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Alex Metaxas is looking for a Other job in Nicosia, Cyprus.
Candidate Info
Name
Alex Metaxas
Gender
Male
Marital Status:
Single
Children:
No children
Country Of Origin:
CANADA
Last Updated:
11/10/2011
Residence / Contact Details
Professional Experience
Oct 2011 -
present Management Consulting
Working with smaller businesses and restaurants in the city. Looked at plans to generate higher turnover, establish repeat customers, have a more professional and educated staff and environment, updated accounting and inventory techniques, and trained to be more effecient and productive while offering motivational and up selling strategies.
Dec 2010-
Sept 2011 Little Buddha Bar, Nicosia, Cyprus
Restaurant Manager,
Management Consultant
Was responsible for the service level, and guest relations of the restaurant. To organize a team that needed guidance and an increased level of proficiency and productivity. Team trainer to develop a level of increased organization, boosted employee morale, and a higher level of professionalism.
Included all day to day business transactions from opening to closing, watched product and quality throughout, food, beverage and labour costs. Over see planned projects and large events such as the charity fashion shows, football championship parties, etc. Followed guidelines set by franchisor but allowed Nicosia to have a special place that the city needs and deserves. Established many repeat customers, and a great client base.
As well as many other points listed below in more detail.
Apr 10 -Sept 10
Cipriani Restaurante
Restaurant Manager
Consultant
Control and and development of all day to day operations. Includes hiring of staff, training, coaching and motivating, stock and quality control. Implemented new menus and will continue to help in many sister restaurants of the company. All while ensuring excellent guest relations and feedback.
May 09-
Dec 09
Bagatelle Gardens Restaurant, Nicosia, Cyprus
General Manager
Ultimately made all decisions and changes to re open an existing restaurant of 15 years and bring back to Nicosia the nicest, and most relaxing outdoor escape, with live bands, shows and parties, giant tv screens, while enjoying the new great flavours from our new menu executed and designed by myself and Chef. Designed new menu covers, renovations, hiring and training of an entire new staff, inventories and ordering, computer trained, new logo design, liquor and food menus, paperwork and all employee information logging were all necessary in the undertaking of this position.
Had turnover of the best in years, outstanding food and beverage cost, and excellent feed back.
2006-2008 Kelseys Restaurants of Canada: Toronto, ON. Canada
General Manager, Corporate Store Division
οΏ½ Ultimately responsible in all areas of the establishment with being GM including the hiring and termination of all employees and assistant managers
οΏ½ Managed a staff of 50 people including supervisors, waiters, bartenders, hostesses, kitchen staff, dining room manager, and kitchen managers
οΏ½ Controlled all budgeted costs that we were fiscally given through quarterly planned actions which included food and beverage, labour, operational, controlled and utility expenses.
οΏ½ Trained and developed managers
οΏ½ Conducted staff and management performance appraisals and assigned suitable measures for advancement in the company, or timelines for needed improvement
οΏ½ Handled all monetary and credit transactions, banks deposits, and weekly packages that were sent to head office accounting department
οΏ½ Prepared local marketing and advertising strategies
οΏ½ Conducted bi-weekly staff and management meetings
οΏ½ Trained all staff on new computer systems of the establishment
οΏ½ Conducted monthly store audits and designated action plans for all necessary adjustments that need be taken in store, as well as semi annual audits at other store locations within the brand
οΏ½ Provided overall leadership, motivation, training techniques, selling and up selling strategies, point of sale techniques, and all other coaching to all levels of employment in the business.
οΏ½ Recorded all trends and growths throughout the business
οΏ½ Was part of a team that ultimately planned for the future of the business, helped introduce new menus, commercial and brand recognition, and a new marketing campaign which changed the direction of the brand entirely.
Ultimately planned and organized strategies with time implemented deadlines that brought the 85th ranked business in the corporation in terms of profit, growth, sales, and cleanliness, to a top 10 in the field of 196 corporate and franchised stores. Was nominated store of the year, and won most improved store of the year in the 07-08 time span with numerous top 3 finishes within the year in the total bottom line and IBCC statements.
2004-2006 Kelseys Restaurants of Canada: Toronto, ON. Canada
Assistant Manager, Corporate Store Division, 2 locations
οΏ½ Responsible for both dining room and kitchen management responsibilities including controlling costs, hiring, training, coaching, motivating, inventories, audits, and to be fiscally responsible with all budgeted costs.
οΏ½ Completed all courses through Cara College which ultimately owned our brand including other major business establishments. Courses included WHIMIS, HACCP, First Aid, CPR, CFRA, as well as coaching, motivating, hiring and corrective action techniques through Selection and Recruitment, Training and Development and Performance management courses.
