Manager Food Safety

Elie Berberi

Bachelor Degree in Hotel Management

American University of Science and Technology

“Delivered the “big wins” in multicultural hospitality environment; skilled in grasping excellence in hotel and guest relationship vertical and managing end to end hotels-restaurants; partnering closely with business leaders & stakeholders.

Contact Details

Present Location: Beirut, Lebanon

Phone: +961******* Email: ************@*****.***

Target Position - Catering Manager / F&B Operation Manager Industry: Hotels, Food Chain, Fine dine-in Restaurants

Professional Summary

Enterprising and customer-focused F&B Professional offering over 16+ years of experience in hospitality industry with domain expertise in food and beverage operation. Adroit in developing specific plans to ensure revenue growth in all company’s F&B products.

Last employment was with Outdoor, Naccache as Outlet and Catering Manager; whereby responsible for bring best business values to the organization and achieving highest customer satisfaction index.

Skilled in setting service standards including SOPs, General Hospitality Management, Training and Development that promote multi dimension skills set.

Key Strength

Ability to develop results-focused plans of action; holding capabilities to execute feasibility & visibility study and business plan.

Potential to develop various projects and concepts; Professional Expert in planning & organizing various occasions (engagements, weddings, birthdays, catering events, baptisms, 1st communions & gatherings.

Fast learner, always ready for training seminars and expanding my field of responsibilities; Can easily adapt to any operational or executive system.

Recent Employment

Outdoor, Naccache (Beirut, Lebanon)

Designation- Outlet and Catering Manager Duration- January 2012 to September 2015

Job Role: Working as an outlet and Catering Manger in F&B Department; with extensive exposure in Food, Beverages and versatile cuisines; while ensuring creating unique F&B trends and to deliver indigenous experience to guests

Responsibilities & Deliverables:

Supervising entire Food & Beverage Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures. Ensuring high quality services with optimum resource utilization, resulting in customer delight.

Establishing the F&B operation plan by surveying market/cultural demand and identifying and evaluating competitors. Proficient in managing F&B planning, inventory management, cost control and directing an exclusive team of hospitality specialists.

Offering command over avenues for supervising service and ensuring presentation of food is compliant with restaurant standards, food labeling and temperature controls. Planning for upcoming events and updating the requirements to all the related departments; guiding the team Leaders and members to ensure efficiency in operations.

Food & Beverage Operations-Ensuring Budgeted Revenues are Achieved/Planning & Conceptualizing New Innovative Food Festivals & Promotions/Formulating & Standardizing Menus & Recipes/F&B Cost Management/Introduction & Designing of New Equipments in Order to Enhance Customer Experience & Control Costs.

Managing the inventory of equipments and updating of the stores. Accountable for Vendor & Event management, insure guidelines are followed by them.

Closely interacting with In House and potential guests to understand their requirements and customizing the offering and services accordingly; Handling Guest complaints and taking their feedbacks to analyzing.

Past Work Experience Summary

October 2010- September 2011: Petit Café, Kaslik Role : Outlet Manager

October 2008- August 2010: Kenzingtone, Mono Street Role: Floor Manager

October 2008-April 2009: Falamanki, Sodeco Role: Floor Manager

February 2008-September 2008: Duos, Abc Ashrafieh Role: Supervisor

October 2006-January2008: Orientis, Antelias Role: Supervisor

February 2005-June 2006: Apnea- Pool Café & Ball Room, Grand hills Hotel Role: Supervisor, Captain

October 2004- January 2005: Crown Plaza Hotel Role: Supervisor Room Service

June 2004-September 2004: Primavera (Pool Café) Role: Lifeguard

May 2003-September 2003: Country Lodge Hotel(Pool Café ), Bsalim Role: Waiter & Barman

July 2002-October 2002: Tsee Yng-Chinese Restaurant Role: Waiter June 2001-September 2001: Crepaway, Achrafieh Role: Runner

Education

2014: ISO Certificate 22000

2004-2008: Bachelor Degree in Hotel Management from American University of Science and Technology

2004: Lebanese Baccalaureate (Sociology & Economy) from Sagesse College, Achrafieh

Professional Trainings

Wine Training with Mr. Najib Moutran.

Pastry and Structure Cakes training with Mrs. Sana Kassab

Communications and motivations skills With Mr. Anthony Rizk (the Walking Legends)

Food Safety training with Mrs. Joelle Mouwaness (Mile Stones)

First Aid Training With M. Elie Akiki (Red Cross )

Organizing Kids Birthday Training with Liliane(mini studio) & Rabih raaydeh (le geant anime)

Professional Highlights

Catered up to 100 wedding & 200 birthday event.

Training more than 120 person (waiters, supervisors, floor managers).

Taken ISO 22000 on a personal level not through a company.

Made a professional booklet of training concerning f &b, wine training, alcohol training, table service, communication with the costumer, up selling techniques & hygiene.

International menu engineering (Lebanese, Italian, Japanese, French, fast food, pastry.)

Language Proficiency

Arabic: Native language French: Fluent English: Fluent

Personal & Professional References

Available upon Request

Contact this candidate