BASSEM-MICKAEL ABIAD

Doha, Qatar • +974-**-***-*** • Email id: adoasa@r.postjobfree.com

F&B DIRECTOR / CONSULTANT

Senior management professional with over 15 years of experience in rendering consultancy and spearheading operations across diverse organizations in the hospitality domain. Distinguished for enhancing client satisfaction and business generation across diverse organizations. Exploring challenging senior managerial assignments with a professionally managed organization CORE SKILLS

Strategic Planning

Business Development

Menu Engineering

Customer Service Excellence

Marketing & Brand Development

P&L Management

Pre-Opening/Operations Management

Resource & Budget Management

Cost Optimization & Management

Fine dining F&B Management

Facility Management & Logistics

Recruitment & Talent Acquisition

EDUCATION

Bachelor of Science degree in

Hospitality Management, La

Sagesse Faculty of Hospitality

Management (Affiliated and with

the academic certification of Ecole

Hoteliere de Lausanne,

Switzerland), 2011

EXECUTIVE SUMMARY

Proven ability in consistently streamline operations by utilizing and implementing processes aligned with high standards and clients’ needs, thereby ensuring profitability, quality and excellent customer service. Significant exposure in optimizing/ maintaining food, labor costs and net profit margins based on forecasted targets. Adroit in defining / implementing strategies, plans and offerings for enhancing customer satisfaction. Expert in establishing and implementing various process improvement initiatives and streamlined processes aimed at minimizing transaction time and enhancing operational efficiency. Capable in identifying specific talents and aspirations of employees and facilitating skill enhancement programs enabling career growth for employees within the organization. PROFESSIONAL EXPERIENCE

F&B Consultant, Doha, Qatar

Jul 2020 – Present

Responsibilities:

Providing full solution consultancy services for turnkey F&B projects with affiliated architects and designers including but not limited to: Brand identity, positioning, fit out planning and execution, recruitment and training, menu development, costing, pricing, supply chain, inventory control, pre-opening and operations management.

Assisting local F&B startup businesses in growing healthily, enhancing their SOPs or introducing new ones, conducting trainings for staff and business owners to prepare them for a seamless operation, change of concepts/repositioning (When and if required) to turn these businesses into successful and profitable ones, driving sales and minimizing OPEX to ensure profitability and business sustainability.

Working on new F&B concepts such as Specialty Coffee Shops, drive thru concepts and full service restaurants.

Effectively planning yearly budgets for these businesses optimizing CAPEX to secure a fast ROI.

Keeping a dynamic P&L – Balance Sheet positive pulse to make sure budgets are efficiently attained.

Working closely with aggregators such as Talabat, Go Rafeeq, Snoonu and other delivery platforms to maximize turnover since ecommerce revenue streams contribute to the future of a successful business in these challenging days.

Dynamic in the research of innovation, always up to date and aware of new market trends and potentially prosperous concepts.

Constantly thriving to maintain excellent relationships and acquainting myself with new prospective clients, investors, social media and Lifestyle influencers as well as other stakeholders. I believe that PR is one of the most important keys to success.

Hands on in the end to end management of my businesses which brings me closer to my operations and enables me to identify any deviations, guest complaints and feedbacks, inconsistency and has earned me the right to a profit-sharing scheme offered by my satisfied Investors/Cients.

Leisure Group, Doha, Qatar

Nov 2019 – Jul 2020

Food & Beverage Director

Responsibilities:

Appointed as Head of F&B Department overseeing 3 different locations to support the company in its development plan rendering F&B consultancy while managing its end to end operation.

Plan, direct and coordinate all aspects of departmental activities and events.

Evaluate and enhance sales/cost performance through menu engineering and other measuring tools.

Attend and proactively participate to Head of Department weekly General Meetings providing F&B consultancy advisory and reporting to Managing Director.

Visualize, elaborate, cost, price and execute different innovative menus and culinary concepts.

Establish yearly budget featuring new culinary concepts development as part of a business expansion plan aiming to optimize sales and profit generation through efficient cost management and avant-garde Marketing strategies.

Support and guide Supply Chain Team throughout their continuous quest in looking for new suppliers and cost effective quality products.

Recruit, train and appraise staff performance as per set KPIs.

Oversee inspections and audits related to F&B locations, kitchens, warehouses and premises leading QHSE, Food safety & Accounting teams and monitoring inventory stocks/par levels.

Represent the company in liaising and communicating with outsource tenants a nd lessees. Highlights:

Contributed in securing the Lease agreement of a Central Kitchen generating earnings of QAR 3.6 Million over a period of 3 years.

Supervised the preparation of manuals, standard operating procedures and guidelines covering all phases of departmental operations for employee use in coordination with Human Resources department. Al Diyar Al Qataria Intl’ Group, a subsidiary of Shaqab Abela Catering Services, Doha, Qatar Aug 2014 – Nov 2019

Food & Beverage Operations Manager

Responsibilities:

Managed end to end operations for 10 outlets in addition to one central production unit across Qatar for multiple retail F&B brands including Il Caffe Di Roma, Uno Chicago Grill, Marble Slab Creamery and two local bakeries.

Guided a team of 250 FOH and BOH members including Managers in ensuring compliance to high quality standards across day to day operations.

Prepared and ensured compliance to budgets and forecasts for ascertaining organizational P&L as well as for maximizing outputs and minimizing inputs.

Developed rapport with existing clients and prospects for effectively closing identified business deals and generating new business opportunities for the organization.

Coordinated with the marketing department for recommending and implementing marketing plans to enhance organizational brand awareness and adequate positioning of the assigned brands.

Managed administrative aspects related to Facility Management, vehicles, logistics, preventive maintenance and AMCs for maintaining seamless operations.

