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David ENKAOUA

ALGIERS

En résumé

Director of Food & Beverage. 10 Years of Experience at managers level in F&B.
Hands on manager, Proven experience in guest relation, revenue analysis, cost control, food & beverage product, staff training and development, new concepts development, Six Sigma.
Dedicated to excellent service towards guests and associates wellbeing.
Train for skills and hire for attitude.

Mes compétences :
Restaurants
Micros system management
staff training and development
revenue analysis
daily support
administration and planning of the Food and Bevera
Six Sigma
Rejeanne Programming
Proven experience
Microsoft Word
Microsoft Publisher
Microsoft PowerPoint
Microsoft Office
Microsoft Excel
Banquet & Catering
Wine & Spirits

Entreprises

  • Le Meridien Bora Bora - Director

    2012 - 2017 5 Stars Resort (Average Room rate 500US$), 98 Overwater bungalows, suites and Villas, 3 Restaurants, 2 Bars

    Food & Beverage: Average Revenue 6 Million dollars per year, 30 000 covers per year, 55 associates Team

    Director of F&B

    * Provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurants, In-Room Dinning, Bars, Kitchen Operations, Stewarding and Food & Beverage Cost Control. ;
    * Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation. ;
    * Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B operations. Assume a leading role (in conjunction with the Revenue Manager) in F&B financial reporting.
    * Implement and maintain effective control of food, beverage, labour costs and productivity among all sub-departments. In addition management of all expense cost lines in the F&B P&L.
    * Lead all Associates and Managers in F&B Department by describing, assigning and delegating responsibility and authority for the operation.
    * Responsible for recruitment and selection, performance management, employee development and motivation

    Achievements
    Design and concept of ``La Cave'' Wine & Tapas Bar
    Opening of a new outlet in June 2012, 60 seats Restaurant ``La Trattoria''.
    Increase of Beverage revenue by 30% within the first year.
    Implementation of a new concept for the main restaurant 120 seats serving live buffet and à la carte.
    Reduction of department losses by 40%.
  • Sheraton Club des Pins - F&B Manager

    2010 - 2012 5 Star business Hotel 419 rooms (Average room rate 300US$), 4 restaurants (6 during summer season), 1 bar, 2 Night Clubs, 700 seats Auditorium, 1 500 M2 conference spaces

    Food & Beverage: Average revenue 12 million Dollars a year, 280 000 Covers per year, 120 associates team.
  • Sheraton Club des Pins - F&B Revenue Manager

    2008 - 2010 5 Star business Hotel 419 rooms (Average room rate 300US$), 4 restaurants (6 during summer season), 1 bar, 2 Night Clubs, 700 seats Auditorium, 1 500 M2 conference spaces

    Food & Beverage: Average revenue 12 million Dollars a year, 280 000 Covers per year, 120 associates team.
    * Assist and support the F&B Director in the preparation of the financial budget/forecast through the Revplan tool.
    * Implement trial sessions of the Rev plan as part of the Pilot team of hotels in EAME
    * Maintain effective control of food, beverage, labour costs and productivity among all sub-departments. In addition management of all expense cost lines in the F&B P&L.
    * Conduct periodic competition set pricing reviews in line with guidelines
    * Maximise revenues for all areas of the operation, through innovative marketing and promotional activities.
    * Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in Algiers
    * Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies. ;
  • Sheraton Club des Pins - Deputy Director of F&B

    2006 - 2008 5 Star business Hotel 419 rooms (Average room rate 300US$), 4 restaurants (6 during summer season), 1 bar, 2 Night Clubs, 700 seats Auditorium, 1 500 M2 conference spaces

    Food & Beverage: Average revenue 12 million Dollars a year, 280 000 Covers per year, 120 associates team.
    * Give daily support and guidance to fellow F&B personnel as well as monitor job performance to ensure a successful experience by our guests.
    * Maintain a high level of service by constantly training and coaching all direct reports and staff.
    * Responsible for weekly scheduling and training plans for the F&B team.
    * Inspect and oversee the cleanliness and maintenance of all F&B outlets ;
  • Starwood hotels & Resorts - Directeur de la Restauration

    Lancaster 2006 - 2017
  • Novotel - F&B Manager

    PARIS 2005 - 2006 3 Stars Hotel 120 Rooms, 1 Restaurant (Capacity 120 Covers) Serving over three meals periods, upscale food and service. 1 Bar. 500m² conference capacity.

    Food & Beverage: Average revenue 400 000 Euros per year, Team of 9 associates
    Received 14/20 for our restaurant on Gault et Millaud Magazine in
    Implemented a 6 courses menu concept: one dish, one wine changing every week.
    Organized welcome cocktail party (600 Guests) for La Transat Jacques Vabre (transatlantique sailing race)

Formations

Réseau