berlitz Schule Germany
Intensive Seminar for F & B Managers, in Food Storage, Menu Planning, Restaurant and Bar List Planning
HERMES, Computerized Hotel Organization
Hotel Information System (HIS): American College of Athens - , GPA:
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School Attended
Technological and Educational Institute of Athens Project
American College of Athens
Job Titles Held:
Beverage Director
General Manager
Beverage Manager
Regional Manager
Degrees
Bachelor of Arts Degree
Equipment in Quality Food Production
GCE's A levels in Economics, Mathematics, Physics, English
SEMINARS
Seminar in USPH and Sanitation
Seminar for F & B Terminology Berlitz Schule Germany
Intensive Seminar for F & B Managers, in Food Storage, Menu Planning, Restaurant and Bar List Planning
HERMES, Computerized Hotel Organization
Hotel Information System (HIS)
