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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 experience

Jan 2013Present

Assistant Food & Beverage Manager

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

Apr 2009Dec 2013

 Bar Manager

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.

Dec 2006Feb 2008

F&B Outlet Supervisior 

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

Apr 2004Nov 2006

Bar Supervisior

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

Apr 2002Nov 2004

Santorini, Greece.

Apr 1999Apr 2002

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

Apr 1998Nov 1998

Bartender                  

PORTO CARROS GRAND RESORT

Education

19941996

Hotels Managment

School of Hospitality and Tourism, Athens. 

Portfolio

Job responsibilities:

Responsible for making menus.
-Managing the food quality of the hotel.
-Managing the food inventory.
-Ensure the hygienic environment in the hotel.
-Managing the food cost.
-coordinating with the chef for the requirements.
-Sending the requirements to the purchase department and make sure that quality goods purchased.
-As per the requirement hiring the staff and organizing training for them.
-Ensure the room services are done on time.
-Checking for the customers complaints and taking action on them.
-More working towards customer satisfaction.
-Interacting with the guest.
-In case of requirement organizing parties and events for the customers.
-Responsible for complete management of the events including food, music etc.
-As per the requirement working for long hours including night.
-Scheduling the working hours and timing for the team.
-Ensure that all the policies are being followed.

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 

2010

Tchibo COFFEE COMPANY

Art of Coffee training
2007

DIAGEO SPIRIT COMPANY

Barista training on spirits and cocktails
2006

ILLY INTERNASIONAL COFFEE TRAINING

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.