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cluster food and beverage manager

Location:
Khobar, Eastern Province, Saudi Arabia
Posted:
October 14, 2019

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Resume:

RESUME

*- ******** ***********:

Name : Bassem Bousselmi

Place & Date of Birth : Baja 20/1/1981

Nationality : Tunisian

Gender : Male

Marital Status : Married

Permanent Address : Beja – Tunsia

Current Address : P.O.Box 2729 Alkhobar 31952 KSA

Tele +966-*********

Mobil +966-*********

E-mail:

adak67@r.postjobfree.com

2- Professional Training:

Two month in-House training at Robinson club Hotel

Two month in – House training at MAGIC LIFE Resort Hotel Hammamet .

Two month in – House Training at renaissance Hotel Marriott Tunis

Food & Personal Hygiene.HACCP

Pre-opening experience. Intercontinental Alkhobar KSA.

Crisis Management (Fire, life, safety) Hotel – Renaissance Hotel Tunis .

Guest Relation training & customers focus training.

MTD training Method of Management Training and Development.

Can Do (Merchant of Venice training), (Japanese tea sermon) & (when heats is on).

Up Selling

Integrated Business Plan IBP

I Clean Training ( New Cleaning Program established by IHG hotels group)

Revenue Meeting & Training

I Lead Training (New Sales Program established by IHG hotels group)

IHG Orientation

Opera System V.Good Knowledge

Foundation Food Safety

Selling Strategic 1

Pathways

ALDP ( Solving everyday problems)

ALDP (Build great teams)

Managing Fraud

3- Languages:

Arabic: Fluent in reading, Writing, Conversation. My mother tongue.

English: v. good in reading, Writing, Conversation.

French: Fluent in reading, Writing, Conversation. My mother tongue.

4- Honors:

A Certificate from Conferie de la Chaine des Rotisseurs, Association Mondiale de la Gastronomie.

A Certificate from six continents hotel (Can-Do Training).

.

A Certificate of pre –opening team InterContinental Alkhobar.

A Certificate of orientation InterContinental Alkhobar.

A Certificate of SS2

Leading other certificate Crowne Plaza Madinah ( 6 month curses )

PROFILE

Objectives:

Seeking a higher and challenging job description with an international hotel and/or catering firm to enable me utilize a satisfactory level of my managerial capabilities and as well add/ develop my experience and knowledge.

Personality:

Self – Motivated, Energetic with enthusiastic personality, driving For Result, Problem Solving and Decision Making, Leading and Development People, Innovation, Cultural Awareness

From 019st April 2019 until now

Establishment: Holiday inn corniche Alkhobar and Holiday inn Half moon resort

Facilities:193 Room key and 202 Room Key

2 F&B Outlets, All day dining, coffee shop, room service,7 Meeting rooms and ODC up to 400 Pax.

1 All day dining, oriental Restaurant,Coffee Shop, Room service, 3 meeting rooms and ball room

Position: Cluster Food and Beverage manager

From 019st December 2017 until 30 March 2019

Establishment: Holiday inn corniche Alkhobar

Facilities:193 Room key

2 F&B Outlets, All day dining, coffee shop, room service,7 Meeting rooms and ODC up to 400 Pax.

Position: Food and Beverage manager

Job Descriptions:

DUTIES & RESPONSIBILITIES:

1.Supervises the functioning of all Food & Beverage Outlet service facilities, food sales and beverage costs, to ensure maximum efficiency is achieved.

2.Control and analyze, on an on-going basis, in order to optimize the following: Under the direction of Food & Beverage Manager.

i. Quality levels of product and service

ii. Guest satisfaction

iii. Operating costs

iv. Sanitation, cleanliness (hygiene)

v. Manpower Recruitment

vi. P&L

vii. Menu Engineering

viii. Leadership skills

Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place

3.Establishes and maintains effective employee relations.

4.Conducts such functions as employee orientation, performance appraisals and guidance, implementing F&B Employee Training at Outlet levels, and to ensure appropriate staffing and productivity. Consults with Food & Beverage Manager as appropriate in performing above duties.

