Emil Atanasov

Assistant F&B Manager at Hotel Istitute Montreux
Lives in Clarens, Switzerland
over 6 months ago

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Exceptional talent for planning, implementing, and executing events and hospitality coordination, with focus on meeting deadlines in high pressure environments. Ability to handle multiple tasks simultaneously with a great degree of proficiency, through project management, team management, and cross-functional relations. Transformation leader, with the reputation of motivating and guiding teams to support successful events, from concept to delivery, in tandem with business goals and objectives.


  • Assistant F&B Manager

    Hotel Istitute Montreux - Montreux, Switzerland

    F&B other
    April 2017 - April 2018 · 1 year and 1 month

    Directed daily food and beverage operations, along with event and inventory management, whilst supervising a team of 25 members with concurrent responsibility for an establishment of 400 guests daily. Held accountability for opening and closing operations, inclusive of POS reports and handling cash. Tasked with consistently supervising dining area for cleanliness as well as ensured that guests received exceptional service in compliance with HACCP. Ensured the delivery of quality products and efficient service, through food and beverage menu planning. Proactive anticipated guest needs and handled service and quality complaints. Managed staff recruitment and training. Spearheaded all aspects of a range of events from 10 to 1000 guests, inclusive of marketing, service, material, and staffing.  Played an integral role in saving the company money, through highly effective purchasing management, along with negotiations with suppliers and vendors, in order to deliver the most cost-effective quality deals.  Significantly contributed to the maximization of revenue, through the conceptualization and implementation of successful Sales and Marketing strategies for external visits of potential students.

  • Restaurant Manager

    Hotel Institute Montreux - Montreux, Switzerland

    F&B other
    October 2015 - March 2017 · 1 year and 6 months

    Held accountability for overseeing restaurant function, ensuring that Restaurant Supervisors effectively managed staff to deliver world class dining experience. Oversaw daily operations at two restaurants, whilst liaising with Sales and Marketing, along with service department. Prepared floor plans, schedules, and presentations in an effort to ensure smooth flow of events. Promptly addressed guests‘ concerns and oversaw the functions of service employees. Coordinated meetings to share information regarding restaurant and event performance, as well as, new policies and procedures. Employed effective event and restaurant management by ensuring a consistent high quality of service.  Trained more than 1000 students on practical and theoretical restaurant and event service, ultimately contributing to the institute overall succession planning.  Significantly improved guests’ satisfaction.  Mitigated complaints and maintained the restaurants‘ quality of operations by monitoring and upholding hygiene and safety standards. Attained the employee of the year award 2016 among 100 employees, due to best overall performance within the operation department

  • Restaurant Supervisor

    Hotel Institute Montreux - Montreux, Switzerland

    F&B other
    October 2013 - September 2015 · 1 year and 12 months

    Lent integral support to the Restaurant Manager by managing teams‘ tasks in line with restaurant operations and ensured quality customer service and food. Contributed to the implementation and maintenance of food and beverage standards, in order to enhance services and overall customer satisfaction. Monitored beverage and service material inventory, as well as, cooperated with Food and Beverage Manager and kitchen department. Effectively supervised and coached students and assisted with banquet preparations, which ensured thorough understanding of restaurant functions and operations.  Utilized event management expertise to support the coordination of many successful in-house events, making the restaurant the ultimate venue for events


  • Bachelor of Business Administration in Hospitality Management

    Hotel Institute Montreux - Montreux, Switzerland

    September 2010 - June 2013

    Swiss Higher Diploma in Hotel Operations Management Swiss Higher Diploma in International Management


  • Bulgarian
    Native or fluent
  • English
    Native or fluent
  • French
    Full professional
  • Russian
    Professional working


  • Achievements

    Employee of the year, 2016 Among 100 employees

    Excellence in Outstanding Food and Beverage Performance, 2013 Foundation Nestle Pro Gastronomia

    Events Ambassador, 2012

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Montreux, Switzerland
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