}Abdul Bensaid

*** * ******** ** **** *** Cottage Grove Wisconsin 53527 Phone: 608- 949- 0171 E-mail: adnrfp@r.postjobfree.com Objectives

Regional Manager, General Manager, Regional Food/Beverage Director, Consultant .seeking a position where there is a need to increase customer satisfaction, especially those with varied backgrounds. Also where there is a need of good humor and ability to fulfill responsibilities, to speak several languages and to travel. Education

Madison Area Technical College, Madison Wisconsin -1981 Major: Hotel/Restaurant Management

Chef’s School, Tangier, Morocco-1972

College Imam Assilli, Asilah, Morocco-1969

Degree in general education, Major French and Spanish Attended various educational seminars in U.S.A. and abroad. Have received excellent grades in all of my courses, including Accounting, Sales and Sales Promotion, Hospitality Service Training, Food Marketing and Purchasing and Mathematics. (Ability to speak, read and write English, French, Spanish and Arabic). For my internship though English and Mathematics. Professional Experience

Personal Data

Married, one child, six feet, 185 pounds. Excellent health with no physical limitations. Enjoy most sports, especially soccer, speak, read and write English, French, Spanish and Arabic. 1980-1986

Food and Beverage Director, Devil’s Head Lodge, Merrimac, WI. Employed initially as Assistant Food and Beverage Manager, receiving promotion after two years. Responsible for hiring and training 200 employed personnel including supervisors and assistant managers, involved in the serving of 2000-8000 meals per day. Also responsible for inventory, food and labor cost control and budgeting. Responsible for all conventions and banquets. Other positions included: Maitre D’hôtel (1977-1978) and Chef in London England (1976-1977), while holding the position of Assistant Manager in a nightclub ; Cook in France (1974-1975); Chef in Spain (1972-1974); and enrollment in a training program for chefs in Morocco (1970-1972). During internship in U.S.A. as a Maitre D’hôtel, provided the waiters/waitresses with extensive training, helping them achieve higher position. Also operated own catering service. 1986-1988

Food and Beverage Director, Sheraton Hotel and Conference Center. Responsible for hiring and training personnel. Also responsible for inventory, food and labor cost control, as well as menu planning implementing. Responsible for Bars, Dining Room Banquet and Conventions

1988-1990

Food and Beverage Director at Inn of the Park. A four diamond Hotel, Restaurant and Convention Center. Responsible for food and beverage operation, included but not limited to training of personnel, inventory, food and labor cost control, as well as menu planning implementing. Responsible for Bars, Dining Rooms, Banquets and Conventions. 1990-1993

Ovens of Brittany Inc. General Manager and core menu consultant for nine restaurants. Responsible for budgeting, marketing and sales. Also responsible for menu planning and implementing. Responsible for labor, food and all other costs control. In charge of hiring and training of all department managers. Worked with and reported directly to the president of the company.

1993-1998

Devil’s Head Resort and Convention Center. Hired back initially as Food and Beverage Director. Responsible for the service of 5000 to 8000 skiers daily. Operated a cafeteria, formal dining rooms and one gourmet restaurant in addition to banquets and three regular bars. Reduced food cost from 44% to 32% within the same time. Improved the quality of products and service to the guests. Promoted to Operations Director after one year. Responsibilities include front operation, Sales Department, Housekeeping and Food and Beverage Department 1998-2012

Owned and Operated three different businesses. Oceans Restaurant 1998-1990, Nadia’s Restaurant 1999 to 2012.

I have designed, owned and operated Tuscany Mediterranean Grill from 2000-2003 2012-2015

GM at Wyndham Garden hotel and Tuscany Grill, responsible for all facet of the day to day operations. 2015-2021

Ashford Martin Corporation

Director of operations/Director of culinary services. Responsible for day to day operations, menu planning and implementing, budgets development, hiring and training for seven locations, in Wisconsin and Illinois. Primary Aims and Assets

I enjoy challenges, like to take responsibilities and fulfill them, like to learn and teach, mostly enjoy work when busy. Strong public relations skills, effective round-the –clock performance, able to work under all conditions conceivable. Continually make friends with co-workers and enjoy working with all kinds of people. Believe in managing with goals, honesty and loyalty. I expect a great deal from myself and just a little less from others. Ability to work in different areas, with varied responsibilities.

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