Vasileios Sarlos

Luxury F&B leader with 15+ years of progressive experience across 5-star hotels, resorts and fine-dining operations, including Four Seasons, One&Only and Marriott luxury properties. Proven progression into F&B Outlet Manager leadership with experience in pre-opening operations, budgeting and forecasting, P&L and cost control, workforce planning, recruitment, training, guest experience and commercial performance. Experienced in leading large multicultural teams, partnering across Culinary, Beverage and hotel leadership, and translating luxury brand standards into strong operational and financial results.

Positioned for F&B Manager and Assistant Director of F&B opportunities.

F&B Outlet Manager - Alef Restaurant at FOUR SEASONS RESORT MYKONOS (2026-04 – Present)

• Member of the pre-opening leadership team for Alef Restaurant, contributing to outlet strategy, operational setup, staffing readiness, service standards and launch execution.
• Lead end-to-end outlet operations with accountability across budgeting, forecasting, cost control, labor planning, service delivery and day-to-day financial performance.
• Own manning strategy, recruitment, onboarding, deployment and team development, aligning workforce structure and performance with Four Seasons luxury service standards.
• Drive F&B training, leadership coaching, service briefings and SOP implementation to strengthen product knowledge, guest engagement, upselling and operational consistency.
• Partner with Culinary, Beverage and hotel leadership on menu execution, service concepts, guest-experience initiatives, commercial priorities and cross-department coordination.

Restaurant Manager at ONE&ONLY AESTHESIS (2024-11 – 2026-04)

• Directed end-to-end restaurant operations in a high-profile luxury resort environment, combining service excellence, team leadership and commercial discipline.
• Owned P&L, budgeting, labor planning and cost control, translating financial targets into daily operating priorities and productivity actions.
• Led and developed a 40-person front-of-house team through KPIs, structured briefings, coaching, performance reviews and leadership accountability.
• Strengthened guest relations, service recovery and upselling while contributing to the restaurant achieving a 1-star FNL Award.

Assistant Restaurant Manager at ONE&ONLY AESTHESIS (2023-11 – 2024-11)

• Supported daily restaurant operations and upheld One&Only service standards, SOPs and luxury guest-experience expectations.
• Managed rota planning and staffing deployment to balance service quality, productivity and labor efficiency.
• Supported budgeting, menu planning, recruitment, hygiene compliance and structured team training.

Assistant Restaurant Manager at FOUR SEASONS ASTIR PALACE (2022-03 – 2023-11)

• Steered daily operations in a 5-star resort setting and supported leadership of a 50-person team across service, kitchen and bar.
• Drove guest-feedback follow-up, SOP implementation, performance evaluations and team training in partnership with F&B leadership.
• Contributed to new menu launches and seasonal beverage updates while protecting service quality and top-tier ratings.

Bar Supervisor at MYSTIQUE, A LUXURY COLLECTION HOTEL (MARRIOTT BONVOY) (2021-02 – 2021-11)

• Managed bar operations for a flagship luxury property, combining refined service with strong commercial focus.
• Introduced signature cocktails, standardized recipes and strengthened product storytelling, guest engagement and spend.
• Mentored bartenders and servers while optimizing inventory, supplier relations and hygiene compliance.

Bar Manager / Consultant (Seasonal) at MIRTILLO BISTROT (2019 – 2021)

• Built the cocktail and beverage program end-to-end and introduced cost controls that improved profitability by 15%.
• Delivered staff training in product knowledge and upselling and advised on service flow and bar efficiency.

Bar Manager at GASTON BAR & RESTAURANT (2019-11 – 2021-01)

• Created cost-balanced bar menus and SOPs focused on speed, consistency and quality.
• Managed beverage COGS, supplier negotiations, stock accuracy and a 6-person bar team.

Head Bartender at COSTA NAVARINO - THE ROMANOS, A LUXURY COLLECTION RESORT (2018-02 – 2019-11)

• Delivered refined, anticipatory service in a leading luxury resort and executed classic and signature cocktails with consistency.
• Oversaw bar inventory and team training to maintain standards and control costs.

Diploma in Hotel Management & Tourism – Le Monde College, Athens

Certificate in Hotel Digital Marketing – Hotelier Academy

Certificate in Restaurant & Food Services – Hotelier Academy