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CV, Highly Experienced Food and Beverage Hotel Manager Seeks Role

I am currently available for work
Serial No: 7682

List top 5 skills: to successful completion.
Short Bio:

Elevated gross sales of Blue Lagoon Resort at year as F&B Manager and by 21% or more every year thereafter. Achieved record profitability of restaurant and catering operations for the past two years. Cut food and labor costs by 21% while increasing sales, food/service quality and guest satisfaction.Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.

Current location: 

Bucharest, Romania - View on map

Spoken languages: 

basic German, english, French (Basic), Greek, romanian, russian

Locations I am interested in working:

Belgium, Germany, Ireland, kuwait, Netherlands, Norway, Oman, qatar, Romania, Sweden, switzerland, United Kingdom



CAREER HISTORY

Present Grand Hotel Sofianu, Ramnicu Valcea, Romania, Group Food and Beverages Manager, responsible for the entire food and beverages operation for two four stars hotels, La Cascada Pub and Eden Club – 120 staff and managers.

2012 – 2013 Kipriotis Panorama and Suites, Kipriotis Panorama Aquland, Kos, Greece, F&B Manager, responsible for 108 staff.

2010 – 2011 SC San Marzano SRLTimisoara – Romania – General Manager, responsible for 72 staff, covering the operation of five restaurants chain.

2010 Blue Lagoon Resort – Assistant Food and Beverages Operation Manager 665 staff;

2009 -2010 Louis Cruise Lines, Assistant Food and Beverages Manager on board of M.S. Aquamarine, Responsible for 186 staff and officers;

2008 – 2009 Director – SC Uncle s Gigs SRL – Fast food restaurants, responsible for 26 staff.

2006 – 2008 Louis Cruise Lines, Assistant Food and Beverages Manager on board of M.V. Thomson Destiny, Responsible for 336 staff and officers;

2005 – 2006 Asst. F&B Manager MV Arielle – Louis Cruise Lines responsible for 123 officers and staff. Responsible for implementation of ISO 9000 on board MV Arielle.

2004 – 2005 F&B Manager MV Thomson Destiny – Louis Cruise Lines responsible for 183 staff and officers;

2003 – 2004 Restaurant Manager Thomson Spirit Louis Cruise Lines responsible for 86 staff;

1999 – 2003 Sanitation Officer for all Louis Cruise Lines Fleet responsible for 24 staff;

CORE COMPETENCIES:

Excellent communication and guest/employee relations skills.

Excellent proactive attitude to work.

Proven track record in delivering quality food and beverage service.

Strong ability to provide effective leadership to achieving desired goals.

Remarkable organizational and time management skills.

Ability to work a varied schedule, including weekends and late nights.

Exceptional knowledge and understanding of food, beverage, and labor objectives.

Uncommon ability to set an appropriate image and role model.

Great ability to promote excellent quality, customer service, cleanliness and safety.

Profound ability to hire and train new and existing employees to perform efficiently and effectively.

KEY SKILLS

Comprehensive knowledge of Hotel – and Food and Beverage Operations.

Skilled at taking projects from conception through implementation, to successful completion.

Self-motivated and respected Leader with creative problem resolution skills in strategic and operational areas. Excels working in a challenging environment.

Track record of excellence in leading, training and developing future Managers.

Fully bilingual in English and Greek; fluent in conversational Russian, German and French.

SPECIALITIES:

Strategic Planning and Budgeting;

Cost Analysis and Cost Reduction;

Project Planning and Management;

Quality Management and Audits;

Streamlining Operations;

Guest Satisfaction;

Training and Developing Key Managers;

Creativity and Innovation.

OUTCOMES:

Elevated gross sales of Blue Lagoon Resort at year as F&B Manager and by 21% or more every year thereafter. Achieved record profitability of restaurant and catering operations for the past two years. Cut food and labor costs by 21% while increasing sales, food/service quality and guest satisfaction.

Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.

Restored profitability to resort’s fine dining restaurant as F&B manager, propelling a 25% margin swing (from -6% to +18%) in one year.

Recognized for leadership excellence through “Manager of the Year” honors (out of 4 F&B managers).

EDUCATIONAL / TRAINING BACKGROUND

1974 – 1978 Tourist College – Diploma Received – Qualified Barman /Cook / Waiter

1982 Head Waiter Training Course in C.F.P.C.I.H.T., Bucharest (three months).

1982-1986 Economic Study Academy, International Economical Relation Faculty.

1983 Intensive German Course (three months)

Restaurant Manager Training Course in C.F.P.C.I.H.T. Bucharest (six months)

1984 Instructor Restaurant Training Course in C.F.P.C.I.H.T. Bucharest (three months)

2003 Intermediate Certificate in Food Safety – Chartered Institute of Environmental Health.

2004 Hotel Director Courses – THR CG Bucharest.

2005 Advanced Certificate in Food Safety – Chartered Institute of Environmental Health.

KNOWLEDGE OF THE FOLLOWING LANGUAGES

English Fluent

German Fluent

Russian Fluent

Greek Fluent

French Basic