Theodoros Spiropoulos

Author of the 1st greek whisky book "ΤΡΙΑ ΧΡΟΝΙΑ & ΜΙΑ ΗΜΕΡΑ"

• Collaborated with fellow instructors to develop comprehensive curriculum materials that covered all aspects of bartending, from drink preparation to bar management.
• Provided guidance on inventory management, enabling students to better understand the business aspects of running a successful bar operation.
• Empowered students to explore their unique bartending styles by encouraging experimentation with different techniques and ingredients during practical exercises.
• Promoted teamwork among students through group activities focused on problem-solving challenges commonly encountered in the bartending profession.

• Developed and executed branding campaigns to educate target audiences on product features, benefits and values.
• Enhanced brand recognition by developing and executing targeted marketing campaigns.

• Developed long-lasting relationships with clients to ensure consistent retention and loyalty.
• Maintained up-to-date knowledge on industry trends and regulations, ensuring accurate advice was provided to clients at all times.
• Mentored junior advisors, fostering a supportive team environment focused on growth and learning.
• Developed strong relationships with clients through regular communication and excellent customer service.

• Boosted sales through effective collaboration with store staff to promote products in high-traffic areas.
• Educated consumers about product benefits, leading to increased interest and sales conversions.
• Enhanced brand recognition by executing promotional events and engaging customers with product demonstrations.
• Communicated product information with confidence and educated consumers about company.

• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Mentored and trained staff members to ensure exceptional customer service standards.
• Developed strong relationships with suppliers, negotiating favorable terms and pricing.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.