Georgi Marinov

Being a General Operations Manager at Hampton by Hilton Hotel and Socialite Rooftop Restaurant and Bar in Canterbury. Reporting directly to the Board of Directors and the CEO of the company.

Making sure that the Hotel and the Restaurant Managers are working alongside each other and helping both venues moving forward. Aiming to achieve a great customer satisfaction whilst having a modern Hotel and a stunning Fine Dining restaurant on the rooftop of the building.

Daily Monitoring and reviewing operational performance, aiding improved business strategy to maximise productivity.

Minimising discrepancies by effectively training employees on best practices, policies and procedures.

Creating from scratch an internal academy for new starters in the company - a whole new induction plan consisting of Online Training and a 2 weeks floor 'shadowing' training programme.

Analysing financial data to track and achieve budget targets (KPI's).

Strategically scheduling and managing 120 + staff members, maintaining high-performing business level.

Reducing costs and improving operations by analysing processes and customer feedback - GP over 75%.

Producing and implementing quality standards, increasing overall guest satisfaction ratings by 40% - online reviews.

Managing the Kings Arms Hotel in Westerham which is a part of the biggest company in the Hospitality sector in the UK - Greene Kings. Taking responsibility for all aspects of operations, day-to day staff management and training. Providing leadership and strategic planning to all departments in support of our service culture and guest satisfaction. Working very closely with the Area Manager to ensure that all monthly financial outlooks for Rooms, Food and Beverage and Admin are accurate. Being the heart of the hotel and working in it as it is my own business.

Making sure the standards in a Fine Dining restaurant are high for food, service and atmosphere. Setting an example and being a leader while offering experiences that are a step up in formality-pricier food, higher-end table setting and linens and deliver a very high standard of service. As a General Manager overseeing and managing all the areas in the restaurant and making final decisions on matters of importance. Working closely with the management team to make sure that we create a menu that sets us apart of the competition.

Supporting the General Manager in all aspects of the business. Supervising a team of waiters, runners and receptionist to deliver the best service possible and to create an unforgettable atmosphere for every guest. Providing training and information to new starters in a few sites of the company – Canary Wharf London, Covent Garden London, Guildford and Tunbridge Wells. Working at the Ivy Academy in London to ensure that every new member of staff has the theoretical knowledge and confidence before even touch the floor.

Managing a team of Receptionists and ensuring that all the reception staff maintain the desired level of client service. Taking an active role when planning and organising Functions at the hotel such as Weddings, Birthdays and Afternoon Teas. On a busy weekend working in the restaurant as a Duty Manager. Doing the rota and managing a team of Housekeepers to ensure all of the hotel's parts are clean and tidy.

Working as an Assistant Manager in a famous Italian restaurant in the heart of Palermo. Developing hospitality skills at a highest level. Paying attention to detail – noticing all of the small factors that contribute to a guests' satisfaction. Being able to learn a new language and to experience a new culture.

Starting a job straight after graduating school. Working in 4 and 5-star hotels on the Bulgarian seaside. Selling products to customers, empathizing with my team, understanding of how the brand is perceived and how operations is done. Developing customer service skills.