THEODOSIS P TSIOLAS

• Group-level operational leadership across multiple premium dining concepts with differing service styles.
• Acted as trusted right-hand to ownership, supporting strategic planning, operational governance and departmental leadership.
• Oversaw service standards across theatrical experiential dining, premium tasting-menu-led restaurants and high-volume casual concepts.
• Led recruitment, training and development of senior managers and service teams, embedding disciplined service culture and professional floor presence.
• Maintained strong visibility on floor during peak service, high-profile events and critical trading periods.
• Held responsibility for labour modelling, rota strategy, cost control and margin optimisation.
• Worked closely with chefs on menu development, tasting menus, seasonal offers and bespoke dining events.
• Delivered large-scale private dining, premium events and complex service logistics.
• Direct responsibility for international workforce strategy, acting as lead sponsor for over 30 foreign national chefs across various visa routes, ensuring compliance and cultural integration.
• Managed risk effectively, ensuring business continuity during challenging periods.
• Conducted budget monitoring activities to ensure financial stability of operations.
• Led cross-functional teams for improved productivity and increased revenue.
• Negotiated contracts with suppliers for cost savings without compromising quality.
• Collaborated with sales team to streamline customer experience and boost client retention rates.
• Owner-operated premium hospitality group with multi-site, multi-concept operations including Sapporo Teppanyaki, Il Forno and Crust.

• Acquired and redeveloped a closed public house into a premium gastropub, investing £150k+ in full refurbishment and rebrand
• Built high-performing operation serving 300+ covers on Sundays within an 85-cover restaurant; became leading local Sunday roast destination
• Recruited and led team of up to 25 at peak across kitchen, bar, and front of house
• Pivoted during COVID to takeaway and delivery, including sold-out Christmas Day cook-at-home offering
• Launched and scaled Neapolitan dark-kitchen pizza brand (“Y Dough”), achieving 500+ pizzas per week in year one
• Exited business commercially in 2023 following unsuccessful lease renewal negotiations post COVID.

Investor & Project Lead | Crunch Healthy Fast Food

West Bridgford, Nottingham | 2022–2025

• Invested in and supported expansion of growing healthy fast-food brand, contributing both capital and hands-on operational expertise
• Led site identification and acquisition for new West Bridgford location, recognising strong commercial opportunity
• Project-managed full site development from shell unit to operational outlet, converting former retail shop into foodservice premises
• Managed change-of-use planning and liaised directly with local council, environmental health, and regulatory bodies
• Coordinated kitchen designers, builders, and contractors to deliver compliant, fully fitted commercial kitchen and front-of-house layout
• Oversaw build timelines, budgets, and practical completion through to opening readiness