Thanos Christodoulou

All Duties that directly/indirectly related to essential functions in Micro, and Macro latitude of Daily business

● Assisted in preparing weekly/monthly forecasts, ensuring 90% forecast accuracy at minimum

● Assisted to conducting weekly / monthly department meetings, revaluation of its purpose and maximize its current capabilities

● Ensuring attendances of all FOH & BOH managers, and responsible staff members Consulting, and implemented, recruitment, Scheduling, Menu development, Drinks development, staff training & opening /closing procedures

● Maintained strictly Budget Food Cost as well as Beverage cost based on monthly COGS evaluation.

● Assisted in implementation and provide recommendations to stimulate increase of short-term sales revenue where it required for the time been

.● Monitored weekly and identify training needs within the FOH Reacted urgently to any unexpected forecasting sales, and profits shortfalls to budget

● Ensured weekly payroll is intact/ signed off, and submitted on time for FOH department

● Ensured all employees are fully inducted to each company's Department

● Operated performance appraisals for all FOH & BOH on a regularly Base Monitoring daily FOH personnel to make sure all guests receive prompt, cordial attention, and personal recognition

● Maintained Health department Grade { A } and Health department Code

● Established and monitored daily effective employee's relations Managed all FOH Managers performance and interaction withing the company, keeping high levels of Cohesive Team

● Strictly maintained appropriate standards of contact, Dress, hygiene, uniforms, and overall appearance of all company's department's employees

● Contacted selection interviews for all potential new staff as and when required

● Guests & Public relations

● Meet Regular and VIPs as needed,

● Scheduled, and regularly performed routine equipment, and areas inspections under the FOH management's departments
● Team member of the Capital Expenditure plan for the year, and provided needed feedback of suggested projects and expectations.

● P&L highly proficient

● Engaged team members and improved performance by delivering daily updates and conducting regular meetings to obtain feedback and convey new policies.

● Service and Table approaches, Inventory, scheduling, staff meetings /Training / staff dress code & appearance on floor, Hiring process, BOH & FOH

● Ordering needs, Beverages Control, and selection, Food budget forecast, Health Department regulations, all company's
procedures, regulations & staff's behavior, and productivity during operation hours
● Opening, and closing approaches, cash handling, Guests relations, payroll, P&L Highly
proficient.
● Controlled costs to keep business operating within budget and increase profits.

● Maintained positive customer relations by addressing problems head-on and implementing
successful corrective actions.
● Maintained professional demeanor by staying calm when addressing unhappy or angry
customers.
● BOH and FOH overall performance success.

● Managed and motivated employees to be productive and engaged in work.

● Evaluated employee performance and conveyed constructive feedback to improve skills.

● Successfully managed budgets and allocated resources to maximize productivity and profitability.

●Service approaches, Customer satisfaction, maintain high level of returning customer's margin
● Shared knowledge of Wines / Spirits & Menu items and flavors, enabling customers to make personal
decisions based on taste and interest.
● Maintained customer satisfaction with timely table check-ins to assess food and beverage
needs.
●Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

Service approaches, Inventory, scheduling, staff meetings, staff appearance, ordering.

● Showed high-level understanding of fine dining standards and practices.

● Coordinated foodservice operations between kitchen staff and dining room servers.

● Completed restaurant opening and closing functions that included POS report generation.

● Demonstrated supervisory competency with Point of Sale (POS) equipment operations and
cash handling practices.
● Handled customer complaints professionally, resolving issues through diplomatic
acknowledgment and commitment to service.
● Greeted new customers, discussed specials, and took drink orders.

● Maintained customer satisfaction with timely table check-ins to assess food and beverage
needs.
● Supervised server staff and simultaneously served personal section of tables.

• All aspects of a proper working bar station, for constructive customer's satisfaction, and increase sales capabilities.
  
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  
• Crafted special drink and cocktail menu items for seasonal offerings.
  
• Closed out cash register and prepared cashier report at close of business.
  Served high customer volumes during special events, nights, and weekends.
• Kept bar presentable and well-stocked to meet customers needs.
• Increased customer satisfaction by providing exceptional service and crafting high-quality cocktails.
• Educated staff on responsible alcohol serving practices; created a safe and enjoyable atmosphere for guests while reducing liability risks.
• Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.

● Responsible for all dining floor stages, sustainability, efficiency, and readiness, to accept high volume guest, maximizing profit outcomes.

● Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
● Greeted new customers, discussed specials, and took drink orders
● Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
● Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
● Managed food resources, memorized orders, and coordinated customer service. Inspected dishes and utensils for cleanliness.
Stayed up-to-date on menu changes to help customers make food choices.
● Supervised dining table set-up to prepare for diversity of event types, following strict service standards.