GEORGE FELOUTZIS
Chicago,IL
Summary
Experienced Director of Food and Beverage successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 15 Years of progressive leadership experience.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Assistant Food and Beverage Director
Fairmont Hotel Millennium Park Chicago
2023.04 - Current
- Planning and direct the functions of administration and planning of the food and beverage with 75.000 SQF banquet space and Gastro Restaurant/Bar seating 200 guests serving Breakfast-Lunch-Dinner Planning and administer a training and development program within the F&B departments which will provide well-trained employees
- Facilitate orientation program for colleagues to received appropriate job skills training
- Create SOP'S and service sequence of service to ensure high levels of service
- Beverage menu development craft cocktails and classic drinks Organize to set-up Food and Beverage vendors and establish relationships
- Demonstrate financial responsibility by monitoring budgetary guidelines
- Lead the Fairmont experience as instructed by the Accor Company and Ownership Recruit coach and counsel department managers, culinary team in the efficient operations of their respective areas.
Pre- Opening Director Of OPERATION
The Matrix (Restaurant-Banquet-Catering & Entertainment)
2022.09 - 2023.04
- Oversee planning and execution of all activities at The Matrix Club includes, 75.000 SQF banquet space accommodate up to 1200 guest a Contemporary restaurant concept seating 200 guest serving dinner, bar, and lounge bar
- Implement financial projection sales, tracking and reporting on the profitability all venues
- In collaboration with ownership, establish sales goals in alignment with financial projections
- Direct all hiring and training of leadership staff
- Create and review leadership goals and performance
- Conduct inventory management and quality3 control of all departments
- Monitor safety standards, OSHA, and other regulatory requirements of the venues
- Establish and implement a customer satisfaction program
- Create SOP'S, sequence of service for banquet and restaurant departments
- Create Wine, craft cocktails, banquet, and catering menus
- Conduct operational meetings with appropriate team members
- Strives to improve guest and employee satisfaction while maximizing financial performances in all venues
- Defines, implements, and revises operational policies and guidelines for the organization Supports and assists team in any job function, as needed Ensures consistency in the highest level of guest satisfaction, operational standards, quality of product and service, facilities management.
Director Of Culinary And Nutrition
HHS Health Care
2020.08 - 2022.02
- Overseeing the day-to-day of the all-day restaurant serving Breakfast, Lunch and Dinner, a Market Café serving lite snacks and beverage and the Catering, Banquets Manage and lead the Culinary and Service Team Directs and conducts safety, sanitation, and maintenance programs
- Maximize revenue by controlling food, labor and purchasing control
- Monitored all residents service standards, constantly seeking ways to improve product and service as well increase volume and profitability
- Monitored all residents service standards, constantly seeking ways to improve product and service as well increase volume and profitability
- Operates the culinary department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent, ensures the food and services offered to the residents is superior quality
- Working with the corporate executive chef to develop cycle menus design for the resident’s needs
- Managing client relationships, profitability of the account and talent development Response to residents' problems and resolutions Monthly purchasing control of food and beverage and weekly food inventories to ensure cost is within the budget.
Director Of Food and Beverage/ Club House Operations
The Standard Club
2018.12 - 2020.07
- Planned operations to effectively cover all needs while controlling costs and maximizing service Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Maintained sound financial footing by overseeing department profit, loss and budgeting
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and club members satisfaction
- Resolved challenging club members complaints to full satisfaction, promoting brand loyalty and maximizing repeat business Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies Worked with qualified chef to diversify menu with new offerings Hired and managed all House Keeping and Front of the House Team Motivated staff to perform at peak efficiency and quality Overseeing the 60 rooms hotel-Club front desk and housekeeping Team
Director Of Food And Beverage
Marriott Hotel
2016.02 - 2018.12
- Accountable for the food and beverage operation of all-day dining Restaurant serving breakfast, lunch, dinner the lounge Bar, In-Room Dining, Starbucks coffee, SPG Lounge, catering - Banquets, Responsible for Hiring, Training, Coaching, Supervising, the Restaurant Managers Supervisors, and all front of the house Team Assist Executive Chef, Banquet Chef and Conference Service Manager in the development of special menus and presentations for banquet functions
- Ensure schedules are being prepared efficiently within budget guidelines
- Prepare forecasts, implements monitors and controls budgets of $7.000.000 million dollars for the various areas Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets
- Complies with hotel standards, policies, and rules Works with purchasing manager Executive Chef and outlet managers to establish appropriate par level for all inventories
- Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverages departments Administers in-restaurant outlets payroll and employment record keeping procedures Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business Coordinated and organized all beverage inventory.
