General Manager
Orient Hotel
Total years of experience :21 years, 9 Months
Preparation for the opening of the establishment: Development with the chef de cuisine's restaurant menu, determining pricing, preparation of estimates, organization and coordination of the various services (restaurants, kitchens, Lounge, food commissaries, cellar and offices), control schedules of the managers of points of sale, Organization of seminars with the Sales Manager, oversees the continuous operation of the service, monitoring and development of the brand of the institution overall monitoring of food hygiene and security responsibility of the operating budget and revenue management
Supervision of a brigade of 15 people, including 2 Head waiter. Site preparation and opening (the two hotels)
Training Staff Catering
Framing of a brigade of 6 people including 1 head waiter, To accommodate and place the customers, to take control of the dishes, work out plannings of the brigade, management of the room service
Framing of a brigade of 12 people including 2 head waiters.
Commercial management of the showroom (orders, estimate, invoices, delivery, accounting)
Delivery of the purchases of the customers of the various signs customer of the company: Monoprix, Atac,
Champion, Casino, Inno, la grande épicerie, Auchan etc - Delivery of the order by Internet with the customers: Centravet, Ooshop Carrefour, Boostors.
Preparation of the banquets, seminars and congresses - Supervision of the Service, planning of the menus
Distribution of the free newspaper “Metro”, the leaflets advertising executive, produced samples at the subway stations and the RER on Paris and the Paris region
Reception in the stores, restaurants, banks - monitoring and management of the conflicts - transport of the
personalities in the Limousines. Sites and signs: restaurant ALCAZAR, Conran Shops, SWATCH Megastore, , the WAGG CLUB, ELDORAUTO, restaurants HIPPOPOTAMUS, banks LCL, Rolland Garros, Disneyland Paris, Plazza Athené Hotel.
Reception and Customer service - the Council and description of the menus and the dishes, service at the restaurant, Mezzanine and Lounge.
Reception and service at the restaurant - Reception and negotiation with the suppliers - Behavior of stocks and hygiene of the restaurant
Person in charge of the service at the restaurant - Framing of the team of five waiters - Associated with the preparation of the menus with the head waiter and the wine waiter.
Collaboration with the grand opening of the hotel and these seven restaurants - Reception and service of the customers - the Council and description of the menus and the dishes (La Dorade Restaurant, Tassili Restaurant) Banquets Service - Organization of the congress of the African Union 1999 - Organization of the congress of the Arabs countries 1999
Dévelopement de Projet Hôtelier et Touristique Culture et Patrimoine Yield Management Droit du tourisme Mercatique Stratégique et Opérationnelle Informatique Appliquée à la Gestion Environnement Touristique Economie et Sociologie du Tourisme ingénierie de Projets Touristiques Elaboration de Projets Touristiques Réceptifs Conception et Montage d’Evènements Festifs Management de projets touristiques Stratégie et développement de projets touristiques Promotion et distribution de projets touristiques
Oenologie & Sommelerie Technologie Professionnelle de la Restauration Technique de vente
• 1994 - 1998 cultural & Science Center Skikda Algeria T.S in Data processing and Programming., data-processing Programming, specific applications