Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Thanos Christodoulou

Astoria,NY

Summary

Proactive Assistant General Manager with history of success managing operations, building teams and equipping employees with skills to independently handle business needs. Offers progressive experience combined with sound judgement and good problem-solving abilities. Strong record of surpassing organizational goals. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

26
26
years of professional experience
1
1
Certification

Work History

AGM

Merakia NY, Steakhouse 5W
05.2017 - 09.2023
  • 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

Manager/AGM

Pera-Soho
06.2015 - 05.2017
  • 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.

Head Waiter

AVRA, Estiatorio, TAO Group, NY
05.2010 - 06.2015
  • Head Server, Service approaches, Customer satisfaction, maintain high level of returning customer’s ma
  • Shared knowledge of 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.

Floor Manager /Captain

LOIS Estiatorio
03.2008 - 05.2010
  • 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.

Head Bartender

MP TAVERNA, Celebrity Chef Michael Psilakis, Cuisine
11.2006 - 03.2008
  • Inventory, stacking, Drink menu development, Health department regulations for proper bar maintains.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Closed out cash register and prepared cashier report at close of business.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Built relationships with vendors to manage orders and negotiate costs.

Head Bartender

TRATA, Mediterranean & American Cuisine
06.2005 - 09.2006
  • 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 customer needs.
  • Explained daily specials and beverage promotions to exceed daily sales goals.

Headwaiter

KELLARI Tavern
02.2003 - 05.2005
  • 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.

Banquet Manager/ Floor Manager. Trainer

LOG CABIN, American Cuisine
10.2000 - 12.2002
  • Trained Service staff in fast-paced environment
  • Scheduled, and organized private parties
  • Set menu prices and dealt with customers’ requests on a one-on-one base.

Manager

CORRETTO CAFÉ, European, Restaurant
01.1998 - 08.2000
  • Accomplished multiple tasks within established timeframes.
  • Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
  • Onboarded new employees with training and new hire documentation.
  • Managed and motivated employees to be productive and engaged in work.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Controlled costs to keep business operating within budget and increase profits.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Planned and budgeted accurately to provide business with resources needed to operate smoothly.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Established team priorities, maintained schedules and monitored performance.

Education

Associates - Business Administration

Monroe Community College
Rochester, NY
2006

Undergraduate - Accounting/Management

Lehman College

Skills

  • Attributes
  • Food protection Certificate, New York Health department
  • POS system literature
  • Https://wwwwsetglobalcom/wset-school-london/ Sommelier program
  • Leadership in a Basketball Team for 8 years /MVP 2 Consecutive seasons
  • Task oriented, Strong Organization skills, Continuing Education Enthusiast
  • Analytical, Attentive Strong Ethics of Customer Service
  • Excellent verbal and written English communication skills

Certification

  • Sommelier Program (WSET Sommelier 3rd Level ) International Wine Center 350 & 7th Avenue NY.

Timeline

AGM

Merakia NY, Steakhouse 5W
05.2017 - 09.2023

Manager/AGM

Pera-Soho
06.2015 - 05.2017

Head Waiter

AVRA, Estiatorio, TAO Group, NY
05.2010 - 06.2015

Floor Manager /Captain

LOIS Estiatorio
03.2008 - 05.2010

Head Bartender

MP TAVERNA, Celebrity Chef Michael Psilakis, Cuisine
11.2006 - 03.2008

Head Bartender

TRATA, Mediterranean & American Cuisine
06.2005 - 09.2006

Headwaiter

KELLARI Tavern
02.2003 - 05.2005

Banquet Manager/ Floor Manager. Trainer

LOG CABIN, American Cuisine
10.2000 - 12.2002

Manager

CORRETTO CAFÉ, European, Restaurant
01.1998 - 08.2000

Associates - Business Administration

Monroe Community College

Undergraduate - Accounting/Management

Lehman College

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Thanos Christodoulou