• ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Management

    Live CourseΗμ/νία Μαθήματος
    15/12/2019
    Πραγματοποιείται σε  1 σεμινάριο των 4 ωρών 15/12/2019  10:00-14:00 Ανάλυση των τμημάτων ενός ξενοδοχείου Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα…
    Τιμή
    80,00
    Τιμή Μέλους
    64,00
    Γίνε τώρα μέλος και επωφελήσου

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε  1 σεμινάριο των 4 ωρών 15/12/2019  10:00-14:00
    • Ανάλυση των τμημάτων ενός ξενοδοχείου
    • Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της
    • Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Περισσότερα Λιγότερα
  • ΚΟΙΛΙΑΣ ΓΕΩΡΓΙΟΣ

    Οικονομικό Πανεπιστήμιο Αθηνών (ΑΣΟΕΕ)

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Revenue Management

    Live CourseΗμ/νία Μαθήματος
    14/12/2019
      Πραγματοποιείται σε 1 4ωρo σεμινάριo 14/12/2019 10:00-14:00 Hotel Revenue Management είναι ένα σεμινάριο που απευθύνεται σε στελέχη των ξενοδοχειακών μονάδων που ασχολούνται με την στρατηγική των πωλήσεων, της μέσης…
    Τιμή
    80,00
    Τιμή Μέλους
    64,00
    Γίνε τώρα μέλος και επωφελήσου

    ΕΚΠΑΙΔΕΥΣΗ

    2015 έως σήμερα (σε εξέλιξη) Μεταπτυχιακό Πρόγραμμα Σπουδών Διοίκησης Τουριστικών Επιχειρήσεων, Ελληνικό Ανοιχτό Πανεπιστήμιο

    2005-2007 Μεταπτυχιακό Πρόγραμμα Σπουδών –Διοίκηση Υπηρεσιών,Δημόσιες Σχέσεις – Επικοινωνία – Διαφήμιση,Τμήμα Οργάνωσης και Διοίκησης Επιχειρήσεων,Οικονομικό Πανεπιστήμιο Αθηνών (ΑΣΟΕΕ)

    1999-2004 Πτυχίο Διοίκησης Τουριστικών Επιχειρήσεων,Σχολή Διοίκησης και Οικονομίας, Ανώτατο Τεχνολογικό Εκπαιδευτικό Ίδρυμα Πάτρας

    ΕΠΑΓΓΕΛΜΑΤΙΚΗ ΕΜΠΕΙΡΙΑ

    10/2015 έως σήμερα DIVANI PALACE ACROPOLIS HOTEL***** Αθήνα, Υποδιευθυντής

    07/2017 έως 08/2017 Κ.Ε.Κ. – IEK ΟΜΗΡΟΣ. Αθήνα, Ωρομίσθιος Καθηγητής Διοίκησης Τουριστικών Επιχειρήσεων

    07/2016 έως 08/2016 Κέντρο Επαγγελματικής Κατάρτισης , Κ.Ε.Κ. ΓΗ. Αθήνα, Ωρομίσθιος Καθηγητής Διοίκησης Τουριστικών Επιχειρήσεων

    10/2013 έως 08/2015 CIVITEL OLYMPIC**** & CIVITEL ATTIK**** Μαρούσι Αττικής, ΓενικόςΔιευθυντής

    07/2013 έως 11/2013 Ολυμπιακή Εκπαιδευτική & Συμβουλευτική Ε.Π.Ε. Τρίπολη, Ωρομίσθιος Καθηγητής Διοίκησης Τουριστικών Επιχειρήσεων

    06/2011 έως 09/2013 MAINALON RESORT**** & ARCADIA HOTEL**** Τρίπολη, Γενικός Διευθυντής

    10/2010 έως 06/2011 TITANIA Hotel **** Αθήνα, Revenue Manager

    10/2009 έως 10/2010 Classical Hotels – N. Daskalantonakis Group, Athens Imperial- 2Fashion House, Acropol, Baby Grand & Vouliagmeni Suites, Central Reservations Manager

    04/2009 έως 09/2009 Classical Hotels – e- Filoxenia Hotel***** Καλαμάτα, Front Office Manager

    11/2008 έως 06/2009 Οργανισμός Τουριστικής Εκπαίδευσης και Κατάρτισης, Ι.Ε.Κ Αναβύσσου, Ωρομίσθιος Καθηγητής Διοίκησης Τουριστικών Επιχειρήσεων

    05/2005 έως 05/2008 CLASSICAL HOTELS – Vouliagmeni Suites***** Αθήνα, Front Office Manager

    04/2003-04/2005 Grecotel – Macedonia Palace***** Θεσσαλονίκη, Υπάλληλος Υποδοχής, Σερβιτόρος, Σερβιτόρος – Μπάρμαν στα Μπαρ του ξενοδοχείου

    06/2002-08/2002 Ξενοδοχείο Karavas Village B΄ κατηγορίας Κορινθία,Σερβιτόρος στο Εστιατόριο,

    ΣΥΝΕΧΗΣ ΚΑΤΑΡΤΙΣΗ

    07/2015 Απαιτήσεις ISO 22000, « Ανάλυση Κινδύνων, Παρακολούθηση & Τεκμηρίωση»

    12/2014 E.O.Π.Π.Ε.Π. «Βεβαίωση Εκπαιδευτικής Επάρκειας – Εκπαιδευτή Ενηλίκων», Κωδικός Πιστοποίησης ΕΒ24957 , ΣΤΕΠ 1225 & 4232

    03/2008 Συνέδριο e-Business Forum, «e-Business in travel, Tourism and Hospitality»

    04/2007 Σεμινάριο GOLDAXIA «Ποιοτική Εξυπηρέτηση Πελατών από το Τμήμα, Υποδοχής, τηλεφωνικές πωλήσεις»

    07/2006 Πρόγραμμα Επαγγελματικής Κατάρτισης «ΞΕΝΟΔΟΧΟΥΠΑΛΛΗΛΟΙ», Κ.Ε.Κ. Πρόοδος 21 Ε.Π.Ε.

