Kostadin Panov

In my current role as the F&B Manager at the RACV Resort, I successfully execute key responsibilities and objectives through effective leadership and communication. My duties extend to inspiring and training the team to deliver superior presentation and customer service.
My strong financial and business acumen aids in managing stock, marketing, and bookings. I ensure strict compliance with industry standards and utilize strategic planning to maximize sales, profits, and customer satisfaction. In doing so, I contribute to enhancing our menu offerings and the overall aesthetic appeal of the hotel.
In addition to these duties, I manage corporate functions and events, significantly contributing to our annual F&B revenue of more than $9.2 million. My strong event planning and execution skills, combined with a commitment to understanding and meeting client expectations, facilitate successful and memorable large events.
I also manage three restaurants and In-Room Dining (IRD), ensuring a seamless dining experience across all services. This involves menu planning, overseeing food preparation, and ensuring excellent service standards in each dining outlet.
Health and safety regulations are a top priority, and I lead by example, often on the floor to ensure the team adheres to all protocols. This hands-on approach reduces staff turnover and improves morale, performance, and productivity.
Furthermore, I'm responsible for ordering supplies, hiring staff, and overseeing staff training and development. I ensure that all aspects of our F&B operations run smoothly and efficiently, delivering a top-notch experience for our guests while achieving operational goals. I actively participate in the IACT (Interpersonal and Communication Training) program and "My Voice" initiative, where I conduct training for new employees and deliver presentations during induction sessions for new recruits.

As the Food and Beverage Manager at Keppel Bay Marina, I was financially accountable for managing budgets, P&L statements, labour, and purchasing. I excelled in customer service, managing reservations, addressing inquiries, and handling complaints. Together with the Executive Chef, we crafted diverse, appealing menus. In terms of marketing, I harnessed the power of social media to enhance our online presence and attract more patrons. I spearheaded efficient staff recruitment, training, and retention strategies while also streamlining our ordering and stock control systems.
Before the pandemic, the revenue stood at $1.3 million, which I worked hard to double through innovative strategies and outstanding service. By fostering strong relationships with customers, staff, and suppliers, I ensured a seamless operation and enhanced overall customer satisfaction.
Furthermore, I liaised with licensing authorities to ensure strict compliance with all legal, hygiene, and safety guidelines, demonstrating a commitment to the well-being of both customers and employees.
In essence, my role was marked by financial acumen, customer service excellence, effective team management, and strategic operational oversight. Through my dedication and innovative approach, I not only sustained pre-COVID revenue but also successfully doubled it, making a significant contribution to the success and growth of Keppel Bay Marina's food and beverage operations.

I adeptly managed large-scale events and a team of 120 staff, reporting directly to the COO. I was instrumental in supervising restaurant and bar staff, always aiming to provide excellent customer service and drive sales and profitability.
My role encompassed the coordination of daily operations across restaurants and bars, ensuring an efficient workflow and superior food and beverage service for our customers. I actively addressed customer needs, comments, and complaints, enhancing their overall experience and satisfaction.
Part of my responsibilities included ensuring staff efficiency in serving food, clearing tables, and resetting them for additional covers. I focused on fostering teamwork across the kitchen, bar, and waiting staff, leading to a cohesive operation and improved service delivery.
Another vital aspect of my role was managing inventory. I effectively tracked stock levels, forecasted requirements, and oversaw the ordering process to ensure sufficient supplies, food, and equipment were always on hand. This experience demonstrates my strategic approach to operations, commitment to service excellence, and proven skills in team management.

In this role, I had the distinct responsibility of managing two restaurants simultaneously, Fratelli Fresh and Bavarian in Penrith, NSW. Prior to this, I successfully managed a diverse front-of-house staff at Sake Flinders Lane, Munich Brauhaus, and the Bavarian, which totalled around 150 personnel.
My responsibilities encompassed the smooth operation and management of these restaurant facilities, ensuring they were maintained to the company's exacting standards. I took charge of recruiting, training, and developing new staff, emphasizing the highest standards of service and operational efficiency.
In line with safety standards, I was responsible for maintaining HACCP and SOS procedures and standards. This role involved maximizing all business opportunities to drive sales while ensuring a consistently high quality of food preparation and service.
Key logistical responsibilities included overseeing the daily and weekly rosters, managing the inventory, ordering food, beverages, and supplies, invoicing, and paying vendors. I worked to ensure seamless communication between front-of-house and back-of-house staff, fostering a cooperative and efficient working environment.
My role also extended to administrative duties such as preparing shift schedules, processing payroll, and keeping detailed records of daily, weekly, and monthly costs and revenues.
I facilitated the onboarding of new employees, arranging training sessions and ordering uniforms. Upholding regulatory compliance, I monitored adherence to safety and hygiene regulations, ensuring a safe environment for both staff and customers.
Actively seeking feedback, I gathered guests’ feedback to continuously improve our offerings. In essence, my role combined strategic operations management, meticulous administration, and a steadfast commitment to service excellence.

• OKKU Dubai
• Monitor all sections of the Restaurant and insuring of smooth operations
• Training all FOH associates to generate better revenue and be more effective on the floor
• Coordinating with GM to make evaluation of all associates on monthly basis
• Exploring competition, market, trends and improving venue operations accordingly

• Reported to General Manager) @ Cove Beach Dubai, AMZ Group, Jumeirah Beach Hotel
• Part of the pre-opening team
• Overseeing daily operations, creating a positive atmosphere among the staff
• Providing feedback and coaching to the Team regularly
• Setting high standards for appropriate team behavior on shift
• Working with team members to ensure proper food presentation and proper food-handling procedures
• Prioritizing tasks effectively to ensure most important tasks are completed on time.

• Starwood Hotels – Ajman Saray, a Luxury Collection Resort, Ajman
• Was involved in opening of 4 restaurants in the Hotel
• Overseeing the business, operation of the restaurants, the private room, and the wine cellar
• Created and implemented business strategies in order to improve the operational efficiency of the venue
• Worked closely with marketing team to ensure that brand standards are maintained
• Preparing necessary financial and statistical information (forecasts, budgets, request forms, guest comments, etc.)
• Developed an intensive program for training the staff
• Was involved in P&L and budget management.

• Head Waiter