Georgi Andonov

Georgi Andonov

Food and Beverage Manager at RIU Hotels & Resorts
Lives in Pravets, Bulgaria

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About me

Strong interpersonal and communication skills, ability to act quickly and exercise good judgment under pressure and/or conflict situations, reliable and conscientious, accurate and detail oriented. I can work well under pressure. I have a strong management, training and motivational skills an extensive Hospitality and Team management experience and expertise, able to unlock volume, availability, space and promotional opportunities through building effective and collaborative business relationships with key customers and suppliers. Outstanding selling of products, reaching personal and company goals and ensuring 100% client satisfaction is what I aim for daily.

Experience

9 years and 8 months

  • Food and Beverage Manager

    RIU Hotels & Resorts - Pravets, Bulgaria

    F&B Management
    December 2017 - Now · 6 years and 4 months

    • Responsible for the day-to-day operations of the entire food and beverage operations of the hotel alongside of 3 bars, 2 restaurants, 1 bar & restaurant Golf Club House, 8 meeting rooms, 2 ball rooms and nearly 80 staff. • Holding an events such as: weddings, corporate and business, private parties, prom balls etc. • Develop new food and beverage strategies along with menus and quality controls. • Negotiate new products and suppliers and improve financial goals. • Responsible of hiring and training the team members of all the levels and create development plans based on them • Accountable for current forecast and budgets. Line items to include: Daily sales, Food Cost, Beverage cost, Labor cost, Maintenance of the venue. • Accountable of cost controlling all the aspects of the department based on the targets and given budgets. • Closely monitoring and developing action plans based on the customer feedbacks, reviews and company standards. • Working closely with sales and marketing team to enhance the sales and create new trends and opportunities. • Presenting and answering P&L reports and building an action plan around it. • Responsible of the development of entire team and associates and provides directions regarding operational and procedural issues with the help of my floor managers and supervisors.

  • Deputy Food & Beverage Manager

    Aspers Casino Westfield - London, United Kingdom

    F&B Management
    August 2017 - November 2017 · 4 months

    • Responsible for the day-to-day operations of the entire food and beverage operation of the casino alongside with two bars, one restaurant and 80 team members. • Building Marketing and PR strategy of the venue along with the marketing team for the whole F&B department of the casino. • Establishing the company policies and procedure and make sure they are followed to produce a financially sound business atmosphere. • Accountable for current forecast and budgets. Line items to include: Daily sales; Food Cost; Beverage cost; Labor cost; Maintenance of the venue. • Develop the hotel beverage list in accordance to the food offering and current marketing trends. • Accountable for maintaining the food and beverage stock hold up to par along with the monthly deficits and wastages with assistance of the floor managers. • Presenting and answering P&L reports and building an action plan around it. • Responsible of the development of entire team and associates and provides directions regarding operational and procedural issues with the help of my floor managers and supervisors. • Directly involved in bringing a new products from a different beverage and food suppliers along with equipment and required tools. • Conduct a daily, weekly and monthly meeting ensuring that the information is cascaded accordingly. • Ensure that all payments, contracts and purchase orders related to the F&B department are in place according to the guideline frame. • Responsible for the hiring and maintaining the head count of the F&B department.

  • Assistant Food & Beverage Manager

    HIlton Syon Park - London, United Kingdom

    F&B Management
    February 2016 - August 2017 · 1 year and 7 months

    • Responsible for the day-to-day operations of the entire food and beverage operation of the hotel. • Building Marketing and PR strategy of the venue along with the marketing team for the F&B department related to demands of the hotel. • Establishing the company policies and procedure and make sure they are followed to produce a financially sound business atmosphere. • Accountable for current forecast and budgets. Line items to include: Daily sales; Food Cost; Beverage cost; Labor cost; Maintenance of the venue. • Develop the hotel beverage list in accordance to the food offering and current marketing trends. • Accountable for monthly stock take. • Assist other departments wherever necessary and maintain good working relationship. • Presenting and answering P&L reports and building an action plan around it. • Responsible of the development of entire team and associates and provides directions regarding operational and procedural issues with the help of my assistant manager. • Directly involved in bringing a new products from a different beverage suppliers. • Creating SOP’s and SOS along with the Management team. • Conduct a daily, weekly and monthly meeting to the team and ensuring that the information is cascaded accordingly. • Ensure that all payments related to the venue are in place according to the guideline frame. • Responsible for the hiring and maintaining the head count of the venue based on the business demands.