    10/2001 Συνέδριο Money Show 2001, «Ποιοτικός Τουρισμός και Εκπαίδευση»

      Πραγματοποιείται σε 1 4ωρo σεμινάριo 14/12/2019 10:00-14:00 Hotel Revenue Management είναι ένα σεμινάριο που απευθύνεται σε στελέχη των ξενοδοχειακών μονάδων που ασχολούνται με την στρατηγική των πωλήσεων, της μέσης τιμής και της πληρότητας. Στόχος είναι η διαδικασία της κράτησης σε σχέση με την στατιστική αλλά και με την σωστή εφαρμογή της τεχνολογίας, έτσι ώστε να υπάρχει συνεχής και σταθερή ποιότητα.
    Περισσότερα Λιγότερα
  • ΣΩΖΩΝ ΜΑΝΩΛΕΣΣΟΣ

    ΑΠΟΦΟΙΤΟΣ ΙΔΙΩΤΙΚΟΥ ΚΟΛΕΓΙΟΥ ALPINE (ΕΤΟΣ 1996)

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Νέες Τεχνικές Μαγειρικής

    Live CourseΗμ/νία Μαθήματος
    13/12/2019
    Πραγματοποιείται σε ένα σεμινάριο 4 ωρών 17:00-21:00   Μαγείρεμα σε κενό αέρος-sous vide/thermomix/siphon-με επεξήγηση στον διαφορετικό τρόπο διαχείρισης & μαγειρέματος & απόδοσης υλικών Ορθή χρήση μεθόδων έμψησης (όπως το κάπνισμα…
    Τιμή
    60,00
    Τιμή Μέλους
    48,00
    Γίνε τώρα μέλος και επωφελήσου

    ΑΠΟΦΟΙΤΟΣ ΙΔΙΩΤΙΚΟΥ ΚΟΛΕΓΙΟΥ ALPINE (ΕΤΟΣ 1996)

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Με πολυετή προϋπηρεσία στον ευρύτερο χώρο της εστίασης ( catering, κεντρική κουζίνα ξενοδοχειακών μονάδων, εστιατόρια, private chef). Από το 1994 σε επίπεδο πρακτικής και από το 1998 επαγγελματικά. Συνιδιοκτήτης μικρής οικογενειακής επιχείρησης εμπορίας χάρτινων & πλαστικών τσαντών-ειδών συσκευασίας(MAN’S PACKAGING-ΑΦΟΙ ΜΑΝΩΛΕΣΣΟΥ Ο.Ε, www.manspack.gr)

    ΞΕΝΕΣ ΓΛΩΣΣΕΣ

    • Αγγλικά (Πτυχίο First Certificate in English, Cambridge)
    • Γαλλικά(βασική γνώση κατά την διάρκεια σπουδών)

    ΕΠΑΓΓΕΛΜΑΤΙΚΗ ΠΡΟΫΠΗΡΕΣΙΑ

    • 2014 έως σήμερα κατά την θερινή περίοδο εξωτερικός συνεργάτης της εταιρείας ‘’Five Star Villas’’ ως προσωπικός μάγειρας σε ιδιωτικές βίλλες. www.fivestargreece.com
    • Σεπτέμβριος 2014 – έως σήμερα Καθηγητής Μαγειρικής Τέχνης Σχολή Etoile Studies by Les Chefs. (Εισηγητής επιμορφωτικού σεμιναρίου VEGAN –VEGETERIAN)
    • 2006-2014 κατά την θερινή περίοδο εξωτερικός συνεργάτης της εταιρείας White Key Villas ως προσωπικός μάγειρας σε ιδιωτικές βίλλες.Top Villa Rental Specialists 2011 (Condé Nast Traveler magazine) www.whitekeyvillas.com
    • Σεπτέμβριος 2012- Μάιος 2013 Καθηγητής Μαγειρικής Τέχνης Σχολή Etoile Studies by Les Chefs
    • Σεπτέμβριος 2007 – Ιανουάριος 2008 Καθηγητής Μαγειρικής Τέχνης ΙΕΚ ΞΥΝΗ
    • Ιούνιος-Αύγουστος 2006 & Ιούνιος- Αύγουστος 2005 Προσωπικός Chef σε πολυτελή θαλαμηγό εταιρείας PRIVATESEA ,ομίλου Λάτση
    • Οκτώβριος 2003- Νοέμβριος 2004 Sous –Chef Ξενοδοχείο Life Gallery Athens (5*Star Hotel) Member of Small Luxury Hotels of the World
    • Μάιος 2003-Σεπτέμβριος 2003 Υπεύθυνος τμήματος Ζεστής Κουζίνας,AKPΩTHΡΙ LOUNGE Club-Restaurant
    • Οκτώβριος 2002-Μάϊος 2003 Υπεύθυνος τμήματος Ζεστής Κουζίνας Εστιατόριο MEZZO-MEZZO Art Café
    • Μάρτιος 2002-Οκτώβριος 2002 Υπεύθυνος τμήματος Ζεστής Κουζίνας ΙΣΤΙΟΠΛΟΙΚΟΣ-ΒΑΡΟΥΛΚΟ
    • Μάρτιος 2001 –Φεβρουάριος 2002 Υπεύθυνος Chef Εστιατόριο Υδραγωγείο
    • Ιούλιος 2000 – Μάρτιος 2001 Υπεύθυνος κουζίνας πρωινής βάρδιας Εστιατόριο BEAU BRUMEL
    • Σεπτέμβριος 1999 – Ιούλιος 2000 Υπεύθυνος μικρής κουζίνας θεματικού εστιατορίου ΒΥΖΑΝΤΙΝΟ ATHENS HILTON
    • July 1999 – September 1999 Υπεύθυνος θεματικού ελληνικού εστιατορίου CAIRO NILE HILTON & Υπεύθυνος Chef Διεξαγωγής Ελληνικού Φεστιβάλ JERUSALEM HILTON
    • Σεπτέμβριος 1998 – Ιούλιος 1999 Υπεύθυνος κουζίνας και καθήκοντα Executive
    • Chef Εστιατόριο Κελλάρι, ATHENS HILTON HOTEL
    • Απρίλιος 1996 – Νοέμβριος 1996 Ξενοδοχείο BRATSERA HOTEL ( A Cat.) Υπεύθυνος Κουζίνας
    • Μάιος 1995 – Οκτώβριος 1995 CORFU HILTON  HOTEL( 5*)Πρώτη πρακτική
    • Δεκέμβριος 1994- Μάιος 1995-RIVER GAUCHE RESTAURANT (A Class) Part time Βοηθός Σεφ & παράλληλα TANGO RESTAURANT (A Class) Κηφισιά , part time Chef de Partie

    ΠΡΟΣΘΕΤΑ ΠΡΟΣΟΝΤΑ

    Γνώσεις Η/Υ: ΜS Office, Internet

    ΕΠΙΜΟΡΦΩΣΗ

    • 2014 – Gastronomy Essentials Training –Τεχνική μαγειρέματος σε κενό αέρος
    • 2013 – Σεμινάριο Γαλλικής κοπής BOVILLAGE
    • 1999 – “Υγιεινή & Ασφάλεια ” ATHENS HILTON -HAASP & ISO 9002 
    Πραγματοποιείται σε ένα σεμινάριο 4 ωρών 17:00-21:00  
    • Μαγείρεμα σε κενό αέρος-sous vide/thermomix/siphon-με επεξήγηση στον διαφορετικό τρόπο διαχείρισης & μαγειρέματος & απόδοσης υλικών
    • Ορθή χρήση μεθόδων έμψησης (όπως το κάπνισμα ή η τεχνική σεβίτσε.
    • Μαριναρίσματα παραδοσιακά, σε άλμη και τρόποι σιτέματος κρεάτων
    • Νέες τάσεις μαγειρικής όπως η χρήση αυγών από διάφορα είδη (π.χ. αυγά ποσέ χήνας -στρουθοκάμηλου, αυγά ψαριών), ή του αβοκάντο
     