5.Supervises and coordinates preparation of menus, beverage lists by taking into consideration such factors as and when necessary.

i. local requirements

ii. market needs

iii. competition

iv. trends

v. potential costs

vi. availability of Food and Beverage products

vii. promotions

6.Coordinates with F&B Outlet Head regarding Beverage par stocks ensure implementation of prevailing policies and to enhance efficiency while maintaining the Food and Beverage quality and quantity standards stipulated by the Six Continental Hotels Co.

7.To attend Food and Beverage meetings and follow up on the matters mentioned below but not limited to.

i. Operations results and problems

ii. Change in procedures

iii. Quality improvement

iv. Sales improvement

v. Productivity improvement

8.Keeps an up-to-date standard file for all Food and Beverage items to include:

i. Sales mix

ii. Actual cost

iii. Potential costs

iv. Par stocks

9.Implements a daily, weekly and monthly checklist for all Food and Beverage Service Outlets. Ensures proper follow-up to attain maximum quality and efficiency.

10.Participates in preparation of the hotel’s strategic plan, marketing plan and goals programmed, prepares the Food & Beverage Departmental budget when and as necessary &Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

11.Good skills in budgeting and forecasting

From 19st January 2016 until 28 December 2017

Establishment: Crown Plaza Madinah

Facilities:519 Room key including 46sm Royal Suit, 3 F&B Outlets, All day dining, fast food Restaurant, Lounges, 8 Meeting rooms and ODC up to 500 Pax.

Position: Asst Food and Beverage manager

Job Descriptions:

DUTIES & RESPONSIBILITIES:

12.Supervises the functioning of all Food & Beverage Outlet service facilities, food sales and beverage costs, to ensure maximum efficiency is achieved.

13.Control and analyze, on an on-going basis, in order to optimize the following: Under the direction of Food & Beverage Manager.

ix. Quality levels of product and service

x. Guest satisfaction

xi. Operating costs

xii. Sanitation, cleanliness (hygiene)

xiii. Manpower Recruitment

xiv. P&L

xv. Menu Engineering

xvi. Leadership skills

Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place

14.Establishes and maintains effective employee relations.

15.Conducts such functions as employee orientation, performance appraisals and guidance, implementing F&B Employee Training at Outlet levels, and to ensure appropriate staffing and productivity. Consults with Food & Beverage Manager as appropriate in performing above duties.

16.Supervises and coordinates preparation of menus, beverage lists by taking into consideration such factors as and when necessary.

viii. local requirements

ix. market needs

x. competition

xi. trends

xii. potential costs

xiii. availability of Food and Beverage products

xiv. promotions

17.Coordinates with F&B Outlet Head regarding Beverage par stocks ensure implementation of prevailing policies and to enhance efficiency while maintaining the Food and Beverage quality and quantity standards stipulated by the Six Continental Hotels Co.

18.To attend Food and Beverage meetings and follow up on the matters mentioned below but not limited to.

vi. Operations results and problems

vii. Change in procedures

viii. Quality improvement

ix. Sales improvement

x. Productivity improvement

19.Keeps an up-to-date standard file for all Food and Beverage items to include:

v. Sales mix

vi. Actual cost

vii. Potential costs

viii. Par stocks

20.Implements a daily, weekly and monthly checklist for all Food and Beverage Service Outlets. Ensures proper follow-up to attain maximum quality and efficiency.

21.Participates in preparation of the hotel’s strategic plan, marketing plan and goals programmed, prepares the Food & Beverage Departmental budget when and as necessary &Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

22.Good skills in budgeting and forecasting

Experience:

From 1st November 2011 until 2016

Establishment: Intercontinental Al Khobar KSA

Facilities: 165 Room key including 46sm Royal Suit, 3 F&B Outlets, All day dining, fast food Restaurant, Fine dining, 2 Lounges, 8 Meeting rooms and ODC up to 500 Pax.

Position: Outlets Manager

Job Descriptions:

DUTIES & RESPONSIBILITIES:

23.Supervises the functioning of all Food & Beverage Outlet service facilities, food sales and beverage costs, to ensure maximum efficiency is achieved.

