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Alexandru Dina-Gargala

Market Associate - Scotland Cities and Newcastle

Head of Product at CrossEngage

Berlin Area, Germany

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Alexandru Dina-Gargala's Email Addresses & Phone Numbers

Alexandru Dina-Gargala's Work Experience

Expedia, Inc.

Market Associate - Scotland Cities and Newcastle

April 2015 to Present

Edinburgh, United Kingdom

Fairmont Le Montreux Palace

Digital Marketing Specialist / Leadership Development Program F&B

December 2014 to January 2015

Fairmont Le Montreux Palace

Accounting Cross-Training / Leadership Development Program F&B

November 2014 to December 2014

Alexandru Dina-Gargala's Education

Les Roches International School of Hotel Management

Bachelor of Business Administration with Honours (BBA) International Hotel Management with a focus on Entrepreneurship Distinction

2012 to 2013

Les Roches International School of Hotel Management

Higher Diploma in Hotel Management Associate Degree of Business Administration in Food and Beverage International Hotel Management Merit

2009 to 2011

"Petru Rares" National College

Baccalaureate Advanced Mathematics and Computer Sciences with an emphasis on Foreign Languages 94.9

2005 to 2009

Alexandru Dina-Gargala's Professional Skills Radar Chart

Based on our findings, Alexandru Dina-Gargala is ...

Individualistic
Doer
Quiet

What's on Alexandru Dina-Gargala's mind?

Based on our findings, Alexandru Dina-Gargala is ...

52% Left Brained
48% Right Brained

Alexandru Dina-Gargala's Estimated Salary Range

About Alexandru Dina-Gargala's Current Company

Expedia, Inc.

Frequently Asked Questions about Alexandru Dina-Gargala

What company does Alexandru Dina-Gargala work for?

Alexandru Dina-Gargala works for Expedia, Inc.


What is Alexandru Dina-Gargala's role at Expedia, Inc.?

Alexandru Dina-Gargala is Market Associate - Scotland Cities and Newcastle


What is Alexandru Dina-Gargala's personal email address?

Alexandru Dina-Gargala's personal email address is d****[email protected]


What is Alexandru Dina-Gargala's business email address?

Alexandru Dina-Gargala's business email addresses are not available


What is Alexandru Dina-Gargala's Phone Number?

Alexandru Dina-Gargala's phone (**) *** *** 305


What industry does Alexandru Dina-Gargala work in?

Alexandru Dina-Gargala works in the Leisure, Travel & Tourism industry.


