Manager Sales,beverage,F&B,Training,Purchasing

NIKIFOROS PETRAKIS

**** ** ***** ****** 305-***-****

N. Miami Beach, FL 33160 *****************@*****.***

PROFILE

Sr. Level Operations Management professional with significant experience in hospitality and F&B in hotels, cruise lines, banquet facilities, and conference facilities. Significant strengths and expertise in Purchasing and Procurement, Customer/Guest Satisfaction and Staff Management/Retention. Knowledge of H.I.S. and Hermes front office programs; custom programs; HACCP; ISO 22000 and

9001; USPH Standards and environmental compliance. Restaurant manager, purchasing, beverage, recruitment, revenues, customer satisfaction

Multilingual: English, Greek, French, German and Spanish. Work effectively with highly diverse, multicultural international clientele, as well as staff. Proven track record of turning around declining operations, meeting/exceeding revenue targets and effectively controlling costs.

PROFESSIONAL EXPERIENCE

Delano Hotel /Morgan’s Group

2016-2017

Beverage Director purchasing, revenues, costs, inventories, wine lists

In charge of the beverage program of Delano Hotel with a created revenue of more than 10 million dollars a year .

Restructure of the beverage program for more control and better results.

Created new wine and bar list. Implemented new procedures for better cost control.

In charge of the purchasing for all the beverage.

Flashback 2015-2016

General manager revenue, purchasing, payroll, scheduling, recruiting, training

Created revenue of more than 4.5 mil a year from a restaurant with 120 seats and 70 employees.

In charge of payroll, scheduling recruiting banking, vendors purchasing.

Increased sales by 11% and managed to lower the labor cost by 7% the first year so increasing significaly the profitability of the company.

Costa Cruise Lines 2011 - 2015

Beverage Manager

In charge of all beverage departments on board ships with 4000 passengers generating $26M in annual revenues. Duties encompassed revenues/profits, liquor controls, inventory management, purchasing, vendor relations, quality assurance, sanitation, accounting control procedures and customer satisfaction. Hire, train, coach and manage a staff of up to 100 including 6 managers (direct reports). Profits, revenues, cost control, customer satisfaction, quality assurance, sanitation

Worked on various ships including Costa Luminosa, Costa Mediterranea, Costa Atlantica, Costa Victoria, Costa Concordia and

Costa Marina. Provide the necessary leadership to develop plans that excelled operational performance.

Implemented new wine tasting programs and staff training in wine knowledge resulting in increased beverage sales of 15% and a boost in customer satisfaction by 10%

Reorganized schedules and shifts as well as opening hours of bars increasing personnel efficiency and cutting labor costs 15%.

Assisted in the evaluation and correction of all the lists for the department (bar lists, mini bar lists, wine lists etc.).

In charge of the beverage service for the last three Champions of the Seas events to bring together 2500 corporate professionals and agents from around the world. Recognized by corporate and the international press for making the event a big success

Chosen to oversee operations onboard ships with operational problems to implement effective solutions and turn around operations.

Launched initiatives addressing process improvement, cost reduction and performance management initiatives, consistently improving production quality and customer satisfaction. Reduced purchasing costs 30%.

Incorporated an “environmental friendly” method of pre-mixing island drink specials yielding cost saving to the company.

Designed bar restock policies/procedures which led to overall cost reduction of nearly 6%.

Substantially lowered employee turnover while elevating morale.

Consistently received monthly bonus for effective budget management and cost containment.

Résume of Nikiforos Petrakis 305-***-**** *****************@*****.*** Page Two

Gee Dee’s Corp. 2002 - 2011

Regional Manager

Oversaw operations of four 4-star and 5-star hotels with up to 750 rooms as well as a travel agency. Responsible for contracts, personnel, purchasing, maintenance, new hotel construction, major renovations, new projects, and tour operator contacts in close cooperation with the demands of ownership. Emphasis on Revenue and Rate Management, as well as F&B Cost and Inventory Control.

Facilities included Jasmine Village (4 star); Villa Platanias (5 star); Kambos Village (4 star); and Margarita Beach (4 star).

Consistently communicated hotel vision, goals, performance, and standards to staff and met/exceeded property standards.

Provided strategic operational insight in driving room sales, occupancy growth and profits throughout overall program.

Implemented an all-inclusive food and beverage systems for all hotels.

Maintained an average occupancy of 90% and lowered costs by 30%.

Raised customer satisfaction rates from 3.9/5.0 to 4.7/5.0.

Changed the branding of the company to a more customer-centric one and appealed to a broader target market.

Upgraded the hotels to a higher category thus increasing the occupancy and the profitability. Decreased labor costs 20% overall.

Ensured the hotel properties exceeded company and brand standards for guest satisfaction.

Panorama Hotel Leptos Group 2001 -2002

Assistant General Manager

Responsible for assisting in the management of all hotel operations in a 4-star hotel with 250 rooms and revenues in excess of €4M. Areas of accountability encompassed Front Office, F&B, Forecasting and Revenue Management, Guest Services, Housekeeping, Maintenance, Budgets, Marketing Plans, and Human Resources. Managed a staff of 150.

Evaluated performance and implemented required changes to maximize profitability resulting in a 12% increase the first year.

Consistently achieved the highest scores on guest satisfaction surveys and quality assurance audits.

Personally acquired contract business with various corporations and organizations generating €1M in additional revenues.

Oversaw a €6.5M renovation project of all guest rooms, public areas, restaurant, banquet facilities and lounge.

Increased REVPAR index from 100-120 while increasing NOI from 15-25%, substantially increasing profit.

Achieved a 95% satisfaction rate through the implementation of ISO and HACCP procedures as well as ECO friendly programs.

Upgraded customer service and amenities raising the serving rating levels to 5 stars.

EDUCATION AND SPECIALIZED TRAINING

Bachelor of Arts Degree in Hotel Administration Technological and Educational Institute of Athens Project: Equipment in Quality Food Production

GCE’s A levels in Economics, Mathematics, Physics, English

American College of Athens

SEMINARS

Seminar in USPH and Sanitation

Seminar for F & B Terminology Berlitz Schule Germany

Intensive Seminar for F & B Managers, in Food Storage, Menu Planning, Restaurant and Bar List Planning

HERMES, Computerized Hotel Organization

Hotel Information System (HIS)

INTEREST AND ACTIVITIES

Reading, travelling, music, sports, cycling, tennis, windsurfing

COMPUTER SKILLS

Microsoft Office (Word, Excel, PowerPoint, Outlook); Fidelio; Crunch Time

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