Dimitris Michalakopoulos

Experience

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  Atlantica Hotels & Resorts

  Nov 2008 - Dec 2018

  Hotel Manager

  I was upgraded during the years, in three different hotels within the company.My overall responsibilities during those years were:Manage and maintain all-year or seasonal lodging facilities. Also:• Staff accountability from 132 to 350 employees.• F&B quality improvements and Hygiene standards• Monthly detail reporting for all levels• Observe and monitor workers' performance to make sure that company rules and procedures are beingfollowed.• Creating hotel policies and services.• Inspect the hotel for cleanliness and appearance.• Creating team management with all departments• Hotel Contract Negotiations• Analyze financial information on the computer and create reports to the Board• Coach staff on how to do the job and motivate them to finish projects.• Organize and create renovations (financially, monitoring and progress), creating pilot areas for estimation• Off/Online Sales• Company & Hotel's Budget: create estimations and targets and directive procedures Show less

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  Neptune Hotels Resort, Convention Centre & Spa

  Jan 2018 - Dec 2020

  Resort Operations Manager

  Create and hold the operations functions of the Hotel, as per the Organizational chartCreate Budgets and concepts and present them in too third parties.Hold regular briefings and meetings with all heads of departments.Ensure all operations are carried on in an appropriate, cost-effective way• Improve operational management systems, processes and best practices• Purchase materials, plan inventory and oversee warehouse efficiency• Help the organization’s processes remain legally compliant• Formulate strategic and operational objectives• Examine financial data and use them to improve profitabilityThis resume is made with CVwizard.com.• Manage budgets and forecasts• Perform quality controls and monitor production KPIs• Recruit, train and supervise staff• Find ways to increase the quality of customer service• Performing HR duties such as recruiting, selecting, scheduling, counselling and disciplining employees• Helping the company to promote high morale and communicate the company’s operating policies,customer issues and safety measures• Performing financial predictions by preparing the annual budgets, scheduling expenditures, analysingvariance and initiating corrective actions• Developing operations policies by evaluating and enforcing policies for products and inventory receipts• Reviewing and approving operational invoices and forwarding them to payment• Ensuring compliance with laws and regulations• Making sure that all employees fill out the required legal documents Show less

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  BLUE LAGOON GROUP

  Dec 2020 - now

  Group F&B Manager

  Responsible for four Resorts (two 4* & two 5*) and one City hotel of the Group portfolio in Kos Island. Directs and oversees all aspects of the organization's food and beverage planning and service, including creating and supervising menu planning, costs and revenue income. Primary responsibility is also the control and communication with the controlling and purchasing department of the Group and the daily, weekly and monthly management of the overall F&B products that the units will be handling. To summarize my daily responsibilities. Coordinate food and beverage operations with hotel managers and other departments to ensure efficient guest service. Directly implement the reports, forecasts, inventory and budget for food and beverage operations.Exercise quality control for both food and beverage and all units. Implement and maintain F&B sales/marketing programs and create offers. Evaluate team members within the department and deliver constructive feedback to managers regarding performance.Prepare monthly and annual budgets and administer them under Board guidance.Follow each Resort's policies, with procedures, training and service standards. I've led and supported all Food and beverage departments in achieving their financial and operational targets.Evaluate and provide the Cost Control department with valuable information regarding the quality of the products by the Resort suppliers. Preparing and adhering to the F&B departmental budget;Review fifteen-day reports with a summary of results to the Executive Director and Board. Direct contact with Managers and their teams on a daily operation basis and finding solutions and improvements. Establish and maintain adequate internal controls within the F&B operation in HACCP, Travelife and Group policy procedures. Direct and oversee the development of supervisors. Capable of food and beverage sales goals by executing marketing strategies and controlling costs. Show less