VARTITER MANDJIKIAN

acve4d@r.postjobfree.com

818-***-****

CAREER SUMMARY

Entrepreneurial hospitality and food service manager with extensive experience in organization, development and management within multi unit diverse cultures. Multilingual. Accustomed to high levels of responsibility. A result – oriented team player with strong interpersonal, analytical and problem solving skills. Excellent in customer care, training and motivation. Adapts to new concepts and responsibilities. Participated in workshops of FSMS (Food Safety management systems; GMP, GHP, HACCP and ISO 22000). Very creative and confident.

EMPLOYMENT HISTORY

HOSPITALITY FREELANCE CONSULTANCY & MARKETING 2008- 2015

-Freelance consultancy was for hotel Kessabella in Armenia and for hotel Kessab Hamalir.

-Worked on marketing the hotel in the USA.

-Organized the system of hands on training.

-Thought the staff technical hospitality.

(2013-2014 I worked at AUST; American University of Science and Technology).

AUST (Beirut - Lebanon) 2013-2014

Food & Beverage Quality Control

Controlled the kitchen lab and service of the students in hospitality department

Organized, supervised and controlled all the F&B outlets of the university (Two kitchens two satellite kitchens three cafeterias and a restaurant). I was in charge of the hands on training of all the F&B staff and thought them food safety measures. Moreover, taught, organized and supervised all the functions and the services of the restaurant.

PATISERIE LA GRUE (Beirut – Lebanon) 2000– 2008

I was in charge of the food safety. I decided on new marketing products. Provided business support and supervised.

CASA D”OR HOTEL (Beirut – Lebanon) 1997-2000

Assistant Manager

Supervise the activities and the coordination of different departments. Develop and review proposals for major programs

.

a- Developed a program to create awareness and increase the market share.

b- Worked for the efficient use of areas and refurbishment of the property

c- Organized the system of on job training

d- Recruited employees

e- Implemented the system of direct supervision and control, to maximize profits and minimize complaints

f- Motivated the staff, stressed on the importance of their direct contribution in the sales of the property

g- Improved the design of uniforms, and modified hotel printings

EDUCATION

Post Graduate Diploma in Hotel and Tourism Management. IMI(International Hotel and Tourism Management Institute). Lucerne – Switzerland.

Bachelor of Arts in Economics – Statistics. AUB (American University of Beirut) – Lebanon.

Additional University level courses in business and computer, NDU (Notre Dame University) – Lebanon.

PROFESSIONAL DEVELOPMENT

AH&MA (American Hotel & Motel Association), certificate for marketing hospitality services.

WTO (World Tourism Organization), certificate on Tourism Policy and Strategy.

UNIDO (United Nations International Development Organization) certificate of participation in FSMS(food safety management system); GMP, GHP, HACCP and ISO 22000.

AWARDS

Certificate of merit, best Human Resources Management student, IMI

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