    Περισσότερα Λιγότερα
  • ΑΝΑΣΤΑΣΙΑ ΚΟΥΡΗ

    ΣΧΟΛΗ ΔΙΟΙΚΗΣΗΣ ΚΑΙ ΟΙΚΟΝΟΜΙΑΣ τμήμα ΤΟΥΡΙΣΤΙΚΩΝ ΕΠΙΧΕΙΡΗΣΕΩΝ
    ΠΙΣΤΟΠΟΙΗΜΕΝΗ ΕΚΠΑΙΔΕΥΤΡΙΑ ΕΝΗΛΙΚΩΝ από τον ΕΟΠΠΕΠ

    Housekeeping Staff

    Live CourseΗμ/νία Μαθήματος
    08/12/2019
    Το σεμινάριο αφορά καμαριέρες και καθαρίστριες και πραγματοποιείται σε 4 ώρες 10:00-14:00   Φιλοσοφία - Κανόνες Οι δραστηριότητες του τμήματος της οροφοκομίας Κανόνες εμφάνισης και συμπεριφοράς Λειτουργικοί κανόνες του τμήματος…
    Τιμή
    40,00
    Τιμή Μέλους
    32,00
    Γίνε τώρα μέλος και επωφελήσου

    ΕΚΠΑΙΔΕΥΣΗ

    ΕΤΟΣ 1988-1992 ΤΕΙ ΑΘΗΝΑΣ

    ΣΧΟΛΗ ΔΙΟΙΚΗΣΗΣ ΚΑΙ ΟΙΚΟΝΟΜΙΑΣ τμήμα ΤΟΥΡΙΣΤΙΚΩΝ ΕΠΙΧΕΙΡΗΣΕΩΝ ΔΙΠΛΩΜΑΤΙΚΗ ΕΡΓΑΣΙΑ «ΟΡΓΑΝΩΣΗ ΣΥΝΕΔΡΙΑΚΩΝ ΕΚΔΗΛΩΣΕΩΝ»

    ΞΕΝΕΣ ΓΛΩΣΣΕΣ

    • ΠΟΛΥ ΚΑΛΑ ΑΓΓΛΙΚΑ (First Certificate in English)
    • ΜΕΤΡΙΑ ΓΑΛΛΙΚΑ (Certificate de la Langue Francaise)

    ΛΟΙΠΑ ΣΤΟΙΧΕΙΑ

    Εισηγήτρια των Προγραμμάτων ΛΑΕΚ του ΟΑΕΔ (κωδικός: 41089)

    ΠΙΣΤΟΠΟΙΗΜΕΝΗ ΕΚΠΑΙΔΕΥΤΡΙΑ ΕΝΗΛΙΚΩΝ από τον ΕΟΠΠΕΠ ( κωδ. Πιστοπ.EB 27849)

    ΣΕΜΙΝΑΡΙΑ

    ΦΕΒΡΟΥΑΡΙΟΣ 1995 – ΕΛΚΕΠΑ

    Τεχνική των Πωλήσεων

    ΝΟΕΜΒΡΙΟΣ 1997 – ΕΕΔΕ

    Πώς Οργανώνουμε σωστά μια εκδήλωση Δημοσίων Σχέσεων

    ΙΟΥΛΙΟΣ 2011 – INFOTEST

    Εκπαίδευση Εκπαιδευτών ( Train the Trainer)

    ΗΛΕΚΤΡΟΝΙΚΟΙ ΥΠΟΛΟΓΙΣΤΕΣ Windows 95 & Office 2003 (Word, Excel,PowerPoint, Outlook),

    Πιστοποίηση I-skills,

    Fidelio, Epitome, Protel, Internet

    ΕΘΝΙΚΟ ΚΑΠΟΔΙΣΤΡΙΑΚΟ ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ

    ΑΠΡΙΛΙΟΣ-ΙΟΥΝΙΟΣ 2015– Παρακολούθηση του προγράμματος:

    « Η Μέθοδος Project και Σύγχρονες Μέθοδοι Διδακτικής στο Ελληνικό Σχολείο»

    ΑΠΡΙΛΙΟΣ-ΙΟΥΝΙΟΣ 2015– Παρακολούθηση του προγράμματος:

    «Επιμόρφωση Εκπαιδευτών Ενηλίκων»

    ΠΑΝΕΠΙΣΤΗΜΙΟ ΠΕΙΡΑΙΩΣ

    ΙΑΝΟΥΑΡΙΟΣ 2016– Παρακολούθηση του προγράμματος e-learning :

    « Συναισθηματική Νοημοσύνη στο χώρο εργασίας»

    ΣΕΜΙΝΑΡΙΑ ΣΤΟ ΞΕΝΟΔΟΧΕΙΟ ATHENAEUM INTERCONTINENTAL

    ΑΠΡΙΛΙΟΣ 1999– Customer Comes First

    ΙΑΝΟΥΑΡΙΟΣ 2000– My guest My customer

    ΜΑΙΟΣ–ΙΟΥΝΙΟΣ 2001 Service Leadership Training

    ΜΑΙΟΣ 2002 Appraisal Skills Training (Εκτίμηση Δεξιοτήτων στην Εκπαίδευση)

    MAΡTIOΣ 2005 Craft Training Certificate (Ικανότητες Εκπαίδευσης από την πλευρά του Εκπαιδευτή)

    2006-2007 Εκπαιδεύτρια προσωπικού του τμήματος Οροφοκομίας (Housekeeping)

    ΑΛΛΑ ΣΕΜΙΝΑΡΙΑ

    -Σεμινάριο για την προστασία του περιβάλλοντος & εξοικονόμηση φυσικών πόρων

    -Ικανότητες & δεξιότητες προϊσταμένου για την αξιολόγηση της απόδοσης & ανάπτυξης των υπαλλήλων

    – Ασφάλεια στο εργασιακό περιβάλλον

    • Πυρασφάλεια
    • Τραυματισμοί
    • Ασφάλεια σε θέματα ηλεκτρισμού

    – Ενδοτμηματική επικοινωνία & συνεργασία

    – Τεχνική ενημέρωσης ομάδας, οι Χρυσοί Κανόνες

    – Ιδανική εξυπηρέτηση πελατών & αποτελεσματικός χειρισμός των παραπόνων

    ΕΠΑΓΓΕΛΜΑΤΙΚΗ ΠΡΟΫΠΗΡΕΣΙΑ

    Περισσότερα από 20 χρόνια επαγγελματικής εμπειρίας σε ξενοδοχεία την Αθήνας και της επαρχίας στην θέση της Γενικής Προϊσταμένης Ορόφων και Βοηθού Προϊσταμένης Ορόφων και Κοινοχρήστων Χώρων:

