AbdelJaoued Chtourou

Tunisia – Tunis P.O. Box ***0

E: adl5rf@r.postjobfree.com P: +216-********

Professional Summary

Knowledgeable food and beverage manager with over 21 years’ experience in casual and fine dining hospitality establishments seeking position in upscale dining concept. Gifted motivator and leader comfortable with supervising service team of over 90 employees. Credited with implementing cost-savings measures which led to a 24 percent reduction in food waste. Comfortable in fast- paced environment to provide quality service for patrons while effectively mentoring new staff. Skills

Budget preparation and cost analysis.

Event planning, marketing, and sales.

Customer oriented approach.

Excellent communication (English, French and Arabic), interpersonal and leadership skills.

Independent leader with strong mentoring, supervisory, and motivational abilities.

Critical thinker and problem-solving skills.

Keen eye toward concept development and implementation.

Exceptional service-minded people skills.

Proficient in database, word processing, and POS software for all areas of hospitality marketing and management.

Adaptability in high-stress environments with ability to maintain composure and high level of professionalism.

Team player.

Good organizational and time-management skills.

Work Experience

Point of Sales Director February 2020 – April 2021 La Maison Gourmandise – Tunisia

Participated and managed point of sales opening

Manage the development process of the new hospitality concept at the company.

Create standards and SOPs.

Create Food and Beverage culture within the company.

Technical auditing all points of sale, assist in the new projects and assist the new point of sales opening.

Train company managers and line managers.

Manage chef, kitchen staff, and service team of over 100 to provide stellar dining experiences to high-profile patrons.

Oversee administrative tasks, including bookkeeping, training, equipment and food ordering, maintenance, and other needs as they arise.

Maintain communication with management staff of corporate / Head office directors.

Prepare annual and monthly budgets, cost analysis, employee performance reviews, and additional reports.

Interact daily with dining guests to promote brand and accept feedback. Director of Food and Beverage December 2017 – December 2019 Laico Hotel and Conference Center – Tunisia

Participated in hotel reopening (March 2018)

Managed the reopening needs of the Food and Beverage department.

Demonstrated budgetary needs and overhead expenditures to board of director through meetings and reports.

Implemented creative concept in concert with executive chef and partners.

Manage chef, kitchen staff, and service team of over 185.

Recruited new members, managers and line staff.

Trained all F&B members, implemented SOPs, Standards and department culture.

Timely analysis of Food & Beverage prices in relation to competition.

Participated and input towards F&B Marketing activities.

Teamwork-Relations with co-workers and management.

Ensured the best quality of Food & Beverage services.

Directly responsible of organizing and managing the large banquet events groups, overseeing the medium and smaller groups.

Built the department's services methods and procedures.

Managed and participated at the weekly F & B meeting and departments head meeting, daily managers briefing / weekly operations meeting.

Director of Food and Beverage January 2017 – November 2017 Golden Tulip Carthage Hotel and Residence – Tunisia I was recruited to implement new culture and new ideas from my overseas work experiences

Analyzed current Food and Beverage department situation.

Prepared action plans of the outlets, menus, marketing and employees.

Manage all F&B and day-to-day operations within budgeted guidelines.

Preserve excellent levels of internal and external customer service.

Starting the presented plans; design exceptional menus, purchase goods and continuously make necessary improvements.

Lead F&B team by attracting, recruiting and appraising talented personnel.

Establish policies and procedures.

Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.

Great participation for getting our certifications ISO 9001 and ISO 22000. Report to management regarding the new results and productivity.

Responsible of managing F&B P&L.

Trained all F&B department Staff on the new procedures and new SOPs.

Managed directly the large banquet events groups, overseeing the medium and smaller groups. Food and Beverage Manager October 2015 – December 2016 Centro Capital Doha by Rotana – Qatar

Participated in hotel opening (April 2016)

Managed to follow and implement all Rotana Hotels procedures / standards at the opening stage.

Along with the executive chef and all other partners; we created outlets menus and offers.

Recruiting staff members; trained them and start their development process plan.

With S&M director, executive chef and other concerning colleagues, we set up our Marketing strategy.

Manage all F&B department day-to-day operations within budgeted guidelines and Rotana Centro standards.

Reporting in monthly basis to management and Rotana head office sales results, productivity and staff member’s development process.

Managing and organizing banquet events.

Dealing with guest’s feedback, create action plan accordingly.

Manage the monthly P&L results, work on the monthly forecast base on the country business level and set up next year budget, action plan and strategy.

Assistant Director of Food and Beverage April 2012 – October 2016 Souq Waqif Boutique Hotels Doha – Qatar

Participated in five boutique hotels opening

I had a great honor to be a part of the openings in charge manager’s community.

Manage Food and Beverage part, Handover procedures, inventory, prepare / present notes and PV, ensuring agreed actions done in the timeline.

Prepare and organize opening needs of Food and Beverage department.

Recruit staff members based on the fixed budget and strategy, participated even in the recruitment trips.

Train Food and Beverage team members.

