George Feloutzis

• Assisted in developing food and beverage menus.
• Monitored daily operations of the restaurant, bar and banquet facilities.
• Ensured proper inventory management of all food and beverage items.
• Maintained an accurate record of customer orders.
• Collaborated with chefs to create innovative dishes for the menu.
• Provided guidance and direction to staff members on proper service techniques.
• Organized special events such as banquets, weddings and private parties.
• Managed customer complaints in a professional manner.
• Researched new trends in the food industry to increase sales revenue.
• Performed financial analysis to ensure profitability goals were met.
• Developed marketing strategies to promote food and beverage services.
• Conducted regular performance reviews with staff members.
• Created detailed reports regarding staff performance, budgeting.
• Planned menus for conferences, meetings and other functions.
• Analyzed customer feedback surveys to improve service.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
• Collaborated with server trainees to promptly resolve potential customer concerns.
• Delegated work to staff, setting priorities and goals.
• Coached staff on strategies to enhance performance and improve customer relations.

• Developed and managed departmental budget, revenue goals, and cost controls.
• Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
• Supervised the selection, training, development, and evaluation of staff members.
• Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
• Created innovative ideas for menu items based on seasonal ingredients and customer preferences.
• Coordinated with vendors to ensure quality products at competitive prices.
• Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
• Maintained efficient operations by delegating tasks to team members according to their skillsets.
• Analyzed customer feedback surveys to determine areas of growth or improvement within the restaurant.
• Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
• Collaborated with chefs on menu creation including pricing strategies for dishes.
• Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
• Negotiated contracts for catering services for special events hosted by the restaurant.
• Assisted in developing wine lists featuring a variety of labels from different regions.
• Organized monthly staff trainings focused on topics such as proper sanitation techniques, food safety protocols.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Coached staff on strategies to enhance performance and improve customer relations.
• Distributed food to service staff for prompt delivery to customers.

· 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.

· 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.

· 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,

· Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.

· Directed HR operations, including strategic workforce planning, goal cascading, performance management, staffing and benefits administration.

· Implemented innovative programs, to increase employee loyalty and reduce turnover.

• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
• Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
• Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
• Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

• · 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.

• Maintained the highest levels of quality assurance in all areas of food and beverage operations.
• Developed and implemented departmental policies and procedures to ensure compliance with company standards.
• Monitored staff performance, providing feedback and guidance as necessary to ensure optimal service delivery.
• Oversaw menu planning, purchasing, receiving, storage and distribution of food items.
• Assisted in creating marketing plans for new products and services launch initiatives.
• Developed budgets, monitored costs and ensured that they were within budget parameters.
• Managed daily operations of the Food and Beverage Department including staffing schedules, training activities and customer service issues.
• Ensured adherence to safety regulations throughout the facility by implementing safety protocols and conducting regular inspections.
• Supervised special events such as banquets or private parties ensuring proper setup and execution of event services.
• Worked collaboratively with other departments such as catering or housekeeping to coordinate services for guests.
• Analyzed reports from point-of-sale systems to identify trends in sales volume or customer preferences.
• Responded promptly to guest inquiries or complaints while maintaining a professional demeanor.
• Recruited, trained and managed staff members ensuring their job duties were performed correctly.
• Identified opportunities for cost savings through improved efficiencies or process reengineering efforts.
• Oversaw [Type] food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.