Panagiotis Bourikos is seeking a management position in administration or hospitality. He has over 15 years of experience in food and beverage roles of increasing responsibility. Currently, he is the Assistant Manager of a new Greek restaurant at the Hilton Park Nicosia, where he supervises operations and staff. Previously, he held roles such as Head Waiter and Food and Beverage Supervisor at the same hotel. Bourikos has strong communication, decision-making, and leadership skills developed over his career in multicultural environments.
My ability to coordinate efforts of all departments within a hotel, in order to ensure total customer satisfaction, has become the major secret of my success throughout my career. I possess strong leadership qualities to supervise the staff in a manner befitting the hotel’s outlook and image, Moreover, I have extensive knowledge of providing above par guest services by anticipating their needs and striving to fulfill them immediately. I am also proficient in managing the concerns of angry guests by ensuring that they never leave the hotel premises dissatisfied
Patrick A. Harrison is a highly experienced professional with years of executive level expertise in healhcare,contract feeding,hotels and senior dining services.A resourceful, senior leader with a track record of success in leading people,departments, client services and strategic leadership for single and multi-unit operations.A charismatic leader, coach, mentor and team builder, delivering forward-thinking, business-focused solutions that produce strong sustainable results while driving top and bottom-line growth.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
My ability to coordinate efforts of all departments within a hotel, in order to ensure total customer satisfaction, has become the major secret of my success throughout my career. I possess strong leadership qualities to supervise the staff in a manner befitting the hotel’s outlook and image, Moreover, I have extensive knowledge of providing above par guest services by anticipating their needs and striving to fulfill them immediately. I am also proficient in managing the concerns of angry guests by ensuring that they never leave the hotel premises dissatisfied
Patrick A. Harrison is a highly experienced professional with years of executive level expertise in healhcare,contract feeding,hotels and senior dining services.A resourceful, senior leader with a track record of success in leading people,departments, client services and strategic leadership for single and multi-unit operations.A charismatic leader, coach, mentor and team builder, delivering forward-thinking, business-focused solutions that produce strong sustainable results while driving top and bottom-line growth.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
When it's online, it's all (and always) visual -- including writing. Protips for writing effectively for online digital platforms. Includes case example of editing for online readability. Session presented at ALDE Ignite 2016.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
1. PANAGIOTIS BOURIKOS
Dimokratias Avenue 21 Contact: 00357-96780549
Geri, 2200 Email: Panosbour@windowslive.com
Nicosia Date of Birth: 22/06/1984
Cyprus Nationality: Greek
Career objective
A management position within the Administration or to obtain a position with supervisory responsibilities in hospitality
industry, of an organization with excellent reputation, where continuing training and appraisal will complement my
I
2. will to progress.
Core Competencies and Personal Abilities
Communication skills
Long-term exposure to multicultural environments as well as Hilton’s constant training have both contributed to a
superior communication skills level. This helps in getting my message across and in understanding other peoples’
points of view.
Decision making
In my current role I utilize of my decision making abilities, as the fast-paced environment requires my constant input
in all Food and Beverage department.
Motivator
Thanks to my leadership abilities and to the fact that I am regarded as a role model, people come to me for advice
and I have initiated highly effective projects, which resulted in better performance and better motivation for all team
members.
Drive and resilience
The volume of work at food and beverage departments is constantly very high. My performance during the transition
from Fidelio PMS to MICROS PMS proved my ability to learn very quickly, adapt to new situations and deliver
superior results in a completely new environment. As a Head waiter, I deliver an excellent performance, being
commended several times for my performance under pressure.
Managing others
In my current assignment I have the reputation of running even the most challenging shifts in an orderly fashion,
constantly trying to be a balance and support factor for my team. I am the connection between the team and the
management for all operational updates.
Languages
English fluent (FCE Michigan Certification ), Greek (native).
Computer skills
MICROS, Microsoft Word, Microsoft Excel.
Education
Digital Systems and
principles of technology Degree University of Pireaus
2003 - 2009
High School in Pireaus International Baccalaureate
1999 - 2002
Seminars attended: Participation of the sap netweaver seminar: New applications of
technology (23/03/2005).
II
3. Introduction seminar to the operations Of computer systems of Apple and Mac OS TIGER 10.4
(05/12.2005).
Seminar to the absolute digital world in (07/04/2006) and Introduction to High technology in
(09/03/2005).
Other Diplomas or Certificates: Supervisory and management techniques,bar academy (basic
technics), wine tasting, HACCP, Hilton trainings on supervisory other teams. .
Relevant employment
Assistant Manager (Supervisor) TO ELLINIKON a new Greek Restaurant at Hilton Park Nicosia, a four-star,
194 rooms property close to city’s center, working with different
management team of the company.