Implement unique SOPs and Standards for each boutique hotel depend the concepts and culture.

Assist F&B Director in managing daily operations of food and beverage department.

Assist in the annual budget preparation and department expenses.

Establish and enforce standards for food and beverage quality.

Implement marketing strategies to increase sales and profitability.

Analyze guest concerns and recommend corrective actions. Restaurants Manager January 2011 – January 2012

Anantara Resort and SPA – Maldives

Manage 02 restaurants in Dhigu island, Terrazzo Italian cuisine fine dining, Fuddan Fusion Grill.

Manage and organized staff schedule and duties.

Ensure the customers care and satisfaction.

Control the products and services qualities.

Supervise the inventories and stocks.

Train my team service SOPs, Anantara standards.

Manage restaurants monthly L&P reports and analysis.

Implement new work culture and demonstrate new organization skills.

Work with the resort sommelier on maintaining and controlling the wine cellar.

Develop members and help them to grow in their career (Specially Maldivians). Events and Restaurant Manager June 2009 – December 2010 La Fontaine Centre of Contemporary Art – Bahrain

Operate La Fontaine Center, I started just as an events & restaurant manager, but for the reason of owner confidences of my managing skills, my responsibilities were day to day increased.

Manage the sales and public relation.

Organize all events.

Hold the HR responsibilities. recruit, train and develop staff

Maintain and control purchasing needs and process.

Manage and develop POS system in the center.

Prepare and present financial reports

I was handling and controlling most of the center activities and duties on top of my actual work even I was managing SPA Center. Assistant Restaurant Manager July 2005 – June 2009 Habtoor Grand Resort and SPA Dubai – United Arab Emirates Participated in hotel opening (September 2005)

It was my first oversea experience, I had participated in many training courses with HGRS, fast developed and grow in managements skills, international standards, creating restaurant SOPs, HACCP procedures...etc.

Had the pleasure to manage the 25th fine dining French restaurant and executive lounge for almost two and half year, I was in charge of all activities, service and administration responsibilities. Experience in Tunisia right after graduation June 2000 – June 2005 1. Abu Nawas Gulf Djerba – Commis de Rang.

2. Mouradi Mahdia – demi chef de Rang – Participated in the hotel reopening 3. Le Rayal Hammamet – Chef de Rang.

4. Lella Baya Hammamet – Chef de Brigade.

5. Skaness Serail Monastir – Maître d’hôtel then promoted as 1er Maître d’hôtel – Participated in the hotel opening. Right after graduation I manage my career in some touristic cities in Tunisia from May 2000 to July 2005. start growing from commis de rang to 1er maître d’hôtel. I had participated in management training courses, I was very strict to the standards I learned and I worked in my career development plan till I got the chance to travel for new international experience in July 2005. Education

Certified on the Food & Beverage Management – BTP May 2000 Vocational Technician Certificate with distinction: High Honors High Hospitality School – Djerba / Tunisia

Personal Top Achievements

2001 - I was selected with the team from the Abu-Nawas Hotels, we had the pleasure to participated in the African states summit “Sert 02 “Libya on March 1 / 2 and 3, 2001, responsible to provide the highest food and drinks service to African presidents / king and ministers, include official Top VIP dinner.

2003 - Three years after graduating at just 25 years old, I have had the pleasure of managing the food and beverage division of a 4-star hotel with more than 70 employees.

2007 - Certificate of the best employees or the employee model, Habtoor grand resort and SPA.

2010 - I lead my restaurant team at La Fontaine Centre of Contemporary Art to win the Time Out Restaurant award "the Best Romantic Restaurant" in Bahrain with comments of the exquisite international cuisine and excellent service.

2017 - Was great pleasure and exceptional experience to manage the largest event in Tunisia "Solomun Party", over 6000 attendees at Hotel Golden Tulip Carthage, September 2017.

2018 & 2019 - certificate of appreciation by US Marines after a top success event and the outstanding support on the 243 Marines Birthday Ball.

2019 - I had the greatest pleasure in my career to be the key responsible person and the head of the catering services for the Arab Head of States summit, 300 of the top VVIP guests from all Arab countries, include 27 presidents, king and princes attend this summit. I organized and managed the official presidential lunch, and during this Arab states summit we were responsible of the dinner hosted by the King of Saudi Arabia on the 29th of March for 400 guests.

2019 - I participated at the largest Human Rights event hosted in Tunisia. “RightsCon Tunisia 2019 “more than 3000 attendees from all over the world attended for four days of seminars and workshops. I was fully responsible to manage the caterings and F&B organization part, morning and evening coffee breaks, lunches, dinners, cocktails parties... my success was recognized by a personal thankful certificate given by RightsCon. In this event F&B department broke the income record of one working day which was not happened ever in this hotel from 1991, over 100,000 US$ F&B revenue in 13/6/2019. Hobbies and Interests

I am fascinated with graphic designs (creations of menus, cards, letters, signs...etc.), I love travelling and discovering new cultures

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