οΏ½ Ensured shift smoothness and was active in all daily facets of the day to day operation of the business, as listed below and above
Jan 2003- East Side MarioοΏ½s: Welland, ON. Canada
June 2003 General Manager
οΏ½ Responsible for providing overall leadership in the restaurant associated with being a General Manager
οΏ½ Was able to turn around a dying business, and make available for sale within 6 months
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Prepared all documentation and bank deposits as required at daysοΏ½ end
οΏ½ Developed and communicated an action plan to achieve productivity targets (inventory control, labour costs, profit/loss statements, cash control analysis, etc.)
οΏ½ Coached and trained restaurant employees in order to achieve operational excellence
οΏ½ Maintained restaurant inventory and monthly inventory analysis reports
οΏ½ Prepared business recommendations to owners to generate customer revenue
οΏ½ Administered the process of selecting and recruiting qualified restaurant employees
οΏ½ Implemented corrective action or terminations, when appropriate
οΏ½ Ensured complete and timely execution of local marketing and advertising programs
οΏ½ Maintained awareness of competitors promotions, trends and growth
οΏ½ Handled all customer inquiries and complaints with professionalism and tact
2001-2002 East Side MarioοΏ½s & Park Plaza Hotel: Niagara Falls, ON. Canada
Food and Beverage Manager
οΏ½ Established and met all restaurant financial budgets and operational goals
οΏ½ Administered the process of hiring, training, scheduling and termination of all restaurant employees
οΏ½ Organized all banquet functions in the restaurant and hotel facilities
οΏ½ Developed and implemented local restaurant advertisements and marketing programs
οΏ½ Directly supervised over 50 employees at any given time
οΏ½ Maintained and performed all troubleshooting of restaurant computer systems
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Maintained food and liquor inventory and monthly inventory analysis reports
1998-2001 BaileyοΏ½s Restaurant and Bar: Winnipeg, MB. Canada
Supervisor
οΏ½ Developed and implemented restaurant business plan
οΏ½ Administered the process of hiring, training, scheduling and termination of restaurant employees
οΏ½ Responsible for ordering and stocking of food and beverage inventory
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Created and developed new menu and wine list design quarterly
οΏ½ Directly supervised 50+ employees in a fine dining environment
οΏ½ Organized all local advertising and marketing programs and ensured that they were implemented in a timely manner
οΏ½ Conducted and analyzed customer satisfaction surveys and reported findings to management
1996-2001 Feast Steak and Rib house (sister restaurant of BaileyοΏ½s Restaurant and Bar): Winnipeg, MB
Assistant Manager
οΏ½ Directly involved in the conversion of a family-style restaurant to a fine dining steak and rib house eatery
οΏ½ Assisted in all restaurant daily operations and functions including bartending, serving and cooking
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Oversaw kitchen and dining equipment and supply procurement and deliveries
οΏ½ Organized all bar operations including par ordering system, liquor control, management of lounge, bar sanitation and liquor law compliance
οΏ½ Maintained restaurant inventory and compiled monthly inventory reports for food and liquor cost control
οΏ½ Increased sales to meet revenue targets by integrating employee sales incentive programs
οΏ½ Assisted management with development of business through monitoring cost control, service and product quality and marketing promotions
οΏ½ Created and implemented food & beverage promotions on select menu items to increase sales
οΏ½ Ensured excellent customer service and handled all customer inquiries and complaints
present Management Consulting
Working with smaller businesses and restaurants in the city. Looked at plans to generate higher turnover, establish repeat customers, have a more professional and educated staff and environment, updated accounting and inventory techniques, and trained to be more effecient and productive while offering motivational and up selling strategies.
Dec 2010-
Sept 2011 Little Buddha Bar, Nicosia, Cyprus
Restaurant Manager,
Management Consultant
Was responsible for the service level, and guest relations of the restaurant. To organize a team that needed guidance and an increased level of proficiency and productivity. Team trainer to develop a level of increased organization, boosted employee morale, and a higher level of professionalism.
Included all day to day business transactions from opening to closing, watched product and quality throughout, food, beverage and labour costs. Over see planned projects and large events such as the charity fashion shows, football championship parties, etc. Followed guidelines set by franchisor but allowed Nicosia to have a special place that the city needs and deserves. Established many repeat customers, and a great client base.
As well as many other points listed below in more detail.
Apr 10 -Sept 10
Cipriani Restaurante
Restaurant Manager
Consultant
Control and and development of all day to day operations. Includes hiring of staff, training, coaching and motivating, stock and quality control. Implemented new menus and will continue to help in many sister restaurants of the company. All while ensuring excellent guest relations and feedback.
May 09-
Dec 09
Bagatelle Gardens Restaurant, Nicosia, Cyprus
General Manager
Ultimately made all decisions and changes to re open an existing restaurant of 15 years and bring back to Nicosia the nicest, and most relaxing outdoor escape, with live bands, shows and parties, giant tv screens, while enjoying the new great flavours from our new menu executed and designed by myself and Chef. Designed new menu covers, renovations, hiring and training of an entire new staff, inventories and ordering, computer trained, new logo design, liquor and food menus, paperwork and all employee information logging were all necessary in the undertaking of this position.
