George Topouzoglou

Hotel Manager at DoubleTree by Hilton Chester
Lives in Manchester, United Kingdom
over 6 months ago

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I am a business strategist with more than 12 years’ experience in the Hospitality industry. Skilled in identifying and capitalising on opportunities to maximise profitability through people, service and product. Core competencies include Leadership, revenue growth, first class service, H&S, high volume F&B operations, Budgets, forecasts, capex and FF&E.

I currently work as the Hotel Manager of the popular DoubleTree by Hilton Hotel & Spa, Chester where, alongside with the General Manager, I am responsible for the overall performance of the hotel.

DoubleTree Hilton consists of 219 bedrooms, a Marco Pierre Restaurant, a Residents Restaurant and Gin Bar, extensive Leisure Facilities, and Conference & Events facilities.

My academic background is strong as I have a Bachelor’s degree in Management and Economics of Tourist Enterprises, a Master’s Degree in Hospitality management and an ILM level 3 course in operations management. My work experience was gained in 5 and 4-star award winning large properties in Manchester, Greece and the Netherlands.

I am ambitious, fast learning, excellent communicator and motivator, excellent with property management systems including OnQ, Opera, Fidelio, Micros, Office applications, Sage, Payroll Systems, Security Systems and any other vital software that a hotel needs to become efficient. I am highly organised in my personal life and as an extension to my career, I consider each step that I take.

Experience

  • Hotel Manager

    DoubleTree by Hilton Chester - Chester, United Kingdom

    Management
    March 2017 - Now · 1 year and 11 months

    As a Hotel Manager I am responsible for service, people, product and the financial performance of the hotel. I report to the General Manager • Managing all aspects of operations including 2 busy restaurant outlets which are achieving 7,500 covers or more per month, and busy conference facilities with more than 8 weddings per month and other large functions • Managed Operations during the rebuilt of the hotel’s lobby and lounge areas and the addition of an extra 79 bedrooms. • Achieved an RGI of 106% for 2017. RGI is currently running at 101% even with the addition of 79 bedrooms • Ensured the smooth transition from a 140-bedroom hotel to 219-bedroom hotel and improved the SALT Service score by 5% Year on Year even with the additional 2,000 guests per month. • Responsible for Hotel budgeted revenue of £13m for 2018 & 2019. • Increased all other service scores on SALT • Won Valor award for Breakfast Service in 2017 • Achieved 2nd positions within Valor properties on Dinner Restaurant Service • Reduced food cost of sales from 34% to 30% in 2017 and to 29% in 2018 • Managed Direct payroll to budgeted numbers • Excellent on HR processes, policies, procedures, covered HR duties whilst HR manager was Maternity leave • Strong peoples’ manager, ensured that all key people have a clear development plan • Good engagement results (87% for 2018) with action plans to improve them • Restructured front office, and F&B departments providing payroll savings and also service efficiency • Passed Hilton Audit twice now. Hotel failed the audit for 3 consecutive rounds before my arrival • Introduced monthly H&S audits which enabled the hotel team to pass our company Health & Safety Audit with outstanding marks. H&S audit conducted by Acoura. • Implemented a robust licensing process and training for the relevant staff • Implemented incentives scheme for the front desk and F&B to push sales and increase average spend and F&B GOI. • Part of the future Leaders Program which prepares senior management to take the next position up • Part of a Gender Pay Gap focus group

  • General Manager

    Bredbury Hall Hotel & Night Club - Manchester, United Kingdom

    Management
    June 2016 - March 2017 · 10 months

    As a General Manager I am responsible for achieving budgeted EBITDA and Net profit and I report directly to the Owner and the Bank. • Repositioned the hotel in Stockport/ Manchester Market • Payroll re structure offered 8% savings on payroll • Reduced operational costs by 3% • Increased revenue by 5%, Rooms 8.6%, F&B 4% • Projected increase on EBITDA of 53% • Responsible for all HR activities in the hotel including recruitment, payroll, contracts, and performance reviews • Full knowledge of business loan covenants • Introduced H&S, Food Safety, Fire Safety policies via ESB and improved compliance across the board • Coordinate the launch of our new website via Travel click to reduce rooms commissions and increase visibility of our hotel • Added payroll system to ensure optimization of payroll • Increased the liquor and food cost controls. • Reduced debtors and creditors to enhance cashflow • Recruited financial controller to reduce fees payable to an outsourced finance company and bring all controls in house

  • Operations Manager - Pre Opening Project

    The Hague Marriott Hotel - The Hague, Netherlands

    Management
    July 2015 - August 2015 · 2 months

    After a successful year with the Marriott V&A, our operator Westmont decided to send me to The Hague to place the foundations of the launch of the Marriott Hague hotel which took place on the 4th of January. During my time at The Hague I completed the following: • Full H&S Audit and action plan • Full Marriott Audit and action plan • Full Product Audit and action plan to bring it to Marriott Standards • Gained understanding of their payroll system and placed controls to ensure that their conversion was in line with their budget • Placed controls on COS% for food and liquor • Put in place a 90-day orientation plan for all members of staff At the end of the assignment I was offered a position as Director of Operations which I declined due to high costs of living in the Netherlands.

