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
20
20
years of professional experience
1
1
Certification
Work History
Senior Operation Manager
Knickerbocker Hotel
03.2024 - Current
- Managed employee-related issues encompassing labor, turnover and diversity.
- Increased team productivity, providing ongoing training, coaching, and performance feedback to staff members.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Improved overall guest experience with attentive service, consistently meeting or exceeding expectations.
- Collaborated with chefs to develop seasonal menus that showcased fresh ingredients and appealed to diverse clientele.
- Reduced food waste through careful inventory management and utilizing perishable items creatively in daily specials.
- Developed strong relationships with vendors, negotiating favorable pricing and securing high-quality products.
- Oversaw catering services for special events, coordinating logistics and staffing needs to ensure seamless execution of functions.
- Enhanced customer satisfaction by implementing innovative menu ideas and presentation techniques.
- Evaluated employee performance regularly, providing constructive feedback to foster professional growth within the team.
- Increased revenue by identifying opportunities to upsell premium beverages and menu items during peak hours.
- Implemented successful training programs for new hires, ensuring a smooth integration into the team and consistent service quality.
- Resolved guest complaints professionally, maintaining positive relationships with customers for future business opportunities.
- Collaborated with housekeeping and maintenance departments to ensure timely room availability and optimal guest experience.
- Coordinated with housekeeping and maintenance departments to ensure guest rooms met highest standards of cleanliness and repair.
- Streamlined communication between front office and other hotel departments, improving overall operation efficiency.
Assistant Food and Beverage Director
Fairmont Hotel Millennium Park Chicago
04.2022 - 02.2024
- 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.
Director of Food and Beverage
HHS(Lexington Luxury Senior Leaving)
08.2020 - 02.2022
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Overseeing the day-to-day of the Restaurant, Serving Breakfast, Lunch, Dinner, The Market Cafe serving snacks and beverage, Catering department and the Culinary Team, to ensure follow company standards and procedures and sanitation.
- Maximize revenue by controlling purchasing food and labor.
- Monitored all residents expectations to ensure we provide high standards service and consistency.
- Operates the culinary department in accordance with the approved budget, while providing the clients with the maximum value for the dollars spent
- Working with the corporate chef to develop cycle menus design for the resident's.
- Organized meetings to communicate to the board of directors of problems and revolutions.
- Control and monitor the food inventories and cost
Director Of Food and Beverage/ Club House Operations
The Standard Club
12.2018 - 04.2020
- 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
02.2016 - 12.2018
- 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
09.2015 - 01.2016
- 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 Operation Manager
Westin Hotel
10.2014 - 02.2015
- 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 (Luxury Collection)
03.2010 - 09.2014
- 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)
11.2008 - 03.2010
- 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.
Director of Operations F&B Outlets
Fairmont Hotel And Resorts
09.2005 - 02.2008
- Improved operational efficiency by streamlining processes and implementing innovative solutions.
- Led cross-functional teams for successful completion of projects, resulting in increased productivity.
- Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.
- Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
- Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.
- Enhanced employee engagement by developing training programs, fostering a collaborative culture, and promoting professional development opportunities.
Director of Food and Beverage
Spirit of Chicago Luxury Cruises
12.2004 - 09.2006
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
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
Senior Operation Manager
Knickerbocker Hotel
03.2024 - Current
Assistant Food and Beverage Director
Fairmont Hotel Millennium Park Chicago
04.2022 - 02.2024
Director of Food and Beverage
HHS(Lexington Luxury Senior Leaving)
08.2020 - 02.2022
Director Of Food and Beverage/ Club House Operations
The Standard Club
12.2018 - 04.2020
Director Of Food And Beverage
Marriott Hotel
02.2016 - 12.2018
Director Of Restaurants Operations
Westin Hotel
09.2015 - 01.2016
Food And Beverage Operation Manager
Westin Hotel
10.2014 - 02.2015
Assistant Food And Beverage Director
Costa Navarino/Westin Resort (Luxury Collection)
03.2010 - 09.2014
Assistant F&B Director
Rosewood Hotel and Resort (Luxury Collection)
11.2008 - 03.2010
Director of Operations F&B Outlets
Fairmont Hotel And Resorts
09.2005 - 02.2008
Director of Food and Beverage
Spirit of Chicago Luxury Cruises
12.2004 - 09.2006
Bachelor Of Science In Business Administration -
National Kapodistrian University, Athens
Bachelor Of Hospitality In Management -
SSHT Swiss School of Hospitality & Tourism
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