Ivo Tzvetkov Profile

1. Ivo
Tzvetkov
International Hotelier
“Insanity is doing the same thing over and over again and expecting different results.” - Albert Einstein

2. International Hotelier with 20 years
experience in the field of Hospitality.
PROFILE From Bulgaria to Cyprus, United
K i n g d o m t o C h i n a .
With exposure to Resort, Country Club
and City Center hotels.
Experienced across a broad range of
disciplines including Food and
Beverage, Rooms Division, Finance
Ivo and Sales and Marketing.
Taking on lead roles in project
management, hotel refurbishment,
Tzvetkov pre opening planning, auditing,
training, consulting and
implementation of new initiatives.
International Hotelier
Adapting to different environments
and cultures, results driven and with a
strong focus on developing talent.

3. Food & Beverage
Room Operations
SKILLS & Finance and Cost Control
SPECIALITIES Project Management
I m p l e mentat io n
Hotel Refurbishment
P r e O p e n i n g
Ivo C o n s u l t i n g
A u d i t i n g
Tzvetkov T r a i n i n g
International Hotelier M e n t o r i n g
Task Force Management
Concept & Design

4. Responsible for all aspects and activities of Rooms Resident Manager
Division, Food and Beverage Division, Sales and Zhongmao Haiyue Hotel, CHINA
Marketing, Engineering, Security and Purchasing. August 2011 – Present
Providing leadership, support and direction to 3
Directors. 450 bedrooms & suites, 4 restaurants, 2 bars and
over 1,500 square meters of event space.
- Responsible for driving improvements in operational
standards and service delivery throughout hotel.
Conducting internal audits and producing improvement
action plans.
- Unrolled a 12 week English training programme for over
200 members of staff improving communications skills.
- Taking a lead role in Pre Opening team activities for a
new development project adjacent to hotel.
- Reviewed and revised as necessary Standard Operating
Procedures across hotel operations.
- Rewrote menus across Food and Beverage outlets and
focused on revitalising buffet offerings for all day dining
restaurant.
- Reviewed and revised hotel Web Site content.

5. Responsible for all aspects of hotel operation, including Front
Director of Operations Office, Housekeeping, Food & Beverage, Event Management,
Renaissance Tianjin Downtown Hotel, CHINA Engineering, Security and Fitness Centre. Providing leadership,
January 2009 - August 2011 support and direction to 6 department heads.
273 bedrooms & suites, 2 restaurants and over 1,100 GUEST SATISFACTION - 18 % increase in Overall Satisfaction in 2009, with 6%
square meters of event space. improvement in 2010 and a further 6% improvement in 2011 | Decreasing
Problem Experienced scores by 35% in 2009 and in 2010 achieving 21%, 3%
below the Brand Average | Championing Brand Standards achieving an
audit score of 84% in 2009 and 78% in 2010.
DRIVING REVENUE - 16.6% growth in room’s revenue with upgrade revenue
totalling US$ 150K | Exceeding Food & Beverage budget by US$ 250K and
achieving a Year on Year growth of US$ 14K | Achieving Moon Cake sales of
US$ 200K | Building a productive working relationship with Jabil Company,
increasing corporate room production from 250 room nights in 2008 to 738
room nights in 2009.
COST CONTROL – 22% House Profit increase Year On Year | Achieving a
Food & Beverage Profit Margin of 39%, 7% above budget | Implementing
Your Business Card check book system in order to control budget lines more effectively
achieving US$ 190K savings in controllable expenses | 2 % Improvement
Year on Year in Rooms Profitability.
EMPLOYEE SATISFACTION & DEVELOPMENT – Driving associate morale and
productivity, resulting in the improvement of Associate Opinion Survey
scores by 16% in 2009 and achieving 91% in 2010 and receiving the Asia
Pacific award for “Most Improved Associate Satisfaction”.
OTHER – Leading the implementation of the new Renaissance Brand Voice
Manifesto | Implementing a full reorganisation of Crisis Management
Documentation in line with Marriott Standards | Driving Marriott Reward
enrolments achieving Year on Year growth targets and increasing guest
loyalty | Coordinated the activities of hotel during the WORLD ECONOMIC
FORUM held in Tianjin in 2010 .

6. Responsible for all aspects of hotel operation, including Front
Director of Operations | Acting GM Office, Housekeeping, Food & Beverage, Event Management
Swansea Marriott Hotel, UNITED KINGDOM and Fitness Centre, providing leadership, support and direction
to 5 department heads.
October 2006 – January 2009
122 bedroom full service hotel. GUEST SATISFACTION - Achieving an Overall Satisfaction score of 87%, a
growth of 3% and receiving the award for “Most Improved Overall GSS for
First Quarter of 2007” | Championing Brand Standards achieving an audit
score of 88% in 2007 an improvement of 6% to 2006, passing audit with 78%
in 2008 | Achieving a BDRC venue verdict score of 92% for overall
performance in Conference and Events, 25% above national average, and
ranked 1st in region and 2nd within Marriott UK
DRIVING REVENUE - Part of Sales Strategy Team, taking a lead role in the
development and delivery of business plan and hotel business positioning
for 2008. Achieving a growth in sales to previous year of £10K in first half of
2008.
COST CONTROL – Key contributor to driving Change Management,
reviewing organisational structures and improving operational efficiencies,
achieving payroll flex and a house profit of £8,000 in the first half of 2008,
Your Business Card while maintaining hotel positioning within an increasingly competitive
market place | Achieving an overall beverage surplus of over £4,000 in 2007
on the back of a deficit in 2006.
EMPLOYEE SATISFACTION – Improvement of Associate Opinion Survey
scores by 14%.
PROJECT MANAGEMENT - Key player in £1.7 million refurbishment of hotel
bedrooms and lobby and Leisure Club | Taking a lead role in producing the
Marriott C3 concept document for the restaurant and bar.
OTHER - Acting General Manager for 3 months.

