Vyron Giannoulopoulos

Executive Steward role, responsible on recruiting, organizing, and planning the back-of-house (BOH) team of 25 people, including Assistant Manager, Steward Supervisors, Staff Attendants, and Stewards.

- Permanent member of the Hotel's Risk Committee

- Champion of the Pest Control Committee

- Champion of the Waste Management Committee

- Member of the Sustainability Committee

• Team Management

- Implement Coaching & Development Techniques

- Organize Departmental Monthly Meetings

- 1 to 1 Meetings

- Trainings on SOP's & P&P's

• HACCP

- Develop Cleaning Schedule in all Kitchens, Bars, Staff Restaurants & Storages according the HACCP Guidelines.

- Regularly Inspections with the Hygiene Officer & Health & Safety Manager

• Inventory Management

-Digital & Physical Inventory of the F&B OS&E

-Distribution procedures

-Breakage Strategy

• Sustainability & Waste Management

- Develop a recycling program within the resort for all waste types to minimize general waste by up to 70%.

- Implement techniques such as dewatering and composting to reduce organic waste volume by up to 50%.

Awards under my Management:

-ISO 14001 Certificate

-Travelife Gold Certificate

• Showed high-level understanding of fine dining standards and practices.
• Achieved positive guest feedback scores by consistently delivering exceptional dining experiences through attentive service, high-quality menu offerings, and welcoming atmosphere.

Ensuring high-end costumer Service in all the F&B Outlets of the Hotel.

F&B Areas:

-Michelin Star-Alpine Gourmet Restaurant Prato Borni - Valaisanne Cuisine-

- Lusi Brasserie - French Cuisine-

- Say Cheese - Swiss Cheese Dishes-

- Terrace Lounge Area- Snacks & Drinks -

- In Room Dining -

• Creating a unique experience for guests at the hotel and restaurants by meeting their expectations in all food and beverage outlets while ensuring an exceptional hospitality experience.
• Handling reservations, table planning, and organizing operations for each service.
• Serving food and beverages promptly while observing proper safety protocols for handling dishes containing allergens or dietary restrictions.

• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Led and directed team members on effective methods, operations and procedures.
• Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.

Participate in Andronis Gastronomy Festival:

• 07/06/22 -4 Hands Event - Emmanuel Renaut (3 Michelin Chef-Executive Chef of Lauda Restaurant) Jason Atherton (1 Michelin)
• 28/06/22 Gregorie Berger(1 Michelin Star Chef)
• 31/08/22 Emmanuel Renaut (3 Michelin Star Chef)
• 12/09/22 Alexandros Tsiotinis (1 Michelin Star Chef)

• 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.

• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Consistently provided professional, friendly and engaging service.
• Provided exceptional customer service by promptly addressing any issues or concerns regarding wine choices, ensuring a memorable dining experience.

• Managed food resources, memorized orders and coordinated customer service.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.

.

• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Implemented creative presentation techniques for bottle displays, enhancing the overall visual appeal of the venue.
• Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining a calm demeanor under pressure.