KHALID MRICHCHA

**** ******* *** ********* 321-***-****

Kissimmee, FL 34746 acth3j@r.postjobfree.com

FOOD & BEVERAGE MANAGER

SUMMARY OF QUALIFICATIONS

Results-oriented, innovative and cost-conscious food professional who is passionate about creating a dynamic guest experience, motivating staff to deliver unparalleled customer service and ensuring customer loyalty.

Proven record in increasing revenue, profits, customer satisfaction and staff retention.

Experience in front and back of house with various cuisines (i.e. French, Asian Fusion, Italian, American) within casual and fine dining settings for restaurant, catering and special events clientele.

Top ranked in all quality and service standards at Courtyard by Marriott, Sheraton Four Points, Hilton- Walt Disney World, Epcot and other restaurants.

Function calmly and effectively in fast-paced, high-stress environments.

Certified Executive Chef (American Culinary Federation).

Trilingual (English, French, Arabic).

AREAS OF EXPERTISE

Food & Beverage Operations Management

Guest Service, Satisfaction and Retention

Business Growth (new, repeat, referral)

FOH and BOH Management

Building/Leading/Motivating/Retaining Teams

Budgets and Financial Accountability

Quality Management (food and service)

Marketing Strategies

Hiring, Training, Scheduling and Evaluating Staff

Inventory Management

Develop and Implement Process Improvements

Vendor Contract Negotiations

Menu Development and Design

Food Preparation, Cost and Presentation

Safety and Sanitation Controls

Compliance with Standards and Regulations

PREVIOUS EXPERIENCE

RELIC RESTAURANT & LOUNGE – Washington, DC 2012 – 2014

[120-seat casual dining restaurant serving lunch and dinner with a total of 28 staff]

Restaurant Manager / Partner

Managed all aspects of food service operations.

Hired, trained, scheduled, motivated, supervised and evaluated up to 16 front-of-house personnel.

Oversaw control of food quality and inventory control, ordering and food sanitation.

Accomplishments:

Integral role in turnaround of this restaurant through effective marketing and development of new menu items that increased sales. (Restaurant had to close when property where it was located went into foreclosure)

COURTYARD BY MARRIOTT (OCEAN PROPERTIES INC.) – Lake Buena Vista, FL 2001 – 2011

[Casual dining restaurant with 85 seats that served breakfast, lunch and dinner as well as catered on-site events for up to 550 guests]

Food & Beverage Manager

Planned, coordinated and ensured quality and delivery of all food and beverages for restaurant, banquets and lounge.

Hired, trained, scheduled, motivated, supervised and evaluated a team of 19 employees.

Generated monthly P&L and yearly budget.

Negotiated vendor contracts and managed service delivery.

Hands-on knowledge of dining room, bar and kitchen operations.

Accomplishments:

Partnered with GM to implement solutions that improved operations, productivity, staff morale and customer satisfaction which took the hotel to the next level.

Driving force in innovating successful marketing, new business and customer retention strategies.

Kept labor/food costs 2-3% below corporate objective with zero waste through proactive, consistent approach to stock, cost and cash controls.

Passed 4 different inspections from 4 companies every 6 months, earning 90%+ for maintaining standards in sanitation, front/back office procedures and staff training.

Consistently achieved top scores (100%) for customer satisfaction, service speed and food quality which resulted in customer loyalty and repeat/referral business.

Khalid Mrichcha Page Two

PREVIOUS EXPERIENCE

SHERATON FOUR POINTS – Orlando, FL 1997 – 2001

[90-seat casual dining restaurant]

Executive Chef

Oversaw kitchen, menu, staff, quality control and customer satisfaction.

Hired, trained, and directed up to 11 kitchen staff and organized the restaurant team.

Accomplishments:

Delivered all controllable expenses on or under budget every quarter.

“Supercharged” marketing for hotel and restaurant by creating a hotel “theme”, incorporating first-ever daily and weekly menu specials and maintaining a quality-driven environment.

Created “make it happen” teams with regular team meetings, well-defined tasks, efficient scheduling and constant motivating/mentoring.

Instituted measures to assure rigorous quality control and minimize waste.

OTHER POSITIONS in Central Florida included: Prior to 1997

Culinary Specialist / Line Leader (Hilton-Walt Disney World; Orlando)

Ran very successful sauté and grill stations at this 120-seat fine dining restaurant.

Accomplishments:

Received numerous accolades for high level of customer service.

Created daily menu specials that stimulated interest and built customer loyalty.

Development of a high energy team that ensured exceptional quality of food for guests.

Chef de Cuisine (Holiday Inn Main Gate; Kissimmee)

Responsible for operational management of kitchen and 12 personnel and ensuring all health/safety requirements were met.

Accomplishments:

“Super Achiever” Award winner.

Chef (Epcot Center – Walt Disney World; Lake Buena Vista)

Responsible for operational management of kitchen; in charge of cooking, preparation and serving of meals and refreshments.

CURRENT EXPERIENCE

WALT DISNEY WORLD’S MAGIC KINGDOM– Lake Buena Vista, FL 2014 – Present

[Work at fine dining “Be Our Guest Restaurant” (450 seats) that serves breakfast, lunch and dinner in 3 seating areas]

Cook 1 (Culinary Specialist)

Responsible for working at all stations (i.e. sauté, fry, expedite, oven, meat, soup, pantry) for the restaurant as well as at banquets, business meetings and other special events.

Accomplishments:

Selected to be part of special team that conducts presentations throughout Disney property.

EDUCATION / CERTIFICATION

Certified Executive Chef – American Culinary Federation (1999-present)

Food Protection Manager – ServSafe

Specialized Training:

Marriott International’s ConnectU – Brand Immersion, Fundamentals Director of F&B and Business Management as well as Supervisory Development

Hilton International – Guest Satisfaction; Creating Customer Loyalty; and Supervisory Development

American Hotel & Lodging Educational Institute – Leading in Hospitality

Tourism & Hotel Technician Degree – Superior Institute of Hotelier in Agadir, Morocco

Associate Degree in Literature – University Moulay Ismail in Meknes, Morocco

TECHNICAL SKILLS

Computer: POS: Fosse, Micros, Marriott Global Source Systems

Languages: English, French and Arabic

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