Daniel M. Ticu Email and Phone Number

Champneys Tring is the original spa influencer, the Flagship resort that started it all. As Britain’s original health spa, it is a location that has provided the backdrop to a vast array of beauty innovations and wellbeing breakthroughs – where it has led, others have followed.I am responsible for the management and running of the food and beverage operation ensuring a high standard of service and providing a fine dining experience to our guests. Leading the Assistant Food & Beverage Manager and Outlets Managers in ensuring that there is effective management on the floor, and that the team are fully trained in all aspects of the F&B Operations.

Creating the Concepts and SOPs for the New Opening of the Vi's Restaurant & Cocktail Bar, Fine Dining Linen Room, The Lobby Afternoon Tea and Chesterfield Bar at the Lawlor’s of Naas Hotel. The custom-made iconic dining bar in Vi's restaurant is a landmark centrepiece of the new lobby.Named after Violette Lawlor, daughter-in-law to Brigid Lawlor the hotel founder, Vi was described in national papers as, "a glamorous socialite with a glass of bubbles in her hand", she was celebrated for her style and elegance and her parties were renowned.Coordinating the recruitment and organising with the HR Department the ''Open Day'' and hiring 65 new staff members for the newly opened F&B Outlets.

Enter a world of complete serenity in our adults-only oasis — the perfect place for some well-deserved pampering and relaxation. Lifehouse is a contemporary award-winning spa hotel with 89 bedrooms nestled within 12 acres of peaceful English Heritage Listed Gardens, just 80 minutes from London by train and close to the pretty Essex coastal town of Frinton-on-Sea.• Identifying existing inefficiencies in existing F&B operations and prepare a road map for optimising our operations.• Select and/or optimise the technology stack for F&B department.• Lead the implementation and ensure optimal use of the chosen technology stack. • Design and implement business procedures and processes throughout the department.

Situated in the heart of St Helier, Quayside, which is Jersey’s largest Seafood Restaurant, caters for all but specializes in fresh fish dishes. Assisting the Restaurant Manager in planning and operating all phases of a two meal/day, 160 seats restaurant-increasing quality in food and service.

As the four-star The White House Hotel comes into view, you know that it is special, after all, how many hotels can boast a Britain in Bloom Gold Award-winning Island as their garden, a harbor-side setting and such spectacular sea views? You could have tea by the pool, play a game of croquet or tennis, enjoy an aperitif in the Monk’s Bar, a nice European, UK or traditional Guernsey meal in the Ship Inn Brasserie or choose a sofa in a cozy lounge and curl up in front of the fire with a coffee and a good book.Coordinate the activity of the Restaurant Manager, Ship Inn Brasserie Manager, Head Chef, Breakfast Manager, Bars Manager and Room Division Manager to maintain stock levels and accuracy.

Daniel’s American Pub..... Join us for a perfect American atmosphere with traditional dishes, a large selection of beers, breakfast and brunch, live music and many more to come. You are welcomed by our friendly staff at Daniel’s American Pub and we will make sure that you will always feel like home here, on Covaci 3, right in the middle of Bucharest. "Daniel American Pub & Restaurant” the newest American atmosphere with American & European traditional dishes, a large selection of beers, breakfast and brunch, live music in the Old City Center of Bucharest.Creating the concept, Design, Menus and SOP (Standard Operating Procedures), Action Plan, InitialInvestment, P&L and Estimated Sales Generation for the "Daniel American Pub & Restaurant” accommodating 160 guests indoor and 240 guests on terrace during the spring, summer and early autumn

Centrally located near major attractions, the Sheraton Bucharest Hotel 5* offers easy access to business districts as well as upscale dining, shopping, and entertainment options. All 270 guest rooms, including 27 Executive Suites and a Presidential Suite, feature such modern amenities as High Speed Internet Access, flat screen TVs, and in-room entertainment. Begin your day with a freshly brewed coffee and a hearty breakfast. Savour contemporary cuisine at Avalon, or authentic Japanese specialties at Benihana. Then treat yourself to Centro Sweets’ cakes and tarts, or unwind with a drink at Centro Lobby Bar.The Sheraton Bucharest Hotel is an ideal setting for meetings, seminars, training sessions, and social events. Totalling 1,200 square meters, our convention centre can accommodate up to 1,400 participants across ten function venues, including two ballrooms and a distinguished boardroom. All spaces are equipped with state-of-the-art technology.

