Nikos Kortotsi

• Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.
• Conducted regular inspections for adherence to food hygiene norms and standards.
• Increased table turnover rate with efficient floor management.
• Enhanced customer satisfaction by addressing and resolving complaints promptly.
• Cultivated a positive work environment by fostering team spirit amongst staff.
• Trained new team members, enhanced service quality.
• Monitored stock levels regularly; minimised waste and over-ordering incidents.
• Ensured compliance with health and safety regulations for a safe dining environment.
• Implemented a more interpersonal approach towards the service to create a more personalised and well-rounded experience for every guest.

• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Recruited and trained high-performing team members to deliver faultless customer care.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Analysed operations to improve restaurant efficiency and service levels.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.

• Monitored and reviewed operational performance, aiding improved business strategy to maximize productivity.
• Developed, recommended and implemented strategies to improve employee work quality and speed.
• Maintained faultless quality control standards, resulting in reduced downtime and maximized revenue.
• Analyzed financial data to track and achieve budget targets.
• Collected regular customer and employee feedback, interpreting findings to enable corrective action.
• Cut company operating budgets through improved staffing, resourcing and inventory management.
• Minimized discrepancies by effectively training employees on best practices, policies and procedures.
• Boosted company efficiency through strategic technology upgrades and process improvements.
• Served as key corporate representative, liaising with various suppliers in support of operational excellence.

• Directed daily operations to achieve maximum output and reduce costs.
• Selected, trained and performance-managed staff to build results-focused team.
• Liaised with customers and other departments to plan timely transportation of goods.
• Assessed staff and team performance and regularly actioned insights to fuel improvement.
• Coordinated dispatching of transport vehicles distributing goods across London.
• Oversaw recording and timely dispatch of loads.

• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Determined operational weak points and implemented corrective actions to facilitate improved restaurant service.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Reconciled cash and credit card transactions to maintain accurate records.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Consistently exceeded financial objectives through rigorous restaurant budgeting and forecasting.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.

Started from a commie- waiter position and through hard work and several promotions achieved to be the assistant restaurant manager and Bar Manager.

• Strategically developed effective marketing plans to increase sales and profits while managing costs.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Correctly calculated inventory and ordered appropriate supplies.
• Carefully interviewed, selected, trained and supervised staff.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Led and directed team members on effective methods, operations and procedures.
• Passionately created new cocktails to add in the cocktail list.

• Created fun team building activities to engage staff in upselling to meet revenue targets.
• Completed regular bar inventories and daily requisition sheets as requested.
• Lead a team of 10 baristas and created their schedules

• Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes.
• Upsold products when appropriate.
• Effectively and calmly resolved situations with intoxicated guests.

• Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes.
• Upsold products when appropriate.
• Effectively and calmly resolved situations with intoxicated guests.

• Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes.
• Upsold products when appropriate.
• Entered orders into the computer system quickly and in the proper sequence.
• Thoroughly cleaned and sanitised work area including mopping and sweeping, washing display cases, wiping down prep areas and equipment, washing utensils and dismantling and cleaning machinery.
• Consistently provided professional, friendly and engaging service.