MARIA DASKALAKI

• Start Up in the field of 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.
• Delivered consistent revenue growth by identifying new business opportunities and expanding service offerings.
• Strengthened client relationships with regular communication, timely project delivery, and high-quality services.
• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Expanded market presence through successful negotiation of key partnerships and acquisitions.

• Championed cost-saving initiatives by identifying inefficiencies within current processes and recommending suitable alternatives.
• Directed the procurement process, ensuring timely acquisition of required materials while minimizing expenses.
• Enhanced customer satisfaction by proactively addressing concerns and ensuring timely delivery of products and services.
• Boosted team efficiency by streamlining provisioning processes and implementing workflow improvements.
• Managed a diverse portfolio of projects, consistently meeting deadlines while maintaining high-quality standards.

• 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