Had turnover of the best in years, outstanding food and beverage cost, and excellent feed back.
2006-2008 Kelseys Restaurants of Canada: Toronto, ON. Canada
General Manager, Corporate Store Division
οΏ½ Ultimately responsible in all areas of the establishment with being GM including the hiring and termination of all employees and assistant managers
οΏ½ Managed a staff of 50 people including supervisors, waiters, bartenders, hostesses, kitchen staff, dining room manager, and kitchen managers
οΏ½ Controlled all budgeted costs that we were fiscally given through quarterly planned actions which included food and beverage, labour, operational, controlled and utility expenses.
οΏ½ Trained and developed managers
οΏ½ Conducted staff and management performance appraisals and assigned suitable measures for advancement in the company, or timelines for needed improvement
οΏ½ Handled all monetary and credit transactions, banks deposits, and weekly packages that were sent to head office accounting department
οΏ½ Prepared local marketing and advertising strategies
οΏ½ Conducted bi-weekly staff and management meetings
οΏ½ Trained all staff on new computer systems of the establishment
οΏ½ Conducted monthly store audits and designated action plans for all necessary adjustments that need be taken in store, as well as semi annual audits at other store locations within the brand
οΏ½ Provided overall leadership, motivation, training techniques, selling and up selling strategies, point of sale techniques, and all other coaching to all levels of employment in the business.
οΏ½ Recorded all trends and growths throughout the business
οΏ½ Was part of a team that ultimately planned for the future of the business, helped introduce new menus, commercial and brand recognition, and a new marketing campaign which changed the direction of the brand entirely.
Ultimately planned and organized strategies with time implemented deadlines that brought the 85th ranked business in the corporation in terms of profit, growth, sales, and cleanliness, to a top 10 in the field of 196 corporate and franchised stores. Was nominated store of the year, and won most improved store of the year in the 07-08 time span with numerous top 3 finishes within the year in the total bottom line and IBCC statements.
2004-2006 Kelseys Restaurants of Canada: Toronto, ON. Canada
Assistant Manager, Corporate Store Division, 2 locations
οΏ½ Responsible for both dining room and kitchen management responsibilities including controlling costs, hiring, training, coaching, motivating, inventories, audits, and to be fiscally responsible with all budgeted costs.
οΏ½ Completed all courses through Cara College which ultimately owned our brand including other major business establishments. Courses included WHIMIS, HACCP, First Aid, CPR, CFRA, as well as coaching, motivating, hiring and corrective action techniques through Selection and Recruitment, Training and Development and Performance management courses.
οΏ½ Ensured shift smoothness and was active in all daily facets of the day to day operation of the business, as listed below and above
Jan 2003- East Side MarioοΏ½s: Welland, ON. Canada
June 2003 General Manager
οΏ½ Responsible for providing overall leadership in the restaurant associated with being a General Manager
οΏ½ Was able to turn around a dying business, and make available for sale within 6 months
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Prepared all documentation and bank deposits as required at daysοΏ½ end
οΏ½ Developed and communicated an action plan to achieve productivity targets (inventory control, labour costs, profit/loss statements, cash control analysis, etc.)
οΏ½ Coached and trained restaurant employees in order to achieve operational excellence
οΏ½ Maintained restaurant inventory and monthly inventory analysis reports
οΏ½ Prepared business recommendations to owners to generate customer revenue
οΏ½ Administered the process of selecting and recruiting qualified restaurant employees
οΏ½ Implemented corrective action or terminations, when appropriate
οΏ½ Ensured complete and timely execution of local marketing and advertising programs
οΏ½ Maintained awareness of competitors promotions, trends and growth
οΏ½ Handled all customer inquiries and complaints with professionalism and tact
2001-2002 East Side MarioοΏ½s & Park Plaza Hotel: Niagara Falls, ON. Canada
Food and Beverage Manager
οΏ½ Established and met all restaurant financial budgets and operational goals
οΏ½ Administered the process of hiring, training, scheduling and termination of all restaurant employees
οΏ½ Organized all banquet functions in the restaurant and hotel facilities
οΏ½ Developed and implemented local restaurant advertisements and marketing programs
οΏ½ Directly supervised over 50 employees at any given time
οΏ½ Maintained and performed all troubleshooting of restaurant computer systems
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Maintained food and liquor inventory and monthly inventory analysis reports
1998-2001 BaileyοΏ½s Restaurant and Bar: Winnipeg, MB. Canada
Supervisor
οΏ½ Developed and implemented restaurant business plan