  • Operations Manager

    The Marriott Victoria & Albert - Manchester, United Kingdom

    Management
    August 2014 - June 2016 · 1 year and 11 months

    As an Operations Manager I was responsible for delivering the budgeted GOP through the smooth operation of Front Desk, Food & Beverage, Housekeeping, Kitchen, and Maintenance. • Strong knowledge on cost controls including payroll, Food & Liquor cost of sales, guest supplies and all other KPI’s necessary to achieve a positive GOP • Relaunched F&B offerings including afternoon tea and C&E events • Achieved 23.72% Cost of sales for Liquor vs budget of 25% and 25.83% for Food vs budget of 28%. • Working in line with Brand Standards as all the hotels are worked for were branded. Latest Quality Assurance score for Marriott was at 81.5% with 90% service execution • Increased Breakfast Sales by £35,000 and 1% or £40,000 via a robust upselling scheme • Excellent knowledge on H&S processes surrounding our current policy. After careful preparation, our annual audit came to 90.96%. Action plan put in place and completed within 30 days • Managed the organizational restructure with projected £32k savings on payroll costs • Excellent with CAPEX and FF&E. Projects that I have been involved included the relocation of the admin offices, a new Gym for the hotel, a new Crew Room, uniforms for the team and a new flight crew contract • Shared responsibility with our GM for the HR duties as part of our restructure was the redundancy of the HR manager. Part of my responsibilities include interviewing, enrolling new members of staff on to payroll, dealing with disciplinary and grievance manners, ensuring that the 90 days training is completed and all the H&S statuary training is completed. • Conducting daily service audits including 5 rooms per day audit to ensure that standards are maintained

  • Front of House Manager

    The Radisson Blu Edwardi - Manchester, United Kingdom

    Management
    May 2012 - August 2014 · 2 years and 4 months

    As a Front of House manager I had financial, operational, marketing, day to day staff development/management and departmental and front of house health and safety responsibilities. I managed a team of 27 staff members across Reception/Front Office Team, Concierge Team, Operations Support Team and the Nights Team. Within these departments I oversaw team managers/supervisors and hold full departmental decision making responsibilities. I report directly to the General Manager of the hotel on a weekly basis which includes all revenue and any day to day customer service issues which arise. • Controlled costs on guests’ supplies, expenses and payroll and ensured that these were always within budget. • Generated incremental sales of £250,000 via dinner upsells, room upgrades, and spa treatments • Participated in the strategy briefings and the business planning. • I was responsible for the service delivery to approximately 8,000 guests each month • Leading from the front to ensure exceptional service delivery • Maintained the AA 5 stars’ award • Large hotel of the Year Award • Daily checks on service standards and maintenance of strict KPI’s • Responsible for interviews, training and development • Maintained low staff turnover • Responsible for the security of the building

Education

  • MSc Hospitality Management

    The Hollings Faculty at the Manchester Metropolitan University - Manchester, United Kingdom

    September 2005 - July 2007

    MSc Hospitality Management. · Accredited by the Hotel & Catering International Management Association. This program provides an overview of the opportunity to gain entry to management positions in the hospitality and tourism industries. · The units that consist this program are Financial Strategies, Human Resources Management and Cultural Dimensions, E-Business Management, Managing Food and Beverage Project, Managing Hospitality, Strategic Marketing Services Management and Research Methods. · Dissertation - “Critical analysis and evaluation of effective Restaurant Management: A revenue management approach”. The concept of Restaurant Revenue Management and Yield Management in fine dining restaurants, and the approach to increase profitability.

  • BSc Degree. Management and Economics of Tourist Enterprises Faculty of Management & Economics

    Technological Educational Institute of Athens - Athens, Greece

    January 2001 - May 2005

    · This degree is considered as the “cream” in the section of the Hospitality Industry. It is the first step to any hotel, catering or other hospitality unit. · There are 32 Modules that consist this degree. Examples are Food and Beverage management and control, Bar Management and Service Quality, and Strategic Marketing. · Dissertation - “Economic Management in the Food and Beverage Departments in hotels” Grade 9.5/ 10 “Excellent”. The research and critical analysis of the way that the food and beverage departments – Banquet, Room Service, Restaurant, Stores, - operating in a hotel

Languages

  • Greek
    Native or fluent
    100%
  • English
    Full professional
    80%
  • Italian
    Professional working
    60%

Skills

  • Accounting
  • Adaptability
  • Communication
  • Conflict Resolution
  • Data analysis
  • Des
  • Project management
  • Strong leadership
  • Teamwork
  • Time management
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