Georgios Eleftheriadis
Head of Food & Beverage @Odyssey Hotel Group
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WORK HISTORY
Head of Food & Beverage @Odyssey Hotel Group
Provide strategic leadership and full operational oversight of the Food & Beverage division across a dynamic, Pan-European lifestyle hotel portfolioDevelop and execute innovative, brand-aligned F&B concepts to enhance guest experience, market positioning, and revenue performanceLead annual budgeting, forecasting, and full P&L management, driving profitability through effective cost control and revenue optimizationPosition F&B as a key commercial driver, contributing significantly to overall hotel performance and guest satisfaction scoresLead, mentor, and develop high-performing, multi-cultural teams, fostering a culture of excellence, accountability, and continuous improvementConceptualize and implement new restaurant, bar, and outlet concepts from initial vision through to successful operational launchCollaborate closely with interior design, branding, and marketing teams to ensure cohesive storytelling and immersive guest experiencesOversee strategic sourcing, supplier negotiations, and procurement processes to optimize quality, efficiency, and cost of goodsDesign and deliver internal training programs focused on service excellence, product standards, design awareness, and brand identitySupport hotel openings, renovations, and repositioning projects, ensuring strong F&B positioning aligned with overall asset strategyAnalyze market trends, guest insights, and financial performance to continuously refine and evolve the F&B strategy
ABOUT GEORGIOS ELEFTHERIADIS
With over 15 years of experience in the hospitality industry, I have cultivated a profound understanding of the food & beverage department, being an operations leader, trainer, coach and expert in creating and managing successful food concepts.As a former chef and culinary specialist, I thrive on creating exceptional dining experiences that combine innovative cuisine trends with impeccable service. My focus is next to the culinary aspects; driving healthy growth, ensuring guest satisfaction, maintaining operational excellence and bearing in mind the financials including overall P&L management.My experience includes managing the operation of limited service hotels up to full service, five star luxury multi outlet properties. Over the years as a F&B Director Central & Southern Europe at Radisson Hotel Group, I have supported opening more than 15 hotels post covid and created 6 successful performing restaurant concepts from A to Z including hands on workshop\'s, which are live in operation across 14 hotels of my area of responsibility.I was overlooking 20+ properties under lease and another 25+ under management contract across 7 countries, introducing an holisticly renewed operational model. Rounded up by menu and value engineering of our offerings (breakfast over restaurants to meeting & events)
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