  • General Manager

    Story Rooftop Lounge - Dubai, United Arab Emirates

    Management
    October 2015 - February 2016 · 5 months

    • Responsible for the day-to-day operations of Story Rooftop Lounge. • Building Marketing and PR strategy of the venue along with the marketing team. • Establishing the company policies and procedure and make sure they are followed to produce a financially sound business atmosphere. • Accountable for all the company budgets. Line items to include: Daily sales; Food Cost; Beverage cost; Labor cost; Maintenance. • Presenting and answering P&L reports and building an action plan around it. • Responsible of the development of entire management team and associates and provides directions regarding operational and procedural issues. • Working closely with DJs, Promoters and Entertainers and building a contracts and strong relationship with them to promote and develop the current business needs. • Negotiating all the contracts of the venue relate to Food and Beverage suppliers along with maintenance and HR requirements. • Creating SOP’s and SOS in accordance to the operational vision of the venue. • Conduct a daily, weekly and monthly meeting to the management team and ensuring that the information is cascaded accordingly. • Ensure that all payments related to the venue are in place according to the guideline frame.

  • Hotel Beverage Manager

    Sheraton Grand Hotel - Dubai, United Arab Emirates

    Management
    August 2014 - October 2015 · 1 year and 3 months

    • Responsible for the beverage selection to all of the venues in the hotel. • Spirits and cocktails costing and pricing generating based on the hotel strategy and area competition. • Creating of the hotel cocktail and beverage menus along with menu engineering and establishing the best suitable menu for the market. • Responsible of managing Dawn&Dusk with capacity of 140 seating, 11 associates and whole day operation. • Establishing theme nights and co-working with promoters and freelance DJs. • Maintaining and controlling beverage Par levels to all the hotel venues under the supervision of F&B director. • Creating Preopening SOP’s and SOS along with staff training and development. • Developing tight connections with key suppliers. • Organizing and executing private events and gatherings with volumes up to 200/400 covers. • Working closely with management from every level and executing positive into deadline frames. • Interviewing and hiring people on different levels. • Work closely with Cost Control, Receiving and Purchasing Departments. • Complete all the necessary administration in accordance with Company procedures relating to all staff members. • Ensure all of the associates have a Personal Development Plan that details and actively encourages use of the Hotel training Calendar. • Produce effective revenue forecasting, as per timelines, and communicate forecasts to the F&B office. • Maximize revenue and increase average spends per person through upselling, high customer service standards, effective training, motivational and marketing techniques. • Ensure that associates are with complete product knowledge of menu, facilities and promotions. • Conducting and corresponding daily, weekly and monthly meetings and briefings to ensure all company goals and targets have been reached. • Handling customer request and complains with tier one service.

Education

  • Bachelor

    Chemical Technical and Technology University - Sofia, Bulgaria

    September 2003 - June 2006

    Organic Chemistry engineering

  • Secondary School

    Mathematics and Science Secondary School - Kyustendil, Bulgaria

    September 1998 - July 2003

    Biology and chemistry

Languages

4 languages

  • Bulgarian

    Native or fluent

  • English

    Full professional

  • Macedonian

    Full professional

  • Russian

    Notions

Personal information

Nationalities

  • Bulgarian

Date of birth

November 21st 1984

Skills

6 skills

  • Barista course
  • Cigar Sommelier
  • Creation of cocktail list
  • HACCP
  • Menu costing
  • WSET- Level 2
Connections
Krisantus Sutrisno
People and Culture Coordinator at Four Seasons Hotels and Resorts
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
Rares Ciuverca
Bar Manager at Grab'n Go
View 7 connections
Following
Atlantis Dubai
Atlantis Dubai
The Palm Jumeirah, Dubai, United Arab Emirates
Four Seasons Astir Palace Athens Aldar Lifestyle
Aldar Lifestyle
Abu Dhabi, United Arab Emirates
Other members
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Luxembourg City, Luxembourg
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Rio de Janeiro, Brazil
David Lenormand
Madrid, Spain
Andrea Losapio
Geneva, Switzerland
View more
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