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CV Profile No.25809

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Last name : ****
First name : ****
Phone : +9**********
Email : ******@******
Date of birth : : ********
Nationality : ******
Address : *****************************

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Profile details

Job category searched
» Management
» Tourism, hotel business and catering
Professional experience
More than 10 years
» Hotel business, catering
» Tourism, leisure activities
Professional Experience: 
Since 07.2013
General Supervisor Services (Catering)
Consolidated Contractors Company MPAC Project Qatar
Food & Beverage / Catering / Restaurant (1/ Continental restaurant 500 seats & 2/Philippine restaurant 2500 seats& 2/ Indians & Pakistani & Nepali restaurants 4500 seats & 1/ Arabs restaurant 500 seats ( 4000 rooms ) My main responsibilities are to manage over 200 employees, direct all operational F&B departments and concepts, set benchmarks in terms of product quality and guest satisfaction & taste of food Safety & Hygiene.
01.2010 - 10.2012
Restaurant General Manager
Four Seasons Tourism (Italian Restaurant O Sole Mio Muscat, Oman
Food & Beverage / Catering / Restaurant(62 Staff only catering) Main Restaurant 350, Bar lounge 120, Coffee Shop 70 seat.  Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages  Resolve customer complaints about food quality or service.  Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate record.  Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.  Check quality of deliveries of fresh food and baked goods.  Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.  Arrange for maintenance and repair of equipment and other services.  Experience of providing catering services for large private parties and events.  Fully aware of current equal opportunity, anti-discriminatory and anti-oppressive practices.  Good leadership and organization skills  Having a real passion for good food  Focused on client and customer services  Resolving problems on the spot  Total receipts and balance against sales, deposit receipts, and lock facility at end of day.  Select or create successful menu items based on many considerations, and assign prices based on cost analysis.  Recruit, hire, and oversee training for staff.  Monitor food preparation and methods.
03.2009 - 11.2009
Food & Beverage Manager
Jugurtha Palace ****Gafsa, Tunisia
My area of Responsibility F&B Operations at a new hotel (2/Restaurants, 2/Bar and 1/ night-club 1/Conference room 700 seats)  Responsible for achieving the highest level of standards and customer satisfaction. Develop and train the F&B Team.  Suggest and discuss with superior for F&B continuous improvement.  Set F&B budget, business plan, strategies discussion.  In cooperation with Sales & Marketing, plan and implement marketing strategies for the Food & Beverage Outlets.  Participate in public relations activities, sales calls or other promotional activities designed at enhancing the Image and profitability of the hotel.
10.2003 - 01.2009
Food & Beverage Manager
Tej Marhaba Hotel **** Sousse, Tunisia
Leading a team of 4 chef's 23 bar staff and a team of 60 through 11 outlets, restaurants, bars, sports club, room service and night club. I ensure the customer satisfaction is maintained.Guest Rooms 350, Meeting Rooms 4, Largest Room St.Ft 350, Wi-Fi, Total Meeting Sq.Ft 300 My role covers every aspect of F&B management, from goods in to training the staff on their duties.
08.2001 - 08.2003
Food & Beverage Manager
Radisson Resort & Thalasso***** Djerba, Tunisia
 Responsible for soliciting catering accounts  Entertaining and maintaining relationship with guests  Meet or exceed Food and Beverage revenue goals.  Responsible for the entire F&B department ( 4/ restaurants, 1/nightclub,2/conferences&banquets)  Set-up food quality& service as 5 stars hotel, prepare the renovation of the different outlets& kitchen  Oversee client functions to ensure total Guest satisfaction.  Keep all restaurant schedules updated with all leave and control over time.  Achieving and focus budget and doing forecast  Monitoring food quality and as well as service.  Give training to Restaurant manager, assistant restaurant manager, hostess, waiter, banquet sale, Specially Banquet staff entire F& B team.  Hold monthly department communication meeting to motivate and update to associate in specially food and beverage and share ideas.  Control the receiving area by following the HACCP food safety standards.
05.2000 - 08.2001
Food & Beverage Manager
Palmeraie Sangho Club**** Marrakech – Morocco
 As F & B Manager I held the prime responsibility of controlling all food & beverage revenue centers to have the maximum yield generated within the budgeted cost.I had the opportunity to work for a resort rather than a hotel. I gained more experience of a large scale operation. recruiting and training permanent and casual staff;  organizing, leading and motivating the catering team;  Responsible for the entire F&B department ( 4/ restaurants, 1/night-club, 2/conferences& banquets)
03.1997 - 10.2000
Food & Beverage Manager
Abha Palace Hotel **** Asir – Saudi Arabia
.  Achieve revenue goals by developing and managing food & beverage marketing, sales and product strategies.  Analyze sales and competition on a regular basis and develops strategies to increase market Share.  Responsible for the entire F&B department ( 6/Different restaurants, 4/conferences& banquets)  Develop and implement F&B marketing and sales plan.  Develop and implement menu offerings and pricing based on competition, market trends, costs, etc. Maximizes profitability by directing Food & Beverage operations.  Develop and implement operating procedures and standards that support employees in their effort to deliver great service and teamwork. Analyze and control costs by adhering to standards of operations for forecasting, budgeting, and scheduling and payroll control.  Evaluate food and beverage service quality and service levels regularly and implement strategies to improve areas of concern.  Work weekends and or nights, some shifts to be Manager on Duty.  Recruit and select qualified candidates.
04.1994 - 02.1997
Events & Operations Manager
Holiday Inn**** Belgium. Brugge
Responsible for leading all Events, Conferences, Exhibitions, Weddings, Meetings, VIP business activities, negotiating deals and contracts with a dedicated Events Sales Team as well as coordinating the communication between clients, sales and operations.
03.1991 - 03.1994
Night Club Manager
Hotel Sofitel***** Belgium. Brugge
Overseeing the running of the night club, ensuring the clients had a pleasurable experience. The safety and welfare of the clients was my key responsibility.
06.1989 - 03.1991
Head Waiter Manager
Hotel Sofitel***** Belgium. Brugge
As the head waiter I was responsible for a number of staff with whom I had to co-ordinate to ensure customer satisfaction.
06.1988 - 05.1989
Bar Lounge Supervisor
Hotel Sofitel***** Belgium. Brugge
Under the supervision of the manager I helped with the running of the hotel bar. As the bar lounge supervisor I was in control of roistering staff schedules and the re-stocking of beverages.
Skills
Good communication skills Good interpersonal skills The ability to work well as part of a team Good leadership skills The ability to motivate other members of staff The ability to discipline other members of staff The ability to remain calm under pressure Good numeracy and literacy skills Awareness of business and financial issues Creativity and originality Flexibility Tact and diplomacy Patience Self-motivation A warm and open personality Problem-solving skills Good organisational skills
Education
Master
09.1988 - 02.1991
MBA
Glion Institute of Higher Education Switzerland
Certificate MBA in International Hospitality and Service Industries Management with Marketing and Innovation Specialization (Sept 1988- Feb 1991 ) Glion Institute of Higher Education Switzerland
09.1985 - 06.1988
Superior Diploma In Tourism (BTS Tourism)
C.n.f.d.i Center National Training A Distance Brunoy
Superior Diploma In Tourism (BTS Tourism) (2 Years C.N.F.D.I In Paris France & done 1 year training in hospitality management tourism) ( Date :Sep 1985-Jun 1988)
Languages
arabicnative
dutchbeginner
englishfluent
frenchfluent
germangood level
More information
in 1 month
Rest of Uganda - International
Place of residence : Doha
Permanent contract - Fixed-term contract
26.10.2019
404

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