Coordinating and carrying out all related tasks to the opening of the hotel:▪ the recruitment of the head of departments and line employees▪ participating in the coordination and the implementation of the hotel’s PR campaign, forming the brand image of hotel▪ participating in defining the pricing policy▪ organizing, coordinating and controlling all activities related to the operation of the hotelThe continuous support, development and control of all departments of the hotel… Show more Coordinating and carrying out all related tasks to the opening of the hotel:▪ the recruitment of the head of departments and line employees▪ participating in the coordination and the implementation of the hotel’s PR campaign, forming the brand image of hotel▪ participating in defining the pricing policy▪ organizing, coordinating and controlling all activities related to the operation of the hotelThe continuous support, development and control of all departments of the hotel (Front Office, Sales & Reservation, F&B, Maintenance) under the guidance of the general managerEnsuring the financial and quality results of the hotel, active participation in planning and follow-up of the budget planPreparing and analysing monthly and annual financial statistical and turnover reportsAnalysing the quality measures, ensuring guest satisfaction, distributing the quality measurements of the hotel chainRegular contact with and reporting to authoritiesRegular contact with the strategic partners of the hotel, participants of private and public sector, local and governmental authoritiesMonitoring and maintaining the quality processes of the brand, implementing developments and action plans targeting guest satisfactionThe hotel operates over 90% occupancy while exceeding the financial expectations and in line with targeted guest satisfaction.Leading a team of 35-70 individuals Show less

As a hospitality manager, my main task was to increase the F&B revenue of the hotel and adhere to the targeted F&B cost on a long-term basis in a sustainable mannerEnsuring the profitability by optimal usage and control of beverage stock of the F&B departmentsProfitability and performance analysis of the F&B departmentsControl and active participation in the day-to-day operation of the F&B departments (Restaurant, Bar, Banquet, Room service, Minibar, Executive lounge)Organizing… Show more As a hospitality manager, my main task was to increase the F&B revenue of the hotel and adhere to the targeted F&B cost on a long-term basis in a sustainable mannerEnsuring the profitability by optimal usage and control of beverage stock of the F&B departmentsProfitability and performance analysis of the F&B departmentsControl and active participation in the day-to-day operation of the F&B departments (Restaurant, Bar, Banquet, Room service, Minibar, Executive lounge)Organizing and conducting thematic events related to beverages in cooperation with partners and event organisersDevelopment and implementation of action plan to increase employee satisfaction.Under my guidance all departments were on line with the yearly targeted F&B cost (<25%)Leading a team of 25-35 individuals Show less

Ensuring the highest guest satisfaction by not only meeting, but also exceeding expectationsTraining, motivating and controlling the team of 5-15 individuals in order to gain highest guest satisfaction, reach targeted revenue and stay within budgeted costMenu engineering of wine and bar menu, monthly inventory, optimal rotation of stock to maximize profitUnder my guidance the bar gained 10-15% increase of revenue while decreasing cost (YOY)Leading a team of 5-15 individuals

Providing tailor made guest experience in order to gain highest satisfactionMotivating and training a team of 6-8 individualsPreparing cocktail card, endorsing bartenders and waiters with necessary knowledge to perform their bestStock control, preparation of inventory, ensuring the profitable operation of the bar

Serving guestFollowing standardsAle cellar management