    DOMOTEL KASTRI HOTEL (IOYN 2017)

    OPENIG WYNDHAM GRAND ATHENS HOTEL (ΣΕΠΤ-ΔΕΚ 2016)

    ΞΕΝΟΔΟΧΕΙΟ ΤΙΤΑΝΙΑ (ΑΘΗΝΑ) 2 ΕΤΗ

    ΞΕΝΟΔΟΧΕΙΟ PRESIDENT(ΑΘΗΝΑ) 1 ETOΣ

    ΞΕΝΟΔΟΧΕΙΟ POSEIDON(ΑΘΗΝΑ) 1 ΕΤΟΣ

    ΞΕΝΟΔΟΧΕΙΟ ALKYON RESORT & SPA (ΒΡΑΧΑΤΙ-ΚΟΡΙΝΘΟΣ)ΣΑΙΖΟΝ 2012

    ΞΕΝΟΔΟΧΕΙΟ ΑΛΕΞΑΝΔΡΟΣ (ΑΘΗΝΑ) 3 ΕΤΗ

    ΟΡΓΑΝΩΣΗ ΚΑΙ ΔΙΟΙΚΗΣΗ ΤΗΣ ΠΡΟΣΩΠΙΚΗΣ ΜΟΥ ΕΠΙΧΕΙΡΗΣΗΣ. ΠΑΙΔΟΤΟΠΟΣ ΜΕ ΤΗΝ ΟΝΟΜΑΣΙΑ

    «ΠΑΡΑΜΥΘΟΧΩΡΑ» 2 ΕΤΗ

    ΞΕΝΟΔΟΧΕΙΟ ATHENAEUM INTERCONTINENTAL (ΑΘΗΝΑ) 8 ETH

    ΞΕΝΟΔΟΧΕΙΟ HOLLIDAY INN ΑΘΗΝΑ (ΑΘΗΝΑ )1 ΕΤΟΣ

    ΞΕΝΟΔΟΧΕΙΟ ELOUNDA MARE (ΕΛΟΥΝΤΑ-ΚΡΗΤΗ ) 2 ΕΤΗ

    ΞΕΝΟΔΟΧΕΙΟ CANAVES OIA (ΣΑΝΤΟΡΙΝΗ)1 ETOΣ

    ΕΚΠΑΙΔΕΥΤΙΚΗ ΕΜΠΕΙΡΙΑ

    ΑΠΡΙΛΙΟΣ 2017 ΙΙΕΚ PRAXIS Εισηγήτρια Σεμιναρίων Οροφοκομίας

    ΙΑΝ 2016 -ΣΗΜΕΡΑ-Eισηγήτρια Σεμιναρίων στα Ξενοδοχειακά με εξειδίκευση στην Οροφοκομία σε Ελλάδα και Κύπρο για την εταιρία DOOR GREECE TRAINING και σε συνεργασία με τηνεταιρία STIRIXIS Educational &Consulting Ltd Cyprus-Εμπειρία σαν Hotel Mystery Guest και Mystery ShopperΟΚΤ2014-ΜΑΡ2016 Ι.Ι.Ε.Κ. ETOILE BYLESCHEFΕΠΕ,HospitalityTrainerΟΚΤ2014– ΜΑΡΤ 2015 ΚΕΚ ΔΥΝΑΜΙΚΗ, Hospitality Trainer

    ΔΕΚ 2015 – ΦΕΒ 2016 Εκπαιδεύτρια σε Σεμινάρια Εκπαίδευσης Προσωπικού στον ξενοδοχειακό τομέα στην Εταιρία ISS Human Resources

    ΠΡΑΚΤΙΚΗ ΕΜΠΕΙΡΙΑ

    ΣΕΠΤ-ΟΚΤ 2014 SOFIA HOTEL BALKAN (Σόφια) & METROPOL PALACE (Βελιγράδι)

    (LUXURY COLLECTION HOTELS)

    Τμήμα Ορόφων (Οργάνωση και εκπαίδευση του προσωπικού του Housekeeping. Παρουσίαση εμπεριστατωμένης μελέτης και προτάσεις αναβάθμισης των παρεχόμενων υπηρεσιών )

    ΦΕΒΡ 1996 Ξενοδοχείο ΜΕΓΑΛΗ ΒΡΕΤΑΝΙΑ, τμήμα Ορόφων

    ΜΑΡ-ΝΟΕ 1992 Ξενοδοχείο ΧΑΝΔΡΗΣ, τμήματα Συνεδρίων, Εκδηλώσεων &Υποδοχής

    ΣΥΓΓΡΑΦΙΚΗ ΕΜΠΕΙΡΙΑ

    Συγγραφέας του εκπαιδευτικού υλικού για την ειδικότητα «ΟΡΟΦΟΚΟΜΟΣ» στο πλαίσιο της πράξης

    με κωδικό ΟΠΣ 5002002 «Κατάρτιση και πιστοποίηση ανέργων σε κλάδους αιχμής με πιστοποίηση» στο πλαίσιο του Ε.Π. «Ανάπτυξη Ανθρώπινου Δυναμικού, Εκπαίδευση & Δια Βίου Μάθηση» για το ΙΝΣΕΤΕ.

    Ειδικότερα:

    1. Διαμόρφωση προδιαγραφών υλοποίησης εκπαιδευτικού έργου (εκπαιδευτικοί στόχοι, μαθησιακά αποτελέσματα, προδιαγραφές απαραίτητου εξοπλισμού, προφίλ εκπαιδευτών) και ειδικά διαμορφωμένου εκπαιδευτικού υλικού (διαφάνειες παρουσίασης και σημειώσεις)
    2. Σύνταξη καταλόγου ερωτήσεων και απαντήσεων αποτίμησης/πιστοποίησης γνώσεων και δεξιοτήτων για το ανωτέρω αντικείμενο κατάρτισης
    Το σεμινάριο αφορά καμαριέρες και καθαρίστριες και πραγματοποιείται σε 4 ώρες 10:00-14:00  
    1. Φιλοσοφία - Κανόνες
      1. Οι δραστηριότητες του τμήματος της οροφοκομίας
      2. Κανόνες εμφάνισης και συμπεριφοράς
      3. Λειτουργικοί κανόνες του τμήματος
      4. Κανόνες ασφάλειας και υγιεινής – εργατικό ατύχημα
      5. Διατμηματική συνεργασία
      6. Συντομογραφίες που αφορούν το τμήμα ορόφων
    2. Καμαριέρα - Καθαρίστρια Κοινόχρηστων Χώρων - Βαλές Ορόφων
      1. Σκοπός θέσης – καθημερινά καθήκοντα
      2. Προετοιμασία εξοπλισμού και υλικών
      3. Γενικές οδηγίες προς τις καμαριέρες
      4. Καθαρισμός κοινοχρήστων χώρων
      5. Γενική καθαριότητα δωματίων
    3. Λίστα εργασιών καθαριότητας δωματίων (παραμονές-αναχωρήσεις)
      1. Προτού αρχίσετε την καθαριότητα
      2. Ετοιμάζοντας το δωμάτιο για την καθαριότητα
      3. Καθαρίζοντας το μπαλκόνι (όπου υπάρχει)
      4. Καθαρίζοντας το μπάνιο
      5. Καθαρίζοντας το δωμάτιο
      6. Φινίρισμα δωματίου
     
