General Manager Assistant

T H A N O S

A S S I S T A N T G E N E R A L M A N A G E R & S O M M E L I E R

C O N T A C T

■ PHONE: +1-347-***-****

■ EMAIL: ********@*****.***

■ ADDRESS: Astoria, NY 11105

P R O F E S S I O N A L

S U M M A R Y

Certified Wine & Spirits Sommelier

(WSET), seasoned Independent

Restaurant Consultant and former

Assistant General Manager at Merakia

NY Steakhouse, boasting a track

record of elevating guest experience

and boosting profitability by over 90%.

Expert in vendor negotiations and

POS systems, with a flair for leading

high-volume, fine dining and upscale-

casual dining operations and driving

customer satisfaction. Excel in

analytical decision-making and team

leadership.

R E F E R E N C E S

References available upon request

2022.12 - Present

2017.05 - 2022.11

E X P E R I E N C E

Independent Restaurant Consultant

Self-Employed, New York, NY

Assistant General Manager

Merakia NY. Steakhouse, Manhattan, NY

Drafted proposals outlining recommended changes and improvements; negotiated contracts with vendors and suppliers accordingly.

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Took initiative in promoting various wines and bar events to maximize revenue and guest experience.

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Developed systems for tracking sales data, inventory levels, budgeting, payroll management.

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Analyzed beverage sales, identifying opportunities for increasing profitability and maximizing revenue.

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Created customized solutions tailored to individual client needs based on their goals and objectives.

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Collaborated with vendors and suppliers to secure cost-effective deals for restaurant operations.

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Researched health codes and regulations related to food safety and sanitation standards; ensured compliance with all applicable laws.

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Provided strategic advice to restaurant owners on menu planning, pricing, marketing initiatives, and staffing requirements.

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Collaborated with internal teams to help with wine selection for upcoming functions.

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Consulted with chefs regarding creative new dishes that meet current food trends while staying within budgetary constraints.

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Updated bar menu for alternating seasonal and holiday promotions.

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■ Recruited, hired and trained new members of bar staff. All Duties that directly/indirectly related to essential functions in Micro, and Macro latitude of Daily business.

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Managed day-to-day operations, ensuring high levels of customer service and satisfaction.

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Assisted in preparing weekly/monthly forecasts, ensuring 90% forecast accuracy at minimum.

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Assisted to conducting weekly / monthly department meetings, revaluation of its purpose and maximize

its current capabilities.

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C H R I S T O D O U L O U

Restaurant Manager/Assistant General 2015.06 - 2017.03 Manager

Pera SoHo, New York, NY

Ensuring attendances of all FOH & BOH managers, and responsible staff members.

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Consulting, and implemented, recruitment, Scheduling, Menu development, Drinks development, staff training & opening

/closing procedures.

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Maintained strictly Budget Food Cost as well as Beverage Cost based on monthly

COGS evaluation.

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Assisted in implementation and provide recommendations to stimulate increase of short -term sales

revenue where it required for the time been.

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■ Monitored weekly and identify training needs within the FOH Reacted urgently to any unexpected forecasting sales, and profits shortfalls to budget.

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Ensured weekly payroll is intact/ signed off, and submitted on time for FOH department

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Ensured all employees are fully inducted to each company's Department.

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Operated performance appraisals for all FOH & BOH on a regularly Base.

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Monitoring daily FOH personnel to make sure all guests receive prompt, cordial attention, and personal recognition.

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Maintained Health department Grade { A } and Health department Code.

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■ Established and monitored daily effective employee's relations. Managed all FOH Managers performance, and interaction withing the company, keeping high levels of Cohesive Team.

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Strictly maintained appropriate standards of contact, Dress, hygiene, uniforms, and overall appearance

of all company's department's employees.

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Contacted selection interviews for all potential new staff as and when required.

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■ Guests & Public relations- Meet Regulars and VIPs as needed. Scheduled, and regularly performed routine equipment, and areas inspections under the FOH

management's departments.

