Aris Melissinakis
RETHYMNO
Summary
Ambitious Food and Beverage Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
10
10
years of professional experience
Work History
Food and Beverage Manager
CANDIA PARK VILLAGE BLUEGR
AGIOS NIKOLAOS CRETA
02.2023 - Current
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed bar and wait staff and directed hiring program.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Food and Beverage Manager
BAJA ALL DAY BEACH PRIVATE CLUB , ALMA AE
RETHYMNO CRETA
03.2020 - 10.2022
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed bar and wait staff and directed hiring program.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
Service Supervisor
RADISSON BLUE , HOTEL GRUP
ANDERMATT, SWITZERLAND
10.2021 - 03.2022
- Assisted with training and development of team members.
- Handled customer complaints and inquiries.
- Monitored team's performance and gave feedback when necessary.
- Updated job knowledge by attending workshops, training sessions and educational opportunities.
- Participated in team meetings and training sessions to stay informed about product updates and changes.
- Responded to customer requests for products, services, and company information.
- Handled customer inquiries and suggestions courteously and professionally.
- Provided primary customer support to internal and external customers.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Processed customer service orders promptly to increase customer satisfaction.
- Answered customer telephone calls promptly to avoid on-hold wait times.
Chef De Rang
STEIGENBERGER BELVEDERE, HOTELS AND RESORTS
DAVOS , SWITZERLAND
11.2019 - 03.2020
Food and Beverage Manager
CALDERA VILLAGE, ATLANTICA HOTELS AND RESORTS
CHANIA , CRETA
03.2019 - 10.2019
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Managed bar and wait staff and directed hiring program.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
Chef De Rang
RIFFELALP RESORT AND SPA
ZERMATT , SWITZERLAND
12.2018 - 03.2019
Chef De Rang
RIFFELALP RESORT AND SPA
ZERMATT SWITZERLAND
12.2017 - 03.2018
Service Manager
NEFELI HOTEL
RETHYMNO CRETA
04.2016 - 11.2017
- Resolved customer complaints in professional and timely manner.
- Hired, trained and supervised team of service staff members to meet business goals.
- Developed and maintained positive relationships with customers to build rapport and trust.
- Met with customers to discuss service needs and offer available solutions.
- Monitored service staff performance and provided feedback for improvement.
- Maintained records of service transactions and customer feedback for future reference.
- Maintained team productivity and quality of service by establishing and maintaining clear benchmarks.
- Met with customers to discuss service needs and develop effective and practical solutions.
- Coordinated with other departments to maintain streamlined and productive workflow.
- Analyzed service reports to identify areas of improvement.
- Developed department processes and procedures to boost customer satisfaction.
- Established team priorities, maintained schedules and monitored performance.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Identified and communicated customer needs to supply chain capacity and quality teams.
Chef De Rang
SARATZ HOTEL
PONTRESINA , SWITZERLAND
12.2016 - 03.2017
CHEF DE RANG
TSCHUGGEN GRAND HOTEL
AROSA , SWITZERLAND
12.2015 - 03.2016
Chef De Rang
SAINT PETER HOTEL
SEEFELD TYROL , AUSTRIA
12.2014 - 04.2015
DEMI CHEF DE RANG
SAINT PETER HOTEL
SEEFELD TYROL, AUSTRIA
12.2013 - 03.2014
Education
F&B MANAGEMENT - FOOD AND BEVERAGE MANAGEMENT
IEK OMIROS
ATHENS10.2020
MBA - Hotel Management
NATIONAL & KAPODISTRIAN UNIVERCITY OF ATHENS
ATHENS11.2018
MBA - Business Administration And Management
EEDE
ATHENS11.2007
BBA - Business Administration And Management
ATEI ATHENS
ATHENS05.2004
Skills
- Maintain Food Safety
- Menu Pricing and Writing
- Food Safety and Sanitation
- Food and Beverage Management
- Cost Estimation
- Teamwork and Collaboration
- Guest Relations
- Guest Satisfaction
- Profit and Loss Control
- Supply Ordering and Management
Languages
Greek
Native language
English
Advanced
C1
German
Upper intermediate
B2
Timeline
Food and Beverage Manager
CANDIA PARK VILLAGE BLUEGR
02.2023 - Current
Service Supervisor
RADISSON BLUE , HOTEL GRUP
10.2021 - 03.2022
Food and Beverage Manager
BAJA ALL DAY BEACH PRIVATE CLUB , ALMA AE
03.2020 - 10.2022
Chef De Rang
STEIGENBERGER BELVEDERE, HOTELS AND RESORTS
11.2019 - 03.2020
Food and Beverage Manager
CALDERA VILLAGE, ATLANTICA HOTELS AND RESORTS
03.2019 - 10.2019
Chef De Rang
RIFFELALP RESORT AND SPA
12.2018 - 03.2019
Chef De Rang
RIFFELALP RESORT AND SPA
12.2017 - 03.2018
Chef De Rang
SARATZ HOTEL
12.2016 - 03.2017
Service Manager
NEFELI HOTEL
04.2016 - 11.2017
CHEF DE RANG
TSCHUGGEN GRAND HOTEL
12.2015 - 03.2016
Chef De Rang
SAINT PETER HOTEL
12.2014 - 04.2015
DEMI CHEF DE RANG
SAINT PETER HOTEL
12.2013 - 03.2014
F&B MANAGEMENT - FOOD AND BEVERAGE MANAGEMENT
IEK OMIROS
MBA - Hotel Management
NATIONAL & KAPODISTRIAN UNIVERCITY OF ATHENS
MBA - Business Administration And Management
EEDE
BBA - Business Administration And Management
ATEI ATHENS