Passionate about driving transformative change in hospitality, I bring a unique blend of strategic acumen, service excellence, and a relentless pursuit of continuous improvement. My journey in luxury hospitality started with operating in fine-dining establishments, and then growing into pivotal roles with large organizations such as the Grand Hyatt San Diego and Ambassador Hotel Kansas City.With a solid foundation in luxury property operations, I specialize in elevating service quality, fostering growth, and scaling operations. My expertise extends to hospitality strategy, brand and culture development, and effective team building. My strategic approach is underpinned by key philosophies: strategic planning, efficiency, embracing change, metric-driven decision-making, continuous testing, pursuit of excellence, leveraging business for greatness, and a commitment to innovation for standing out in the competitive landscape.Notable achievements include record setting service scores for my property within 8 months of my tenure at the Ambassador Hotel. The commitment to developing a team built on the foundation of excellent customer service; and having the teams dedicated training appreciated by our loyal guests was a heart-warming achievement. My skill set is ideally suited for driving strategic vision in all facets of hospitality operations, brand development, compliance, or leadership roles within properties or companies committed to achieving excellence. My broad expertise encompasses areas such as financial results, branding, positioning, continuous improvement, profit growth, pricing strategy, ownership relations, best-in-class service models, company culture, management coaching, and more.
Courtyard And Residence Inn By Marriott Kansas City
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Dual General ManagerCourtyard And Residence Inn By Marriott Kansas City Jul 2024 - PresentKansas City, Missouri, United States
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General ManagerAmbassador Hotel Kansas City, Autograph Collection Mar 2021 - Jan 2024Kansas City, Missouri, United StatesSALES: Leveraged innovative strategies and collaborated with our sales team to create fun andengaging site visits, resulting in higher conversion rates on our leads, and 15% higher profitability.OPERATIONS: Successfully led the daily operations and business development of a 113-room boutiqueluxury hotel, ensuring smooth functioning of all departments, challenging the status-quo anddeveloping our hotel as a lifestyle brand by creating moments that matter.INSPIRATIONAL LEADERSHIP: Transformed team dynamics during the challenges of the COVID era,successfully elevating annual revenues within 2 years from $6.5 million in 2021 to an unprecedented$9.6 million in 2023. Pioneered and implemented comprehensive SOP's and training programs acrossall departments, cultivating a workforce of 70 dedicated individuals.GUEST SATISFACTION: Elevated Guest Satisfaction Scores within a mere 8 months by implementing astrong customer service training program, developed policies and procedures, and held the teamaccountable for high performance, propelling our hotel to the coveted #1 ranking out of 145Autograph Collection Hotels in North America for Intent to Recommend in January 2022.FINANCIAL ACUMEN: Enhanced financial expertise through the meticulous preparation of our operatingbudget, dynamic forecasting, and hands-on analysis of a 160-line item Financial Statement.Proactively managed operating costs, monitored data, identified strengths in revenue streams, andstrategically achieved positive flow-through, consistently meeting and exceeding financial goals. andfinancial targets -
Executive StewardGrand Hyatt San Diego Nov 2019 - Aug 2020San Diego, California, United States**Directed the plating and delivery of food for diverse banquet functions in a $70 million operation. Managed simultaneous events daily, accommodating 50 to 2000 people. Served as the main liaison between banquets, catering, and culinary teams for seamless coordination. Additionally, exclusively catered events for the renowned USS Midway, orchestrating off-site catering for up to 500 guests.**Purchased, organized, and ensured proper par levels for all china, flatware, and glassware for a banquet team that covered 320,000 sq ft. of meeting space and a Food & Beverage team servicing 7 restaurant concepts. **Staffed a team of 70 individuals to ensure cleanliness of all food and beverage operations inside the hotel -
Director Of VenuesManchester Grand Hyatt San Diego Jun 2013 - Nov 2019San Diego• Leveraged exceptional leadership acumen while supervising a team of 70 employees and four managers to efficiently manage three venues with +$9.5 million annual revenues. Oversaw weekly banquet events with 40-300 guests across three restaurants by formulating budgets, negotiating with vendors, and monitoring event costs. Orchestrated and organized special events, such as Paws on the Patio, Private Wine Dinners, and number of Chef’s Tables for VIP clients. Instrumental in setting a company record by accelerating sales from $4.1 million to $6.1 million while acting as the General Manager of Sally’s Fish House and Bar (fine dining restaurant). Successfully improved online reviews scores of Sally’s from 3.5 to +4 stars on all major websites, such as Yelp, Trip Advisor, OpenTable, and Facebook by ensuring the delivery of excellent service.Promoted to the Executive Steward position and earned The Hotels Leader Award in May for demonstrating utmost dedication and continued commitment towards excellence.
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General ManagerAthens Market Taverna Mar 2007 - Jun 2013Greater San Diego Area•Increased sales 20% in a down economy over 4 years while decreasing marketing and labor expenses which resulted in record profits for 2011•Maintained a 4 out of 5 Star customer satisfaction review on Yelp, Trip Advisor, and Google. •Created profit and loss statements through Quickbooks and analyzed areas where the business could eliminate overhead expenditures. •Designed and created all menus. Introduced new items to the menu and limited items that didn’t sell and would result in waste. •Created a Facebook profile for the restaurant and received over 450 followers within a few months who I was able to instantaneously advertise to. •Worked first hand with all banquets from start to finish, creating the proposals, working the functions, and following up on the customers experience. •Produced weekly work schedules for the staff and was in charge of hiring / firing.
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ManagerAthens Market Cafe 1995 - 2007Greater San Diego Area•Managed and trained a staff of 14 at an award winning restaurant•Empowered to resolve customer problems and fulfill customer needs•Supervised a staff of 15 at an out-of-state banquet for 500 people resulting in flawless service
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InternThe Lodge At Torrey Pines Jun 2004 - Aug 2004Greater San Diego Area•Rotational internship experiencing multiple facets of the hotel operation: housekeeping, front desk, concierge, food and beverage, engineering, and sales. •Reviewed resumes in the Human Resource Dept, determined applicant’s qualifications, and made hiring recommendations.
John Anastasopoulos Education Details
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Hospitality & Tourism
Frequently Asked Questions about John Anastasopoulos
What company does John Anastasopoulos work for?
John Anastasopoulos works for Courtyard And Residence Inn By Marriott Kansas City
What is John Anastasopoulos's role at the current company?
John Anastasopoulos's current role is Inspirational Leader / Expert in Client Relations.
What schools did John Anastasopoulos attend?
John Anastasopoulos attended San Diego State University-California State University.
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John Anastasopoulos
Advisor To The Bod At Aceo Chair Of The Bod At Nova Constructions Samember Of The Hellenic Corporate Governance Councilhonorary President Of AxiotisGreece1ease.gr
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