MARIA DASKALAKI

As the city's premier supplier our luxurious food and drink market IPIROTISSA, is sourcing and producing an extensive range of premium products. With years of dedicated service and an impeccable track record in catering to selected yachts, we are joining our forces to expand IPIROTISSA's services and meet the needs of even more yacht owners and charter companies.

To better serve & inform our clients, we are developing a strategic investment on a point of service within Astir Marina which will be installed by May 2024. Form there we will be able to present our range of products and coordinate the distribution of the orders we receive daily, by introducing a comprehensive and convenient solution for all your yacht provisioning needs.

• Start Up in the field of Real Estate & Investment Management in the Industry of Hospitality
• Developing key operational initiatives to drive and maintain substantial business growth by 20% (2023) - Managing 4 partnerships and strategic business relationships.
• Building productive relationships with industry partners and competitors to support strategic business objectives.

• Collaborated with sales team to increase brand awareness and enhance business development by building and maintaining relationships with 11 key accounts.
• Developed creative presentations, trend reports and product data sheets.
• Consulted with clients on business issues and developed innovative, high-impact proposals.
• Conducted market research to identify new opportunities and target markets.
• Improved website visibility through development and implementation of SEO strategies.
• Analyzed and reported on KPIs to validate and demonstrate success of marketing campaigns

• Operation and management of internal food service facilities for companies & institutions, including management and coordination of catering services for corporate events.
• Mentored and supported 14 team members in handling guest inquiries and requests and in resolving guest complaints.
• Product and project development based on client feedback - design of innovative product range.
• Maintained effective supply levels by monitoring food stock & cost control.
• Marketing plan supervision and promotion of sales

• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Set, enforced, and optimized internal policies to maintain responsiveness to demands.
• Devised processes to boost business success and increase profit levels.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Developed and maintained relationships with external vendors and suppliers.
• Negotiated contracts with vendors and suppliers to obtain the best pricing and terms.
• Tracked spending and identified savings opportunities for each venue.
• Analysed and reported on key performance metrics to CEO.
• Supervised 210 operations staff and kept employees compliant with company policies and procedures.
• Organized and trained a group of 6 individuals with diverse roles so that they can support Group's operations as executives of the company.
• Responsible for operational, financial, and legal issues of projects in charge

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Trained 2 new staff members on company policies and procedures.
• Developed and executed strategies to improve operational efficiency.
• Coordinated with vendors to get prompt delivery of hospitality services.
• Enforced provision of services in line with company standards.

• Managed F&B and day-to-day operations for 8 venues within budgeted guidelines and to the highest standards
• Menu Design – Costing & Waste Management
• Coordinating Purchases of all venues to reduce costs and maximize purchasing power of Group - Supplier negotiations
• Overseeing costing and billing, monitoring payments and raise concern with Accounting Department
• Report on management regarding sales - costs – waste - results and productivity
• Assisted Operations Managers of all venues and staff members with special tasks on daily basis.
• Resolved customer complaints while prioritizing customer satisfaction and loyalty.

• Performed event coordination for larger parties and gatherings.
• Monitored seating area & inspected facilities to confirm conformance to customer requirements.
• Worked with front of house staff to arrange seating plan to accommodate groups with special requests.

• Monitored daily reservations.
• Ensured special handling of repeat and VIP customers
• Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.

• Organized and implemented special courses for adults and hotel employees
• Developed teaching materials to supplement standard curriculum, enhancing learning concepts and promoting student engagement.
• Worked one-on-one with students needing individualized attention and developed with special learning plans for struggling people.
• Created hands-on curriculum to promote student interest and receptive learning.
• Evaluated student progress to offer recommendations for further development.

• Wrote research papers, reports, reviews, and summaries regarding the Management of Hospitality Organizations.
• Performed research into study topics to increase knowledge and to provide valuable contributions.
• Gathered and organized information for research purposes.
• Developed data collection strategies and monitored data quality for optimal research results.
• Utilized statistical packages to analyse data and create visualizations.
• Designed and Implemented a research framework on Gay Tourism and Organizational Behavior.
• Completed research and created a behavioral model for the gay tourism market segment – “Modelling the Gay Consumer” as regards the management of destinations and gay friendly hospitality operations.

Thesis Title: Relationship Marketing in the Hospitality Sector and Competitive Advantage

Thesis Title: The Management of Hospitality In The Restaurant Business