    Περισσότερα Λιγότερα
  • ΑΝΑΣΤΑΣΙΟΣ ΠΕΔΙΑΔΙΤΗΣ

    Master in Business Administration, Executive MBA KINGSTON UNIVERSITY, UK

    Ανωτέρα Σχολή Τουριστικής Εκπαίδευσης ΕΚΠΑΙΔΕΥΤΗΡΙΟ ΑΓΙΟΥ ΝΙΚΟΛΑΟΥ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Food & Beverage Management & Cost Control

    Live CourseΗμ/νία Μαθήματος
    06/12/2019
        Πραγματοποιείται σε 2 4ωρα σεμινάρια 6 & 7/12/2019 Η σημασία του τμήματος τροφίμων & ποτών σε μια επισιτιστική επιχείρηση – ξενοδοχείο. Περιγραφή Το Food & Beverage ενός ξενοδοχείου…
    Τιμή
    120,00
    Τιμή Μέλους
    96,00
    Γίνε τώρα μέλος και επωφελήσου

     

    ΕΡΓΑΣΙΑΚΗ ΕΜΠΕΙΡΙΑ
    01/10/2016 – Παρόν FOOD & BEVERAGE CONSULTANT
    • Δημιουργία service concept & package
    • Εύρεση ,Διαπραγμάτευση και διαχείριση συμφωνιών με προμηθευτές – χορηγίες
    • Δημιουργία SOP’S
    • Ανέρευση, Διαπραγμάτευση και εκπαίδευση προσωπικού
    • F&B Reporting
    • Εκπροσώπηση σε εκθέσεις και εκδηλώσεις horeca sector
    • Φυσική παρουσία κάθε 15 ημέρες στον συνεργαζόμενο χώρο (BILL & COO HOTEL Mυκονος , BILL & COO COAST Μυκονος , BARRIO RESTAURANT Αθηνα )

    01/10/2016 – Παρόν ATHENS METROPOLITAN COLLEGE Αθήνα
    ΚΑΘΗΓΗΤΗΣ
    Μαθήματα (Catering and High volume food service, Culinary concept and production)

    01/9/2014 – Παρόν ΙΕΚ ΑΚΜΗ Αθήνα
    ΚΑΘΗΓΗΤΗΣ
    Μαθήματα (Τουρισμός, Διοίκηση Επιχειρήσεων Ι &ΙΙ, Οργάνωση και Λειτουργία Εστιατορίου,Oργάνωση και Λειτουργία Ξενοδοχειου,Έλεγχος Εμπορευμάτων)
    Αξιολόγηση σπουδαστών 8,4/10,0

    01/9/2014 – 31/10/2016 HYTRA BAR RESTAURANT (Michelin Star *, Χρυσός Σκούφος), GALAZIA HYTRA RESTAURANT, ΣΤΕΓΗ ΓΡΑΜΜΑΤΩΝ & ΤΕΧΝΩΝ ΙΔΡΥΜΑΤΟΣ ΩΝΑΣΗ Αθήνα
    FOOD & BEVERAGE MANAGER
    Δημιουργία service concept & package
    F&B Marketing, P&L Analysis
    Yπεύθυνος λειτουργίας Hytra Restaurant, Galazia Hytra Restaurant, Green Restaurant, Liquid Bar, Banquet Operations Στέγης Γραμμάτων κ Τεχνών Ιδρύματος Ωνάση (μέχρι 1500 άτομα)
    Δημιουργία ,διαχείριση ,έλεγχο operation standards
    Διαχείριση , Ανεύρεση, Eκπαίδευση, προγραμματισμό και αξιολόγηση προσωπικού (50 pax)
    Διαχείριση budget και έλεγχος τμήματος πωλήσεων
    Aύξηση πωλήσεων περιόδου 2015 κατά 5 %
    Mειώση f&b cost κατά 25 %
    Μείωση payroll cost κατά 15 %
    Set up τμήματος πωλήσεων

    01/1/2008 – 28/7/2014 THE MARGI HOTEL Small Luxury Hotel of the world Αθήνα 5*
    FOOD & BEVERAGE MANAGER – DUTY MANAGER
    Δημιουργία service concept & package
    HORECA synergies & F&B Marketing, P&L Analysis
    Yπεύθυνος λειτουργίας Malabar Bar – Restaurant, Baku Restaurant, Lobby Lounge, Nilaya Restaurant, Room service, Banquet Operations (3 conference rooms 600 pax)
    Δημιουργία ,διαχείριση ,έλεγχο operation standards
    Διαχείριση , Ανέρευση, Eκπαίδευση, προγραμματισμό και αξιολόγηση προσωπικού (40 pax)
    Διαχείριση material control
    Aύξηση πωλήσεων περιόδου 2013 κατά 4 %
    Μείωση payroll cost κατά 15 %
    Aύξηση κουβέρ περιόδου 2013 κατά 19 %
    Δημιουργία Baku Restaurant concept
    Ικανοποίηση πελατών βάση ερωτηματολόγιων 4,70/5,00
    Μείωση f&b cost κατά 6,0 % περίοδο 2008- 2010
    Υπεύθυνος τήρησης διαδικασιών, αρχείων ΗΑCCP και ΙSO
    Ποσοστό f & b sales 47% επί του συνολικού τζίρου του ξενοδοχείου
    Αντικατάσταση & υποστήριξη Γενικού Δ/ντη σε δημιουργία νέων υπηρεσιών ,λειτουργικών θεμάτων & πωλήσεων

    2/2/2007– 28/10/2007 EAGLES PALACE HOTEL, Small Luxury Hotel of the world Xαλκιδική 5*
    FOOD & BEVERAGE MANAGER
    Δημιουργία service concept & package
    Yπεύθυνος λειτουργίας Kamares Restaurant, Club Bar, Lobby Cafe, Melathron Restaurant, Armira Restaurant, Pool bar, Βeach bar, Wine cellar, Room service, Banquet Opérations (1 conférence room 120 pax)
    Δημιουργία operation standards
    Διαχείριση , Ανέρευση, Eκπαίδευση, προγραμματισμό και αξιολόγηση προσωπικού (80 pax)
    Έλεγχος παραγγελιών F&B department
    Aύξηση πωλήσεων περιόδου κατά 30 %
    Aύξηση f&b revenue per person κατά 34 %
    Μείωση f&b cost κατά 2,0 %