24.Control and analyze, on an on-going basis, in order to optimize the following: Under the direction of Food & Beverage Manager.

xvii. Quality levels of product and service

xviii. Guest satisfaction

xix. Operating costs

xx. Sanitation, cleanliness (hygiene)

xxi. Manpower Recruitment

xxii. P&L

xxiii. Menu Engineering

xxiv. Leadership skills

Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the hotel’s food & beverage operations are competitive in the market place

25.Establishes and maintains effective employee relations.

26.Conducts such functions as employee orientation, performance appraisals and guidance, implementing F&B Employee Training at Outlet levels, and to ensure appropriate staffing and productivity. Consults with Food & Beverage Manager as appropriate in performing above duties.

27.Supervises and coordinates preparation of menus, beverage lists by taking into consideration such factors as and when necessary.

xv. local requirements

xvi. market needs

xvii. competition

xviii. trends

xix. potential costs

xx. availability of Food and Beverage products

xxi. promotions

28.Coordinates with F&B Outlet Head regarding Beverage par stocks ensure implementation of prevailing policies and to enhance efficiency while maintaining the Food and Beverage quality and quantity standards stipulated by the Six Continental Hotels Co.

29.To attend Food and Beverage meetings and follow up on the matters mentioned below but not limited to.

xi. Operations results and problems

xii. Change in procedures

xiii. Quality improvement

xiv. Sales improvement

xv. Productivity improvement

30.Keeps an up-to-date standard file for all Food and Beverage items to include:

ix. Sales mix

x. Actual cost

xi. Potential costs

xii. Par stocks

31.Implements a daily, weekly and monthly checklist for all Food and Beverage Service Outlets. Ensures proper follow-up to attain maximum quality and efficiency.

32.Participates in preparation of the hotel’s strategic plan, marketing plan and goals programmed, prepares the Food & Beverage Departmental budget when and as necessary &Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

33.Good skills in budgeting and forecasting

Job Experience

From 2009 till 1st November 2011

Establishment: InterContinental Al Khobar

Position: Restaurant Manager

Responsibilities:

To receive training and assist with effective work scheduling with due regard to fluctuating business levels.

To assist in minimizing waste of man hours through effective routing, ensuring no unnecessary overtime or casuals.

To assist in ensuring that cashiering procedures are adhered to.

To assist in maintaining control over absenteeism, overtime, lieu days etc. and to process all associated documentation.

To requisition and subsequently control all stocks issued.

To assist in managing and controlling equipment assets.

To assist in supervising and Co-coordinating all activities in the Restaurant.

To establish and maintain an efficient breakfast, lunch and dinner operation, with an emphasis on high quality, efficient and courteous service, which puts guests first.

To help in boosting discipline, motivate, counsel and build up good morals within the department.

To assist in handling all guest complaints in a courteous and effective Manner

To liaise with other departments to ensure that cooperation is maximized and maintained.

From 4th June 2007 till 1st June 2009

Establishment: InterContinental Al khobar Pre-Opening

Position Asst Restaurant Manager

Job Description: Full in Charge of all F&B Service Dept Handling All Responsibilities of all sections And Food & Beverage Sales Promoter. Prepare job description for f&b staff. Conduct hygiene audits, Maintain Service standards forward planning & creating action plan for f&b service department.

From 03rd. June 2005 until 16th. Jun 2007

Establishment: Renaissance Marriott Tunis

Position: Ass Restaurants Manager & Trainer at the college

Job Description: Full in Charge of all Service Dept Handling All Responsibilities of all sections.

From 6th, Oct 2004 until 20th, Jun 2005.

Establishment:Renaissance Marriott . Tunis

Position: Food & Beverage Supervisor

Job Description: Leading a teamwork effort handling all aspects of Food & Beverage & full in Charge of Room Service.

Education:

Licence : Hotel Management ( Restaurantion )

Institute des hautes etudes touristiques

Sidi thrif Tunis

( 2001 – 2004 )

Etudes Secondaire : bac lettre 2001

Hobbies :

Travel

Football

Basket ball

References

Mr. Niyazi Tannous

Director Food and Beverage

Crowne Plaza Mahal Riyath

Tele 009***********

Mr. Amir Moubarek

Director H,R

Intercontinantal Khobar

Tel :009***********



Contact this candidate