Said HANEFIOUI

En résumé

Entreprises

• Crowne Plaza Ravinia - Banquet Manager

  2012 - maintenant * Manage events set for up to as many as 1300 people and over 32,000 sq. feet of meeting space ;
  * Coordinating banquet event within assigned financial budgets ;
  * Calculating the daily service charges and payrolls ;
  * Supervising proper maintenance of banquet area ;
  * Interviewing and hiring experienced and talented staff

• Doubletree Roswell - Food and Beverage Director

  2009 - 2012 * Directed Food and Beverage Operations for a 170 room property with 12,000 square feet of banquet and meeting space. ;
  * The property boosts a new upscale restaurant concept called Café Zest which was created by ownership and executed into reality by my team at the hotel this restaurant serves familiar food with a new American Twist. ;
  * Controlled all front of house operations including banquet as well as worked with Chef's on all food recipes and service style points. ;
  * Responsible for full food and beverage P&L. ;

• Hilton Atlanta Northeast - Banquet Manager

  2003 - 2009 * Managed events set for up to as many as 1000 people and over 21,000 sq. feet of meeting space. In charge of payroll for all banquet servers and captains. Organized scheduling of servers and housemen in relevance to event times and attendance. ;
  * Worked closely with the catering sales department, beverage manager, and kitchen staff to ensure successful banquet events. Analyzed Banquet Event Orders. ;
  * Trained and motivated new banquet hires observed banquet personnel to ensure smooth function. ;
  * Monitored and controlled banquet budget ;
  * Efficient in problem resolving, Team building skills ;
  * Calculate billing information for all events ;

• Westin Hotel Perimeter - Banquet Server

  2003 - 2004 * Set for up to 500 people ;
  * Assisted guests with items they needed before and during event. ;
  * Set plated and buffet style entrees.
  * Helped set-up and break down rooms. ;
  * Responsible for cleaning and polishing banquet equipment. ;

• Omni Hotel - Banquet Houseman Supervisor

  2002 - 2003 * Responsible for overseeing set-up and breakdown of all meeting rooms. Responsible for assisting clients with extra items needed for meeting. ;
  * Helped supervise functions to ensure smooth events. In charge of effective and quick turn around in banquet rooms. ;

• Petit Auberge Restaurant - Banquet server

  2002 - 2003 Banquet/Restaurant Server
  
  * Set Restaurant for 100 People and Banquets for 150 People. ;
  * Created layout of buffet tables and room set-up. ;
  * Assisted guests with items they needed before and during event. ;

Formations

• HASSAN 2 UNIVERSITY (Casablanca)

  Casablanca 2000 - 2002 Associates Degree
  
  Additional Training
  
  Various Hilton, Westin, and Omni Brand Training
  
  Serve Safe Certification
  
  Spirit of Pride Award - Hilton
  
  Above and Beyond Award - NNH Hotels - Doubletree