    10/3/2006 – 18/10/2006 KIVOTOS CLUB HOTEL, Leading Small hotels of the world Μύκονος 5*
    FOOD & BEVERAGE MANAGER
    Yπεύθυνος λειτουργίας LE PIRATE Restaurant, CAFÉ DEL MAR Bar , La Méduse Restaurant , K Βar , Room Service, Banquet Operations
    Υπεύθυνος ελέγχου (f&b control), Διαχείριση material control, & Έλεγχος παραγγελιών F&B department
    Δημιουργία menu και τιμοκαταλόγων & δημιουργία operation standards
    Set up και διαχείριση πληροφοριακού συστήματος (POS, Back Office)
    Eκπαίδευση, προγραμματισμό και αξιολόγηση προσωπικού, Aυξηση πωλήσεων περιόδου Μαΐου – Οκτωβρίου κατά 10 %

    6/5/2005 – 8/3/2006 ΤHRAKI PALACE HOTEL – CONFERENCE CENTER Αλεξανδρούπολη 5*
    ASSISTANT F&B & BANQUETING MANAGER
    Yπευθυνος λειτουργίας Αllegro Restaurant (16ωρη λειτουργία, 220 θέσεων) , Thalassa Bar (16ηωρη λειτουργία ,140 θέσεων),Pool Bar (9ωρη λειτουργία , 120 Θέσεων), Room Service, Banquet & conference Operations (6 conference rooms 2500 pax )
    Υπευθυνός ελέγχου (f&b control)
    Yποστήριξη στον F&B Manager στην στελέχωση, αξιολόγηση, εκπαίδευση, προγραμματισμό του προσωπικού
    Υποστήριξη στην δημιουργία menu και τιμοκαταλογων
    Διαχείριση materials control τμημάτων
    Διαχειρίση και λύση προβλήμάτων πανω σε POS Machines και F&B Back Office Program Υπευθυννος τηρήσης διαδικασιων,αρχείων ΗΑCCP και ΙSO

    01/04/2004- 05/05/2005 ST JOHN HOTEL –VILLAS –SPA Μύκονος 5*
    ΜΑΙTRE D’ HOTEL
    Yπευθυνος λειτουργίας Symposium Restaurant,, Kalimera Restaurant 7ωρη Heaven Restaurant Au Bar, Pool Bar, Lobby Bar Room Service, Banquet Operations (2 conference rooms 500 pax )
    Υπεύθυνος για την αξιολόγηση ,εκπαίδευση, προγραμματισμό του προσωπικού

    15/6/2003 – 25/03/2004 ATHENS HOLIDAY INN Αθήνα 5*
    CAPTAIN TRAINEE
    Εκπαιδευόμενος shift supervisor Main Restaurant ( 17ωρη λειτουργία, 75 θέσεων), Lobby Bar (17ωρη λειτουργία , 75 θέσεων), Room Service

    ΠΡΑΚΤΙΚΗ ΕΞΑΣΚΗΣΗ
    01/6/1999 – 01/10/1999 ELECTRA PALACE THESSALONIKI Θεσσαλονίκη 5*
    RECEPTION – RESTAURANT CASHIER
    01/6/1998 – 01/10/1998 ASTIR PALACE VOULIAGMENI Aθήνα 5*
    RECEPTION – MAIN BAR
    01/6/1997 – 01/10/1997 LAGONISSI RESORT Aθήνα 5* WAITER

    ΣΠΟΥΔΕΣ
    20/10/2002 – 15/12/2003 Master in Business Administration, Executive MBA KINGSTON UNIVERSITY, UK ICBS BUSINESS SCHOOL
    1/10/1996 – 1/10/1999
    Ανωτέρα Σχολή Τουριστικής Εκπαίδευσης ΕΚΠΑΙΔΕΥΤΗΡΙΟ ΑΓΙΟΥ ΝΙΚΟΛΑΟΥ
    1/10/1995 – 30/5/1996
    Φοροτεχνικός Γραφείου ΔΗΜΟΣΙΟ Ι.Ε.Κ ΠΕΙΡΑΙΑ

    ΣΕΜΙΝΑΡΙΑ-ΔΡΑΣΤΗΡΙΟΤΗΤΕΣ
    WSET Επίπεδο 2 , WSPC
    Θέμα : Nέες Τάσεις στην διαχείριση Ανθρώπινου Δυναμικού KINGSTON ΒUSINESS SCHOOL
    Θέμα : Τourism Planning & Development UNIVERSITY OF SURREY
    Θέμα :Πρώτες βοήθειες ΕΚΑΒ
    Oμιλητής Συνεδρίου ‘’Γαστρονομία και Τουρισμός ‘’ ΤΕΙ ΑΘΗΝΩΝ Νοέμβριος 2016
    Παρουσίαση & Δημιουργία Σεμιναρίου ΄΄ Food & Beverage Management και Cost Control’’ IEK AKMH 2017

    ΞΕΝΕΣ ΓΛΩΣΣΕΣ
    ΑΓΓΛΙΚΑ : ΠΟΛΥ ΚΑΛΑ
    ΓΕΡΜΑΝΙΚΑ : ΒΑΣΙΚΑ

    ΓΕΝΙΚΕΣ ΓΝΩΣΕΙΣ
    Χρήση Η/Υ WINDOWS XP, MS DOS, MS OFFICE (Word, Excel, PowerPoint) , ΙΝΤΕRΝΕΤ
    Xρήση Ξενοδοχειακών & Εστιατοριακών Προγραμμάτων (FIDELIO,OPERA-MICROS POS,MATERIALS CONTROL, F&B HIT- ERMIS POS, SUNSOFT AMΒΡΟΣΙΑ POS-BACK OFFICE , SMART BACK OFFICE & POS, SINGULAR LOGIG SHS,POS MANAGER,MEGASOFT)
    Χρήση στατιστικού πακέτου SPSS
    Xρήση βάσης δεδομένων αξιολόγησης προσωπικού Employee Appraisal
    Γνώση Λογιστικής και κοστολόγησης
    Χρήση προγράμματος MS Project

    ΧΕΤΙΚΕΣ ΕΡΓΑΣΙΕΣ – ΠΑΡΟΥΣΙΑΣΕΙΣ
    ΑΣΦΑΛΕΙΑ ΕΠΙΣΙΤΙΣΤΙΚΩΝ ΕΠΙΧΕΙΡΗΣΕΩΝ ‘
    ‘ΤΟ FLIGHT CATERING KAI H ΑΝΑΠΤΥΞΗ ΤΟΥ’
    ‘FOUR SEASONS HOTEL CHAIN SΤRATEGIC ANALYSIS’
    ‘OPERATIONAL PROBLEM IN HOSPITALITY’
    ‘STATISTICAL ANALYSIS IN RESTAURANT INDUSTRY’
    ‘SERVICE CONCEPT, PACKAGE & HAYES, WHEELWRIGHT MODEL IN HOSPITALITY’
    ‘MIS PLANNING AND IMPLEMENTATION IN HOTEL INDUSTRY’
    DISSERTATION ‘’CUSTOMER LOYALTY IN HOSPITALITY INDUSTRY OF ATHENS’’

