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hotel&residence mehari tabarka tunisia
- Hotel manager
2015 - maintenant
Duties and responsibilities:
Reopening of the hotel, cost management, marketing, implementation of new procedures and organization of a staff training program and appraisals, seeing to the application of the quality and HACCP standards with continuous improvement and processing of customer comments ...
I report directly to the managing director and supervise all the department heads of the hotel.
Ensure that product quality and service standards are met in all areas of the hotel.
Respect and control the annual budget and objectives.
* Hotel Palais des Iles Djerba - 4* (Tunisia)
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hotel palais des iles djerba tunisia
- Hotel manager
2014 - maintenant
Duties and responsibilities:
In charge of the general hotel management Development of the turnover, operating cost control Food & beverage costs, energy costs Training program & team coordination Continuous improvement of services, anticipation of customer claims, organization of events and evening parties, holding operational meetings.
* Hotel Rym Beach Djerba 4* (Tunisia)
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rym beach hotel djerba tunisia
- Catering manager
2014 - 2014
Duties and responsibilities:
Direction and management of 6 outlets with a central kitchen for 800 customers
In charge of the budget, staff level, food & beverage costs
In charge of Seabel hotel standards .
* Vip Services Catering
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Hotel marine & spa
- Directeur d'hotel
2014 - maintenant
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S.T.I.R tunisia
- Manager & owner
2008 - 2014
* Hotel & Resort Mehari Tabarka (RIU)
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hotel&residence mehari tabarka tunisa
- F&b director
2004 - 2008
Duties and responsibilities:
In charge of food production, restaurant, bar (9 sales outlets), royal protocol functions , conference ,meetings ,seminars ,outside catering for Tunisair (Tabarka airport )
Team supervisor HACCP
Internal auditor-member of the hotel chain (quality system management)
Piloting of two processes: Catering and hygiene.
* Hotel Melia El Menzah - Hammamet
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hotel melia menzah hammamet tunisia
- F&b director
2002 - 2003
Duties and responsibilities:
Banquets, wedding, conferences, meetings, seminars ,F &B outlets, coffee shop, fine dining restaurant, room service and night club & bar, F &B administration, menu planning, budgeting and costing , meaning guide , staff training and appraisals, skill training.
* Hotel Burj El Arab - Dubai
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burj el arab hotel dubai
- Restaurant manager
1999 - 2002
Duties and responsibilities:
Analysing and planning restaurant sales levels and profitability.
Organising marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control , food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and/or agreeing them with senior management.
Planning and coordinating menus.
* Hotel Le Prince Nabeul (Travel Company Marmara in management)
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hotel le prince nabeul tunisia
- Catering manager
1999 - 1999
Duties and responsibilities:
managing the food and beverage provision for functions and events;
supervising catering and waiting staff at functions;
planning menus in consultation with chefs;
recruiting and training permanent and casual staff;
organising, leading and motivating the catering team;
planning staff shifts and rotation;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
monitoring the quality of the product and service provided;
keeping financial and administrative records;
maintaining stock levels and ordering new supplies as required;
liaising with suppliers and clients;
negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered .
ensuring compliance with all fire, licensing, and employment regulations;
maximising sales and meeting profit and financial expectations.
* Hotel Sol Helya Monastir ( Sol Melia in management)
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hotel sol helya monastir tunisia
- Food & beverage director
1998 - 1998
Duties and responsibilities:
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, , schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity
* Hotel Megara Gammarth (Tourist & Business hotel)
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hotel megara gammart tunisia
- Executive chef & Catering manager
1996 - 1998
Duties and responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff's activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the ``final touch''
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with co-workers and customers
* Complex Tirol - Hamburg (Germany)
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complex tirol hamburg
- Kitchen chef
1995 - 1996
Duties and responsibilities:
planning menus making sure food is of the right quality and price and is produced on time managing stocks of food ordering food from suppliers controlling a budget and keeping accurate records managing health and hygiene procedures organizing the staff duty rotation recruiting, training and developing staff.
* Hotel Deutsches Haus - Hamburg (Germany)
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hotel deutche haus hamburg
- Kitchen chef
1993 - 1995
Duties and responsibilities:
Running the kitchen when the head chef is away
Ensuring the brigade has high culinary standards
Managing food purchasing and storage
Maintaining a safe and hygienic kitchen environment
Helping create new recipes and write menus
* Aramco Catering - Saudi Arabia
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aramco catering saudi arabia
- Chef de partie
1990 - 1992
Duties and responsibilities:
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and friendly cooperation
