Andreas Michanos Email and Phone Number

- Provided comprehensive oversight of daily hotel operations, ensuring seamless coordination across all departments (Housekeeping, Maintenance, Front Desk, Food & Beverage)- Maintained strict adherence to service standards and operating procedures- Led and motivated the operational team, fostering a positive and productive work environment- Implemented effective training and development programs to enhance staff performance and deliver exceptional guest experiences- Developed and executed strategic initiatives to optimize operational efficiency and drive profitability- Facilitated collaborative relationships with other departments to proactively address guest needs and exceed expectations

- Led the strategic conversion of a 4-star hotel to a 5-star Autograph Collection by Marriott- Directed and oversaw all Food & Beverage operations, implementing new brand standards through comprehensive staff training and development- Managed budgetary planning for equipment and personnel to support the elevated service level- Developed and implemented a comprehensive HACCP (Hazard Analysis Critical Control Point) system

- Managed daily operations of the outlet, ensuring adherence to brand standards- Oversaw labor and food & beverage budget control- Maintained accurate inventory and HACCP documentation to ensure regulatory compliance

- Provided overall management and supervision of hotel operations- Established and maintained efficient departmental procedures to optimize hotel performance- Delivered exceptional guest experiences through personalized greetings and proactive problem resolution- Managed guest relations, addressing complaints and feedback effectively- Collaborated closely with Michelin-starred Chef Philippe Jeneletti to elevate the hotel's culinary offerings

- Managed and oversaw operations of both outlet and banquet departments - Directed daily staff activities and performance - Conducted comprehensive monitoring of venue operations to optimize efficiency - Collected and analyzed data to support budgetary planning and control

- Managed the high-paced operations of Da Luigi, an à la carte Italian restaurant at Costa Navarino, a prime Mediterranean destination in Messinia, Greece - Oversaw the exclusive VIP Omega Breakfast venue of the hotel - Led a team of 20 associates, ensuring high performance and teamwork - Trained the assistant manager and two team leaders - Ensured luxury service at all times for breakfast and dinner - Established operational procedures for breakfast, trained associates, and ensured flawless service - Led the success of the dinner à la carte service, maximizing food and wine sales - Achieved and maximized budgeted sales for the restaurant - Managed effective staff rostering - Conducted training on Starwood One, a service culture module designed by Starwood - Conducted monthly stock-taking and ensured effective ordering

- Managed the operations of both outlet and banquet departments - Monitored staffing levels based on hotel demands to ensure optimal service - Responded to guest complaints and suggestions, ensuring prompt and effective resolution - Led recruitment, hiring, and training plan creation for staff - Oversaw inventory management and conducted regular stocktaking

- Managed the operations of both outlet and banquet departments - Supervised a team of 8 supervisors and 90 waiters - Trained all staff to adhere to Starwood Standards - Created, costed, and priced menus for outlets and banquet events - Monitored staffing levels in alignment with hotel demands - Responsible for maintaining HACCP records and ensuring regulatory compliance

- Supervised operations at the à la carte beach restaurant Yali and beach bar - Managed beach operations, including private gazebo reservations and sunbed requests - Handled demands and requests from both hotel guests and external visitors - Organized and supervised banquet events on the beach

- Managed the main restaurant with a maximum capacity of 300 guests - Oversaw operations of the à la carte restaurant Anthos, specializing in molecular cuisine - Collaborated closely with Michelin-starred Chef Philippe Jeneletti to enhance the dining experience

- Successfully managed restaurant operations in a large-scale all-inclusive resort accommodating up to 1,500 guests - Led a team of 3 supervisors and 46 waiters, overseeing daily operations to ensure seamless service - Provided comprehensive training to all staff members to enhance performance and service quality - Strategically adjusted staffing levels to meet fluctuating guest demand - Cultivated strong guest relationships through personalized service and effective problem resolution - Maintained rigorous adherence to company standards and protocols - Facilitated efficient communication and collaboration with the kitchen to optimize service delivery - Managed and coordinated all room service requests

- Provided daily oversight of hotel operations, including a 24/7 restaurant - Conducted comprehensive training programs for catering and bar staff - Successfully planned and executed weddings and conferences - Managed inventory control and optimized ordering processes for all departments - Developed and implemented a standardized operating procedures (SOP) manual for the restaurant and all hotel departments

- Responsible for operating private dinners and conferences - Served as headwaiter in a team of 12 waiters in the à la carte restaurant - Maintained company standards to ensure high-quality service - Acted as V.I.P. Butler, organizing guests' daily activities, dining demands, and entertainment - Trained in all F&B departments of the hotel, capable of assisting with business demands

Waiter at a ski resort RestaurantParticipating in the Leonardo da Vinci program in order to learn the language