Constantinos Retsos

Overseeing & managing the food and beverage offering within the Capital Hotel Group.

Responsibilities included:

Financial Management

· Review financial model & highlight opportunities & propose developments & system upgrades where required

· Review all restaurant KPI’s on a monthly basis & implement action steps when required

· Review P&L monthly with General Managers F&B Managers & document actions plans to improve financial performance

· Review monthly P&L’s with GM’s

Operations Management

· Communication with properties GM’s & group restaurants

· Ensure Brand food and beverage consistency across all restaurants

· Manage the development process for innovation & constantly seek to improve customer & team experience

Customer Service

· Nurture a culture of operational excellence by ensuring a strong focus on Legendary Customer Service Program & training

· Regular follow up on Service Evaluations to ensure service levels are consistently improved

· Work with Marketing to ensure timely follow up to all customer complaints

Training & development

· Manage & develop Brand Operations Team

· Implement Training Plans & assist in developing a culture of training & development in the Brand

· Manage the personal development plans for Brand Operations team & restaurant management teams and their growth opportunities

· Overseeing, developing & growing the brand

· Strategic planning

· Ensure compliance with all aspect of Operational Excellence program across properties

Overseeing & managing the Doppio Zero brand

Responsibilities included:

Financial Management

· Review financial model & highlight opportunities & propose developments & system upgrades where required

· Review all restaurant KPI’s on a weekly basis & implement action steps when required

· Review P&L monthly with General Managers & document actions plans to improve financial performance

· Review monthly P&L’s with group FM & Director of Operations

· Present quarterly financial reviews to the board with document action plans for improvements & development

Operations Management

· Communication with franchisee & group restaurants

· Ensure Brand consistency across all restaurants

· Manage the development process for innovation & constantly seek to improve customer & team experience

Customer Service

· Nurture a culture of operational excellence by ensuring a strong focus on Legendary Customer Service Program & training

· Regular follow up on Service Evaluations to ensure service levels are consistently improved

· Work with Marketing to ensure timely follow up to all customer complaints

Training & development

· Manage & develop Brand Operations Team

· Implement Training Plans & assist in developing a culture of training & development in the Brand

· Manage the personal development plans for Brand Operations team & restaurant management teams and their growth opportunities

· Overseeing, developing & growing the brand

· Strategic planning

Ensure compliance with all aspect of Operational Excellence program across brand network

Oversee, support, and lead all Doppio Zero owned and Franchisee stores, by using best practice to ensuring organizational excellence. Guiding his/her piers into the direction as guided by the Brand Executive Committee. Drive Operations appearance and image through service delivery both Back of House and Front of House.

Responsibilities included:

Strategy

· Formulation and implementation of store strategies.

· Plan and develop best practice, systems, processes and procedures to enable continued improvement that meets the governance requirements of the business in times of change.

Financial management

· Design and control store budget.

· Understand key drivers of P&L and actively support the achievement of financial targets including PACE at store level, maximizing profitability and further revenue opportunities.

· Identify business risks to achieve financial targets within the business.

· Review weekly KPI’s and monthly store budgets versus actuals.

· Review P&L’s on a monthly basis with GM’s and document action plans to improve financial performance.

Staff Management

· Lead and develop through performance review and personal development plans.

· Monitor staff performance by setting clear performance review targets.

· Ensure service levels are being met and protocols are adhered too.

· Coach and support staff where necessary to achieve objectives.· Manage and deliver on succession plans to enable the development of future leaders and specialists and ensure optimal retention levels are maintained.

Training and Development

· Co-ordinate and get actively involved with all Training Plans for all new management employees as well as follow up on training standards for all new employees.

· Review personal development plans for all management teams, facilitate additional training needs to ensure growth opportunities for all managers.

Human Resources

· Implement simplified payroll systems for accurate recording of payroll.

· Ensure accuracy of data input at store level through training and understanding.

· Sign off monthly payroll.

· Resolve any payroll queries.

· Support staff with recruiting, testing, and interviews.

· Ensure planning, and monitoring of performance reviews conducted at store level.

· Train and assist GM’s on staff disciplines, hearing and resolving employee grievances.

· Enforce management guidelines by preparing, updating, and recommending human resource policies and procedures.

· Record all counseling and discipline of managers.

· Attend and facilitate union meetings.

Compliance

· Draft and execute store level risk assessments

· Ensure all stores comply to the various legislative compliances, inclusive but not limited to – Business Trade Licence, Document Register for Environmental Health Inspection, Fire Compliance, Liquor License, Covid-19

Website: www.Doppio.co.za

Instagram: @doppiozerosa

Facebook: Doppio Zero South Africa

Opened the restaurant in 2018 in Hazelwood, specializing in contemporary Mediterranean cuisine.

Responsibilities included:

· Menu creation & development

· Cash flow management

· Stock control & ordering

· Training & mentoring

· Cooking

· Costing

· Client management

· Sales & marketing

Website: www.centralrestaurant.co.za

Instagram: @centralrestaurantza

Facebook: Central Restaurant

Started a consulting company specializing in the restaurant industry.

Key clients included:

· Goldrush Bingo & Entertainment

· Hashtag Kitchen Bar

· Bakery on Maine

· Mezepoli

· Plaka

· Summit Grill & Sky Bar

Responsibilities included:

· Culinary consulting

· Product development

· Menu development

· Training

· Business strategy

· Financial modeling

· Training

· Recruitment

· Brand positioning

· Costing

Opened the restaurant in 2010 in the Grove Mall.

Responsibilities included:

· Cash flow management

· Stock control & ordering

· Training & mentoring

· Costing

· Client management

· Sales & marketing

· Recruitment

Started with the first ever show to simultaneously broadcast live on both TV and radio.

Responsibilities included:

· Live cooking and presenting (275 episodes)

· Recipe development

· Marketing

Website: www.thechefdino.co.za

Took over the restaurant in May 2009 along with the Franchise Company.

Responsibilities included:

· Cash flow management

· Stock control & ordering

· Training & mentoring

· Costing

· Client management

· Sales & marketing

· Recruitment

Took over the group in 2009 and grew the brand to 8 stores before selling the group.

Responsibilities included:

· Strategy

· Marketing

· Financial & business modeling

· New business development

· Product & menu development

· Training

· Warehousing & distribution

· Mentoring & coaching

· Process innovation

· Change management

· Recruitment

Opened and ran the restaurant for 7 years and was voted top performing restaurant in the mall in 2004.

Responsibilities included:

· Cash flow management

· Stock control & ordering

· Training & mentoring

· Costing

· Client management

· Sales & marketing

· Recruitment

Business was focused on growing the banks book. Started on R3 million a month in new business and had increased to just under R6 million when I had resigned.

· Sales

· Debt consolidation and restructuring

Joined as Process Analyst, promoted rapidly through a series of increasingly responsible management positions based on strong banking, operating, and team Leadership performance. Clients & responsibilities included:

· Nedcor – Process engineering & optimization

· Brait Merchant Bank – Business Analyst, financial reporting, project management, client relationship management

· Nedcor (Restructuring) – change management, project management

Started as a waiter while I was still in school, then worked the bar, kitchen and till before managing the restaurant with my father until it was sold.

Responsibilities:

• Chef
• Barman