David ENKAOUA

En résumé

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

• TECOMAH

  Jouy En Josas 1990 - 1992 BTS Commercialisation des vins et spiritueux

• Lycée Viticole De Beaune BTS VO

  Beaune 1987 - 1990 BTA
  
  Généraliste option Viti vinicole

Réseau

• Christine SANSON

• Didier ENKAOUA

• Mehdi KAROUR

• Pierre CHEVALLIER

• Rania NOUR

• Renaud HOUEL

• Tony JACOB

• Vincent GUERIN-VAGNAC