Nona Sirbu

• Monitoring of accounts payable, keeping financial records up-to-date.
• Working alongside Sales&Marketing, F&B, Housekeeping and Engineering Departments into ensuring alignment of strategy, expences and costs
• Working with Sage 200 to keep account totals correct and current.
• Using Opera as the hotel's management system.
• Examined financial documents , verify transaction accuracy and identify discrepancies.
• Preparation of bank deposits, checking and correcting any errors.
• Supplier payments
• Management of Daily Revenue Report
• Preparation of accruals on a monthly basis
• Statement reconciliations
• Compiled financial data and prepared reports for accounting leadership review and use.

Currently positioned at Raiffeisen Bank International in Vienna, I engage in meticulous Group Financial Reconciliation. My role involves ensuring accuracy and consistency in financial records and financial data reconciliation processes, thereby supporting organizational financial integrity.

• Assisting product owners into carefully managing and selecting business data;
• Careful organization of quarterly and annual reports along product owners and business analysts;
• Problem solving attitude towards new ways of looking and managing data; Assisting Network Units into compliment with IFRS standards regarding data delivery within regulations of BSBC239;
• Assisting in on-boarding of new units; Tools used for optimization of data analysis: PowerBI, Qlik Sense, Teradata;
• Careful clearance, mapping and filtering data depending on desired outcome of data.

Oversaw strategic and operational leadership at Le Comptoir Robuchon, Joel Robuchon International in London, enhancing brand prestige and achieving key performance objectives. Delivered exceptional dining experiences, successfully managed diverse team, and significantly boosted restaurant profitability and guest satisfaction metrics.
• Implemented corporate systems, such as business metrics and KPIs, to better grasp operations and sales dynamics;
• Streaming service quality into higher standards of operation;
• Cost control and reduction;
• Performance optimisation;
• Initiated new SOPs and departmental targets, accomplishing substantial increase in customer satisfaction;
• Reported directly to COO International;

Directed operations at prestigious hotel's dining establishment in London, enhancing guest satisfaction and operational efficiency across multiple dining outlets. Implemented innovative strategies to elevate service standards and boost revenue, while overseeing diverse team to ensure top-tier hospitality and culinary excellence.
• Reporting business directly to Hotel General Manager;
• Identifying deficiencies, correcting processes, implementation and management of Food and Beverage Operations;
• Managing and guiding team of 40-50 employees;
• Review and control weekly/monthly/quarterly payroll and overtime sheets and monitor according to budget;
• Active participant on reports, forecasts, budgets, marketing plans and special promotions;
• Constant control of budget, forecasts, and P&L for outlets;

At St James Hotel and Club in London, excelled as Assistant Director of Food and Beverage, where spearheaded operations, enhanced guest satisfaction, and led initiatives that consistently improved service delivery and operational efficiency.
• Closure and reopening of venues between lockdowns - challenging times proved to come with biggest lessons;
• Controlling spent per head and overall financial side of operations;
• Building Standard Operational Procedures for Room Service, Mini Bar, Events, 1*Michelin Restaurant, Bar&Bistro department - maximising use of resources available to maximise profit margins - Careful following/testing of authenticity and applicability of SOPs and applying lessons learned.
• Working closely with 1*Michelin Starred Chef – William Drabble
• Balancing business pressure of 3-month refurbishment - having cross-trained the restaurant, events and bar team on new concept and strategy.

At Sanderson Hotel, supervised food and beverage operations, enhancing service delivery by implementing innovative staff training programs. Achieved significant improvement in guest satisfaction ratings and streamlined workflow to increase operational efficiency.
• Working with covers of 200-250 Afternoon Tea daily which covered 75% of Revenue in Food and Beverage;
• Managing breakfast services of up to 150 covers daily;
• Implementation of Management processes for optimisation of revenue;
• Achieving from multiple complaints to zero on systematic basis by fixing together with the team, Restaurant's operational deficiencies;