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Business Consulting. Value Creation. Change.
Storyteller - Engineering Experiences - EQ Drive - Luxury Administration - P&L Management
Greece. Qatar. United Arab Emirates. Netherlands. Italy. The World.
Adding value to businesses through dynamic management of human capital and resources.
Servant & Inclusive leadership style and people skills orientation.
Service Design Thinking (Guest Centric Journeys).
Re-inventing best practices, Lean 6σ, minimize waste.
Bringing environments to harmony.
Discover ~ Design ~ Deliver
10 years and 6 months
Sheraton Parco de' Medici - Rome, ItalyManagementNovember 2017 - August 2019 · 1 year and 10 months
817 rooms, divided in 3 separate buildings Golf Course with Members Club 47 Meeting Rooms 8 Food & Beverage Outlets 55%/45% Rooms-F&B revenue split Leading Michelin Star Guest Chef dinners Assisting in strategy followed in between structures Overseeing all aspects of daily operations in Rooms and F&B Division Optimizing logistics between the structures for better performance “Deployment Coach” for the integration between Marriott & Starwood ( incl CUTOVER ) Variable Costs management Liaise with Sales department for maximizing carrying capacity and potential revenue of venues Identifying & Developing talent OS&E: identifying needs, liaise with departments, purchasing, distribute Project Management (A-Z mentality) Change Management: Introducing new ways of approach, business culture, ethics
Master's in Business Administration
Hotelschool The Hague - Amsterdam, NetherlandsConsultingAugust 2016 - October 2017 · 1 year and 3 months
Business Strategy. Business Model Innovation (BMI). Organizational Behavior, Design. Change Management. Financial Decisions. Audit. Service Excellence Framework (Achieving Customer Delight). Holistic Experience Design. Service Design Thinking. Business Projects: BONI Supermarket - Defining Strategic Outlook Rochdale (Housing Corporation) - Audit & Service Excellence Framework Amsterdam Arena Stadium - Holistic Experience Design
Restaurant Manager (Deputy General Manager)
OKKU Dubai - Dubai, United Arab EmiratesManagementJanuary 2014 - November 2015 · 1 year and 11 months
Promoted from Asst. Manager on October 2014 Luxury Japanese fine dining multi awarded venue (Avg Chk Gst 170$) Managing, Directing & Handling 50+ staff, 250+ covers (2 service periods: lunch & dinner) New Menu development, layout & design (menu psychology implementation) Monthly Sales Analysis from Sales mix Drive incentive programs for upselling through menu engineering Operational planning (introduce new sequence of service, training plans) Inspiring & Coaching individuals Performing accounting duties (service period cash ups, invoicing, receivable-payable) Interviewing and assessing potential new staff members Knowledge of MICROS software set up (9300 & 9700) Outside catering planning “Okku@Home” (inclusive but not limited to: Villas, Yachts, Festivals, Events) Optimizing booking management procedures and table mix for revenue increase Guest relations & guest profiling management scheme: Divide guest profiles between VIPS, big spenders, order preferences Putting together maintenance lists, follow ups, communication with contractors Coordinating suppliers and cost prices & deals for food, beverage and equipment (tableware, OS&E) Continuous competition check and analysis according to location, target market, cuisine, service styles Marketing planning including social media management, newsletters & coordinating marketed material Venue Awarded as “Favourite Japanese Restaurant” for years 2014 & 2015-What’s On Awards (guest voting) as an addition to 30 other awards up to date Shortlisted “Restaurant Manager of the Year 2015” at the Cateter Awards http://www.hoteliermiddleeast.com/pics-23852-caterer-awards-2015-shortlist-restaurant-manager/1
Bar / Restaurant Supervisor (Acting Outlet Manager)
Kempinski Residences & Suites Doha - Doha, QatarF&B serviceJanuary 2012 - November 2013 · 1 year and 11 months
Re-inventing the bar/restaurant concept by implementing optimized service techniques Establishing practical yet efficient and productive sequence of service Store management by P.A.R. stock implementation Introducing competitive signature sophisticated cocktails Design and implementation of monthly training plan and report P&L report analysis and justification Exceeding monthly budgeting by proper menu engineering analysis Design of Budget-Vs-Actual-Vs-Forecast reports for efficient asset distribution
The Westin Resort Costa Navarino - Peloponnisos Dytiki Ellada ke Ionio, GreeceF&B serviceApril 2011 - November 2011 · 8 months
Managing and organizing operations (1200 covers in breakfast operation) Leading & Guiding team of 35 persons On the job and session trainings Supplies and equipment ordering and forecasting Roster planning SERVQUAL assurance Service recoveries over complaints Efficient reservation management system Conduction of Performance Management Process reports
F&B Trainee Manager
Aldemar Resorts - Heraklion, GreeceF&B serviceMay 2009 - October 2010 · 1 year and 6 months
Communicating and ensuring goals set for departments Supervising and participating in banqueting operations Departmental menu designing Events management & Banquets set up-supervise-operate Restaurant & bar operational and administrative assistance Ensure that HACCP standards are held
Aldemar Resorts - Peloponnese, GreeceF&B serviceJune 2007 - October 2008 · 1 year and 5 months
Trainee in all the food and beverage outlets during the internship. buffet restaurants, a la carte restaurants, bars, room service and purchasing department
Pg Cert, Restaurant Revenue Management
eCornell | Online Learning by Cornell UniversityMarch 2013 - November 2013
Bachelors in Hospitality, Tourism & Leisure Management
London Metropolitan University - London, United KingdomSeptember 2006 - June 2010
Native or fluent
Native or fluent
Date of birth
September 27th 1988
- Brand Marketing
- Bringing environments to harmony
- Change management
- Customer Delight
- Increasing Loyalty
- Leading People
- People Skills
- Sales driven
- Strategic Planning
- Strategic thinking