Christina Mandroulia

Open House Management  and scheduled showings and initiated necessary follow up on feedback
Managed Errands by picking up or dropping off lockboxes, brochures, pick up or return listing keys, listing presentation.
Listing and transaction coordinating as well as maintain and update listings on agent's website, multiple listing service
Designed and prepared agents with listing presentations for listing appointments with potential clients
Prepared Listing Agreements, Purchase Agreements.
Managed and maintained agent's database 

• Met with client and discussed preferred meals, dietary restrictions and food allergies.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
• Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
• Labeled food to include reheating and safe storage and handling instructions.
• Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
• Generated invoice to request payment for services provided in client home or specifically requested location.

Personal Assistant

• Arranged domestic and international travel plans and itineraries.
• Responded to emails and other correspondence to facilitate communication and enhance business processes.
• Oversaw personal and professional calendars and coordinated appointments for future events.
• Organized and attended meetings and compiled related documents and reports.
• Sourced and ordered office equipment and supplies.
• Kept detailed track of household and maintenance inventory and schedules.

Over View- recruiting, orienting, training, assigning, scheduling, coaching employees,communicating job expectations; planning, monitoring, planning and reviewing Sales Budgets.

Operational objectives contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing menus by consulting with chefs; estimates food costs and profits; adjusts menus.

Controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

Event Management Building and driving restaurant profile by designing and placing advertisements; inviting food editors to review the restaurant;

Building social Media platform.

• Managed budget implementations, employee reviews, training, schedules and contract negotiations.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.

• Negotiated contracts and coordinate with lenders, attorneys and inspectors.
• Completed opening and closing checklists, including emptying trash, refilling napkin dispensaries, safeguarding all alcohol, dating food and polishing all silverware.
• Established floor plans to streamline seating and wait staff traffic and maximize floor space.
• Guided guests through dining rooms and provided needed assistance, including handing out menus, checking coats and retrieving high chairs and booster seats.
• Maintained a positive dining experience for all restaurant patrons.
• Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
• Developed and maintained relationships with customers and suppliers through account development.
• Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.