Manager Management

Dimitris Perrakis

N.Grammatikaki str Home-289**-*****

Malia 70007 Mob-694-***-****

Crete, Greece ********.********@*****.***

Professional Experience

Daios Cove Luxury Resort and Villas, 5* Hotel

(December 2011-to date), Crete, Greece

Food and Beverage Manager – Assistant General Manager

Planning, budgeting, staffing, training, roster scheduling, P+L reporting and

menu planning/pricing of seven departments. Using "Hands-on" management

style. Managing three restaurants (two a la carte and one buffet style)

serving approximately 1500 guests per day. Also, managing three bars

(lounge, pool and beach) serving approximately 350 guests per day. Total

annual F&B Revenue: 4,5 million euros. Running also the 24 hour Room

Service of the hotel. Banqueting F&B Facilities for serving up to 600

delegates (350 full service). Reduced inventory costs by 12% through new

cost control procedures. Training service staff in effective section

management, resulting in increased sales and reduced patron wait times and

complaints over 3 month period. Exceeded restaurant sales goals by 22% for

2012. Operate as Assistant General Manager of the hotel, managing all day

to day operation of the departments.

Human Resources Manager

Recruitment (Interviewing etc) and selection of all employees of the hotel.

Designing job descriptions and specifications, staff induction programs and

training seminars for all departments. Handling all grievance and disciplinary

issues. Liaising closely with trade unions and employee representatives.

Arranging internship programs for hotel management school trainees. Payroll

budgeting. Handling in total 250 to 300 employees depending on the season.

Increasing positive comments on web sites and hotel questionnaires

regarding staff behavior and employee culture within a year of operation.

Best Western Your Memories Hotel, 4* Hotel

(June 2010 - December2011), Crete, Greece

Hotel Manager

Effectively managing the daily operations of the 30 guestrooms hotel

in Crete. Supervising four staff members. Running the front desk.

Setting sales targets for staff and monitoring them to ensure that they

are met. Increase of 20% occupancy from 2010 to 2011. Recruiting

staff, training them and then monitoring their performance. Managing

and setting room rates. In overall charge of a busy food and beverage

operation (cooking and serving). Striving to create a relaxing and

welcoming ambience for customers. Overseeing the allocation of hotel

bedrooms. Also responsible for basic maintenance of the hotel.

Demonstrating visible operational leadership and management to the

hotel staff.

Minoan International College

(May 2007 – June 2010), Crete, Greece

Food & Beverage and Hotel Operations Instructor

Instructor of all courses related with F&B Management, Dining Room Service

Management, Wine and Beverage Production and Service, Menu Planning,

International Cuisines, Hotel Operations Management, Professional Attitude and

Protocols, Bar and Beverage Management

Professional Development Manager

Internship programs development and networking, Placements and supervision,

Personal Coaching for all students. All administrative support.

Alpine Center, The Swiss Hotel and Tourism Management

School in Greece

(September 2005 - May 2007) Athens, Greece

Hotel Operations Manager

Effectively managing the daily operations of the 50 guestrooms hotel in Athens

were students live and study. Supervising 10 staff members in all departments.

Making sure that students live like in a regular hotel. Recruiting staff, training

them up and then monitoring their performance. Managing and setting room

rates. In charge of a busy food and beverage operation. Also responsible for

basic maintenance of the hotel. Demonstrating visible operational leadership and

management to the hotel staff. Managing all banqueting events.

Galazio Restaurant Bar, Multi-outlet 400 seat

(July 2004 – July 2005), Athens, Greece

Food and Beverage Manager

Directed and organized the activities of the 2 food & beverage departments

of the complex. 260 seats Coffee shop-Bar, 140 seats Restaurant. million

euros annual revenues. Maintained and retained the high standards of food

and beverage quality, service, and marketing. Recruitment, selection and

training of all employees. Planned and directed the functions of

administration and planning of food & beverage department. Menu planning,

P+L Reporting and Budgeting. Enforced and implemented effective controls

of food, beverage, and labor costs. Training all F&B service and production

staff.

1055 Restaurant, Regency Casino Mont Parnes

(January 2004 - July 2004), Athens

Restaurant Manager

Work varied shift schedule including lunch and dinner shifts, opening

and closing the restaurant every day. Meet weekly with all

management staff to coordinate schedules, discuss operations, and set

goals. Ensure excellent Casino visitors experiences by providing

superior service and quality food. Serving approximately 200 guests

per day. Trained service staff in effective fine dining room service

management, resulting in increased sales and reduced guest

complaints. Recruit and hire excellent restaurant staff based on

attitude, skills and qualifications.

Sheraton Suites, Airport 4* Hotel

(January 2003 – December 2003) Tampa, Florida, USA

F&B Supervisor

Implemented disciplinary procedures and communicated daily with executive

chef or F&B Manager, providing current information on reservations, large

parties or VIP’s expected. Completing daily administrative duties such as

scheduling, payroll, personnel files and requisitioning. Conducted

departmental meetings as required to communicate effectively with all staff.

