07/07  07/09 Food & Beverage Director
Ramee Royal Hotel (4*) / Karama, Dubai (opening)
Task: Full in charge of entire F&B Operation (190 Co-workers), Coffee Shop 24hr serving breakfast & lunch buffet (60 seats) including pastry shop, 1 Chinese specialty restaurant
(60 seats), Steak house (35 seats), Bollywood Indian café with live choreographic entertainment (100 seats), Time Café sports bar with mix of English and American pub concept, including private Karaoke room (350 seats). Its Mirchi North Indian specialty restaurant with dance floor (150 seats), Kairali south Indian specialty restaurant (100 seats), Balcony Russian night club with live band (250 seats) and including outdoor shisha café (80 seats), in room dining (102 rooms).
DUTIES AND RESPONSIBILITIES
Supervise the functioning of all Food and Beverage employees, facilities, sales and cost volume revenue of 4.5 million dirham’s (Average monthly revenue progress by 35%; Increase yearly comparison Month to Month by 137%).
Controls and analyses, on an on-going basis, the following:
Quality levels of product and service
• Guest satisfaction
• Merchandising and marketing
• Operating costs
• Sanitation and cleanliness (hygiene)
Creation and implementation of training plans for Food and Beverage Department personnel with collaboration of the outlets manager.
Supervise and coordinate pricing and preparation of menus and beverage lists.
Implementation of promotions according to the event calendar to increase revenue.
Motivate Managers and their team to realize given target as well as exceed them with focus on communication. Conduct weekly Food and Beverage meeting.
Organizing from A to Z and setting up several Music events in our various night clubs (4 cats, pryanka chopra, bipasha basu, Malaika shirawat, Emraan Hashmi).
Implements a daily, weekly and monthly checklist for all Food and Beverage departments.
Participates in preparation of the hotel strategic plan, marketing plan and goals program. (email marketing, sms, paper material, media, database system more the 15000 members).
Keeping aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
Reports directly to the General Manager.
Homepage: www.rameehotels.com
01/05 – 06/07 Food & Beverage Manager
Magic Life Africana – Yasmine Hammamet / Tunisia – Resort (5*)
Task: Full in charge of entire F&B Operation (110 Co-workers), 1 Main dining room life cooking style and featuring 14 theme night (500 seats), 1 Italian Specialty Restaurant (90 seats), 1 sea food Mediterranean specialty Restaurant (60 seats), 1 Lebanese specialty Restaurant (60 seats), 1 South American (Gaucho) specialty Restaurant (60 seats), in charge of Mini bar service (300 rooms & suites/750 beds), 6 Bars & 1 Nightclub.
Responsible for budgeting, forecasting, financial results, staff training and daily operation. Part of the environement team, Creating & Setting ISO14001 standard for F&B department (selective sorting of the waste, energy saving).
Part of the Quality management team, Creating & Setting ISO9001 standard for F&B department as well as the interaction with inter department.
Daily, weekly & monthly follow up of the hygiene report as per ISO 22000 standard overall f&b department
Ordering of all F&B items, such as food, beverage, crockery, cutlery, glasses, china etc… Creating new menus in cooperation with the Executive Chef, creating new wine & beverage, bar menus.
Extensive training of f&b Team through annual plan, achievement of 92% over all department.
In charge of the conference and Banqueting area with a capacity up to 600 guests.
Organizing Gala Dinners and various functions for VIP and corporate level from Tunisian society. Creating/setting F&B Operational Standards
Conducting of weekly F&B Department Meeting and participate on all General Management Meetings, report directly to the General Manager.
Homepage: www.magiclife.com
02/03 – 11/04 Assistant F&B Manager (Seasonal operation)
Robinson club Tabarka, Tunisia – Resort (5*)
Task: Responsible for the daily operation of the following outlets:
Main Restaurant with (640 seats): live cooking concept with open kitchen 14 theme dinners
A-la-carte restaurant with (120 seats), featuring multiple course fine-dining menus and an Extended variety of Tunisian wines. Sales activities, increasing wine sales by 20% over a 2-week period, Main Bar with up to (700 cover), Marina Bar (120 cover), Tennis Bar (60 cover), SPA Bar with a solely dietary beverage menu.
Sales activities, increasing wine sales by 20% over a 2-week period
Training and development of f&b personnel for all outlets, scheduling of all F&B personnel. Ordering of all F&B items such as beverage, crockery, cutlery, glasses, and chinaware.