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Team member of the Capital Expenditure plan for the year and provided needed feedback of suggested projects and expectations.

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Promoted to Assistant General Manager from Restaurant Manager within a 2-year tenure.

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Managed day-to-day operations, ensuring high levels of customer service and satisfaction.

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Resolved customer complaints in a timely manner with an emphasis on maintaining positive relationships.

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Acknowledged outstanding staff performance to boost company morale and productivity.

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Utilized strong interpersonal skills while interacting with customers, staff members and external stakeholders.

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Performed weekly inventory audits to ensure accuracy of stock levels, pricing and product placement.

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2010.05 - 2015.06

2008.03 - 2010.05

Head Server

AVRA Estiatorio, Manhattan, NY

Floor Manager/ Captain

LOI Estiatorio, New York, NY

Monitored daily operations of various departments; developed action plans when necessary.

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■ Prepared and presented reports to inform upper management. Mentored new associates to contribute to company's positive culture.

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Utilized company reports to analyze sales, gross profit and inventory activity.

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Identified and reported unacceptable work performance and disciplinary problems to supervisor or manager.

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Developed, implemented and monitored operational policies and procedures to ensure efficient workflow.

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Actively participated in meetings with senior management teams; offered constructive ideas for process improvements.

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Controlled budgets and conducted financial analysis to optimize profitability.

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Stocked and replenished merchandise according to

merchandising layouts.

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■ Established and maintained relationships with vendors. Recruited, trained and supervised a team of 52+ employees in the FOH & BOH.

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Assisted in budget preparation activities including forecasting revenues, expenditures, cash flow.

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Developed effective marketing plans to increase sales and profits while managing costs.

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Trained bar staff on proper techniques for mixing drinks, serving customers and handling transactions accurately.

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Explored new trends in mixology and incorporated them into existing cocktail recipes.

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Ensured compliance with all applicable laws and regulations related to employment practices.

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Utilized problem solving skills to quickly address any issues that arose during shifts.

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Trained new staff on restaurant policies, procedures, safety protocols, and POS system operations.

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Exhibited excellent communication skills to effectively manage a team of servers in a fast-paced environment.

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Developed and implemented strategies for increasing sales, profitability, and customer satisfaction.

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Stayed up-to-date on menu changes or specials in order to answer guest questions promptly.

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Maintained high standards of sanitation and cleanliness throughout the dining area.

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Responsible for upholding all applicable health code regulations during service hours.

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Demonstrated ability to provide outstanding customer service and resolve customer complaints efficiently.

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Handled complex situations with tact and diplomacy while ensuring guests had an enjoyable experience.

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2006.11 - 2008.03

2005.06 - 2006.09

Head Bartender

MP TAVERNA by Celebrity Chef Michael Psilakis, Roslyn, NY Head Bartender

TRATA: Mediterranean restaurant, Roslyn, NY

Managed daily operations of the floor, including scheduling, customer service and staff training.

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Provided exceptional customer service by addressing inquiries promptly and professionally.

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Supported growth and development of staff by training and leading by example.

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Oversaw the daily floor operations to support quality customer service and safety standards.

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Resolved customer complaints in a timely manner while maintaining excellent relations with customers.

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Provided guidance and direction to staff on proper customer service techniques.

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Implemented innovative strategies to increase sales and profitability of the bar.

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Maintained exceptional knowledge of beer, wine, spirits, cocktail recipes, ingredients and preparation techniques.

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Supervised team of bartenders to ensure compliance with health and safety regulations.

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Expertly prepared cocktails and drinks according to recipes and standards.

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Ensured accurate cash handling procedures were followed at all times.

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Assessed bar inventory and completed requisition sheets to restock supplies.

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Monitored bar area cleanliness throughout shift ensuring tables are cleared quickly after guests leave.

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Strictly enforced rules related to alcohol consumption within the establishment.

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Created new and exciting cocktails and beverages based on item availability and seasonal interest.

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Developed an extensive list of specialty drinks that have become popular among patrons.