About Alexandru Dina-Gargala

📖 Summary

Hospitality specialist with a genuine passion for IT, entrepreneurship, Food & Beverage management, mobile marketing and project development. Highly interested in opportunities in Project Development & Management, Business and Social Entrepreneurship, Quality Management, IT integration and innovation. Part of the crazy ones that think they can change the world. Specialties: Entrepreneurship, IT, Project Development & Leadership, Innovation, Efficient Systems Design, Sustainable Development, Marketing and Public Relations, Hospitality Management, Leadership, F&B Management, Hotel Openings, Thinking Different.Market Associate - Scotland Cities and Newcastle @ From April 2015 to Present (9 months) Edinburgh, United KingdomDigital Marketing Specialist / Leadership Development Program F&B @ ➤ In charge of: • Updating and redefining website data through the CMS. • Verifying and updating the Fairmont Le Montreux Palace online presence on all websites that are interlinked. • Updating information on all OTA's and keep data up to date. • Publishing offers and updates on the Montreux official website and on Facebook. • Analysing Facebook data through quantitative analytics and analyse trends to refine the way new posts are made. • Analysing website data and ranking and suggesting improvements. ✯ Key achievements: • Created the foundation of a Pinterest Campaign, a new Leonardo VBrochure and revamped the information on and design of the official website through the CMS and on all distribution channels. • Created a new strategy for Facebook posts and thoroughly analysed Facebook data for one year to boost and refine they way new posts are made (at what time, on what day, for what audience, relationship between gender/age/location). From December 2014 to January 2015 (2 months) Accounting Cross-Training / Leadership Development Program F&B @ Areas Covered: Income Audit, Accounts Payable (including Provisions analysis), Accounts Receivable, Salaries Management, Financial Controlling. ✯ Key achievements: • Prepared a juridical case for the hotel and constantly worked on procedures to raise time efficiency. From November 2014 to December 2014 (2 months) Assistant Stewarding Manager / Leadership Development Program F&B @ ➤ In charge of: • Supervising a team of 12 stewards • Inventory of material (glass, china, silverware) • Purchase of material (in coordination with Purchasing Director) • Establishing and maintaining effective employee relations, controlling proper staffing levels and hours • Organization of weekly schedule • Organising material required for catering off site • Maintaining a safe working environment (Health & Safety regulations) • Organizing and conducting regular cleaning inspections to ensure compliance with Health & Safety, and Hotel cleanliness standards • Vacation replacement of the Stewarding Manager ✯ Key achievements: • Created and implemented a new database for materials placement and management for the entire hotel through Micros Materials control • Created multiple automated templates for sample orders and material control • Vacation replacement of the Stewarding Manager for 3 weeks From October 2014 to November 2014 (2 months) Executive Meeting Coordinator / Leadership Development Program F&B @ ➤ In charge of: • Managing incoming requests for group business (check of availability, written offer, input of booking into the Opera Sales & Catering system) • Weekly follow up and maintenance of all files • Arranging and carrying out site inspections for potential clients with invitations as needed • Helping the preparation of group contracts for definite business • Coordinating with Front Office Manager & Reservation Manager all room relative aspects • Coordinating with Banqueting department all F&B and conference aspects of the program • Completing the event function sheet based on the clients requirements • Completing Group info sheet and distributes to all departments concerned • Coordinating the pre-conference meeting and handover to the respective departments ✯ Key achievements: • Created a new staff time sheet with automated daily recording • Created a guest feedback system for the new Montreux Jazz Cafe • Designed new Jazz Festival menus for the VIP and sponsors area • Created a new time-lapse video presenting the construction of the Montreux Jazz Festival VIP tents. From June 2014 to October 2014 (5 months) Maître d'Hôtel Banquets / Leadership Development Program F&B @ ➤ In charge of: • Organizing shift plans and station plans • The supervision and leadership of a team of 6 colleagues and up to 40 Temporary staff • Taking personal care of clients and ensuring that the colleagues under direct supervision serve in a correct timeframe and that they adhere to the established quality standards • Establishing and maintaining effective employee relations, controlling proper staffing levels and hours • Dealing with guest complaints and reporting them • Controlling all service essentials and enforcing quality standards • Conducting and coordinating staff training • Conducting pre-shift briefings and maintaining a close liaison with the Executive Sous-Chef on duty • Maintaining a safe working environment (Health & Safety regulations) • Organizing and conducting regular cleaning inspections to ensure compliance with Health & Safety, and Hotel cleanliness standards • Checking banquet material orders for all events (china, glassware, silverware, linen, etc.) • Checking beverage orders for events under direct leadership ✯ Key achievements - Created: • a new system to plan temporary staff per event • a new system for floor planning and station division Took part in the organization and leadership of events up to 1800 people (e.g. The Geneva II Conference on Syria). From February 2014 to June 2014 (5 months) Maître d'Hôtel Brasserie de Palace and Lounge Bar / Leadership Development Program F&B @ ➤ In charge of: • Supervising a team of 12 colleagues • Taking personal care of clients and ensuring that the colleagues under direct supervision serve in a correct timeframe and that they adhere to the established quality standards • Dealing with guest complaints and reporting them • Establishing and maintaining effective employee relations, controlling proper staffing levels and hours • Organizing shift plans and station plans • Controlling all service essentials and enforcing quality standards • Controlling stock for daily use in the restaurant and bar to ensure service levels are met • Participating in all fields of administrative work required, including but not limited to: scheduling, opening/closing duties, cleaning and maintenance checklists, employee action plans, employee evaluations, recruitment • Conducting and coordinating staff training (in charge of roll plays) • Conducting pre-shift briefings and maintaining a close liaison with the Executive Sous-Chef on duty • Maintaining a safe working environment (Health & Safety regulations) • Organizing and conducting regular cleaning inspections to ensure compliance with Health & Safety, and Hotel cleanliness standards ✯ Key achievements - Created: • a new system for stock placement • a new control