Director Of Restaurants Operations
Westin Hotel
2015.09 - 2016.01
- Drove day-to-day operations by Action Plan to achieving results
- Increased profit margins of the Food and Beverage through careful application of cost monitoring Direct all activities of day-to-day operation of 4 Star hotel's Food & Beverage Outlets: Hotel Atrium Lounge, In-room dining, and the Daily Grind coffee shop, as well as Shula's, their upscale Steak House & Seafood restaurant Direct the factions of administration and planning of the department to meet the daily needs of operation Administers in-restaurant outlets payroll and employment record keeping procedures Scheduling, forecasting all Food & Beverage outlets, ensuring all schedules are within budget
Food And Beverage Manager
Westin Hotel
2014.10 - 2015.02
- Direct all food and beverage activities of day-to-day operation (Restaurant-bar-In room Dining) Direct the functions of administration and planning of the department to meet the daily needs Responsible for Hiring, Training, Coaching, and Counseling, all front of the house staff Ensure F&B Departments are running efficiently according to the Starwood's Hotels Standards Response to guest's complaints and problems resolutions Scheduling, forecasting all F&B Outlets ensure all schedules is within the budget Direct the implementation of the payroll, reports, forecasts, inventory, and budget for F&B Set - Up events and execution for up to 300 guests, Buffet Style, A La Cart or Theme Develop Cocktail Menus for the lounge and Wine Selections Direct the implementation of the payroll, reports, forecasts, inventory, and budget for all Food &Beverage operations Wine - Liquor purchasing for all Food & Beverage Outlets and Banquets In coordination with the management team
Assistant Food And Beverage Director
Costa Navarino/Westin Resort
2010.03 - 2014.09
- Direct and coordinate all activities of Food and beverage operation to achieve department objectives
- Ensure that Food and beverage team follow hotel standard operating procedures for operational efficiency
- Conduct team meetings to discuss about ongoing issues and recommendations
- Educate Food &Beverage Team on health department guidelines and safety and sanitation programs
- Establish and enforce standards for food and beverage quality
- Ensure Food and Beverage team provide outstanding service and ensure guest satisfaction
- Implement operational strategies to ensure quality and productivity
- Analyze guest concerns and recommend corrective actions
- Administers in-restaurant outlets payroll and employment record keeping procedures Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
- Maintained sound financial footing by overseeing department profit, loss and budgeting Helped general management develop prices based on inventory costs and portion sizes.
Assistant F&B Director
Rosewood Hotel and Resort (Luxury Collection)
2008.11 - 2010.03
- Direct and coordinate all activities of Food and beverage operation to achieve department objectives
- Ensure that Food and beverage team follow hotel standard operating procedures for operational efficiency
- Conduct team meetings to discuss about ongoing issues and recommendations
- Educate Food &Beverage Team on health department guidelines and safety and sanitation programs
- Establish and enforce standards for food and beverage quality
- Ensure Food and Beverage team provide outstanding service and ensure guest satisfaction
- Implement operational strategies to ensure quality and productivity
- Analyze guest concerns and recommend corrective actions
- Administers in-restaurant outlets payroll and employment record keeping procedures
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
- Maintained sound financial footing by overseeing department profit, loss and budgeting
- Helped general management develop prices based on inventory costs and portion sizes.
Education
Bachelor Of Hospitality In Management -
SSHT Swiss School of Hospitality & Tourism
01.1998
Bachelor Of Science In Business Administration -
National Kapodistrian University, Athens
01.1994
Skills
- Recipes and menu planning
- Budgeting
- Cost controls
- Workflow planning
- Strategic Planning
- Safe food handling
- Scheduling
- Kitchen equipment operation and maintenance
- Recruitment
- Leadership
- MS Office
Certification
- Serve Safe Food Management Training - 2021
- TIPS Training Certification- 2016
- Food Allergen Certified
- Covid-19 Training Certified 2019
- Wine Sommelier Certification ACCP, 2
References
References available upon request
Timeline
Assistant Food and Beverage Director
Fairmont Hotel Millennium Park Chicago
2023.04 - Current
Pre- Opening Director Of OPERATION
The Matrix (Restaurant-Banquet-Catering & Entertainment)
2022.09 - 2023.04
Director Of Culinary And Nutrition
HHS Health Care
2020.08 - 2022.02
Director Of Food and Beverage/ Club House Operations
The Standard Club
2018.12 - 2020.07
Director Of Food And Beverage
Marriott Hotel
2016.02 - 2018.12
Director Of Restaurants Operations
Westin Hotel
2015.09 - 2016.01
Food And Beverage Manager
Westin Hotel
2014.10 - 2015.02
Assistant Food And Beverage Director
Costa Navarino/Westin Resort
2010.03 - 2014.09
Assistant F&B Director
Rosewood Hotel and Resort (Luxury Collection)
2008.11 - 2010.03
Bachelor Of Hospitality In Management -
SSHT Swiss School of Hospitality & Tourism
Bachelor Of Science In Business Administration -
National Kapodistrian University, Athens
- Serve Safe Food Management Training - 2021
- TIPS Training Certification- 2016
- Food Allergen Certified
- Covid-19 Training Certified 2019
- Wine Sommelier Certification ACCP, 2
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