Ioannis Touloumis

Pre Opening

88 Rooms,25 F&B Personnel(Kitchen is not included).

Conference Room

Theme Peruvian Restaurant,Theme Levantine Restaurant,Main Restaurant Buffet,2 bar’s and Room Service.

• Wine tasting and Tsipouro tasting in our cellar with over 100+ labels.
• Daily HOD meeting.
• Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer service.
• Developed the drink's menu as well as the wine list for the theme restaurants,including extra wine list for pairing with our 12 stage set menua’.
• Been totally in charge of hotel's F&B orders,continuously communicating with suppliers,making deals and ordering key materials for the benefit of the company,always making changes wherever needed.
• Identified customers needs and responded proactively to all of their concerns.
• Led F&B team by attracting, recruiting, training and appraising talented personnel.
• Established targets, schedules, policies and procedures of Louis Hotels.
• Reporting daily directly to the General Manager about sales/productivity and general info regarding F&B department.
• Complied with all health and safety regulations.
• Continuously researched industry trends and competitor offerings to stay ahead of market demands and maintain a competitive edge.
• Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.

188 Rooms,90 Restaurant&Bar Personnel.(Kitchen is not included).

Banquet Weddings.

Conference Room

Fine Dining Restaurant,Steak House Restaurant,Italian Restaurant,Premium Greek Fish Tavern,5 Bars and Room Service.

• Daily HOD meetings
• Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer service.
• Identified customers needs and responded proactively to all of their concerns.
• Led F&B team by attracting, recruiting, training and appraising talented personnel.
• Established targets, schedules, policies and procedures of Elivi Hotel.
• Reporting daily directly to the Food and Beverage Manager about sales/productivity/procedures and general info regarding F&B department.
• Complied with all health and safety regulations.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.

180 Rooms,12 Bar Personnel.

3 Bars

• Daily HOD meeting
• Managed all Bars' and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer service.
• Led Bar team by attracting, recruiting, training and appraising talented personnel.
• Established targets, schedules, policies and procedures of Hilton Hotels&Resorts.
• Reporting daily directly to the Food and Beverage Manager about Sales/Productivity and general info regarding Bar department.
• Complied with all health and safety regulations.
• Implemented cost-saving measures by analyzing pour costs and minimizing waste.
• Collaborated with kitchen staff to coordinate food and drink pairings for events.
• Maintained inventory and orders for bar supplies to ensure smooth operations.

62 Rooms,12 Bar Personnel.

2 Bars.

• Daily HOD meeting
• Managed all Bars' and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer service.
• Led Bar team by attracting, recruiting, training and appraising talented personnel.
• Established targets, schedules, policies and procedures of Nikki Beach Hotels&Resorts.
• Reporting daily directly to the Food and Beverage Manager about Sales/Productivity and general info regarding Bar department.
• Complied with all health and safety regulations.
• Implemented cost-saving measures by analyzing pour costs and minimizing waste.
• Collaborated with kitchen staff to coordinate food and drink pairings for events.
• Maintained inventory and orders for bar supplies to ensure smooth operations.

62 Rooms,12 Bar Personnel.

2 Bars.

• Daily HOD meeting
• Managed all Bars' and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserved excellent levels of internal and external customer service.
• Led Bar team by attracting, recruiting, training and appraising talented personnel.
• Established targets, schedules, policies and procedures of Nikki Beach Hotels&Resorts.
• Reporting daily directly to the Bar Manager about Sales/Productivity and general info regarding Bar department.
• Complied with all health and safety regulations.
• Implemented cost-saving measures by analyzing pour costs and minimizing waste.
• Collaborated with kitchen staff to coordinate food and drink pairings for events.
• Maintained inventory and orders for bar supplies to ensure smooth operations.

• Organized VIP events and was responsible for handling ‘exclusive’ clients.
• Managed a team of bartenders and servers in a fast-paced nightclub setting.
• Provided exceptional customer service and built rapport with regular patrons.
• Trained new staff on proper bartending techniques and customer service standards.
• Developed creative and seasonal cocktail menus to increase customer satisfaction and sales.
• Implemented cost-saving measures by analyzing pour costs and minimizing waste.
• Executed opening and closing duties, including cash handling and reconciliations.
• Maintained inventory and orders for bar supplies to ensure smooth operations.

• Trained new employees on cafe policies, beverage preparation, and customer service standards to maintain a high level of performance.
• Maximized espresso quality with expert knowledge of extraction techniques and regular equipment maintenance.
• Reduced waste by implementing proper pouring,inventory management procedures and ordering supplies as needed.
• Executed opening and closing duties, including cash handling and reconciliations.
• Performed regular bar maintenance and cleaning to meet health and safety standards.
• Demonstrated strong leadership skills while overseeing all aspects of daily café operations as Head Barista.

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Developed creative and seasonal cocktail menus to increase customer satisfaction and sales.
• Conducted regular staff meetings to discuss performance goals, share feedback, and foster teamwork among employees.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Ensured compliance with alcohol regulations and company policies, maintaining a safe and responsible environment for all patrons.
• Managed inventory efficiently, reducing waste and maintaining optimal stock levels for peak periods.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

• 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 waiter staff.
• 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.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.

• Maintained inventory and orders for bar supplies to ensure smooth operations.
• Managed a team of bartenders and servers in a fast-paced hotel environment.
• Developed creative and seasonal cocktail menus to increase customer satisfaction and sales.
• Provided exceptional customer service and built rapport with regular patrons.
• Implemented cost-saving measures by analysing pour costs and minimising waste.
• Managed beverage inventory and ordering for a high-volume bar and lounge.

• Provided excellent customer service and built lasting relationships with regular patrons.
• Maintained a clean and organised work area to uphold hygiene and safety standards.
• Organised and maintained bar inventory to ensure timely restocking and avoid shortages.
• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.

• Managed beverage inventory and ordering for a high-volume bar and lounge.
• Created unique and innovative cocktail recipes that consistently received positive customer feedback.
• Maintained inventory levels and ordered supplies to ensure a fully stocked bar at all times.
• Provided excellent customer service and built lasting relationships with regular patrons.
• Implemented cost-saving measures that resulted in a reduction of overall bar expenses.

• Provided excellent customer service and built lasting relationships with regular patrons.
• Maintained a clean and organised work area to uphold hygiene and safety standards.
• Organised and maintained bar inventory to ensure timely restocking and avoid shortages.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.

• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Ensured food safety compliance by adhering to proper handling procedures when serving dishes.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Ensured food safety compliance by adhering to proper handling procedures when serving dishes.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.