MOKHTAR BELLIL

+974-********

Dafna, Doha, Qatar

adzh49@r.postjobfree.com

https://www.linkedin.com/in/mokhtar-bellil-53990b127 HEADLINE:

Proven Leader who creates Leaders Training and

Development of the Staff Menu Engineering

Strong Knowledge in Pre-Opening Events

Organizing P&L Analysis Hospitality Food and Beverage Marketing Strategies Organizational

Skills

CAREER SUMMARY

20 years of experience in hospitality industry

and profit-drive restaurant manager with

multi outlet experience. Proven success in

leading a team. Skilled at training staff to the

highest standards of customer service

ensuring increase in customer satisfaction.

Reduce staff turnover rates, and a rise in sales

through upselling techniques. High Energy

F&B professionals with abilities to

motivate employees to perform their

maximum potential.

PERSONAL INFORMATION

DOB: February 20, 1984

GENDER: Male

NATIONALITY: Tunisian

MARITAL STATUS: Married

LANGUAGES: Arabic, French, English

HOBBIES: Sports, Swimming, Cooking, Travelling

SKILLS

Organizational Skills Muti-Tasking

Customer Service Interpersonal Skill

Team Building

WORK EXPERIENCE:

Operation Manager

GROUP OF RESTAURANT

Kasibeyaz Restaurant – Pearl Qatar

Dumpling Lab – Winter Wonder Land, Lusail

Desert Rose Restaurant – Al Jomrok Hotel, Souq Waqif Desert Rose Catering

From November 03, 2022 – August 11, 2023

Hires, schedules, supervises, trains, and coordinates the work of the Food & Beverage (F&B) personnel and Catering and Budget managers. Ensures controls are in place to safeguard inventory controls Manages finances such as budget, payroll and purchasing and reviewing financial reports to identify ways to improve profitability. Develops initiatives to build sales, profitability and guest counts Responsible for the physical/aesthetic maintenance of the restaurant, café, and conference spaces.

Develops operational procedures for unit. Carries out supervisory responsibility following policies and procedures.

Reviewing menus with chefs to ensure food quality standards are being met.

Maintains and implements standards of quality in all food and beverage service operations.

Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations.

Ensures all safety and security systems and procedures are followed to ensure health and safety of employees and guests. Ensures established standards of food safety and sanitation are maintained.

Oversees correct receipt, storage and handling of food and beverage products to always ensure quality and freshness.

Performs other duties as assigned.

Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times. Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality.

Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels. Maintaining communication with vendors to ensure that food supplies are adequate, and prices are competitive.

Establishing long-term business goals and objectives to improve the overall performance of the restaurant.

CERTIFICATES OF

APPRECIATION/ACHIEVEMENTS

Extra Mile Award for Outstanding

performance in Hospitality and Tourism

Management Professional Diploma

Date: March 25, 2022,

Given By: President of Filipino Institute

Mr. Gabriel John D. Rimando

Certificate No. 95-30

Top 1 in recognition of outstanding

performance Hospitality Management

given on December 24, 2019.

Cert no. 54-5 Given by: Gabriel Jon D. Rimando

(President of Filipino Institute)

Excellent Performance contributed to

Rosemary Cafe Pre-opening in Al Hazm Mall.

Date Given: January 24th, 2019.

Excellent contribution in Pre-Opening and

making system, costing, P&L Budgeting in Ridge

Restaurant Al Hazm Mall.

Organizer of HH The Amir Sword last

Feb 21-22-23, 2019 & 2020

Certificate Recognition of the satisfactory

completion of requirements and qualifications

given by: IOCP International Organization of

Certified Professionals

Hospitality and Tourism Management

London, United Kingdom

Date: November 26, 2021

Given By: Director of IOCP Mr. Lucas Hernandez

Certificate of Appreciation from Oryx Rotana

Hotel for Outstanding and Professional Services

and excelled as legendary Rotana’s Standard of

Service.

Date Given: March 31, 2011.

KASAP RESTAURANT – MADINAT KHALIFA

KARAK MUDEER – MADINAT KHALIFA

KARAK MUDEER – UMM SLAL

KARAK MUDEER - SHAHANIYA

FROMAGE RESTAURANT

(ALRABIA INVESTMENT COMPANY)

Main In-Charge of 5 Branches

Operation Manager

Duration: January 2020 -October 2022

FROMAGE RESTAURANT

(ALRABIA INVESTMENT)

Restaurant Manager

Duration: May 3, 2018, to January 2020

Recruiting, and Hiring

Brief staff daily to share all points to improve the restaurant service and maintain the standards, customer service of the restaurant to exceed the guest expectations.

