Full control over P&L, annual budget and quarterly forecastResponsible for all the financial/accounting aspects of the business (daily auditing and reconciliation, banking reconciliation, invoices processing, debtor control, payroll processing, purchasing and stock control)In charge of Marketing, Social Media and public relationsEvents Management (Sales, Planning and Operations) - Created Winesday conceptProject manager for the development of the app “cafe des bains” for IOS and… Show more Full control over P&L, annual budget and quarterly forecastResponsible for all the financial/accounting aspects of the business (daily auditing and reconciliation, banking reconciliation, invoices processing, debtor control, payroll processing, purchasing and stock control)In charge of Marketing, Social Media and public relationsEvents Management (Sales, Planning and Operations) - Created Winesday conceptProject manager for the development of the app “cafe des bains” for IOS and AndroidProject manager for the refurbishment and extension of the restaurant Show less

Member of the Business & Brand Development CommitteeFull control over the P&L and forecast as well as being involved in overall budget preparationIncreased revenue by 30 % year on year and decreased overall costs by 15%Events Management (Creation, Sales, Planning and Operations)Responsible for food and beverage stock control and orderingIn charge of staff recruitment and trainingDuty Manager

In charge of the flagship restaurant and store located on 161 Piccadilly, as well as organizing and managing private events for high profile clients in private residencesFull control over the P&L and forecast as well as being involved in budget preparationIn charge of Business Development and Public Relation with local media, neighbouring businesses and authorities.Responsible for food and beverage stock control and orderingHiring and Training for both restaurant and retail

Project manager for the rebranding and refurbishment process for the F&B department (Created concept for new restaurant called Urban Meadow) and cooperated in the rooms refurbishment processBusiness and Brand development for Urban MeadowResponsible for the P&L and budget of Urban Meadow and F&B departmentIn charge of staff recruitment, training and implementing Doubletree F&B standardsCreated new restaurant concept (high end farm to fork concept) opened in August… Show more Project manager for the rebranding and refurbishment process for the F&B department (Created concept for new restaurant called Urban Meadow) and cooperated in the rooms refurbishment processBusiness and Brand development for Urban MeadowResponsible for the P&L and budget of Urban Meadow and F&B departmentIn charge of staff recruitment, training and implementing Doubletree F&B standardsCreated new restaurant concept (high end farm to fork concept) opened in August 2013Created in room collateral and front office collateral such as: registration card, luggage tags, in room directoryIn charge of beverage stock controlDuty Manager Show less

Created new restaurant concept “Italian Casual Dining”Increased F&B revenue by 4.8% year on year; F&B guest satisfaction scores of 3% (best F&B scores in Europe)Full involvement in annual budgeting, quarterly forecasts and P&LLiaised directly with the accounting and purchasing department for stock and revenue controlIn charge of managing all the aspects of multiple outlets F&B operation including 2 floors of M&E operationsActively participated in creating new restaurant… Show more Created new restaurant concept “Italian Casual Dining”Increased F&B revenue by 4.8% year on year; F&B guest satisfaction scores of 3% (best F&B scores in Europe)Full involvement in annual budgeting, quarterly forecasts and P&LLiaised directly with the accounting and purchasing department for stock and revenue controlIn charge of managing all the aspects of multiple outlets F&B operation including 2 floors of M&E operationsActively participated in creating new restaurant concept for Park Plaza Victoria alongside the Vice President of Food & Beverage and Corporate Head ChefProject manager for developing the new breakfast standards for Park Plaza Hotels Europe and Art’otelsMember of the task force creating database for Mircos Symphony used by all PPHE hotels Show less

Re-organized F&B department by changing the style of service for the restaurant and bar as well as providing accurate service training to the employeesCreated and opened a new 60 seats lounge bar and a club inside the hotel.Responsible for P&L, budgeting, marketing, cost controlling and health & safety.Business and Brand Development

Planned all the preopening activities such as creating SOP’s, organising the different outlets (Gourmet restaurant, Sushi Bar, Cocktail Bar) and creating menusInvolved in the hiring process for outlet managers and line employeesIn charge of F&B marketing. Organised events involving important local and international media and PR companiesResponsible for managing all the financial aspects of F&B. This included: P&L, cost control, forecasting, budgeting and producing weekly rotas and… Show more Planned all the preopening activities such as creating SOP’s, organising the different outlets (Gourmet restaurant, Sushi Bar, Cocktail Bar) and creating menusInvolved in the hiring process for outlet managers and line employeesIn charge of F&B marketing. Organised events involving important local and international media and PR companiesResponsible for managing all the financial aspects of F&B. This included: P&L, cost control, forecasting, budgeting and producing weekly rotas and to ensure wage targets were met Show less