Mr. Tsoflios

John Tsoflios

Director, Rewards & OD Division of the HRD

Qatar Chemical; Faculty Member Glion Online

John-Yiannis Tsoflios, brings over 15 years of International Human Resources Experience having worked in a variety of organizations (Hay Group, Coca-Cola, Ma’aden- Alcoa, LIU). Currently he acts as an independent Management Consultant of Organizational Effectiveness and People Change.

Most recently, Mr. Tsoflios worked as an external HR Senior Consultant for a Telecoms Retail Middle Eastern provider. Not much earlier he carried successfully the ΄Senior Organizational & Compensation HRBP΄ role for MAL, a joint venture between Ma’aden & ALCOA, based in Khobar, KSA, to lead a large-scale HR & OD redesign.

Previously, Mr. Tsoflios has worked in the Greek (Coca-Cola HR Mgr) and EMEA Markets (Hay Group SEE) on all types of Human Resources agenda. He has been recognized with numerous high prestige rewards and he is a regular conference speaker and guest lector in various universities, including Glion Institute of Higher Education in HR.

Through his experience on "both sides of the fence", in corporate roles and as a consultant Mr. Tsoflios has developed outstanding general project management skills, has acquired an acute sense of Human Resources design and fit to the overall business. He is considered an expert in change management, organizational development and outsourcing/shared services initiatives. Having held very senior roles in companies but also as an external consultant has afforded his interaction with and insights to Senior Management teams in all types of environments, maturity levels and life cycles.

Mr. Tsoflios holds a M.Sc. in Organizational Psychology & Industrial Relations (with distinction) from UMIST, Manchester, UK, a Pg. Diploma in Career E.U. Development from Economic University of Athens, Greece and a Bachelor of Psychology. He speaks Greek, English, French and communicates adequate in Italian and very basic Arabic.

Passionate to learn and with extreme levels of energy Mr. Tsoflios loves challenges; both in facing them and in advising/ coaching people how to best address them. As a strong inspirational leader himself, he is at ease in quickly analyzing situations, has the ability to identify solutions and thrives in complex environments.

Mr. Tsoflios can be contacted at ioannis.tsoflios@faculty.gliononline.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.