Food Service Supervisor
Resume:
YOUSSEF ALLAOUI.
*** ***. *******, **** ****** **
Marrakech 40000
Morocco
******************@*******.***
Objective:
To apply in a growth-oriented company where I can enhance my knowledge. Furthermore to learn how to deal with other people especially of different culture and tradition; to boost my confidence in dealing with the realities in the workplace.
Educational background:
2000-2001
Secondary High School Degree in Literature.
2003-2005
Technical Vocational Studies Degree DEP.
Hotel & Tourism Institute, Marrakech.
Work experience:
Room Service Supervisor - PALAIS NAMASKAR, Oetker Collection
Marrakech - Morocco
March 2012- Present
Ensure the application of the leading hotels standard as well as the Oetker hotels standards in terms of service, grooming and interacting with the guests
Ensure the quality of the food and beverages delivered to guest’s rooms.
Ensure swift resolution of complaints due to delays, food quality and ensure customer satisfaction and retention.
Ensure the room service team has good knowledge of all items on the menu.
Control the Mini-bar operation
Making the task lists for staff, mini-bar attendant,order taker and Servers
Ensure the amenities kits setup in the room before the guest’s arrival.
Ensure the welcome drink service upon the guest arrival.
Helping the Manager in making the Handbooks.
Helping the manager in making the (SOP).
Ensuring the compliance with all LHW & LQA standards.
Monitor and maintain cleanliness of In-Room Dining areas and work areas.
Monitoring Crockery, Cutlery and Glassware inventory and ensuring that all food supplies and other IRD essentials are adequately stocked.
Work with other F&B Supervisors and keep them informed of F&B issues as they arise.
Work with Banquet & Restaurant Supervisors in the Wedding events and peak-hour.
Room Service Captain– GIORGIO ARMANI HOTEL DUBAI
Dubai – United Arab Emirates
March 2010 – Nov 2011
Ensure the Armani Hotel Basics standards in terms of taking orders, service sequences in the rooms and using the guest’s names when talking to guests.
Ensure the quality of the food and beverages delivered to guests' rooms.
Control the Mini-bar operation, checking the equipment and the products expiry dates.
Making food and beverage items requisitions using FMC system.
Controlling the room amenities in Opera system.
Ensure the Armani amenities kits setup in the room before the guest’s arrival.
Assist in the daily meeting to share challenges and find solutions.
Doing the daily commitment briefing for the staff
Assistant Headwaiter – Palmeraie Golf Palace.
By Fabrice Vulin **Michelin level starred chef /Dar Ennasim Restaurant
Marrakech – Morocco
Feb 2009 – Feb 2010
Welcoming guests and seating them at their tables and taking their orders.
Supervising Commis Waiters while doing the tables’ setup, serving food and beverage.
Supervision of cleanliness and equipment within the restaurant.
Doing the requisitions for all the needed operation items.
Working closely with the restaurant manager to ensure the effective communication between all staff.
Ensure the correct appearance of all of the Restaurant areas.
React to all customer requests positively and deal with them appropriately.
Cash and bills handling.
Chef de Rang – Relais & Châteaux, KSAR CHARBAGH
Marrakech – Morocco
March 2007- Feb 2009
Setup the table, service and doing the clearance.
Checking that nothing is missing is the implementation of the table before the service.
Ensures customer satisfaction.
Bill and cash handling.
Personal information:
Sex: male
Civil status: single
Nationality: Moroccan
Weight: 82 kgs.
Height: 1.78 m
Skills and knowledge:
Knowledge in:
- Opera system
- FMC Fidelio requisition system
- Micros operations,Computer office Word, Excel
I hereby certify that the above information is true and correct to the extent of my knowledge. Youssef Allaoui.
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