Restaurant Manager & Catering Services Manager

• Feb 2019 - Present

• Responsible for the group of Restaurants and in specific managing Chesters Bar and Restaurant• Coordinate and optimize the smooth operation of the Restaurant• In charge of the catering operation of the Group ensuring all contracts, staff operation, menus and buffet costs are met • Create, set up and manage daily catering services of companies, parties and VIP guests• Provide high quality of products and services in full alignment with the brand’s standards• Responsible for the recruitment, training and development needs of the restaurant• Conduct performance appraisals and set targets of each employee• Meet the financial objectives of the Group • Provide weekly, monthly and annual financial reporting • Responsible for managing and organizing daily restaurant operations with a goal of monitoring costs and providing a high quality experience to customers• Control operational costs and promote efficiency• Optimize workflow and productivity• Ensure the Group is compliant with licensing, health and safety regulations and guidelinesAchievements• Responsible for the catering needs of 14 companies and in charge of private dining catering serving up to 1100 pax daily• Aided in improving and altering the restaurant’s recipes and menu• Implemented a quality control system against the restaurant’s standard recipe to improve customers’ satisfaction and balance food costs• Monitored the Reservation System by implementing a limited time of dining seats to increase the seating arrangements from 200 to 480 capacity• Set up an Internal Communication System for each Restaurant within the Group to ensure all issues are resolved immediately• Carried out special training to employees regarding wine and food serving and delivery of high-level customer service

F & B MANAGER

• May 2017 - Feb 2019

In charge for all the company operation. (RESTAURANTS, CATERING, VIP PARTIES e.t.c.)Staff (INTERVIEWS, EVALUATION, TRAINING, CREATING PROCEDURES, PROGRAMMES, PAYROLLe.t.c.ADMINISTRATION (BUDJET, COST CONTROL, FOOD COST, SUPPLIERS, MARKETS)Daily operation and HACCP operation manager.Customer service and fortunes solving problems that may occur with clients and staffFinancial goal achievement and professionalism in the services provided• Set operating goals and objectives, prepare and implement standard operating procedures;• Interact with customers to ensure all inquiries and complaints are handled promptly;• Organize and supervise marketing and promotional activities, social media, Facebook , Instagram, keep current with trends in the restaurant industry; • Organizing (for increasing revenue and attracting guests to the restaurant);• Assess staffing requirements and recruit staff when needed, train and coach staff;• Manage staff performance in accordance with established standards and procedures • Oversee preparation of food and beverage items, ensure quality of food and beverage presentation;• Analyze food and beverage costs and assign menu prices;• Plan and co-ordinate menus;• Ensure cash management procedures are completed accurately;• Set and monitor budgets, establish and implement financial controls, plan and monitor restaurant sales and revenue;

Self Employed

• Nov 2016 - May 2017

Creating a software for poker tournaments on Greek language and working on gaming manuals for training according on procedures and rules of the Greek Gaming Government Inspectors Creating a software for poker tournaments on Greek language and working on gaming manuals for training according on procedures and rules of the Greek Gaming Government Inspectors

Restaurant General Manager

• Mar 2016 - Nov 2016

1/6 /2016- 1/11/2016 RESTAURANT MANAGER HOTEL EXCELSIOR LOUTRAKI /GREECERESPONSIBLE for the overall operation of the restaurantDesign and spatial layout of the storeCreate menu and similar equipment organizationStaff Recruitment (interviews, management and delegation roles)Cooperation with all parts for proper operation (reception, accounting etc.)Research costs and suppliersChecking invoices, product storage and harmonize them according to the sanitary regulationsLayout and presentation breakfast buffetmenu providing customer groups and holiday eventsDaily monitoring and evaluation staff supervisionCustomer service and fortunes solving problems that may occur with clients that staffFinancial goal achievement and professionalism in the services provided

PIT MANAGER

• Nov 2015 - Mar 2016

Im rensposible to organize and manage the human resources and the companys equipment to succeed companys aims.-responsible to organize staff programme and schedule staff holidays-- daily pit operation cooperating with other departments- daily displaying game protection awareness introducing new procedures to succeed high gaming standards and gaming protection Im rensposible to organize and manage the human resources and the companys equipment to succeed companys aims.-responsible to organize staff programme and schedule staff holidays-- daily pit operation cooperating with other departments- daily displaying game protection awareness introducing new procedures to succeed high gaming standards and gaming protection

CASINO MANAGEMENT

• Sep 1995 - Oct 2014

I was responsible to organize, programmise and manage the human resources and the company’s equipment to succeed companys aims.• Day to day team and gaming floor management cooperating with all casino departmentsf with the higest level of profesionalism and customer care • Displaying game protection awareness and manages the gaming floor with the highest level of integrity• Dealing with and resolving customer queries and disputes in accordance with Company procedures -operating at very high standard of productivity and customer care• Daily operation of the Poker Room including customer service/ creating cash games weekly tournaments / staff training / poker house rules Interview in CARD PLAYER magazine feb/mar 2013 I trained in the following casino games ( with all the certificates)Am. RouletteBlack JackCaribbean Stud PokerPunto BancoTexas Hold EmOmahaAmerican craps/DICEI carry croupier’s education institutions.I have been responsible dice (Dice- Captain)Tournament Director in Texas hold m and OmahaCash games Texas - Omaha low and high stakesFor several years VIP PIT BOSSGeneral knowledge of slot machines (jack pots, fills, hoppers etc.)I participated in writing the Greek Gaming Legislation on 2002 in Ministry of DevelopmentI was selected in a sort list of employees in CHCL for an executive internal training programme for executive managerial positionsPre opening of a new casino and introduce of new games

pit manager

• Sep 1995 - Oct 2014

Bar Waiter

• Sep 1991 - Sep 1995

SERVICE - BAR / IN CHARGE OF OPERATION SERVICE - BAR / IN CHARGE OF OPERATION

Head Waiter

• May 1989 - Oct 1989

Head Waiter

• May 1987 - Sep 1988