• THESSALONIKI GREECE

Efthimios Nikolaidis

ASSISTANT fOOD & BEVERAGE MANAGER

Summary

My target has always been the constant development of my career while aiming for the best possible level of customer satisfaction. I am looking forward to work in an international company that would provide me the space needed for personal and professional development.

Work History

Work History

Assistant Food & Beverage Manager

Jan 2013 - Present

Control payroll and equipment costs through efficient allocation of department budget.

Oversee inventory management and requisition of materials and goods.
Manage and direct kitchen and serving staff of 45, including weekly schedulling of shifts and facility stations.
Writing up Standard Operating Procedures.
Promoting the hotel at every opportunity
Upholding outstanding levels of administrative and operational standards.
Perform daily checks around the outlets
Organising and planning ahead
Recruiting, training and mentoring staff.
Managing & organizing all F&B staff

 Bar Manager

Apr 2009 - Dec 2013
Porto Sani Village, Sani Resort, Greece.   

Effectively manage the operations of the Sea Breeze Bar according to the company’s policies and procedures.
Oversees the implementation of standards as detailed in the departmental manual.
Inspires, trains and motivates a multicultural team of 12 people including the pool bar service staff. Manages the department’s schedule and wages.
Maintains close liaison with the Department Heads of the Hotel in order to ensure the best possible customer satisfaction while identifying and emphasizing on special guests.
Has increased the department’s annual revenue sales by 15% during the past 4 years by upselling products and events. Conducts effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products and services.
Reviews the department’s beverage menu on an annual basis while creating innovative well being drinks and cocktails. Has actively assisted in the Hotel’s Well Being Project regarding Food and Beverage.
Ensures that stock levels remain in the levels set by the F&B Manager and the Procurement Department while actively pursuing cost savings measures.
Adheres opening and closing procedures and bill paying procedures.

F&B Outlet Supervisior 

Dec 2006 - Feb 2008

Responsible for the opening and closing procedures and cashier procedures. Trained staff according to the company’s high standards.

Bar Supervisior

Apr 2004 - Nov 2006

Has supervised a multicultural team of 10 people include the beach service staff. Has adhered opening and closing procedures and bill paying procedure

Apr 2002 - Nov 2004

Santorini, Greece.

Apr 1999 - Apr 2002

Has taken part in exciting events such as 1000 people conferences, open bar banqueting, weddings.

Bartender                  

Apr 1998 - Nov 1998
PORTO CARROS GRAND RESORT

Education

Education

Hotels Managment

1994 - 1996
School of Hospitality and Tourism, Athens. 

Portfolio

Skills

Skills

customer servicing skills.

Multitasking.

Quick decision making skills.

Communication skills

Menu planning

Ability to thrive within a fast-paced environment.

Pragmatic and having a ‘can do’ attitude.

Organisational skills

Remaining calm and polite at all times.

Can work well under pressure.

Strong sense of responsibility

SEMINARS 

Certifications

Tchibo COFFEE COMPANY

2010
Art of Coffee training

DIAGEO SPIRIT COMPANY

2007
Barista training on spirits and cocktails

ILLY INTERNASIONAL COFFEE TRAINING

2006
Barista training with tasting different varieties of coffee and training in the art of coffee

Language skills

English (fluent), Greek (native).

Text Section

IT skills

MS Office (Excel, Word, Power Point), Internet.
Micros, POS.

Work responsibilities

-Supervising the food preparation.
-Attending the customers and working on their complaints and queries.
-Ensure that food areas and dining place are in good condition.
-Assist in the other administrative work.
-Managing the team of f&b departments.
-Checking the receiving of inventories and matching with order book.
-Arranging the food stock with tag.
-Providing training for new staff.
-Checking regularly for room service and other service of the customers.
-As per the requirement taking orders and delivering foods to the customers.
-Helping other staff member in their work execution.