Cluster General Manager Hotels and restaurants, Food & Beverage expert

CV

Social Status:

• First Name: Walid

• Family Name: Yammine

• Father's Name: Iskandar

• Mother's Name: Nazha

• Place of Birth: Beit Chabab / LEBANON

• Date of Birth: 1st of February 1970

• Location: Beit Chabab / Al Ghabieh Street / Lebanon

• Contact Numbers: Mobile +961 03- 708 504

Phone +961 04- 981682

Bahrain +973-********

IRAQ / BASRAH +964-***-**** 3830

************@*****.***

************@*****.***

Education

• Colleges des Saints Coeur Beit Chabab [1987] Baccalaureate 2nd part Philosophy.

• Russian Educational Institute Center] [ 1988 ] [Russian language]

• Hotel Business School 1989 1992 BT III

Projects and Studies

• Global Study on Local and Foreign Wine Processors.

• The History of Wine in Lebanon, France, Germany, Chili, The United States of America, California.

• The French Champagne processing, Aging, and Service.

• Professional Study on Scotch Whiskies.

• The Best Bartender for the Year 1990.

Official Graduate in Hotels, Motels & Restaurants Management Institute 1992 1995

THE EDUCATIONAL INSTITUTE American Hotel & Motel Association Certificate, AHMA.

INTERNAL CONTROL: Fundamentals of Hotels and Restaurants Accounting, Cost Control for Hotels and Restaurants.

FOOD & BEVERAGE: Restaurant Management, The Theory of Catering, Effective Food & Beverage Supervision, Food & Beverage Production Development, Sanitation and Safety Rules and Regulations in the Hospitality Industry

France Qualite Formation [ Ecole De Saviniac ] Intensive Courses 1995

--- 1996

• Service Quality & The Human Resources Development In The Hospitality Industry.

Official Certificate From France Qualite Formation in 1996. LANGUAGES

Arabic French English Russian

Speaking Excellent Good Excellent Good

Reading Excellent Excellent Excellent Good

Writing Excellent Good Excellent Good

Bachelor in Business Administration from The C&E American University of Beirut 1996 – 2001

Marketing Strategies in the hospitality industry, Introduction to the hospitality industry, Managing Food & Beverage Services, Bar & Beverage Operations Management, Cost Control in the hospitality industry, Business Accounting, Managing Services in the hospitality industry, Markets Feasibility studies, Hygiene & Sanitation in the hospitality Industry.

Software Knowledge

• OPERA Sales and catering / FBM

• MICROS [CERTIFICATE OF ACHIEVEMENT ] 15 Years of experience.

• FAT beach resort entrance control

• Omega revenue control system

• FMC procurement system.

Carrier Development

1987 till 2022

October 2021 till present

Cluster General Manager

Horizon Basra Company for hospitality and entertainment development In charge of multifunctional hospitality divisions including hotels, restaurants, bowling centers, cinemas, and freestanding F&B outlets. Main developer and executer of Al Emirate street at Basra Mall, a group of 16 international restaurants.

Main entrepreneur of establishing the central procurement Horizon Basra Company.

Developer of the general marketing plan for Horizon Basra Co. May 2020 till October 2021

General Manager of Eddesands hotel and wellness resort, E Hotel Byblos, and E Restaurant’s old souks, 6 freestanding outlets.

Managing 480 employees and overlooking all marketing and sales strategies Implementing COVID 19 pandemic safety policies during the 2020 season, October 2019 till May 2020:

General Manager at Reef Island Bahrain, Reef resort Hotel and Spa. Food & Beverage Technical advisor and HACCP program implementation for TRC group of restaurants, GM in charge of Club House and lagoon operations

General manager in charge of Reef Resort with 102 villas and rooms, 8 F&B outlets, banquet and catering divisions, 250 employees, managing sales and marketing team, implementing 2020 budget and action plans. TRC group of restaurants technical F&B advisor :

Food & Beverage Technical advisor for TRC Bahrain at Reef Island Overlooking and managing 7 different restaurant concepts. HACCP program execution and implementation.

May 2019 till October 2019:

General Manager and Head of operations at Eddesands hotel and wellness resort Opening 2019 season handling marketing 2019 campaign, activities, restaurants and catering events, Byblos old souk operations, and E hotel operation. Handling wellness Spa and cabanas operations, and facilities management. Main operator for the famous Lebanese and MENA Latin festival. December 2017 till April 2019 : General Manager at La Siesta Hotel and Beach Resort.

In charge of Hotel, chalets, restaurants, beach club, Outdoor events, Indoor ballrooms, and Rooftop restaurant.

Beach resort opening summer 2018 [800 loungers and beach spaces] Hotel 220 keys opening February 2018

In charge with direct day/day supervision on all engineering and maintenance aspects of the project from accommodation to pools daily monitoring maintenance and beach resort sandy beach and F&B indoor and outdoor outlets. In charge of the marketing campaign, social media, outdoor visuals, occasional events campaigns, and outcome analysis.