οΏ½ Administered the process of hiring, training, scheduling and termination of restaurant employees
οΏ½ Responsible for ordering and stocking of food and beverage inventory
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Created and developed new menu and wine list design quarterly
οΏ½ Directly supervised 50+ employees in a fine dining environment
οΏ½ Organized all local advertising and marketing programs and ensured that they were implemented in a timely manner
οΏ½ Conducted and analyzed customer satisfaction surveys and reported findings to management
1996-2001 Feast Steak and Rib house (sister restaurant of BaileyοΏ½s Restaurant and Bar): Winnipeg, MB
Assistant Manager
οΏ½ Directly involved in the conversion of a family-style restaurant to a fine dining steak and rib house eatery
οΏ½ Assisted in all restaurant daily operations and functions including bartending, serving and cooking
οΏ½ Handled all monetary/credit card transaction and cash floats
οΏ½ Performed all restaurant opening/closing duties on a daily basis
οΏ½ Oversaw kitchen and dining equipment and supply procurement and deliveries
οΏ½ Organized all bar operations including par ordering system, liquor control, management of lounge, bar sanitation and liquor law compliance
οΏ½ Maintained restaurant inventory and compiled monthly inventory reports for food and liquor cost control
οΏ½ Increased sales to meet revenue targets by integrating employee sales incentive programs
οΏ½ Assisted management with development of business through monitoring cost control, service and product quality and marketing promotions
οΏ½ Created and implemented food & beverage promotions on select menu items to increase sales
οΏ½ Ensured excellent customer service and handled all customer inquiries and complaints
Qualifications
οΏ½ Strong communications, analytical and organizational skills
οΏ½ Exceptional leadership and multi-tasking capabilities
οΏ½ Excellent interpersonal and customer service abilities
οΏ½ Ability to work well under high-pressure situations
οΏ½ Strength in recognizing and solving problems in a timely manner
οΏ½ Working knowledge of Microsoft Office products and many other computer software programs
οΏ½ Familiar with all restaurant computer systems/programs including Squirrel, Remanco, Micros, aloha, Restus, and many other POS systems
οΏ½ Worked throughout academic years to finance education
οΏ½ 95 % Fluent in both Polish and Greek
οΏ½ First Aid and CPR trained
οΏ½ Extremely pro active
οΏ½ Exceptional leadership and multi-tasking capabilities
οΏ½ Excellent interpersonal and customer service abilities
οΏ½ Ability to work well under high-pressure situations
οΏ½ Strength in recognizing and solving problems in a timely manner
οΏ½ Working knowledge of Microsoft Office products and many other computer software programs
οΏ½ Familiar with all restaurant computer systems/programs including Squirrel, Remanco, Micros, aloha, Restus, and many other POS systems
οΏ½ Worked throughout academic years to finance education
οΏ½ 95 % Fluent in both Polish and Greek
οΏ½ First Aid and CPR trained
οΏ½ Extremely pro active
Skills
οΏ½ Strong communications, analytical and organizational skills
οΏ½ Exceptional leadership and multi-tasking capabilities
οΏ½ Excellent interpersonal and customer service abilities
οΏ½ Ability to work well under high-pressure situations
οΏ½ Strength in recognizing and solving problems in a timely manner
οΏ½ Working knowledge of Microsoft Office products and many other computer software programs
οΏ½ Familiar with all restaurant computer systems/programs including Squirrel, Remanco and many other POS systems
οΏ½ Worked throughout academic years to finance education
οΏ½ 95 % Fluent in both Polish and Greek
οΏ½ First Aid and CPR trained, H/R courses taken through Cara University, and certified in all restaurnt and hotel food saftey courses.
οΏ½ Extremely pro active
οΏ½ Exceptional leadership and multi-tasking capabilities
οΏ½ Excellent interpersonal and customer service abilities
οΏ½ Ability to work well under high-pressure situations
οΏ½ Strength in recognizing and solving problems in a timely manner
οΏ½ Working knowledge of Microsoft Office products and many other computer software programs
οΏ½ Familiar with all restaurant computer systems/programs including Squirrel, Remanco and many other POS systems
οΏ½ Worked throughout academic years to finance education
οΏ½ 95 % Fluent in both Polish and Greek
οΏ½ First Aid and CPR trained, H/R courses taken through Cara University, and certified in all restaurnt and hotel food saftey courses.
οΏ½ Extremely pro active
Languages
100% English
95% Greek and Polish
50% French
95% Greek and Polish
50% French
Education
Red River Community College: Winnipeg, MB (1997-1999)
Completed coursework in a 3 year Business Administration program with concentration in Marketing and Advertising
Awards/Honors: Business Entrepreneur Award
Completed coursework in a 3 year Business Administration program with concentration in Marketing and Advertising
Awards/Honors: Business Entrepreneur Award
Training
see skills
Interests
Travels, photography, learning new things, thoughts and ideas
References
available upon request.