and par stock level verification system • a new floor shift planning and briefing system • a cleaning and maintenance system for both the lounge bar and restaurant • a wine placement system for easy access and stock verification • a mystery guest digital evaluation system to easily check and enforce service standards (easing the evaluation of on-duty staff and feedback). Additionally, participated in the creation of a new outlet manual that included a revision of service standards and the update of the previously mentioned systems for the new Montreux Jazz Café. From June 2013 to January 2014 (8 months) Freelance Consultant @ ➤ Main responsibilities: In charge of Branding and Re-Branding strategies, creating all digital design and advertising strategies, social media promotion, public relation, implementation of the Sushi & Tapas menu after menu engineering. Also in charge of special event organization and sponsor promotion. ➤ Additional responsibilities: In charge of creating the exterior design for both venues. ✯ Created three brands, raised brand awareness, implemented revenue management, menu engineering, social media, public relations, created and assisted digital promotion. From July 2011 to February 2013 (1 year 8 months) Career Development and Industry Placement @ ➤ Social Media In charge of: - Creating company announcements and interview lists and updating them real-time. - In charge of social media communication done through Facebook, Twitter and Moodle used to communicate job offers and announce companies visiting the campus. - Posting internship opportunities on the school intranet and Facebook. ➤ Company Visits In charge of: - Making the hotel reservations for the companies visiting the campus. - Communicating with various departments to set up the on campus visit and interview rooms. - Assisting students in their selection and employment process. ➤ The Lotus Database In charge of: - Making contracts and attestations for students to ease the employment process for companies. - Updating the student files and company contacts in the Lotus database. ➤ Statistics In charge of: - Updating the job offer statistics and creating visuals and tabulations to ease interpretation and analysis. ✯ Key achievements: Created a new centralized data system for company visits and attendance on campus, communicated with over 80 nationalities. From January 2012 to June 2012 (6 months) Assistant Head Stagiaire @ Responsible for the management of the "Café du Village (CDV)": This informal restaurant is located next to the funicular station in a residential building. The outlet is open throughout the entire day for lunch, dinner and late-night snacks. ➤ Main responsibilities: Managing the stagiaire team which worked in the evening shift, in charge of tracking inventory and cash balance, producing the sales reports and HACCP reports. Also in charge of ensuring food was cooked and served according to preset service standards. In charge of The "Marketplace": this main dining room serves breakfast, lunch and dinner in a buffet style set-up which divides into a salad buffet, sandwich bar, a carving and main course section, a vegetarian section and a dessert bar. ➤ Main responsibilities: Guiding the students and offering assistance to the instructors when teaching service methods and standards; also, involved in assisting the evaluation of the students. ✯ Key achievements: Managed and appraised a highly culturally diversified team of 15-20 students which changed weekly. From February 2011 to June 2011 (5 months) Part-time job in the Food & Beverage department @ ➤ Main responsibilities: Food & Beverage service in the main restaurant of the hotel, assisting the Lounge when required, restocking all of the items of the inventory, participating in the organization of the Mise-en-place of the restaurant and the cleaning of the restaurant and lounge. ✯ Key achievements: Worked in a traditional Gourmet Guéridon restaurant. From August 2010 to October 2010 (3 months) Trainee in the Opening Period in F&B Service & In Room Dining @ ➤ Arrived in the opening period of Mandarin Oriental Barcelona that was a challenging, yet essential experience. This placement has enhanced my Food & Beverage, Time Management, Task Management, Team, Supervisory, Leadership, Innovation skills and even Housekeeping skills. Main responsibilities for the In Room Dining Department such as: service delivery, order taking, minibar checking, refilling and billing for all of the rooms of the hotel, creating and tracking the inventory, and periodically verifying stock. While in the last two months of my internship, I have been assigned the task of making the BCG-Matrix and sales statistics of multiple menu items of both the In Room Dining department and the "Blanc" restaurant. Conclusively, this served as a sales analysis, which led to the improvement of both departments’ sales and to the substitution of some menu items. While working with the In Room Dining department, other departments such as Banqueting and the "Blanc" main restaurant have requested my services. Therefore, I have worked in the "Blanc" restaurant and the Banker's Bar on numerous occasions, assisting the Food & Beverage service and the preparing of the restaurant and the bar for cocktails and numerous private events. Likewise, I have worked together with the Banqueting department in the organization of multiple cocktail events and private meetings in both the "Mimosa Garden" exterior terrace and the several conference rooms. Limited exposure to the Housekeeping department basic tasks (e.g. Room Cleaning, transporting and placing amenities, changing the flowers, taking the sheets to the laundry and communicating the level of sheets needed per level). Ultimately, this experience led to an improvement of interdepartmental communication and efficiency in both departments. ✯ Key achievements: Improved sales in the In Room Dining department, high flexibility, working in 4 departments. From January 2010 to June 2010 (6 months) Barcelona Area, SpainBachelor of Business Administration with Honours (BBA), International Hotel Management with a focus on Entrepreneurship, Distinction @ Les Roches International School of Hotel Management From 2012 to 2013 Higher Diploma in Hotel Management, Associate Degree of Business Administration in Food and Beverage, International Hotel Management, Merit @ Les Roches International School of Hotel Management From 2009 to 2011 Baccalaureate, Advanced Mathematics and Computer Sciences with an emphasis on Foreign Languages, 94.9 @ "Petru Rares" National College From 2005 to 2009 Alexandru Dina-Gargala is skilled in: Hospitality Management, Innovative Thinking, Entrepreneurship, Food & Beverage, Hotels, Micros, Restaurants, Hotel Management, Hospitality, Innovation, Microsoft Office, Restaurant Management, Opera, Team Leadership, Front Office


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Alexandru Dina-Gargala's Personality Type

Introversion (I), Sensing (S), Thinking (T), Perceiving (P)

Average Tenure

0 year(s), 6 month(s)

Alexandru Dina-Gargala's Willingness to Change Jobs

Unlikely

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