Responsible for budgeting plan for 2018 and 2019 / Monthly P&L and expenses reports.

October 2015 till October 2017 [ In charge of Hotel’s operations at Lancaster Tamar Hotel covering day/day operations – Daily key personnel morning briefings – handling weekly revenue and operation meetings- heading P&L meetings – creating needed action plans – following daily hotel revenues vs budget.

December 1-2014, Director of F&B at Lancaster hotel Hadat

• 5 F&B outlets

December 3-2012 till December 2014, F&B Director at Tamar Rotana Hotel

• 5 F&B outlets

October 2010 till December 2012 Rotana Hotels / Raouche Arjaan by Rotana

• Food & Beverage Director / In Charge of the operation during GM absence

• Team leader of HACCP program in Raouche Arjaan by Rotana certified by SGS worldwide in 2011 and 2012 audits.

HACCP certified on July 21-2011 by SGS worldwide with an honor certificate

HACCP certified in March 2013 by SGS

Gefinor Rotana Hotel, September 2007 till October 2010: Food & Beverage Director [ Gefinor Rotana Hotel] Rotana 5 star property and Levant headquarter – 164 rooms and suites and 8 food & beverage outlets with the following responsibilities:

• Food & Beverage Service & Production personnel [ 100 employees]

• Yearly Marketing plan for the department.

• Yearly budget and revenues management with FF&E Planning.

• HACCP program by establishing the prerequisites and assuring proper implementation and heading the HACCP committee.

• A La Carte menu engineering and implementation in all F&B outlets.

• Banqueting, Conferences and seminars.

• Training programs

• F&B marketing plan

• HACCP certified 2008 from Bureau Veritas

• HACCP certified 2009-2010 based on yearly audit by Bureau Veritas

• Opening Rotana Hazmieh

• Opening of Latakia Rotana AFAMIA / Syria / 8 F&B outlets

• Opening of Al Salam Rotana / Khartoum / Soudan

• Opening of Queen center Rotana, Damascus

• Opening of Grand Rotana resort, Sharm El Sheikh / Egypt Official training & Certificates:

• Managerial training in Food & Beverage WOW program

• SOP’S advanced training program

• MPDR training sessions with proper implementation of KJR’S and KPO’S

• Sanitation & Hygiene training sessions in production and proper food handling.

• HACCP advanced training program of implementation and development.[Bureau Veritas certificate]

• Food & Beverage workshop 2008 [ Marketing Plan – F&B Development – Food & Beverage team-building and proper coaching – Feasibility Study for opening new restaurants]

• TASTE up selling program [Team leader]

• GTT[ Group training techniques] certificate 2012 by Rotana headquarter development division.

• Budgeting in hospitality for hotels and resorts by Rotana in 2005. F&B International workshops and certificates:

1. 2004 – F&B workshop UAE Dubai [ restaurants openings and franchise guidelines / SOPs / Menu engineering / Kitchen planning and set ups. 2. 2005 – F&B workshop Rotana Lebanon - Cornell certificate – Hotels management – budgeting guidelines – P&L analysis.

3. 2006- F&B workshop Rotana UAE – Abou Dhabi – The Emirates Academy of business administration certificate.

4. 2007- F&B workshop – Rotana UAE – Dubai – Lausanne certificate 5. 2008 – F&B workshop – Rotana Egypt – Sharm El Sheikh – Cornell university certificate.

6. 2009 – F&B workshop – Rotana UAE – Abou Dhabi-

7. 2010 – F&B workshop – Rotana Dubai – UAE

8. 2012 – F&B workshop – Rotana Abou Dhabi – UAE

9. 2014 – F&B workshop –Rotana Dubai – UAE – market survey UAE 5 star hotels – Menu A La Carte new trends – Restaurant openings new trends. Food & Beverage Manager [ Hazmieh Rotana Hotel] from 1-9-2004 till 31-08- 2007

150 rooms and suites – 5 Food & Beverage Outlets

• Special training on S.O.P Standard Operating Procedures

• Special Training on EPDR Employee Performance Development Review

• Special Training on ZODIAC [ High Management Standards Training]

• Special training on [ ON JOB TRAINING ]

• Special training on Food & Beverage Management and Managerial Leadership Skills in Abu Dhabi Rotana Food & Beverage Workshop [ November 2005].

