Evangelos is never done—he’s always striving to improve. As soon as Evangelos began managing Jazz and Bar dining, he rapidly identified gaps in service where routine had replaced quality. Evangelos overhauled the area, implementing product knowledge training, exams, and fresh standard operating procedures that challenged the team to focus on detail—even down to tweaking the music to capture a wider clientele. Short story: It worked.
Long story: Evangelos’ efforts helped the hotel make a leap from #112 to #6 on Trip Advisor in just six months, making the hotel hot buzz in newspapers and magazines. Revenue increased by 19 percent, while costs plummeted five percent.
Service quality isn’t just Evangelos’ job—it’s his passion. When a large group requested beluga caviar, Evangelos said that the restaurant didn’t have any—yet. He promised the group that they would have their caviar in 20 minutes. Evangelos sped off in a taxi to the nearest market, and spend $1,100 of his own money to purchase the caviar. The taxi left without him. With 10 minutes left, Evangelos sprinted the ¾ mile back to the hotel in business attire and 100 degree weather. The guests loved the caviar, and never heard about its adventurous journey back to the hotel.
Evangelos is the chief editor of the monthly internal newsletter, where he coaches six Team Members to write about all the happenings, awards and stories taking place in the hotel. He’s on the SALT committee. He attended church with two Team Members to keep them engaged. He’s organized countless community and environment events, such as the Annual Autism Walk, Earth Hour, and Earth Day.
Everything has paid off. Evangelos’ ideas, enthusiasm, and dedication have caused SALT scores to rise eight percent.
Congratulations to our CEO Light & Warmth Award winner!
Posted on Jan 28, 2013