Re-evaluation and – organization of the entire purchasing department, focusing on
High-volume capabilities and centralization of purchasing procedures.
Implementation and follow-up on HACCP standards.
Cost control based on daily reports and re-evaluation after monthly inventories.
Participate to head department Meetings, report directly to the Club Director.
Homepage: www.robinson.de
01/02  10/ 02 Assistant F&B manager
The Residence Tunis, One of the Leading Hotels of the World, Resort (5*)
Task: in charge of supervising the daily operations of the following outlets:
“L’Olivier” Mediterranean (120 cover), “Li Bai” Chinese imperial cuisine (80 cover)
Poolside Grill with mainly Mediterranean cuisine (100cover), “Café Flora” (40 cover) light cuisine, Room Service & Mini Bar (174 Rooms), Moorish Café Tunisian themed café bar, Bar lounge. Banquet operations (weddings, seminars, cocktails). co-ordination of special functions and private parties, maintaining company standards, training of entire food and beverage staff (60 co-workers), conducting meetings and training sessions with entire F&B Crew.
Homepage: www.theresidencetunis.com
11/00  11/ 01 Logistics manager (opening experience)
Club Med Alimentary Platform Djerba, Tunisia
Task: in charge of supplies for three villages with up to 5000 covers daily (opening experience).
Guiding and supervising five individual workshops, focusing on general work hygiene. Controlling, production lines from delivery to final consumption. Receiving supervision, product- and cost control. Team member in implementation of HACCP standards
Professional training
12/99  06/00 F&B service Trainee
Hotel grand villa Castagnolla au Lac, Lugano Switzerland
Under direct supervision of F&B Manager
Serving of guests in a high standard environment, bus boy tasks in the gourmet restaurant’Le Relais’, preparation of banquet room, in charge of banquet section during service.
Home page: www.villacastagnolla.com
Kitchen Trainee
06/97  09/97 Venta Club Fontane Bianche, Syracuse, Italy
Training experience as part of hotel management studies
Grade manger, Butchery tasks, Assistant Saucier, working pasta station independently.
Homepage: www.ventaglio.com
Diplome(s) :
Education: 1999  2000 Certificate of Specialization in Hotel Management
Glion Management Center, Bulle, Switzerland
www.glion.ch
1997 – 1999 High Technical Diploma, specialization in kitchen management
Institute of Tourism and Hospitality in Sidi Drhif, Tunisia
www.ihet.rnu.tn
1995 – 1997 Professional Diploma in kitchen and food Production
Hospitality School Hammamet, Tunisia
1981 – 1993 Primary and secondary school, Tunisia
Courses: 02 to 08/2005 Food process Management DS 3027 (HACCP) and migration to ISO 22000
02 to 05/2006 Environment process Management ISO 14001
01 to 06/2007 Quality process Management ISO 9001
Motivations :
Dear Employer,
Greetings from Tunisia!
I’m highly interested by this role and putting my services at your hand, you will benefit of my detailed knowledge of the F&B operation, building &developing the team, setting standard to efficient delivery, cost minimizing skills, aware about the expectations of the local market, developing innovative banquet and catering package theme, creating the needs, building the link with customer to ensure repeat business. I commit to drive the operation to the success expected.
My experiences include several level of F&B concepts (Production site, fine dining, casual, fast-food, thematic, banquet indoor and outdoor..Etc), for the last 10 years I have been involved in the food service and hospitality projects. Training is one of my strength, gained through a regular input in all my roles and sharpen in previous position with achievement of the ISO norms (Hygiene safety, Environment, quality), came with extensive learning and training of all the team using all the methods( presentations, on the job, simulation, interactive…). Smart goals, Multilanguage skills, Positive prospect, motivational skills have facilitated me to maintain a productive staff committed to quality service.
I can contribute to your business, through maintenance, creation of new product that will span more interest in customer audience, mixed with leading and motivating the team with continuous learning and healthy financial approach by controlling operational expenses from one side as well as providing solutions to maximize profit from another side.
This is a brief about my profile and some of the contribution I could bring, learning more about the role and company expectations will enable me to present more accurate input to future partnership. I will keep myself available to answer any questions about this letter or my resume in the hope of scheduling an interview, I can be reached via email:benfredja@ehotelier.com or by phone 0021692584439.
Thank you for your time in considering my qualifications.
Sincerely
Mohamed Anis Ben Fredj
