hamza chakroun

• Seasoned and Accomplished Restaurant Management Professional with 12 years of steadfast career record, a winning attitude, and a desire to deliver an exceptional dining experience. Highly focused on setting high expectations and raising service standards in the food service industry. Recognized throughout my career for driving business performances into competitive advantages for upscale hotels through vision and revenue-generating operational leadership.
• Domain Exposure: Hospitality
• Background in producing record-breaking strategies for guest-focused hotels and restaurants. Known for driving revenue growth, exceeding targeted goals, and building loyal guest relationships.
• An exceptional career in creating eye-appealing menus, maintaining high levels of sanitation and cleanliness, and resolving various issues promptly. Familiarity with a wide assortment of cuisines. 
• knowledge of Indian Food and wines.
• A distinction in maintaining adequate inventory levels within the kitchen through effective inventory management. Proficient in applying health and safety procedures with profound knowledge of food and hygiene regulations. 
• Leveraged prowess and perspective in handling all aspects of kitchen management, including monitoring food production and aesthetic presentation of food while ensuring quality and minimizing supply waste.

Jun 2022-Feb 2023 with Fairmont Raffles Doha, Qatar as Cluster Assistant FB Manager

Key Deliverables:

• Restaurant Operations: Accountable for managing and overseeing the entire restaurant operation. Handling the business performance of the restaurant while ensuring sales and profitability.
• F&B Operations: Monitoring holding and storage operations, stocking, and food rotation, and guaranteeing food service sanitation standards are met.
• Guest Servicing: Providing superior guest services and ensuring guest satisfaction. Developing a customer-centric approach to attain the highest levels of customer satisfaction.
• Menu Planning: Planning new and updating existing menus.
• Queries Management: Responding to customer questions and complaints.
• Food Presentation: Assuring that food products, presentations, and plating are of the highest quality and are prepared to serve promptly. Producing high-quality plates both design and taste-wise. 
• Staff Management: Leading and looking after the overall staff throughout the daily restaurant activities. Organizing and overseeing the shifts while assuring adequate manpower. Accountable for staff scheduling, staff performance plan and Staff directions.
• Inventory Handling: Managing the end-to-end restaurant supplies. Estimating consumption, forecasting requirements, and maintaining inventory.
• Cost Control: Adding value to the business by controlling costs and minimizing waste. Managing the Food Cost, Profit & Loss, and Ideal vs. Actual. 
• Training Management: Hiring, training, and coaching new staff. Evaluating the staff performance. 

• Diploma of Food and beverage industry 1st institute in Tunisia (Sidi Dhrif Higher Institute of Touristic Studies, Tunis, Tunisia), 2010
• Bachelor in Economy and Management (Secondary school of Ibn Khaldoun, Tunis, Tunisia), 2007