• Special training on F&B Management [ Marketing Plan – Calendars – Special activities – Forecasts- Budgeting and Financial status analysis] 2006

• Special Training in Managing food & beverage cost control for multi units hotels in Rotana properties. 2007

Human Resources trainings:

• APDR – MPDR – KJR – KJO Trainings in Rotana properties 2006-2007

• Managing employees performance Rotana 2007

• OJT [ On the job training for Food & Beverage Rotana 2007] Riviera Hotel 1995/2004:

Banquet Manager and Assistant Food & Beverage Manager 1998 - 2000 Responsible of all Ceremonies,Weddings, Seminars

Conferences, Receptions, Cocktails, Buffets and Activities related to The Food & Beverage Department with 8 F&B outlets

Food & Beverage Director MELIA RIVIERA HOTEL “ SOL MELIA” 2000 – 2002 Food & Beverage Director RIVIERA HOTEL BEIRUT 2002 ---2004 Responsible for All Banquets, Seminars & Conventions since 1997 [1800 wedding ]

La Collina Country Club 1989-1995

Waiter at Deuce Restaurant 1989-1991, Captain at Deuce Restaurant 1991-1992, Cold Section Chef Main Kitchen 1992-1993, Hot Section Chef 1993-1994, Head Chef 1994-1995.

Faqra Club Summer 1992

Main Kitchen Salads and appetizers section Chef.

Les Suites Hotel Beit Merry 1993-1994

Section Chef at LE FLEURON Gastronomic Cuisine Summer 1993, Section Chef at The Cotton Club Summer 1994.

La Cigale Hotel Summer 1995

Salads Chef, Fish and Shellfish Chef, Section chef in Grilling-Broiling-Baking at The APICIUS Restaurant [LA CIGALE HOTEL] with Chef Maurice Brazier Chef Des Toques Blanches in France.

ACADEMIC RECORD / Instructor

Instructor in C&E American University

• Bar & Beverage Operations Management

• Managing Food & Beverage Operations.

• Managing services in Food & Beverage Operations.

• Facilities Management in the hospitality industry.

• Food & Beverage Cost Control.

• Food & Beverage Marketing.

Instructor at The C&E College 1998-2000

• Bar & Beverage Operations TSI

• Managing Services in The Food & Beverage Department TSI - American Diploma

• Service Technology in The Hospitality Industry BT I-BT II - BT III

• WINE & BAR TS I

• Dining Room and Banquet Management TS I

Instructor at The Official Institute for Hotel Management 1996-1998 Dekwaneh

Production of Food French Gastronomic Cuisine TS I / TS II / TS III Catering & Banquets Management in the Hospitality Industry. On job achievements:

• On Job Intensive culinary advanced training for 9 months with the Famous founder chef of International-club Les Toques Blanches Maurice Brazier at La Cigale Hotel -Lebanon, Apicius restaurant in 1992-1993

• Opening Riviera Yacht Club, summer 1995

• Opening Hazmieh Rotana Hotel in 2004

• Managing the HACCP program of 2007 – 2010 at Gefinor Rotana Hotel with Bureau Veritas certificate 2010.

• HACCP management and advanced auditing and training with Bureau Veritas certificate 2011

• Managing the LQA program[ Leading Quality Assurance of the Leading Hotels of the World 2007-2010]

• Leading 2007-2010 Hotel activities

• Rotana Hotels opening support team members from 2005 till 2012

• HACCP program leading pre-planning and execution activities with SGS worldwide certificate in 2012 with Rotana Arjaan Lebanon.

• Opening Al Salam Rotana with 250 keys and 7 F&B outlets

• Opening Afamia Rotana, Latakia Syria with 288 rooms and 10 F&B outlets.

• Opening Grand Rotana Hotel and resort, Sharm el-sheik Egypt, 1455 rooms and 15 F&B outlets.

• Achieving 84 % F&B auditing with Rotana Hotels in 2009 with Gefinor Rotana Hotel[The highest in the corporate office history]

• HOD of the year Lancaster Hotels 2017/2018

• Opening La Siesta Hotel and beach resort in summer 2018.

• Opening Eddesands hotel and wellness resort 2019 season.

• Managing Reef Island hospitality sector 2019.

• Opening Eddesands hotel and wellness resort under COVID 19 pandemic 2020.

• Opening the Basra Bowling Center operations with all related activities after the pandemic.

• Pre-Opening Acacia rooftop fine dining in Basra 2022 with all related layouts, setups, and recruitments.

• Pre-opening of the Basra bridge restaurant in Basra 2022.

• Feasibility study on Basra city and the development of hospitality sector for Basra Mall opening 2023.

• Head developer of Al Amiratt street at Basra Mall with 16 operating restaurants accommodating 6000 covers/day.

• Planner and executer of Basra Summer Festival 2022.

• Planner and executer of the Red Carpet 2022 for Basra MAS CINEMAS. Level of expertise:

• Co-Founder and managing partner of the GREYSTONE hospitality consultants.

• Co-Founder and managing partner of the CATALYST group LTD, Hospitality training firm.

Waleed Iskandar Yameen

2022

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