Konstantinos Theodossiou

Key Responsibilities & Achievements: Led a one-year food partnership with Carrefour KSA, managing six in-store outlets across Riyadh, Jeddah, and the Eastern Province. Operate and manage restaurant concepts within community and luxury residential compounds, including our signature brand IoZo, offering refined Mediterranean dining. Develop and execute premium catering services for corporate events, private functions, and community gatherings, focusing on quality, presentation, and guest experience. Design custom menus and themed food concepts to meet the unique requirements of clients and venues. -Oversee end-to-end food operations, including menu planning, procurement, production, staffing, and quality assurance. -Lead and train culinary and service teams to maintain consistency, innovation, and professionalism. -Collaborate with partners, vendors, and hospitality venues to expand the brand’s presence and ensure smooth multi-site operations. Focus: Delivering high-quality, culturally inspired food experiences that blend Greek and Mediterranean heritage with contemporary catering and hospitality standards. Drive new business collaborations and culinary projects promoting Greek and Mediterranean gastronomy within the Saudi market.

Responsibilities: -Coordinate daily Front of the House and Back of the House restaurant operations. -Deliver superior service and maximize customer satisfaction. -Respond efficiently and accurately to customer complaints. -Regularly review product quality and research new vendors. -Organize and supervise shifts. -Appraise staff performance and provide feedback to improve productivity. -Estimate future needs for goods, kitchen utensils and cleaning products. -Ensure compliance with sanitation and safety regulations. -Manage restaurant’s good image and suggest ways to improve it -Control operational costs and identify measures to cut waste -Sliced expenses, increased profitability by 30 % and minimised waste by over 60%. -Create detailed reports on weekly, monthly and annual revenues and expenses -Promote the brand in the local community through word-of-mouth and restaurant events -Recommend ways to reach a broader audience (e.g. discounts and social media ads) -Train new and current employees on proper customer service practices. -Implement policies and protocols that will maintain future restaurant operations.

- Supervise restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe. -Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards. -Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends. -Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints. -Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports. -Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees. -Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans.

-Develop and execute the company's business strategies in order to attain the goals. -Prepare and implement comprehensive business plans to facilitate achievement by planning cost-effective operations and market development activities -Ensure company policies and legal guidelines are communicated all the way from the top down in the company and that they are followed at all times. -Oversee the company's financial performance, investments and other business ventures. -Delegate responsibilities and supervise the work of executives providing guidance and motivation to drive maximum performance. -Read all submitted reports by lower rank managers to reward performance, prevent issues and resolve problems. -Act as the public speaker and public relations representative of the company in ways that strengthen its profile. -Analyse problematic situations and occurrences and provide solutions to ensure company survival and growth.

- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximising repeat business. - Led and directed team members on effective methods, operations, procedures and budget. - Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction. - Developed, implemented and managed business plans to promote profitable food and beverage sales. - Maintained safe working and guest environment to reduce risk of injury and accidents. - Managed 18 person team of cooks and back of house staff for a compound cafe restaurant. - Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. - Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity. - Quickly identified problem situations and skilfully resolved incidents to satisfaction of involved parties. - Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations. - Strategically developed effective marketing plans to increase sales and profits while managing costs. - Carefully interviewed, selected, trained and supervised staff. - Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. - Increased profit margins of restaurant through careful application of cost monitoring. - Organized special events in restaurant, including receptions, promotions.. - Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance. - Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition. - Oversaw front of house personnel to maintain adequate staffing and minimize overtime. - Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.

- In charge of Archives department of the embassy: Including organization structure, data handling, filing and database tasks. - Handling all types of catering events such as Greek National Day ceremony, Greek President's official visits to KSA, inviting VIP's and guests and private events. - IT department supervising and monitoring, including embassy system, networks, software and applications. - Consular section responsibilities for Visa applications procedures, approvals and issuance. - Established and updated work schedules to account for changing staff levels and expected workloads. - Supported HR functions, including new hire orientation and equipment allocation. - Decreased corporate costs by researching pricing, ordering and maintaining office equipment.