Sidney BENZ

En résumé

Entreprises

• Anantara Hotels - Restaurant and Outlets Manager

  2014 - 2015 Menu design and engineering for all F&B outlets Menu concept for all F&B outlets Floor plan for All F&B outlets Tracking sheets Marketing plan and Event calendars WOW factors Hiring associates and leaders L.R.A Champion for all F&B department Establishing standards and sequence of service for all F&B departments. Training plan and reports O&SE (participating in brainstorm and ideas) Creating and implementing local standards
  In charge of the following projects:
  * Beverage menu for all food and beverage outlets ,

• Fairmont Hotels and Resorts - Assistant manager

  2012 - 2013

• Fairmont Raffles Hotels and Resorts - Assistant Manager

  2012 - 2013 Part of the pre-opening F&B team and successfully completed the opening in December 2012. Managing the hotels all day dining restaurant, which features a buffet/a la carte breakfast and an a la carte/ Buffet lunch and dinner. The restaurant featured at dinner a buffet or a family style sharing concept with a menu of over 60 food items and 4 international cuisines.
  * Team of 23 colleagues / Culinary brigade of 14 / 339 seat restaurant including private dining room (32 seats and chef's palette 14 seats ( an interactive cooking studio). / Servicing breakfast, lunch and dinner / Averaging 450 covers daily.
  * Total annual budget of AED 21million. ;
  * Development and implementation of the restaurants original concept and training manual which was utilized to train the service team.
  * Consistently offer professional, friendly and engaging service
  * Handle guest concerns, reacting quickly and professionally
  * Balance operational and Colleague needs ;
  * Have full knowledge of all menus and promotions ;
  * Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
  * Follow outlet policies, procedures and service standards
  * Follow all safety and sanitation policies when handling food and beverage
  * Lead the F&B Outlet team in all aspects of the department and ensure service standards are followed
  * Handle guest concerns and react quickly and professionally
  * To assist in recruiting and training all Outlet Colleagues
  * Balance operational, administrative and Colleague needs
  * Attend regularly scheduled departmental meetings ;
  * Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions
  * Have full knowledge of all Outlet menus
  * Assist in managing the departmental budget ;
  * Follow outlet policies, procedures and service standards
  * Follow all safety and sanitation policies when handling food and beverage

• Fairmont Raffles Hotels and Resorts - Assistant restaurant manager in charge

  2010 - 2012 Losean Restaurant (All Day Dining) Delicatessen (Refined Shop like Outlet) 86 Villas (In Villa Dining) Part of the pre-opening F&B team and successfully completed the opening in February 2011. Managing the hotel's all day dining restaurant, which features a buffet/a la carte breakfast and an a la carte dinner featuring regular themed buffets including colorful Mediterranean, Creole, seafood, and barbecue evenings with live entertainment. There is outdoor and indoor seating, and a garden view.
  *Development and implementation of the restaurant's original concept including Menu degustation.
  * Organizing Cooking classes for guest in house as part of Resort activities. Orchestrating the food and beverage service to 86 villas, including the servicing/refreshing of all in room mini bars and in room guest amenities.
  * Leading 1 assistant manager and 2 supervisors / Team of 7 colleagues
  * Introduction of new mini-bar offerings, increasing average RevPor.
  * Creation of and implementation of new menu for all guest villas.
  * Implementation of improved clearance and inventory tracking system
  * Organizing picnic hampers for guest's outing and excursion.
  * Organizing in villa romantic dinner .
  * Organizing in villa BBQ dinner. ;
  * Creation and implementation of regular guest preference tracking and call back service.
  * Consistently offer professional, friendly and engaging service
  * Balance operational and Colleague needs ;
  * Have full knowledge of all menus and promotions ;
  * Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
  * Lead the F&B Outlet team in all aspects of the department and ensure service standards are followed
  * Handle guest concerns and react quickly and professionally
  * To assist in recruiting and training all Outlet Colleagues
  * Balance operational, administrative and Colleague needs

• Hotels and Resorts - Restaurant Supervisor

  2009 - 2010 The Address Dubai Mall is a luxurious five star hotel Located at the heart of trendy Downtown Dubai. With 244 signature rooms and suites offering five upbeat restaurants and lounges and a luxurious spa. Part of the pre-opening F&B team and successfully completed the opening in September 2009. Supervise the hotel's all day dining restaurant, which features a buffet/a la carte breakfast and Arabic themed buffet lunch and dinner as per the restaurant concept. which features the most original Middle Eastern ingredients and dishes. From our open-plan kitchen you will try freshly prepared Arabic oven bread and Saj. Team of 15 colleagues / Culinary brigade of 14 / 150 seats restaurant / Servicing breakfast, lunch and dinner / Averaging 250 covers daily
  * Consistently offer professional, friendly and engaging service
  * Supervise the F&B Outlet team in all aspects of the department and ensure service standards are followed
  * Maximize revenues by upselling and following budget guidelines
  * Handle guest concerns, reacting quickly and professionally
  * Balance operational and Colleague needs ;
  * Have full knowledge of all menus and promotions ;
  * Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
  * Follow outlet policies, procedures and service standards
  * Follow all safety and sanitation policies when handling food and beverage

Formations

• Algiers University (Alger)

  Alger 2001 - 2006 Bachelors Degree

• National Institute (Algiers)

  Algiers 1999 - 2001 Diploma
  
  (I.N.T.H.T) National Institute of Hotel and Tourist techniques, First Class Technician's Diploma Option: Food and beverage

Réseau

• Ranjan KHOTEJA