Updated Resume Redouane

Personal Information Name: REDOUANE EL ABBOUDI Address: DOHA, QATAR Date of Birth: 22/05/1984 Nationality: Moroccan. Tel: +974 509 441 04 Email: [email protected] Education 2005/2007: Hospitality Master Degree “L’Institut supérieur international du tourisme”Tangier-Morocco. 2003/2005: Sales Bachelor Degree “L’Institut supérieur international du tourisme”Tangier-Morocco. 2003: Science High School Diploma “1 lycee militaire royal”, Kenitra-Morocco Professional experience AL RAYAN HOTEL, CURIO COLLECTION BY Hilton. October 2018 to Present: Outlets Operations Manager, report to F&B Manager/General Manager  In the absence of Food & Beverage Manager, responsible for the administration and operation of all Food and Beverage restaurants and bars ensuring to drive of standards, products and services to their maximum profitability. Make the necessary decisions and changes in order to maintain an efficient and effective operation.  Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and Food & Beverage Manager.  Coordinate the upkeep and cleanliness of all F&B outlets by liaising with Housekeeping and Maintenance.  Assures that standards of quality and procedures established are understood and implemented by all personnel in F&B Departments.  Ensures that all facilities, equipment and any other physical asset within the F&B Department are properly purchased according to par stock, accounted for, used, secured and maintained.  Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the restaurants and bars (i.e. Loyalty Programs etc...)  Implement control procedures to minimize errors, fraud and waste, in line with the hotel policies  Implement and drive the food and beverage visibility in the market through Media and other platform such as trip advisor, Facebook...  Assist the Food & Beverage Manager in developing and driving a comprehensive business plan for all the Food & Beverage departments.  Prepares and controls beverage lists for the different F&B outlets.  Manages all entertainers in the property, ensuring quality standards are maintained within the hotel policies and local law guidelines.  Handle Food and Beverage complaints in a timely and effective manner and ensure if possible the direct recovery of the guest.  Ensures that all sanitation, safety and security programs related to HACCP and Audit are followed on a continual basis by F&B personnel, in order to protect guests, employees and the company.

 Assist the Food & Beverage Manager in preparing budgets, analyzing yearly results, and prepare strategies accordingly, Conduct development and performance reviews, identifying key personnel for further development and structured career path.  Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.  Participate in the preparation of the Strategic Business and Operating Plans.  Attend meetings as required.  Implement opportunities for quality Team Building. MARRIOTT INTERNATIONAL, AJMAN SARAY LUXURY COLLECTION RESORT. April 2014 to October 2018: Assistant Manager- Multi Roles. Specialty outlet: Grill house - steaks & Seafood (2016 to present) Specialty outlet: Arabic Restaurant (2015-2016) The Main Restaurant (2014-2015) Report to Director of Food and Beverage  Assist to recruit, train and supervise new employees for the assigned outlet.  Prepare working schedules and implement according to business needs.  Check daily reservation status and daily occupancy and take necessary actions to ensure outlet Most efficient functioning.  Handle guest complaints.  Supervise the billing procedures followed in outlets, and ensure that results are correct (software opening, closing of checks, balances, cashiering, etc.).  Present suggestions and recommendations to Director of Food & Beverage in order to improve the operational efficiency.  Welcome guests and allocates table.  Handles special requests.  Instructs on the set-up of stations, tables, linen, etc. and ensures that these standards are being followed.  Control the set-up of stations, tables, linen, etc. before beginning of the service for each of the daily turns (Shifts: Applied to All day Dinning)  Check quality of food and beverage items in terms of presentation, temperature, quantity, etc.  Pay attention to the ambience of the outlet: lights, temperature, music type and volume, etc.  Ensure that all equipment for preparation and operation is clean and polished, and ensures that the necessary amount of equipment is available.  Coordinate with Engineering when repairs and/or modifications need to be done.  Familiar with all aspects of the hotel, including emergency procedures, fire alarm system, and computer systems.

 Adapt shifts to hotel needs.  Follow up salary advance forms, salary slips, attendance sheets, training participants, employee of the month competition, up selling programs etc.  Take care of all the administrative work related to the outlet.  Prepare a timely annual leave plan for employees and ensure this is strictly followed.  Approve requisition form for necessary materials from store.  Communicate guest feedback to the management in order to create ideas and improvements within the outlet.  Assure the minimization of all costs in the outlet by supervising the use of the internal procedures in store requisitions, equipment handling, the correct usage of the hotel assets and purchasing.  Enforce and practice regular training for all associates in accordance with the Marriott guidelines.  Ensure that all sanitation and hygiene standards are constantly maintained.  Ensure that junior members of the team are aware of Health, Safety & Fire regulations and ensure compliance to their terms  Support and adhere to the equal opportunities policy of the company  Fluent in spoken and written English, French, Arabic  Acceptable level of German and Italian  Holder of a level 3 Health & Hygiene Certificate  Holder of a certificate in training. OTHER WORK EXPERIENCES: BIN MAJID RESORT RAS AL KHAIMA: Assistant Manager: All Day Dining, Room service (2013-2014) QATAR LUXURY GROUP: Restaurant Supervisor (2011-2013) The ANVIL Room: Fine Dining Steakhouse (2012-2013) LA VARENNE: French Brasserie (2011-2012) One & Only Royal Mirage Hotel and Resorts: Restaurant Waiter, and Captain (2007-2010) Moroccan Restaurant: Tagine French Restaurant: Celebreties Beach Bar & Grill Job Knowledge, Skills and Abilities:  Fine Dining  Pre-opening experience  Meeting Planning  Event Management

 HACCP  Revenue Analysis  Menu Costing  POS Micros  Leadership skills  Management skills  Delegation skills  Organizational & time management skills  Analytical and numerical skills  Business acumen  Professionalism  Communication skills (written/verbal)  Initiative  Assertiveness  Strong Technical skills  Legislation knowledge  Knowledge of all food & beverage procedures, standards, quality presentation, service and products and local health & sanitation standards  Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.  Sound human resources skills  Guest focus  Problem solving skills  Effective complaint handling  Selling & marketing skills  Coaching  Quality awareness Certificates and Awards:  Wine and Spirit Education Trust training. (WSET) London-England.  Marriott Interviewer Certification Training  Ronnefeldt Tea Certificate.  Operational Training: Opera V5 Front Desk  Starwood Banquet Space Optimization certificate.  Bar Arts Certification - Beverage Cost  Bar Arts Certification - Menu Engineering  HACCP Level 3