Aristotle Protopapas

• - Leading all food and beverage operations across prestigious property with over 660 colleagues and 11 restaurants, including one Michelin-starred venue. - Collaborating on exclusive and unique promotional campaigns to enhance dining experiences, elevate brand's reputation, and increase both top and bottom line. - Working closely with culinary teams to innovate menus and ensure top-quality guest service. - Overseeing gala dinners and restaurant book-out events, managing logistics, menu customization, and guest satisfaction. - Responsible for budgeting, cost control, profit and loss analysis, and achieving financial targets. - Leading staff trainings and development programs to create a high-performance team environment. - Strategic planning and operational adjustments in response to market trends.

Successfully managed catering for largest event within Abu Dhabi, overseeing operations for over 2,000 guests, including high-profile dignitaries.
- Directed food and beverage services for prestigious royal wedding, ensuring impeccable service and seamless guest experience for more than 1,500 attendees.
- Led planning and execution of large-scale exhibitions, managing team of over 100 staff members, from set-up to tear down, ensuring flawless service throughout event.
- Developed comprehensive event plans, including menu selection, logistics coordination, and staff allocation, to ensure smooth operations leading up to and during each event.
- Collaborated with key stakeholders to meet client's specific needs, customizing menus and event layouts to create personalized experiences for guests.
- Maintained effective communication between teams, ensuring each member understood their role and responsibilities for each event, resulting in exceptional execution and guest satisfaction.

• Grew restaurant profits through improved marketing and staff development initiatives.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Oversaw food preparation and production standards by implementing high quality control measures.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.

• - Directed restaurant operations, achieving revenues exceeding $1.8 million monthly, and record sales of $2.2 million in March 2023. - Managed the highest revenue-generating outlet within the ACCOR company in 2023, contributing to total annual sales of $19.6 million. - Expanded wine programs and collaborated with the Executive Chef on innovative food pairings to boost guest satisfaction. - Planned and executed private events, gala dinners, and exclusive wine tastings, driving additional revenue. - Enhanced staff wine knowledge and service standards, leading to improved guest dining experiences.

• - Managed operations across 3 restaurants, 3 bars, and 24-hour room service for a 5-star luxury resort. - Curated extensive wine lists and worked with the Executive Chef to develop food and wine pairings. - Oversaw gala dinners and beach club events, ensuring seamless service and guest satisfaction. - Maintained budget control and achieved cost-effective operations while maintaining luxury standards.

• - Managed specialty wine outlets on Disney properties, including two 3-Michelin level restaurants. - Organized gala events and private wine-tasting dinners for high-profile guests. - Led staff training in wine knowledge and developed strong supplier relationships to negotiate favorable pricing. - Curated wine programs, enhancing guest experiences and increasing sales.

• - Promoted from Senior Sommelier to Head Sommelier, overseeing all wine service at The Savoy. - Developed and revitalized the Event Wine List, working with chefs to provide exceptional food and wine pairings. - Led wine service for high-profile events, including gala dinners and luxury restaurant book-outs.