June 2015 – currently
Achievements
After my fast-- growned and succesful route the past 4 years working under a HILTON HONNORS company,
I was promoted to act as an assistant manager of a new Greek restaurant under Hilton, running around
1500-1800 covers approximately per week.
New opening experience of a high level Greek restaurant of 160 covers capacity .
Responsibilities
Supervising efficient working of departments and assigned shift, administering pre-meal meeting and
rectify all service of staff.
Administering training program and prepare schedule and handle inventory effectively.
Monitoring and managing guest complaints, ensure satisfaction and administering efficient follow up
for same to receive feedback.
Performing regular inspection of food and beverage preparation and presentation and maintain
inventory to enhance sales.
Maintaining and ensuring compliance to established food quality and standards.
Managing workload and ensuring effective working of restaurant activities and maintaining excellent
standards to meet operational expectations.
Training and instructing employees to ensure smooth transition in company.
Assisting and providing training to staff members and offer incentives when necessary.
Coordinating with General Manager for everyday operation and maintaining financial and
administrative records.
Ensuring compliance with prescribed standards and local state and federal laws in labor costs, and
guest relations.
Evaluating performance and recommending salary increase, incentives for all.
Maintaining personal records, schedules and reports for all employees.
Developing special, promotional and merchandising plans, advertising materials and ensuring
adherence to local and company standards.
Assisting employee teams to provide excellent customer service.
Maintaining proper sanitation, hygiene standards in kitchen and maintaining effective store
presentation.
Coordinating with team to meet sales target, ensure customer satisfaction and following company
procedures to increase productivity.
III
4. Head waiter - Supervisor - F&B Assistant (F&B outlets) Hilton Park Nicosia, a four-star, 194 rooms
property close to city’s center.
February 2012 – June 2015
Achievements
I was promoted to a head waiter only 3 months after starting my job with Hilton.
After 1 year and half working as a Head waiter, I was assigned to be the supervisor of the F&B outlets (summer
pool bar-restaurant and to all year bar of the hotel), and after working also as an F&B assistant.
I have redesigned completely some procedures and Checklists for Cashiers and Shift Leaders.
Responsibilities
Supervise food and beverage operations to a consistently high standard.
Ensure that my team has an up to date knowledge of hotel products, services and pricing along with any
special promotional offers.
Monitor the appearance, standards and performance of Team Members with an emphasis on training and team
work.
Control the table set-up and “mise en place” before each wedding or meal and ensure a high standard of
service.
Schedule,assign,prioritize,review and evaluate assigned banqueting and F&B server and shift leading staff.
Delegate and oversee bartending, kitchen supervision and table service duties.
Maximize Sales revenues through up selling and marketing programmes.
Make cost control in cooperation with the F&B manager and be responsible for the drinks inventory of the daily
functions and the weekly inventories of the bar.
Deal with guest queries and any complaints promptly and efficiently.
Providing personal service to VIP guests and complaints management in the absence of the Manager on Duty.
Dealing with functions of the day and perform Credit Check.
Perform other related duties as assigned.
Supervisor In piano - live music restaurant Highly acclaimed restaurant in the heart of Athens in
Glifada
Sep 2011l – Jan 2012
Achievements
I was nominated as the “Employee of the Month” two times.
My name was mentioned in a Letter of praise sent to the General Manager, following the visit of an official
Nigerian business delegation.
I have confiscated a counterfeit credit card and was nominated to train my colleagues in the procedure for
checking and identifying these cases of fraud.
Responsibilities
Monitoring performance of staff.
Cashiering duties
Dealing with the VIP Reservations of the day
First point of contact for all enquiries related to the property
Health & Safety procedures for the Front of House.
Generating financial and statistical reports.
Captain Waiter--Supervisor
IV
5. Dec 2008 – Nov 2010 The restaurant of Politiko grill Athens
Supervisor-Assistant Manager
Jan 2007 – December 2008 D-Tales lounge bar-restaurant Mikrolimano Pireaus.
Captain Waiter--Supervisor Papatheocharis wedding events.
Sep 2006 – Oct 2008
Manager Pizza Smart( take away and standing tables restaurant )
Fev 2005 – Augr 2006
Assistant waiter Grill restaurant Politiko
Jan 2004 – Jan 2005
References
Available upon request.
V
6. Dec 2008 – Nov 2010 The restaurant of Politiko grill Athens
Supervisor-Assistant Manager
Jan 2007 – December 2008 D-Tales lounge bar-restaurant Mikrolimano Pireaus.
Captain Waiter--Supervisor Papatheocharis wedding events.
Sep 2006 – Oct 2008
Manager Pizza Smart( take away and standing tables restaurant )
Fev 2005 – Augr 2006
Assistant waiter Grill restaurant Politiko
Jan 2004 – Jan 2005
References
Available upon request.
V