Focused on recruiting, grooming and mentoring team members based on business and operational requirements.

Defined and implemented job descriptions, job specifications, staff requirement according to business needs and upcoming openings.

Assessed team performance and defined effective succession plans. Groom and mentor potential leaders in the team to take over future leadership roles in the organization.

Guided team members in enhancing client and brand satisfaction by delivering an outstanding food and service experience throughout all outlets based on individual brand identity.

Represented the organization in different events such as International food festivals, Exhibition Centers, catering for seminars, wedding events for promoting organization brands.

Highlights:

Played a key role in shops pre-openings at Lagoona Mall, Mall of Qatar, Tawar Mall and Sidra Hospital and Research Center encompassing fit outs until completion and shops handover.

Functioned as the focal person for Qatar with two regional Master Franchisees including but not limited to corporate communication, upcoming openings, fit out approvals, menu modifications, implementation of general guidelines and SOPs and other related factors such as staff refresher and recurrent trainings amongst others.

Successfully minimized overall yearly F&B cost from 33% to 26 % through effective cost optimization strategies without affecting food quality.

Achieved an average of 7% growth in annual sales through innovative marketing strategies, action plans and menu engineering.

Instrumental in implementing payroll overhead cost reduction plan aimed at optimizing accommodation expenses by cutting down all unnecessary expenses related to housing and logistics (Reduced payrol l cost by 4% on the overall yearly P&L in 2019).

Generated additional business for the organization by setting up partnerships with corporations such as Ooredoo Qatar and securing tender to cater to the head office employees.

“Le Hanoi” Vietnamese Fine Dining Restaurant & Lounge, Beirut, Lebanon Jul 2012 – Aug 2014

Restaurant Manager

Responsibilities:

Spearheaded team efforts in planning restaurant menu, define seating/serving arrangements based on organizational and industry standards.

Enhanced guest satisfaction by rendering customized solutions to specific business requirements.

Maintained seamless operations in compliance with organizational policies and procedures.

Updated details of consumable and non-consumable goods ordered, stored and issued to the various departments.

Rendered consultancy on food and beverage in compliance with guest expectations and enterprise standards. Highlights:

Played a key role in setting up new service and hygiene standards for the outlet in line with HACCP and Universal service standards.

Actively involved in assisting shareholders in the marketing plan and PR as well as in conducting feasibility study for a new delivery section.

Chenbao Distinctive Chinese Cuisine, Beirut, Lebanon Dec 2010 – Jul 2012

Restaurant Manager – Pre-Opening

Responsibilities:

Involved in end to end management of activities related to restaurant opening from market study to menu engineering, tasting, costing and pricing.

Defined and ensured compliance to HACCP parameters and organizational policies pertaining to service, food quality and other aspects.

Coordinated activities related to recruitment, training and coaching of team members based on business and operational requirements.

Enhanced organizational profitability by participating in monthly P&L meetings with the top management and implementing effective remedial measures based on identified deviations. Highlights:

Drafted and presented general manual featuring all necessary SOPs and trainings (Daily checklists, building charts for kitchen and bar, sequence of service, phone answering procedures, delivery guidelines, up selling techniques, complaint handling) aligned with International Standard practices as well as Food safety and HACCP for pre-opening and staff training purposes. Le Sushi Bar Japanese Lounge, Beirut, Lebanon

Jun 2008 – Dec 2010

Assistant Manager

Responsibilities:

Ensured effective resolution of issues and complaints to enhance guest satisfaction.

Managed administrative aspects related to reservations, employee attendance and schedules, in charge of requisitions and inventories, staff legal papers and formalities.

Coordinated opening and closing of the outlet implementing checklists for each shift. Highlights:

Promoted to the position of Assistant Manager during tenure with the organization.

Conducted wine and spirits knowledge as well as Bar service and operations trainings. PREVIOUS ASSIGNMENTS

Captain Waiter/Wine Attendant, Buddha Bar, Beirut Lebanon Oct 2006 – Sept 2008 TRAININGS

GWR food safety and hygiene training.

Cognac and Cigar training at Habtoor Grand Hotel (Beirut, Lebanon).

Full wine knowledge and service training with sommelier Mr. Fabrice Terpereau.

Operational Training with "Uno Chicago Grill" Master Franchisee in UAE, Oct 2016 – Nov 2016

ISO 31000:2009 Certificate in Business Risk Assessment conducted by Quality Austria Gulf, 2017

ISO 9001:2015 Certificate in Quality Management System Auditor/Lead Auditor conducted by Quality Austria Gulf, 2017 ON-JOB TRAININGS

Faculty Practice at La Sagesse Academic Hotel: 2008 – 2010.

Housekeeping, Laundry, POMEC, Restaurant and Bar services, Hot kitchen, Cold kitchen, Pastry, Bakery and Butchery. Radisson Blu Martinez Hotel”, Beirut Lebanon. Housekeeping Supervisor: Sept 2008 - June 2009

Ensuring cleanliness, neatness and availability of the rooms.

In charge of a team of 22 housekeepers.

Monitoring staff compliance with chemical MSDS.

Responsible for the coordination with Maintenance and Security departments. TECHNICAL SKILLS

Fidelio, Opera, Micros, Omega (POS and back office)

Pixel (POS and back office)

Squirrel, ICG, Restaurant Manager (By Chimera Solutions)

Snapp, Exact Synergy

MS office (Word, PowerPoint, Excel, Access, Outlook), MS Project, SPSS PERSONAL DETAILS

Languages Known: English, Arabic, French, Spanish and Romanian

Nationality: French

Passport Availability: 14CF57129 valid till 2024

Visa Status: Employment

REFERENCES AVAILABLE UPON REQUEST

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