Assistant Director Food Beverage
Four Seasons Hotel
Total des années d'expérience :17 years, 9 Mois
COVID PERIOD:
Acting Assistant Director F&B (Head of Division) from the 05/2020 until 03/2021
Managing a team of 06 Heads of Department and 01 Beverage Manager Managed Manning
and operation during the COVID crisis - Opex and Budget In charge of F&B Budget and
Marketing Plan
Promoted officially as Assistant Director F&B from 03/2021 until now.
Closed above budget by 16% for 2021
Forecasted to close 2022 above budget by 19%
Guest experience score 83% for 2021 and forecast to close above 84% for 2022 In charge
of the Budget F&B for 2023 and F&B Marketing plan presentation
Manager of Q3 for 2021.
Refurbishment Project ongoing for 4 outlets in 2022 - 2023:
Lobby Lounge - Full new OS&E and outside Bar implementation
Specialty Restaurant - Full new OS&E and launching new Lounge & Bar
All day Dining - New layout design with new OS&E
Specialty Restaurant - New layout design with new OS&E
Promoted as Director of Restaurants, Banquet, and In Room Dining (From 08/2018 until 05/2020)
Leading & Managing 6 outlets:
All-day dining with a capacity of 218 seats with 23 staff
Specialty Restaurant & Lounge with a capacity of 190 seats combined with 20 staff
Lobby Lounge with a capacity of 90 seats with 16 staff
Italian Restaurant & Lounge with a capacity of 145 seats with 16 staff
Pool & Beach with a capacity of 190 sunbeds & 10 Cabanas with 14 staff
Banquet Department with a capacity of 14 Meeting rooms with 08 staff
Achievements:
Guest experience score above 84% for the full year in 2019
Achieved 18% over the budget of F&B in 2019
11 line staffs promotion
02 international internal Transfert
Pre-opening Team.
First Manager recruited.
Micros Champion for the property.
Was in charge of the setup and the launch of
Micros POs for all the outlets.
Managing a team of 21 line staff including 01 Assistant Manager and 02 supervisors.
Achievements:
Guest experience score above 83% for the full year.
Manager of the Q1 in 2018
Achieved 22% over the budget of IRD in 2018
Owner of a private Service and Catering company supplying to hotels Line Staffs for Services, Kitchens and Stewarding.
In charge of selecting, training and coaching line staffs.
In charge of Scheduling 72 line staffs in a weekly basis for 8 properties
(Sherathon Tunis, The Residence Hotel Tunis, Movenpick Gammarth Tunis,
Regency Gammarth Tunis, 03 Privates Specialty Restaurant and 01 Catering Company)
Managing the communication with Human Resources, Finance Department and Learning Manager of the 08 properties.
Promoted to Senior F&B Manager
I was in charge of service standards for Airport outlets and Airline catering.
Budget follow-up and F&B Forecast. Negotiating and sourcing beverage selections.
Menu conception.
Operating manning follow-up.
Audit for SOPs and time management
Promote to Food & Beverage Manager for 05 outlets:
All day dining
A la Carte Restaurant
Cigar Lounge
Champagne Bar
Airport Lounge
Promote as Outlets Manager for A la Carte Restaurant and Cigar Lounge.
Managing 02 outlets and 17 staff.
In charge of training, coaching, and disciplines.
Handling also Requisitions, inventories, and performance reviews.
Remain in the position until July 2012
Joined November 2008 as Assistant Outlets Manager for Etihad Airways First & Business Class Lounge.
In charge of assisting the Manager in daily operations.
Was handling the schedule of the staff and making sure that day-to-day operations are following the standards of operation.
Following on training and performance of the staffs.
Remain in the position until June 2010.
- Pre-opening team for Michelin Stars Chef "Pierre Gagnaire" Le reflet.
- Supervisor for a Gastronomic Restaurant with 32 line staffs.
- Training and coaching Assistant Servers, Hostesses, Bartenders and Servers
- Micros Champion
- Worked as Server for an all-day dining and supported IRD for the dinner service.
- Trained as VIP Butler.
EURODIP French Diploma International Hotel Management Spc. Service, Administration