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George Goutos
Yacht Provisioning Manager
Athens,I
Summary
Dynamic Yacht Provisioning Manager at Oak Cava, adept in supply chain optimization and stakeholder management. Achieved significant cost reductions through strategic vendor partnerships while enhancing team collaboration. Proven track record in inventory control and demand forecasting, driving operational excellence and customer satisfaction in high-pressure environments.
Overview
28
28
years of professional experience
1
1
Language
Work History
Yacht Provisioning Manager
Oak Cava
01.2018 - 12.2025
- Developed strong vendor relationships, resulting in improved service levels and reduced costs.
- Implemented effective inventory control measures, reducing stock discrepancies and improving accuracy rates.
- Negotiated strategic partnerships with suppliers to secure favorable pricing terms and enhance overall value proposition for clients.
- Conducted regular reviews of internal procedures, identifying areas for improvement and implementing necessary changes for better efficiency.
- Established key performance metrics to monitor team success, driving continuous improvement efforts across all operations.
- Boosted team efficiency by streamlining provisioning processes and implementing workflow improvements.
- Mentored junior staff members in best practices for provisioning management, cultivating a knowledgeable workforce poised for success.
- Analyzed market trends to identify opportunities for expanding product offerings or adjusting service strategies accordingly.
- Led team training initiatives to develop employee skills, improve job performance, and foster career growth.
- Coordinated communication efforts between departments, facilitating smoother execution of shared objectives and fostering a collaborative work environment.
- Managed a diverse portfolio of projects, consistently meeting deadlines while maintaining high-quality standards.
- Enhanced customer satisfaction by proactively addressing concerns and ensuring timely delivery of products and services.
- Maintained established levels of goods based on sales forecasts and demand to fulfill orders on time.
- Developed and maintained knowledgeable and productive team of employees.
- Collaborated with manufacturing and supply chain management.
- Promoted brand at industry events and through ongoing networking efforts.
F&b Manager – Sommelier
Myconian Ambassador Hotel & Thalasso Spa ( Relais & Chateaux Hotel )
04.2016 - 10.2017
- Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
- Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
- Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
- Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
- Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
- Ensured a safe working environment by enforcing strict adherence to health, safety, and sanitation regulations.
- Boosted customer satisfaction by implementing new menu items and service improvements.
- Increased revenue with targeted promotions, special events, and upselling techniques.
- Maintained highest standards for beverage quality and service.
- Managed bar and wait staff and directed hiring program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Resolved customer complaints involving food or beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
- Developed and maintained an extensive wine list, catering to varied tastes and price points for optimal selection.
F&b Manager – Sommelier
Mystique Resort Santorini ( Luxury Collection Hotel, Starwood )
04.2013 - 03.2016
- Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
- Contributed to long-term business growth strategies through meticulous competitor analysis, market research initiatives, and regular reviews of operational effectiveness.
- Championed sustainability efforts within the F&B department by sourcing eco-friendly products where possible.
- Enhanced team performance through effective staff training and development programs.
- Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
- Established a loyal customer base by delivering exceptional service and consistently exceeding guest expectations.
- Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- 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.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
- Conducted regular staff training sessions on wine knowledge, enabling team members to provide excellent service to guests.
- Organized exclusive wine tastings and events for VIP clients, fostering strong relationships and repeat business.
- Collaborated with chefs and kitchen staff to create harmonious pairings for special events and tasting menus.
- Managed wine inventory efficiently, ensuring proper storage conditions and rotation to maintain quality.
- Answered customers' questions, recommended items, and recorded order information.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
- Maintained highest standards for beverage quality and service.
- Managed bar and wait staff and directed hiring program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
- Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
- Promoted brand awareness through community outreach efforts, partnerships with local businesses, and social media marketing strategies.
Maitre – Sommelier
Chef’s Ettore Botrini’s, Etrusco Restaurant
10.2004 - 03.2013
- Trained, coached and evaluated subordinates to raise performance to company standard.
- Served as leader of FOH team by assigning duties, work stations and responsibilities.
- Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
- Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
- Spoke clearly and persuasively in positive or negative situations and responded well to questions.
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
- Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
- Answered customer questions about hours, seating, and menu information.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Supported servers, food runners, and bussers with keeping dining area ready for every guest.
- Increased wine sales by effectively presenting a diverse range of options to customers, showcasing knowledge and expertise.
- Sourced unique wines from lesser-known regions or producers, offering guests exciting choices not found elsewhere.
- Enhanced customer satisfaction by recommending and pairing wines with menu items based on individual preferences.
- Improved overall dining experience by attentively addressing guest inquiries or concerns regarding wine selections or pairings.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Developed and maintained an extensive wine list, catering to varied tastes and price points for optimal selection.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed unique events and special promotions to drive sales.
- Organized exclusive wine tastings and events for VIP clients, fostering strong relationships and repeat business.
- Collaborated with chefs and kitchen staff to create harmonious pairings for special events and tasting menus.
- Managed wine inventory efficiently, ensuring proper storage conditions and rotation to maintain quality.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Head Waiter
Ithaki Restaurant
11.2001 - 08.2004
- Greeted new customers, discussed specials, and took drink orders.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Managed food resources, memorized orders, and coordinated customer service.
- Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
- Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
- Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
- Prepared specialty desserts for customers for special occasions.
- Bussed and reset tables to keep dining room and work areas clean.
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Streamlined payment process for customers by implementing efficient check handling procedures among the wait staff.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Processed orders and sent to kitchen employees for preparation.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Answered customers' questions, recommended items, and recorded order information.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Head Waiter
Oenopathia Restaurant
02.1998 - 09.2001
- Trained staff members on use of POS system.
- Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
- Supervised server staff and simultaneously served personal section of tables.
- Stayed up-to-date on menu changes to help customers make food choices.
- Greeted new customers, discussed specials, and took drink orders.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Managed food resources, memorized orders, and coordinated customer service.
- Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
- Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
- Streamlined payment process for customers by implementing efficient check handling procedures among the wait staff.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Processed orders and sent to kitchen employees for preparation.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Answered customers' questions, recommended items, and recorded order information.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Education
4TH GRADE STUDENT (DIPLOMA) - Wine And Beverages
W.S.P.C (WSET)
P.Faliro 04.2001 -
High School Diploma -
General High School
Ymittos, Greece 04.2001 -
Skills
Material requirements planning
Software
Microsoft Excel: Proficiency in data entry, formulas, sorting, filtering
Microsoft Outlook: Managing emails and contacts, scheduling appointments
Timeline
Yacht Provisioning Manager
Oak Cava
01.2018 - 12.2025
F&b Manager – Sommelier
Myconian Ambassador Hotel & Thalasso Spa ( Relais & Chateaux Hotel )
04.2016 - 10.2017
F&b Manager – Sommelier
Mystique Resort Santorini ( Luxury Collection Hotel, Starwood )
04.2013 - 03.2016
Maitre – Sommelier
Chef’s Ettore Botrini’s, Etrusco Restaurant
10.2004 - 03.2013
Head Waiter
Ithaki Restaurant
11.2001 - 08.2004
4TH GRADE STUDENT (DIPLOMA) - Wine And Beverages
W.S.P.C (WSET)
04.2001 -
High School Diploma -
General High School
04.2001 -
Head Waiter
Oenopathia Restaurant
02.1998 - 09.2001
Languages
English
Full Professional