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I consider myself as an experienced Hospitality Executive on Corporate level of expertise. Others see me as a natural leader, strategic thinker, trusted, ethical, and hardworking, with broad international experience in Hotel, Hospitality, Catering and Management. In general, I am known for “common sense in conjunction with numbers”, combining intense intellectual curiosity and quantitative training with collegial people and relationship skills.
24 years and 4 months
Hotels Opening Manager
Sunnyseeker Hotels - Larnaca, CyprusManagementJune 2017 - Now · 2 years and 5 months
Hotels Opening Manager, Sunnyseeker Hotels February 2019 - Present General Manager, Radisson Blu Hotel Larnaca September 2018 – January 2019 Preopening Manager, Radisson Blu Hotel Larnaca June 2017 – August 2018 My latest post as Hotels Opening Manager for Sunnyseeker Hotels, I have taken the responsibility for the coordination of all pre-opening departmental tasks of the opening critical path. Provide guidance and support for all new hotel development, acquisitions, and existing hotel renovation projects in Europe prior to the arrival of a designated General Manager. Liaise with Architecture, Design and Construction, Brands and all other disciplines as required regarding project management and clearly communicate with ownership to establish Sunnyseeker requirements. Acts as a representative of Sunnyseeker Hotels, support the functions and report back on a regular basis to the Owner to ensure consistency in the delivery of the Sunnyseeker standards. The pipeline includes the Radisson Beach Resort in Larnaca, The Radisson Residences in Larnaca, The Q Boutique Hotel by Indigo (IHG) in Larnaca, The VOCO (IHG) in Larnaca, The 4 Best Western Residences in Larnaca, The Radisson Blu Hotel in Nicosia, Noccaea Wellness & Spa at Kykkos and others that are under signage agreements for development throughout the island e.g. Sun City Resort at Ayia Napa. Through the position of the General Manager of the Radisson Blu Hotel Larnaca, I have been responsible for all aspects of operations at the hotel, to day-to-day staff management and guests. Ambassador for the brand providing leadership and strategic planning to all departments in support of the service culture, maximized operations and guest satisfaction. Work Very closely with the hotel owners and other shareholders. Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork. Develops and implements business strategies for the hotel which are aligned with Radisson Hotel Group's overall mission, vision, values and strategies. Monitors status regularly and adjusts strategies as appropriate. Ensures alignment of the hotel’s operations with Radisson Hotels objectives by serving as liaison for owner relations in conjunction with corporate. Develops the annual budget and capital budget in conjunction with the Controller and Vice President of Owned and Managed Operations and assists in obtaining owner’s approval. Collaborates with other company businesses to leverage resources, purchases, revenues and training opportunities. Strives to improve market penetration by adequately foreseeing the near future as well as long-term expectations on market development and maintain realistic yet ambitious targets Achieves the hotel’s profit, customer service and revenue goals by directing the operation of the hotel. Maximizes revenue by developing and implementing a sales and marketing plan in conjunction with the Management Services Team. Seeks opportunities to publicize the hotel through development and implementation of a public relations strategy and by building a network within the community. Works with the Executive Committee to continually improve hotel operations by evaluating guest services provided responding to opportunities within the market. Analyses business results on a regular basis and takes actions to improve results as appropriate. Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis. Ensures that the hotel adheres to Radisson Hotels standards of operations. Represents the management company in owner relations and maintains good working relations and dialog with the hotel owners. Ensures the hotel adheres to all local, state and national employment, licensing, lodging, liquor, insurance, safety, contract and other laws and standards Develops and implements strategies and practices which support employee engagement. Develops and recruits the human resources necessary to achieve hotel and Management Services’ goals. Directs the development and implementation of strategies and practices which support employee engagement throughout the hotel. Oversees all facets of human resources management including the recruitment and selection, training & development, compensation, recognition and performance management of the work force. Takes active role in recruitment and selection of qualified candidates. Communicates performance expectations and provides employees with on-going feedback. Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential. Drives employee engagement through the creation and implementation of departmental action plans My main responsibilities at the position of the Preopening Manager of the Radisson Blu Hotel Larnaca, has been mainly to work collaboratively with other team members, contracted third parties, and with the owner/principal of the firm. The primary focus is day-to-day oversight of hotel programs currently in process. Represent in all activities the Company to coordinate activities with third party consultants and on-site property managers. Duties and responsibilities include the following: • Management Company’s Representative coordinating all of the pre-opening activities on hotel and coordinate with the construction team, the construction timeline and act as a liaison between hotel personnel, construction contractors and management. • Assisting overseeing and managing all on site activities at hotel properties, including scope development, identifying and managing designers, as well as consultants, and contractors. • Project management including research of equipment, materials, supplies and methods, sourcing and negotiating qualified Supplier or contractors' bids, reviewing contracts, and quality control during all stages of the project. • Develop long and short-range plans for the operation of the campus. Ensure the plans, once approved, are properly executed. Ensure operational standards are communicated, trained, and maintained • Assist and coordinate timely budget and forecasts regarding, but not limited to business levels, financial requirements, personnel needs and organization plans needed to support the resort operations.