     

        Πραγματοποιείται σε 2 4ωρα σεμινάρια 6 & 7/12/2019 Η σημασία του τμήματος τροφίμων & ποτών σε μια επισιτιστική επιχείρηση – ξενοδοχείο. Περιγραφή Το Food & Beverage ενός ξενοδοχείου αποτελεί αναπόσπαστο κομμάτι της συνολικής δραστηριότητάς του. Το τμήμα F & B ενός ξενοδοχείου είναι από τα σημαντικότερα καθώς πέρα από την άμεση πηγή κερδών συντελεί και στη δημιουργία πιστών πελατών. Η γνώση της κατάρτισης προϋπολογισμού είναι το ποιο βασικό κομμάτι στο οποίο οι συγκεκριμένες ενότητες θα βοηθήσουν σημαντικά στη κατανόηση του αντικειμένου. Θεματικές Ενότητες •Η σημασία του τμήματος F & B σε μια επισιτιστική μονάδα και γενικότερα σε ένα ξενοδοχείο. •Παρουσίαση εξόδων – εσόδων εστιατορίου. •Παρουσίαση φύλλου προϋπολογισμού εστιατορίου. •Εργαλεία και δείκτες που βοηθούν στο προϋπολογισμό εστιατορίου. Σε ποιους απευθύνεται: Σε σπουδαστές – αποφοίτους – επαγγελματίες του τομέα Τουρισμού και Εστίασης.  
    Περισσότερα Λιγότερα
  • ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Management

    Live CourseΗμ/νία Μαθήματος
    10/05/2019
    Πραγματοποιείται σε  1 σεμινάριο των 4 ωρών 10/05/2019 Ανάλυση των τμημάτων ενός ξενοδοχείου Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Τιμή
    80,00
    Τιμή Μέλους
    64,00
    Γίνε τώρα μέλος και επωφελήσου
    Ολοκληρώθηκε

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε  1 σεμινάριο των 4 ωρών 10/05/2019
    • Ανάλυση των τμημάτων ενός ξενοδοχείου
    • Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της
    • Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Περισσότερα Λιγότερα
  • ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Εδεσματολόγιο – Σύνθεση Μενού

    Live CourseΗμ/νία Μαθήματος
    19/10/2018
    Πραγματοποιείται σε 1 σεμινάριο 4 ωρών 19/10/18 Συναρτήσει κόστους-προϋπολογισμού επιχείρησης Target group της επιχείρησης Ποιότητα &ποσότητα προσωπικού κουζίνας και εστιατορίου Εποχικότητα υλικών και τοποθεσία επιχείρησης (ευκολία στην αγορά προϊόντων σε τιμές…
    Τιμή
    75,00
    Τιμή Μέλους
    60,00
    Γίνε τώρα μέλος και επωφελήσου
    Ολοκληρώθηκε

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε 1 σεμινάριο 4 ωρών 19/10/18
    • Συναρτήσει κόστους-προϋπολογισμού επιχείρησης
    • Target group της επιχείρησης
    • Ποιότητα &ποσότητα προσωπικού κουζίνας και εστιατορίου
    • Εποχικότητα υλικών και τοποθεσία επιχείρησης (ευκολία στην αγορά προϊόντων σε τιμές αγοράς).
         
    Περισσότερα Λιγότερα
  • ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Management

    Live CourseΗμ/νία Μαθήματος
    05/10/2018
    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 5 & 6/10/2018 Ανάλυση των τμημάτων ενός ξενοδοχείου Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της Σωστές αγορές άρα σωστή δαπάνη σε σχέση με…
    Τιμή
    75,00
    Τιμή Μέλους
    60,00
    Γίνε τώρα μέλος και επωφελήσου
    Ολοκληρώθηκε

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 5 & 6/10/2018
    • Ανάλυση των τμημάτων ενός ξενοδοχείου
    • Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της
    • Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Περισσότερα Λιγότερα
  • ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Management

    Live CourseΗμ/νία Μαθήματος
    28/09/2018
    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 28 & 29/9/2018 Ανάλυση των τμημάτων ενός ξενοδοχείου Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της Σωστές αγορές άρα σωστή δαπάνη σε σχέση με…
    Τιμή
    75,00
    Τιμή Μέλους
    60,00
    Γίνε τώρα μέλος και επωφελήσου
    Ολοκληρώθηκε

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 28 & 29/9/2018
    • Ανάλυση των τμημάτων ενός ξενοδοχείου
    • Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της
    • Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Περισσότερα Λιγότερα
  • ΑΡΓΥΡΗΣ ΝΤΑΟΥΛΙΑΡΗΣ

    CORNELL UNIVERSITY

    ΑΣΟΕΕ

    ΠΙΣΤΟΠΟΙΗΜΕΝΟΣ ΕΚΠΑΙΔΕΥΤΗΣ ΕΝΗΛΙΚΩΝ (Ε.Ο.Π.Π.Ε.Π)

    Hotel Management

    Live CourseΗμ/νία Μαθήματος
    21/09/2018
    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 21 & 22/9/2018 Ανάλυση των τμημάτων ενός ξενοδοχείου Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της Σωστές αγορές άρα σωστή δαπάνη σε σχέση με…
    Τιμή
    75,00
    Τιμή Μέλους
    60,00
    Γίνε τώρα μέλος και επωφελήσου
    Ολοκληρώθηκε

    Work experience

    February 2015 – present
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction.
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2014 – January 2015
    Director of Operations and Quality
    Responsible for the smooth daily running of the 2 hotels of the group (Metropol Palace, A Luxury Collection Hotel – Sofia Hotel Balkan, A Luxury Collection Hotel), with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales (revenue policy of the hotel and the increase of the Banquet/Corporate/ FIT/ Group Sales)
    Supervisor of Domestic and International Marketing
    Sheraton Sofia Hotel Balkan, A Luxury Collection Hotel 5-star (Kokari LTD)

    February 2013 – June 2014
    Director of Operations and Quality at Amalia Hotels Group
    Responsible for the smooth daily running of the 6 company owned hotels of the group, with key tasks such as:
    Human Resources management ( hiring, training, set productivity performances and goals)
    F&B management ( Central purchasing system, cost control, menu planning, design and formulation of Banquet kit, )
    Finance (set budgets forecasting and achievement of targets)
    Coordination of all departments and hotels in order to achieve the highest level of customer satisfaction
    Sales oriented and responsible for pricing policy
    Amalia Hotels Group

    June 2012 – February 2013
    Director of Studies Etoile Studies by Les Chefs
    Full Management of Etoile, Academically and Administrative
    Management of Teachers and Bibliography
    Fully responsible for setting and implementing the internship and career program
    Implementation of Sales and marketing Plan through development strategies
    Full administration of Etoile Development, and implementation of Rebranding strategy
    ETOILE Studies by Les Chefs, Centre of Hospitality & Gastronomy Studies

