Stathis Antonakopoulos

Created a Modern casual American restaurant in NYC. Fresh & Organic, for most of our items. Serving Breakfast, Lunch & Diner all day long.

Restaurants & Bars Total Management Restaurants & Bars Operations Restaurants & Bars Marketing Interior Design both FOH & BOH with operation functionalities Construction project management of FOH & BOH Brand Development & Design, Website Creation Social Media team to launch & maintain your reputation Created & opened 2 New QSR restaurant concepts for NYC based clients. FOH & BOH Master Training Manual for all positions, create hiring profiles, interview, select and train new employees. Restructured various restaurant ventures in NYC. Menu Development, recipe cost analysis Kitchen Design layout, float of operations for all BOH FOH design, functionality and layout. Operational analysis and improvement P&L analysis and Financial Management Research, development and implementation of new projects Social Media Marketing, SEO & SEM analysis. Work effectively in a fast paced environment, meeting multiple deadlines Buyers research for vendors and suppliers for high quality products at the best possible price Select, hire and supervise new construction developer for new locations and monitor all contracts to stay on budget Leadership and Team Building Create new training materials and hiring profiles that are customized for each location Continued communication & mentoring with all General Managers

OUR PHILOSOPHY: We use only the best ingredients and a passion for fine Mediterranean cuisine to bring you food that’s extraordinarily flavorful and of exceptional quality. We’ve put a modern spin on the classic Mediterranean dining experience, providing a clean and contemporary bistro that transforms from a coffee bar in the morning to a healthy lunch spot in the afternoon and a casual dining experience in the evening. At STIX, we believe in quality and simplicity.It’s good food on a stick. It's Local, Organic, Sustainable! We’re committed to serving only the best locally sourced protein and produce. Our goal is to leave a small footprint while still giving you the tastiest and healthiest food possible. Good for the environment, good for you, and oh yeah – delicious. OUR COMPANY: We are restaurateurs with passion in hospitality operating several locations around Manhattan area. ● Stix Mediterranean Grill - Flatiron District - 112 East 23 Street, New York, NY 10010 ● Stix Bar & Grill - Hotel Indigo Chelsea - 127 West 28th Street, New York, NY 10001 ● The Roofbar - Hotel Indigo Chelsea - 127 West 28th Street, New York, NY 10001 ● Stix Mediterranean Grill - Astoria - 40-17 30th Avenue, Astoria, NY 11103 ● Stix Grab & Go - Water Street, New York, NY 10010

General and Operations Management of all locations P&L analysis and Financial Management Research, development and implementation of new projects (2 new locations are anticipated to open within the next 5 months) Marketing and Public Relations Buyers research for vendors and suppliers for high quality products at the best possible price Multi-Unit Facility Maintenance and Overall Operations according to the corporate guidelines Select, hire and supervise new construction developer for new locations and monitor all contracts to stay on budget Leadership and Team Building Create new training materials and hiring profiles that are customized for each location Continued interaction with all General Managers

General management of the day to day operations. P&L analysis and financial management. Met all budget goals and kept profit at 21%. Event management and promotions, created new barter programs Marketing, public relations, customer service and interpersonal relations with all new & regular customers Start-up experience of a new concept Supervised all construction, renovation and maintained bookkeeping expenses Inventory control & product management Leadership, team building, hands-on approach, training and counseling of managers and front of house staff

Managed all daily financial aspects including budget, p&l, f&b costs, all controllable cost and payroll Hired, trained and inspired staff of 75. Evaluated and developed key employees Continually exceeded budget expectation--profit 22-28% (2-8 %, over budget) Consistently maintained food costs at 25-27% (4 % under budget) Total beverage cost at 19-20% (3%under budget) and payroll at 24% (2% under budget) Saved more than $40k in total controllable costs and significantly lowered breakage and loss of utensils by 12% Established standard of product quality and top service to be delivered to every guest Event management and promotions, created new events, increased loyal corporate catering Hands on responsibility for a restaurant with $7.8 million annual sales. Manage day-to-day operations. Interacted with suppliers and contractors on a daily basis to ensure quality of products, efficiency and the integrity of the facility Customer service and interpersonal relations, delivered personal attention for guests to ensure high level of satisfaction, generated repeat clientele and encouraged word of mouth referrals Leadership, team building, training and counseling

Converted a 30-year old family business into a modernized high tech bakery Utilized research techniques to gather and measure the effectiveness of new package designs Worked with marketers and design firms to reach our target market Increased sales by 1500% within 5 years by doubling productivity every six months Obtained exclusive contracts with Path Mark Supermarkets and Restaurant Depot Monitored quality control in order to enable the company to compete within the industry Acquired new customer accounts and managed overall customer satisfaction and relationships Developed marketing plans for new products Created, performed and managed training programs