Conducted frequent trainings for staff on an array of subjects to develop

employees. Ensured staff is working productively and efficiently to maximize

productivity levels. Interacted with all guests to ensure satisfaction and

provide managerial presence. Lead the service team to perform with hands

on management and provided guests with exceptional service. Oversaw and

managed the day to day operations of the St James Restaurant and the

Lounge bar and room service departments. Performed in line of hotel

guidelines, policies and procedures. Performed cost control and cost analysis

techniques.

Alpine Center The Swiss Hotel and Tourism Management

School in Greece

(September 2001 - December 2002) Athens, Greece

Assistant Operations Manager

Assisting in the effective management of the daily operations of the 50

guestrooms hotel in Athens were students live and study. Supervising 10 staff

members in all departments. Making sure that students live like in a regular

hotel. Recruiting staff, training them up and then monitoring their performance.

Managing and setting room rates. In charge of a busy food and beverage

operation. Also responsible for basic maintenance of the hotel. Demonstrating

visible operational leadership and management to the hotel staff. Managing all

banqueting events.

Lagonissi Grand Resort, 5* Hotel

(March 2001 – November 2001) Athens, Greece

Greek Restaurant Manager

Trained service staff in effective fine dining room service management,

resulting in increased sales and reduced guest complaints. Recruit and

hire excellent restaurant staff based on attitude, skills and

qualifications. Work varied shift schedule including lunch and dinner

shifts, opening and closing the restaurant every day. Meet weekly with

all management staff to coordinate schedules, discuss operations, and

set goals. Ensure excellent Casino visitors experiences by providing

superior service and quality food. Serving approximately 200 guests

per day.

Trainer of ‘Aphrodite’ main restaurant service staff

Trainer of ‘Pool Snack Bar’ restaurant service staff

Banqueting events Manager

Alpine Center The Swiss Hotel and Tourism Management School

in Greece

(September 2000 – March 2001) Athens, Greece

Cost Controller

Developed and prepared operating budgets and cost estimates for all

departmnts. Provided accurate information pertaining to budgets, forecasts, and

expenditures. Identified areas of concern for potential cost overruns.

Established and maintained a suppliers network with the best quality, service

characteristics. Completed hands on purchasing, receiving, storing and issuing

procedures for the hotel. Evaluated adequacy of cost control systems.

Ginger Restaurants

(January 2000 – September 2000) Athens, Greece

Wine waiter

Hilton Athens, 5* Hotel

(1999-2000), Athens Greece

Assistant Food & Beverage Manager – Management Training Program

Bournemouth Moat House Hotel, 4* Hotel

(October 1996 – June 1997) Dorset, UK

Main restaurant and banqueting waiter

Caravos Hotel, 3* Hotel

(March 1996 – October 1996) Skiathos, Greece

Bar Manager

Teaching Experience

Minoan International College

(May 2007 – June 2010), Crete, Greece

Instructor of the following courses:

Hotel Operations Management

Restaurant Service

Wine and Beverage Management

Professional Development

Minoan Praxis

(January 2007 – June 2010) Crete, Greece

Seminar instructor for Masoutis SA and Chalkiadakis SA

(2 of the largest retail chains in Greece) in:

Team-building and Leadership seminars for middle level managers

Goldaxia S.A

(January 2002 – June 2007) Athens, Greece

F&B Trainer for Food and Beverage Departments of hotels in Greece

including:

Club Med Athens-Kos-Edipsos

Accor – Sofitel Athens Airport, Novotel

Accor –Plaza Hotel Anavissos

Titania Hotel Athens

Les Lazaristes Domotel Thessaloniki

Alpine Center The Swiss Hotel and Tourism Management

School in Greece

(September 2001- June 2003, September 2005- June 2007) Athens,

Greece

Instructor of:

Food and Beverage Management

Restaurant Service

Wine and Beverage Knowledge

O.T.E.K International Training Programs (2005) Cairo, Egypt

Ministry of Tourism of Egypt Training Seminars. Lecturing in Current

Global Trends in Food and Beverage Management

Director of research project that lead to the production of the study

about the challenges faced in the area of Malia, Heraklio Crete Greece:

“Service Quality in popular tourist destinations: A study of the

perspectives of visitors to Malia”. The study was published by

www.traveldailynews.gr (2010)

Education

Minoan International College (2009-2010) Crete, Greece

Master of Science, Hospitality and Tourism Management

Leicester University (2002-2006) Athens, Greece

Post Graduate Certificate, Business Administration

Bournemouth University (1996-1997) Dorset, UK

Bachelor of Arts, International Hospitality Management

Alpine Center-IHTTI (1995-1996) Athens, Greece

Swiss Higher National Diploma, Hotel Management

Alpine Center (1993-1995) Athens, Greece

Swiss Certificate, Hotel Operations

Professional Affiliations

Member of Hotel and Catering International Management Association - HCIMA

Recognized Instructor of American Hotel and Lodging Educational Institute –

AH & LA (Food and Beverage Management, Bar and Beverage Management)

Languages

English (fluent)

Greek (mother)

German (conversational)

Italian (beginner)

Awards

Employee of the month, Stakis Four Seasons Hotels, Aviemore Scotland

1994

Banqueting award from Alpine center 1995

Award for outstanding personal initiative from Alpine center 1996

Interests

Guitar playing

Cinema

Literature

Playing tennis

References

* Provided upon request

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