Handling customer complaints and resolved issues.

Ensure staff are following the food and beverage safety procedures & health safety and hygiene standards of the restaurant. Monitor the service flow and supervise all in house aspects of the restaurants from decorations, menu selection.

Ensuring restaurant standards, System is followed by the staff Specialized in training and motivating staff.

Plan Staff duties and schedules

Planning Team Building and Motivating Staff to perform well. Monitor the Supplies, Inventory, Cost Control of the restaurant. Plan for monthly wise marketing strategies

Promoting and Marketing the business.

Business Development

Preparing Menu Engineering, Managing Budget, and P&L. Coordinated with Head Chef for menu development and offers. Evaluating staff performance.

SAVY HOSPITALITY W.L.L

COPACABANA (BRAZILIAN RESTAURANT) DOHA, QATAR

Restaurant Manager

Duration: September 15, 2015 – May 02, 2018

HOTEL MARHABA ROYAL SALEM – SOUSSE, TUNISIA

Restaurant Manager

Duration: January 01, 2014-September 10, 2015

CERTIFICATES OF TRAININGS:

Food Safety Level Training (Certificate of

Training Infinity Quality Services Certifications

Qatar

Date: August 13, 2021,

Date Award: August 17, 2021,

Registration No. of Certificate: IQS/8621313

Cristal Basic Food Hygiene Course

Hotel Riviera Sousse June 2005

Certificate of Achievement Basic Food

Hygiene Oryx Rotana Hotel

Date Given: May 02, 2011

Certificate of Training Chemical Awareness

and Usages (Arrow Solutions Qatar)

Fromage & Kasap Restaurant Doha, Qatar

Date: August 3, 2020,

Given By: N.J Joseph General Manager

EDUCATION:

Hospitality and Tourism Management

Professional Diploma

Filipino Institute – Al Mansoura Campus Batch 3

Date: March 5, 2021, September 7, 2021.

Certificate no: 26294-101769-101658-152-41

Date Given: November 26,2021, - Graduation Day

Institute Name: Success Wisdom Professional &

Management Training Development Training L.L.C

Permit Number: 628677

Hospitality Management Course

(Certificate of Completion) American Education

Center (Establishment ID#11-3285-500) from

Filipino Institute.

Date given: January 24,2020

Cert No.84983-84928-215-160

Given by: Subhi Hussain Basha (Managing

Director of American Education Center)

Professional Formation

Professional practical training course

3 Years Training course in 4-star HOTEL RIVIERA

PORT KANTAOUI on F&B Service, Customer

relations and Sales Marketing.

Duration: February 2002 – December 01, 2005

LIFESTYLE GROUP OF RESTAURANTS

SAVY HOSPITALITY W.L.L ( AL-WAKRA, QATAR )

Assistant Restaurant Manager

& Marketing Executive while working as Asst. Manager in the same department

Duration: November 01, 2011 – December 15, 2013

Marketing Executive

Duration: November 04, 2011 – November 25, 2013

Conduct market research

Strong connections with social media influencers and industry partners

Detailed oriented and up to date in Lifestyle trends Produce creative content, including videos and run social media platforms. Source advertising opportunities and place adverts in the press or on the social media.

And arrange the effective distribution of marketing materials.

Presenting the product or service favorably and in a structured professional way face-to-face.

Communicate with the target audiences and build and develop customer relationships

Listening to customer requirements and presenting appropriately to make a sale.

Responding to incoming email and phone enquiries

Organize and attend events such as conferences, seminars, receptions, and exhibitions.

Acting as a contact between a company and its existing and potential markets

Attending team meetings and sharing best practice with colleagues. Calling to arrange meetings with potential customers to prospect for new business.

CHOICES RESTAURANT - ORYX ROTANA HOTEL

DOHA, QATAR

Supervisor

Duration: February 20, 2011 – October 30, 2011

HOTEL RIU IMPERIAL MARHABA

HAMMAM, SOUSSE, TUNISIA

Team Leader: January 01, 2006 – January 01, 2008

Supervisor: January 02, 2008 – February 01, 2010

Duration: January 1, 2006 – February 01, 2010

HOTEL RIVIERA SOUSSE PORT KANTAOUI

Professional Formation

Professional practical training course for more than 3 years And been absorb as Team Leader after 3 years of practical. Duration: February 20, 2002 – December 01, 2005

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