Director of Food & Beverage
Electra Hotels & Resorts - Athens, GreeceManagementMarch 2016 - February 2017 · 1 year
Responsible for the short and long term planning and the management of the Food & Beverage operations in order to achieve superb financial results. Managing and achieving of profit and quality for all Food & Beverage operations and include the key responsibilities as: • Define F&B standards regarding quality of product and service and identify and recommend new products, equipment and amenities to enhance the product quality • Coordinate with Service Executives all new initiatives related to special events, corporate promotions and corporate directives in order to ensure proper follow through • Recommend changes in the F&B outlet pricing strategy, based on competition analysis and customer expectations and analyze and monitor the F&B profitability on a regular basis and recommend corrective actions • Maintain a high level of awareness on industry best practices / trends regarding food, service, technology and entertainment in F&B • Ensure that the F&B policies are adhered to and transferred to the colleagues
Executive Assistant Manager i/c F&B
Grand Rotana Sharm el Sheikh - Sharm El-Sheikh, EgyptManagementDecember 2014 - December 2015 · 1 year and 1 month
5* resort consisting of 526 rooms and suites together with 9 top VIP butler serviced villas, featuring 10 F&B outlets, including Silk Road signature Pan Asian restaurant and banqueting facilities for up to 700 persons. Hotel staff of 561 persons including 203 in the food & beverage, generating hotel GOP 30% and F&B GOP of 23%. Annual hotel revenue exceeding $12,500,000 being on the budget and 20% above the previous year. Annual F&B revenue exceeding $5,000,000 being on the budget and 25% above the previous year. Successful organization of the World Economic Summit, the African Summit as well as the Arab Summit.
Director of Food & Beverage
Dusit Hotels and Resorts - Abu Dhabi, United Arab EmiratesManagementApril 2014 - November 2014 · 8 months
5* business city center hotel of 402 rooms and suites and 131 furnished executive apartments. It offers 6 F&B outlets including Benjarong signature Thai restaurant, exclusive outside catering up to 300 persons and banqueting facilities for up to 2,000 persons. F&B GOP 27% with revenues exceeding the budget and strategically 20% increased budget for the coming year which is achieved through new concepts like the outside catering, controlled expenses and new marketing procedures.
Director of Food & Beverage
Chandris Hotels & Resorts - Athens, GreeceManagementOctober 2009 - March 2014 · 4 years and 6 months
5* business and leisure hotel of 374 rooms and suites, offering 4 F&B outlets including Avenue Bistro co-operated with 3* Michelin Chef Michel Roux and banqueting facilities for up to 500 persons. Acting Deputy General Manager and contributing to the organization and operation of the Food & Beverage concepts of the group. F&B GOP of 19% at times of the Greek economic crisis and steadily remaining on the annual budgets despite the challenges and never compromising the high quality of service.
Director of Food & Beverage
Intercontinental Riyadh - Riyadh, Saudi ArabiaManagementMarch 2008 - September 2009 · 1 year and 7 months
5* business hotel in 100 acres of mature gardens and a 9-hole golf course, featuring 275 rooms and suites. It offers 7 F&B outlets, outside catering for up to 3,000 persons and banqueting facilities for up to 1,500 persons. F&B GOP of 56% and annual F&B revenue exceeding $14,500,000 being steadily 9% over budget. OPEC meetings and GCC countries’ meetings with a massive banqueting, catering to the Royal family and Diplomatic Quarter. Implementation of food festivals, outside catering and restaurant concepts contributed in high revenues without affecting the manning and thus the related expenses.
Residence Georgio - Athens, GreeceAdministration & GeneralJanuary 2007 - January 2008 · 1 year and 1 month
5* business and leisure hotel of 136 rooms and suites, offering 4 F&B outlets and banqueting facilities for up to 100 persons. F&B GOP of 41% and annual F&B revenue of €950,000 being 5% over budget.
Galaxy Iraklio - Heraklion, GreeceAdministration & GeneralJune 2006 - December 2006 · 7 months
4* business city center hotel of 136 rooms and 53 resort villas, offering a total of 5 F&B outlets and banqueting facilities for up to 400 persons. Hotel GOP of 46% and annual hotel revenue of €3,800,000 being 7% over budget.
Assistant Food & Beverage Manager
Intercontinental Athens - Athens, GreeceF&B serviceApril 2004 - June 2006 · 2 years and 3 months
5* business and leisure city hotel of 543 rooms and suites, offering 6 F&B outlets, outside catering up to 3,000 persons and banqueting up to 2,000 persons. F&B GOP of 44% and annual F&B revenue of €12,000,000 being 6% over budget.
Food & Beverage Manager
Louis Hotels - Chania, GreeceF&B serviceJanuary 2001 - March 2004 · 3 years and 3 months
Director of Operations
La Tocade Cafe-Bars - Larnaca, CyprusManagementJanuary 1995 - December 2000 · 6 years
Independent Hospitality Company that I founded and operated 5 establishments
Hotel Institute Montreux - Montreux, SwitzerlandSeptember 1991 - March 1994
Native or fluent
Native or fluent
Date of birth
February 05th 1971
- Hotel Management