Georgiana Anton

• Oversee day-to-day operations across all departments, including housekeeping, front office, food & beverage, maintenance, and guest services.
• Work closely with the Head Chef, Restaurant Manager, and Housekeeping to maintain 4-star standards across all outlets.
• Coordinate staffing rotas, recruitment, and team training to ensure smooth service delivery.
• Support financial oversight including invoicing, purchasing, cost control, and budget reviews.
• Handle guest feedback, special requests, and complaints with a focus on guest satisfaction and retention.
• Oversee large events (weddings, corporate groups) from booking through to execution, ensuring all departments are aligned.
• Manage stock levels, supplier relationships, and delivery logistics across hotel outlets.
• Ensure compliance with health & safety, licensing, and fire regulations, including staff training and documentation.
• Collaborate with marketing and reservations to plan seasonal offers, pricing strategies, and room occupancy targets.
• Act as second-in-command when GM is away — resolving urgent operational issues and making key decisions.

• Checked all fire and life safety systems and equipment for proper placement at properties, including fire alarms, sprinkler systems and smoke detectors.
• Performed variety of fire suppression activities at fire scenes, including laying and connecting hose, holding nozzles and directing water streams, raising and climbing ladders and using pike poles, smoke ejectors and forcible entry tools.
• Responded to emergency medical calls to perform lifesaving procedures and other emergency medical services.

• Supported the planning and setup of the kitchen and service areas to improve daily operations.
• Introduced evening service and regular BBQ events at Shell Beach, helping the growth of the business by 60% in 2023.
• Created new ideas to increase footfall and improve guest experience across multiple café outlets.
• Managed a team of 9, focusing on training, motivation, and team development.
• Handled budgets and helped put systems in place to control costs and increase profits.
• Helped shape long-term plans to grow and improve the overall café offering for 2025.

• The White House Hotel is a 40 bedroom, four star hotel, based on a private island off the coast of Guernsey
• The hotel is complete with two restaurants, The Ship Inn Brassiere and the Conservatory, as well as the Monks Lounge
• Organising, planning and executing all events; private, corporate and weddings for up to 150 guests
• Including Marquee events
• Overview management of all food and beverage outlets
• Completing rotas for full F&B Department
• Manage the business aspects of the bar, such as negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals
• Hired temporary event staff based on budgets, event size and specialised skills required.
• Determined client budget, vision and requirements through consultations.
• Drove sales by devising and promoting unique events, seasonal specials and promotional offers.
• Managed and monitored multidisciplinary teams, providing coaching to consistently exceed KPI targets.
• Recruited and trained driven, dedicated team members, reducing staff turnover.

• Wishbeer Home Bar is a relaxing sit down bar where one can not only enjoy some great beers on tap, but also take home any of the 500 plus bottles of beers and ciders from around the world that is part of Wishbeer's extensive collection, one of the largest in Thailand
• Planned staffing levels based on evolving service demands.
• Managed payroll and HR paperwork with detail and accuracy.
• Ordered beverage and equipment stock by analysing sales and customer trends.
• Manage the business aspects of the bar, such as negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours
• Setting and enforcing quality and safety controls.Working with diverse personalities both on the staff and patrons
• Planning and taking part in promotional events with other major breweries in Asia, such as Heart of Darkness Saigon Brewery
• Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed

Reason for Leaving Role: due to the expired work permit, I decided to return to Europe

• Responsible for operational efficiency and creating a relaxed environment where service delivery and product quality is second to none
• Leading from front & in charge of maintaining high levels of hygiene and enforcing strict compliance with all health and safety legislation
• Increased revenues of The Conservatory by 23.6% on a year-on-year basis
• Recruiting, training, managing and developing a team
• Planning menus by consulting with the chef and other key staff
• Managing a number of necessary tasks, including but not limited to; linen, front of house food & beverage requirements, turnover polishing of operational equipment and guest experience feedback & development
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Reason for Leaving Role: pursuing my career with hotels in Asia.

• Preparing food at the table, from a moveable trolley
• Adhered to traditional standards of silver service including guest seating, table setting and dresscode.
• Dishes typically served like this include Crepes Suzette, Caesar Salad, Banana Flambé and Steak Tartare
• Up-sold wines, liquors, and five course meals with professional appearance and mannerism
• Maintained clean and sanitary work areas and tables
• Proactively anticipated and responded to customers' dining needs.
• Followed proper plate presentation and garnished set up details
• Served guests, prepared checks, and collected payment

Reason for Leaving Role: Professional development