Greece
After studying Hotel an Food administration and receiving a sommelier certification, I moved back to my roots (Crete, Greece) and worked as a restaurant manager and sommelier before deciding it was time to open my own place. I've loved Restaurants and dining out for as long as I can remember. At The Five Restaurant, besides aiming to provide guests with a great dining experience, we aim to provide staff with a comfortable work environment, promote teamwork, sustainability and creativity. My goal is to keep the industry and its people doing what we love, and navigating the challenges as a team and a community.
General manager duties in a seasonal restaurant including: - Purchasing duties - Accounting (mainly invoice filing, food cost tracking and calculations) - Sales management (Collection of food item sales information, guest count increases, forecasting) - Marketing - Bar tending (Construction of a cocktail list, working the bar) - Taking Orders (Helping out on the floor whenever it is needed) - Menu Construction (Design, food Item decisions, food cost control) - Public relations (Suppliers, travel agencies and other clients) - Hiring and training (Hiring and training of staff/ POS system training) - Client relations (Built solid five year long relationships with certain clients, continue to speak to clients and attend to their needs) - Cash responsibilities (Opening & closing the cash)