7. Front Office Manager / MAR 06 - OCT 06
Front Office Manager | Director of Events Responsible for providing direction and focus to a team of 20 members of
staff, including Front Desk, Concierge and Nights Team.
St Pierre A Marriott Hotel and Country Club,
Recruited, coached and refocused front office team.
UNITED KINGDOM
Played an active part in the inventory management planning process
October 2003 – October 2006 responsible for increasing occupancy by 2.7%.
Reinforced focus on Marriott Rewards enrolment and activation.
148 bedrooms and suites full service hotel.
Facilitated necessary meetings and implemented appropriate procedures in
order to control hotel transport costs, achieving a saving of £10,000.
Director of Events / OCT 03 - MAR 06
Responsible for managing all aspects of conference & banqueting operations
with a team of 30 members of staff.
Restructured, trained and developed an under-performing department into
a focused, motivated, high profile team. Achieving a Brand Standard Audit
Score of 100% in 2006.
Organised and planned the activities of a logistically challenging operation
consisting of 11 meeting rooms. Ensuring the highest levels of service and
achieving a year on year growth of over £120,000 by 2005.
Your Business Card Initiated promotional activities, revised banqueting wine offering and
focused team on maximising sales opportunities generating an increase in
beverage sales of £61,000 and a gross profit of 81%.
Introduced control measures, resulting in a flexed payroll cost of 14.9% and
a beverage surplus of £18,000.
Co-ordinated the ‘Conference Occasions’ concept rollout, improving Overall
Event Organiser Satisfaction, by 30% and achieving 92%.
Manager of the Year for 2004/2005.
At the Marriott UK General Managers Conference in 2006, I was invited as
part of the task force team to lead and coordinate the two main catering
events including the Gala Dinner while working closely with the Marriott
International Food School Team.

8. Beverage Control & Purchasing Manager | Bar Beverage Control & Purchasing Manager / AUG 01 - OCT 03
Responsible for monitoring 4 beverage outlets, maximising gross profit
& Mini Bars Manager contributions and leasing with external auditors. In charge of purchasing for
the hotel, controlling expenditures and building productive work
Cardiff Marriott Hotel, UNITED KINGDOM relationships with heads of department and suppliers. Analysing data and
producing reports to tight deadlines.
January 1997 – October 2003
Implemented the consolidation of all departmental purchasing activities,
streamlining controls and flexing budget line expenditures, resulting in
182 bedrooms and suites full service hotel. savings of £20,000.
Monitored and audited 4 beverage outlets, achieving a surplus of £32,000 in
two years. Advised Swindon and Sheffield Marriott hotels, identifying
shortfalls in beverage controls and producing improvement action plans.
Co-ordinated hotel’s Environmental Awareness activities, pulling together
action team, delegating key responsibilities and presenting documentation
to external auditors. Resulting in Green Globe accreditation and a Gold
Award from Cardiff City Council in 2003.
Created hotel’s Business Centre, achieving brand standards compliance and
increased customer satisfaction.
Initiated outdoor catering, generating £5,000 with an investment of £200.
Acted as mentor to graduate trainees as part of Marriott’s commitment to
Your Business Card development.
Bar & Mini Bars Manager / JAN 97- AUG 01
Responsible for managing a 120 cover Café Bar and a 182 mini bars
operation with a team of 10 members of staff and within a highly demanding
& competitive business environment.
Co-ordinated hotel’s involvement in major events such as the European
Summit in 1998 and the Rugby World Cup in 1999.
Designed and implemented cocktail menu, increasing beverage sales by 5%.
In charge of maintaining & reprogramming Micros 2700/2800 till
management system.

9. Waiter | Bartender Sales & Marketing Trainee
Queen’s Bay Hotel, Cyprus Sheraton Sofia Hotel Balkan, BULGARIA
April 1994 – October 1996 November 1991 – March 1993
First Steps in the Hospitality industry assisting S&M
Gained Food & Beverage and Resort experience in a executives and producing Hotel Mailing List and
very busy and demanding hospitality environment. Monthly Newsletter.
Your Business Card

10. EDUCATION
EDUCATION, 1993 – 1996
HND (Honours) Hotel Management - College of Tourism, Nicosia, Cyprus
PROFESSIONAL 1990 – 1991
Embassy High School, Sofia, Bulgaria
QUALIFICATIONS & 1985 – 1990
Embassy High School, London
LANGUAGES PROFESSIONAL QUALIFICATIONS
Navigating through Change
World Class Negotiation Skills
Developing You, Developing Others
Managing Business Priorities
Revenue Management
Dynamic Teams
Ivo Impact Leadership
Foundations of Leadership
BIIAB Level 2
Spirit to Serve
European Computer Driving Licence
Tzvetkov Basic Food Hygiene Certificate
Foundation Certificate in Health & Safety in the Workplace
Stars are born
STEPS (Whitbread Supervisory & Management Training)
International Hotelier Behavioural Interviewing
LANGUAGES
Language skills include fluent Bulgarian, English and Russian.
Currently studying Mandarin.

11. Your Business Card