-Overseeing the 54 suites, four stars boutique Hotel & Food & Beverage Operations including The Brasserie & Bar, lounges, terraces, conferences rooms & banqueting department with 2 ballrooms accommodating up to 300 guests.1. F.O.H Operations responsibilities:• Responsibility for the day to day operation to the standards.• Ensuring that all departments operate within agreed budgets and achieve agreed targets.• Ensure that everything that is carried out in the unit adds value for the customer.• Implement systems for reviewing all operating costs to ensure that they are consistently in line with focused revenue in conjunction with the Financial Controller and report back on these.• Through information received from guest questionnaires and other forms of guest feedback ensure that in conjunction with the Heads of Department we are addressing service issues and constantly developing standards and products in line with customer’s needs and Brand Values.• Ensure each department operates in compliance with all legal requirements.• Ensure H.R procedures are followed in each department. 2. Food & Beverage Operations responsibilities:• Plan, coordinate and implement special events and holiday functions. • Running the PASS for different events including Companies Xmas Parties, Weddings, Anniversaries, Funding Raise, and Christmas & New Year Events. • Supervises daily F&B shift operation and ensures compliance with all F&B policies, standards and procedures. • Work with Executive Chef on creating menus, pricing, specials, and shared budgets for china, glass, silverware and equipment, food costs, monthly expenses. • Responsible for the creation and communication of all restaurant operating hours and schedules.• Communicates areas that need attention to staff and follows up to ensure understanding.

Creating the concept, design, menus and SOP (Standard Operating Procedures) for the “Gang Lads Pub and more” the newest American Chicago 1920’s Pub in the Old City Center of Bucharest. Planning and creating the Business Plan Concepts included the Projected Sales Generation, Initial Investments and the budget according with the market studies.

Creating the concepts, design, menus and SOP (Standard Operating Procedures) for the newest Company Food & Beverage Outlets (Dirty Harry Irish Pub and Trattoria Fedelini) and also creating and developing the Europa Royale Hotel Food & Beverage Outlets. Planning and creating the Business Plan Concepts included the Projected Sales Generation, Initial Investments and the budget according with the market studies

Company activity field : The biggest E.U. four stars hotel surprising by its grandeur and modern architecture , developing a 1459 suites and apartments, 43 conference rooms, Shopping Center, Spa, Swimming Pool and the most sophisticated 3 restaurants, representing both the international and the Romanian cuisine, and 2 bars which will offer you delicious cocktails Responsible for running the Food & Beverage Operations, managing and coordinating the outlets managers of the Food & Beverage Department and encompassing a staff of 130 employee and also for Housekeeping Department (planning, organizing, and developing of the overall operation of the housekeeping department in accordance with federal, state, and local standards and guidelines along with assuring the highest degree of quality guest care is maintained at all times. Responsible for staffing, scheduling, training and developing hourly staff.

The main duties are to organize the hotel departments (organization chart), employing the senior and junior management, creating the sponsors data bases, taking care Of all legal aspect of opening and running a four stars hotel. Experienced in managing people consultatively, balancing direction with facilitation. Able to achieve empowerment through effective training, coaching and delegation. Experienced in setting individual and team objectives and development plans monitors progress regularly giving encouragement, balanced feedback and recognition where appropriate. Experienced in building valuable business relationships with people both within and outside the hotel. Experienced in speaking to a wide range of audiences Able to analyze logical and correct inferences from a wide range of business-related written and numerical information, and recognizes trends in data. Excellent decisions making skills Able to make sound business plan which include expected outcomes, priorities, timescales and measurements in sufficient detail. Able to identify priorities effectively, balancing importance urgency and feasibility.Responsible for evaluating and monitoring the follow up of the previous opening project including the reviews of the costumers feedback.Re-designing the company strategy regarding the F&B Operations.Evaluating the results of the middle and senior managers on their field of activity (Chef Cuisine, Bar Manager and Restaurant Manager).

Restaurant & Operations Manager is responsible for Restaurant, Bar, Housekeeping Maintenance. The role of the restaurant/operations manager is to ensure the smooth running of the areas outlined above. Required to promote the hotel through good customer service and selling to ensure the return of business is high. Needed to be highly organized, confident, possess strong communication skills, good relationship builder, an team player, hardworking.Responsible for the monthly preparation of stock reports for restaurant and bar, in readiness for the stock taker.Ensure staff time sheets (in above areas) are monitored and collated and enter them on a monthly time sheet manually.As live-in Manager, ensure internal and external security is monitored and report any incidents to owners.Deal with minor incidents concerning guests and staff effectively.Liaise with Night Porter regarding Hotel security.Develop and maintain ongoing program for new and existing staff in bar and restaurant in order to achieve the goals of hotel/two Rosettes (Lambert & Boch).Develop and maintain housekeeping department to work efficiently.Liaise with maintenance department to structure the ongoing improvements to enhance the appearance of the hotel.Implement and develop new ways of encouraging live-in staff to maintain and improve their own accommodation, complying with all Health & Safety requirements.Attend and liaise effectively with all HOD(heads of departments)

* F&B Outlets Supervisor - managing F&B departments (Restaurant, Bar,Room Service)* Banquet Captain in the Banquet Department* Service Promise Champion- managing a Starwood CorporationProgram that assured the Guest requests and complain are solved in aProfessional manner according to the company standards* Employer of the month February 2003, August 2003