    01/10/2011 – May 2012
    Director of operation at Ledra Hotels & Villas S.A Elounda Blue Bay Hotel, 4 star hotel & General Manager at Domes of Elounda, Boutique Beach Resort, 5 stars
    Pleiades Luxurious Villas
    Human resource management, supervisor of Financial and Accounting department, supervisor of Domestic and International Marketing, responsible of the F&B department – actions to be taken, responsible for Main Restaurant (awarded with Michelin stars), 3 a la carte restaurants, main building for breakfast, h/B dinner, lobby bar, pool bar, beach bar, mini bat, room service, supervising of Housekeeping, supervisor of maintenance of the buildings (internal & external, i.e. gardens, pool, buildings), responsible of procedures for Front Office, Guest Relations, Reservations, Supervisor of Financial Control, responsible for pricing policy
    Ledra Hotels & Resorts

    01/07/2011 – 30/09/2011
    Professor
    Teaching seminars at Kariera, Private College for F&B department
    Kariera

    21/09/2010 – 01/07/2011
    Chief Executive Officer, Group of Restaurants Meat Me
    Following of the company’s standards on sales, Total Quality Management, Customer Service Management, supervising accounting, marketing of the restaurants, responsible for all the F&B of the restaurants, responsible for 100 people stuff for the four restaurants Meat Me (Kefalari, The Mall, Athens Heart)
    Meat Me Group of Restaurants

    22/11/2008 – 10/09/2010
    F&B Department Director at Classical Hotels & Resorts &
    Operation Manager of First Class Catering Services (N. Daskalantonakis Group)

    Classical King George Palace, Deluxe 5 star, Member of The Leading Hotels of the World, Athens, Greece
    Classical Athens Imperial, 5 star, Athens Greece
    Classical Makedonia Palace, 5 star, Thessaloniki, Greece
    Classical Larissa Imperial, 5 star, Larissa, Greece
    Classical Egnatia Grand, Alexandroupoli, Greece
    Classical E-Filoxenia, 5 star, Kalamata, Greece
    Classical 2Fashion House Hotel, 5 star, Athens, Greece
    Classical Vouliagmeni Suites, 5 star, Athens, Greece
    Classical Baby Grand, 5 star, Athens, Greece
    Sheraton Sofia Balkan Hotel & Casino, A luxury Hotel Collection, Sofia, Bulgaria
    Acropol, 4 star, Athens Greece
    First Class, Catering & Dining Company (providing catering at 13 companies i.e. Vodafone, Mega, Papageorgiou Hospital etc)

    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department of all Classical Hotels, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts for all the hotels, achieving goals, HR supervisor for F&B departments, internal training and evaluating for F&B stuff, responsible for the equipment of the hotels for the F&B departments, F&B analysis for all the hotels, responsible for F&B development of projects in hotels, opening of new restaurants in hotels (i.e. Thai bar & Italian restaurant in Bulgaria, sushi restaurant & grill corner in Athens)
    HR supervisor for First Class, internal training and evaluating for stuff of First Class
    Classical Hotels & Resorts

    01/01/2006 – 22/11/2008
    Director of F&B Department of Classical Athens Imperial
    F&B cost, F&B control, assuring service quality, responsible for all the buying processes of the hotels & companies, managing all the operation departments, training of the F&B departments, supervising banquet-sales department, supervising big events of the hotels, supervisor for catering, customer satisfaction – questionnaires, analysing budgets & forecasts, achieving goal
    Classical Hotels

    01/01/2005 – 31/12/2005
    F&B Manager
    Managing all f&b consumptions, customer satisfaction, achieving goals, created four different kind of restaurants, HR supervisor for 100 people, buying processes & control, creating & organising operation teams
    AKtes Varkizas (Yabanaki), N. Daskalantonakis Group

    01/2004 – 3/2005
    Assistant Purchasing Manager
    Responsible for the purchases of electronic distribution system Yassas, supervising of Supplies and buying
    N. Daskalantonakis Group, Yassou

    2001 – 2003
    Reception Employee
    M/C , Check-in, Cashier
    Astir Palace, Nafsika Hotel for two years & Arion Hotel for one year Vouliagmeni, Athens

    2000 – 2001
    Reception Employee
    M/C , Check-in, Cashier
    Hotel Stanley, 4 stars, Αθήνα

    2008 – 2009
    Teaching in F&B Financial & F&B Cost (seminars) , Culinary sector
    AKMI (private college)
    Parallel Activities

    11/2008
    Supervision of the book “ F&B Control”, Tsitsilionis Publications

    2008 – 2009
    Teaching Practical & Theoretical Education in Hospitality Industry
    Glion Group

    2006 – 2007
    Catering Consulting (menu planning, menu costing, food science, Food & Beverage, Cooking Methods, Wine knowledge, Reservations, Reception, Housekeeping, Kitchen & Service Practical, Service Management, Food costing)
    FDM, specialized training

    2002 – 2007
    Teacher in Reception, F&B Management, F&B Control, Hygiene, Menu planning
    Palmie Private College
    Education and training
    2015-2016
    Master’s Degree, Hospitality Administration/Management
    Cornell University

    2014
    BCA
    Seminar in Online Marketing in Hotel Industry – Strategic & Risk Managment, Hospitality Administration/Management
    Business College of Athens (BCA)

    10/2009 – 04/2010
    MBA
    Services Marketing, Customer satisfaction & complaint control, Hotel Management, Services Marketing, Leadership and Employee Motivation, Human Resources Management, Information Management , Accounting & Financial Management
    Athens University of Economics and Business, Greece

    1/2007 – 12/2007
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2001 – 12/2002
    Qualification in Health Services – Diploma
    EFET (Hellenic Food Authority)

    1/2000 – 12/2001
    Diploma of French Language ( Licence for private lessons)
    IFA

    1997 – 1998
    Hotel Management
    Specialized in F&B control, Bar, Restaurant, Reception, Conferences
    Group Accor (IBIS Hotels – Paris)

    1995 – 1997
    Hotel Management
    Organisation of Tourism Education and Training in Napflio, Greece

    1991 – 1994
    Apolytirio of general Lyceum (Baccalaureate)

    Languages
    English, French
    Technical skills and competences
    Windows Operating Systems, Microsoft Word, Microsoft Excel, Microsoft Power-Point, Microsoft Outlook, Internet, M/C ERMIS, Protel Hotel Management, Fidelio, Sab3, SAP

    Πραγματοποιείται σε 2 σεμινάρια των 4 ωρών 21 & 22/9/2018
    • Ανάλυση των τμημάτων ενός ξενοδοχείου
    • Σωστή τιμολογιακή πολιτική δωματίων και ανάλυσή της
    • Σωστές αγορές άρα σωστή δαπάνη σε σχέση με τα ποιοτικά χαρακτηριστικά
    Περισσότερα Λιγότερα