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Provided excellent customer service while anticipating guest needs and responding promptly to inquiries.

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Implemented innovative strategies to increase sales and profitability of the bar.

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Maintained exceptional knowledge of beer, wine, spirits, cocktail recipes, ingredients and preparation techniques.

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Supervised team of bartenders to ensure compliance with health and safety regulations.

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Expertly prepared cocktails and drinks according to recipes and standards.

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Created new and exciting cocktails and beverages based on item availability and seasonal interest.

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Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.

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Greeted patrons promptly and cordially, exhibiting excellent guest service skills.

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2003.02 - 2005.05

2000.10 - 2002.12

1998.01 - 2000.08

Head Server

KELLARI Tavern, Manhattan, NY

Banquet Manager/ Floor Manager/

Trainer

LOG CABIN, New York,

Manager

CORRETTO CAFÉ European Style Bar/Restaurant, Athens, Greece Monitored bar area cleanliness throughout shift ensuring tables are cleared quickly after guests leave.

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Ensured accurate cash handling procedures were followed at all times.

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Assessed bar inventory and completed requisition sheets to restock supplies.

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Trained new staff on restaurant policies, procedures, safety protocols, and POS system operations.

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Exhibited excellent communication skills to effectively manage a team of servers in a fast-paced environment.

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Developed and implemented strategies for increasing sales, profitability, and customer satisfaction.

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Stayed up-to-date on menu changes or specials in order to answer guest questions promptly.

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Managed inventory levels by tracking product usage to reduce waste costs and maximize profits.

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Maintained high standards of sanitation and cleanliness throughout the dining area.

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Demonstrated ability to provide outstanding customer service and resolve customer complaints efficiently.

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Responsible for upholding all applicable health code regulations during service hours.

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Handled complex situations with tact and diplomacy while ensuring guests had an enjoyable experience.

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■ Took food and beverage orders and served meals to patrons.

■ Interacted with guests to drive satisfaction and loyalty.

■ 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.

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Supervised staff members in their daily tasks and provided guidance when necessary.

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■ Assisted in setup service and breakdown of banquet functions. Briefed banquet staff before each event, disseminating tasks and explaining timelines.

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Assessed banquet rooms ahead of events, checking for proper setup and presentation.

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Coordinated banquet-related food and beverage requirements with appropriate departments to drive service.

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Produced employee schedules to keep events appropriately staffed.

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■ Responsible for all daily operations & functions such as ordering, inventory, customer service, hiring, opening/closing establishment, Cash handling, bookkeeping invoices, prompt for Local's & Tourist's gastronomic needs of the moment. Managed daily operations including scheduling and budgeting, exhibiting excellent multitasking capabilities.

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Mentored and trained new employees on company policies and procedures.

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Utilized strong analytical and problem-solving skills to address operational issues.

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Offered constructive feedback to team members, boosting overall job performance.

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Enforced work practices and procedures to reduce workplace safety and health hazards.

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Jan 2001

US

E D U C A T I O N

Lehman College, Bronx, NY

Bachelor's degree in Business Management

Monroe Community College, Rochester,

NY

Completed coursework towards Associates in Business Administration S K I L L S

POS system literature.

Leadership in a Basketball Team for 8 years /MVP 2 Consecutive seasons.

Professional self-awareness

Analytical

Task oriented

Food protection Certificate, New York Health department. Strong Ethics of Customer Service

Proficient in computer programs such as Word and Excel Efficient learner, productive and a Team Player

Excellent verbal and written English communication skills Attentive.

Vendor Negotiations

Guest Relations

Customer Satisfaction

Vendor Negotiations

Menu Production

Improvement Plans

Table Setting

Guest Inquiries

Dining Room Organization

Guest Experience Management

High-Volume Dining

Microsoft Word

Wine Pairings

Billing and Payment Processing

Dining Customer Service

C E R T I F I C A T I O N S

Food Handler Certification

Food Safety Certification

WSET Sommelier

Contact this candidate