Experience

Ecole Supérieure d'Hôtellerie et de Restauration d'Alger (ESHRA)

• France
• Hospitality
• 1 - 100 Employee

• Professor in Hospitality Management, Strategic Advisor for business development

  • Mar 2017 - Present

  Advisor of the General Manager for Strategy and Development and Professor of Hospitality Management. Prepare and deliver lectures and practical study classes Qualified Learning Facilitator from Ecole Hôtelière de Lausanne delivering the following lectures to the Higher Diploma and Bachelor students: Introduction to Hospitality, in F&B, Advance Managerial Operations and F&B projects. As part of the mission at the University, I am in charge of coordinating and developing new business ventures with the Hospitality industry, finding clients for consulting and “Formation Continue”, getting companies to have students for the last semester in the industry and coaching Students for their Student Business Project. I am a board member of the Academy and Faculty working in close partnership with Lausanne Hospitality Consulting and Ecole Hôtelière de Lausanne to ensure that their values “Savoir, Savoir Faire & Savoir Etre” , are followed by the Students. Academic Campus for 480 students including student residence, Fine Dining Restaurant, Mediterranean Restaurant, Food Court, Brasserie, banqueting up to 1000 persons, Kitchens, Pastry Lab, Oenology Lab for student practical development. Measure student progress and assessed own progress as an instructor during formative assessment. Assess the work of students and provided feedback during summative assessment. Lead discussion groups. To undertake teaching related and allocated administrative responsibilities efficiently and effectively, in accordance with EHL standards and deadlines Mentor for students completing their Hospitality Internship in Morocco, Turkey, France, Tunisia and Algeria. Assess Student Internship reports. Coach students in writing their final year dissertations. Advise students on course and academic matters and career decisions. Attending fairs in the hospitality industry to represent the University, such as Fitur in Madrid and local hospitality and Tourism fairs. Show less



International Food & Beverage Forum

• Dubai

• Vice-President Middle East & Africa

  • Jan 2013 - Present

  Vice-President Middle East for the International Food & Beverage Forum The mission of the International Food & Beverage Forum is A global non-profit association of Food & Beverage Industry Executives with the mission to enhance global dialogue, knowledge, viable creativity and to foster the education of young hospitality professionals. Vice-President Middle East for the International Food & Beverage Forum Hall of Fame Society The mission the International Food & Beverage Forum Hall of Fame Society is A global non-profit association with the mission to raise funds for the hospitality students scholarships through the organization of international Food & Beverage Events and Auctions. Show less



SAS Foodability

• Hospitality

• General Manager

  • Jul 2014 - Feb 2017

  The consulting missions are based on reinforcing the entrepreneurial and management skills by creating, developing and implementing ad-hoc solutions. Assessment of properties based on needs and goals, market-mix and key segments contributing to profitability. Study and analyzed blue-prints and hotel project including Rooms, Public areas and Outlets. Interface with architects and interior designers linking Hotels owners, hotel brands, Ceo’s and General managers, providing creative direction to achieve a visual balance in between the architecture, the interior design and the hotel concept. Development of all the manuals including F & B concepts, operating and training manuals, marketing strategy and positioning for the re-launch of the Pullman brand. Consulting missions including developing all concepts for new outlets; branding; pricing and positioning for Pullman Hotels and Resorts in France, Spain, Brazil, Argentina and Morocco, including strategic marketing In Sao Paulo Brazil, repositioning and rebranding of Pullman Sao Paulo, in Rosario Argentina opening of Pullman Rosario (new property), including full follow-up of construction, in El Jedida and Marrakesh, Morocco repositioning and rebranding of both properties, in Barcelona, Spain, repositioning and rebranding of Pullman Skipper Barcelona and Pullman Paris La Défence. Created, designed and positioned the new master restaurant concept “365” for Novotel Brand in Latin America. Audit Mission for 3 hotels and over 40 restaurants for Savoy Hotel Group in Egypt who operates fine dining, theme restaurant, bars, lounges and Theatre. Full detailed audit of the property, analyzing product-mix and market-mix, action plan developed to design new philosophy to maximize productivity and turn-over Show less



Emaar Hospitality Group

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Corporate Director Food and Beverage

  • Dec 2013 - Jun 2014

  Overlook new properties and new concept developments with External Consultants. In charge of The Address Hotels and Resorts, Vida, The Palace, Manzil and the Leisure clubs: Dubai Marina and Yacht Club, Arabian Ranches Golf Club and Dubai Polo and Equestrian Club. Asado awarded best Latin American Restaurant by Time Out Magazine for 2014. Audit missions for actual concepts and master plans for refurbishment. Development of Brand Standards and Standard Operating Procedures. Monitoring financial performance and quality audits, assessing action to correct deviation from specified targets. Show less



Gulf Hotel

• Bahrain
• Food and Beverage Services
• 100 - 200 Employee

• Executive Assistant Manager

  • Mar 2012 - Nov 2013

  In charge of largest Food & Beverage operation in Bahrain with 17 F&B outlets & Bahrain Convention Center with capacity of up to 2000 persons dinner. Handling projects, concept planning and development for Gulf Hotel Group Food & Beverage Operations in Bahrain. Creation and development of all master F&B concepts for Amwaj Waves, and Gulf Hotel new concepts and refurbishments in 2013. Created award winning outlet Café Délices in 2012. Awarded Best Japanese Restaurant (Sato) and Best Chinese Restaurant (China Garden) for yhe year 2013 by Time Out Magazine In charge of the HACCP committee, HACCP certified Food & Beverage operations in 2013. In charge of the profitability of F&B for Gulf Hotel Bahrain. Financial year 2012 Turnover of US$ 20.5 million; GOP of US$ 8.8 million at 43% of margin, with 13% growth year-on-year. Member of Executive committee and Strategic Development committee Show less



Bahrain Family Leisure Company BSC (C)

• Hospitality
• 1 - 100 Employee

• General Manger and Board Director

  • Mar 2012 - Nov 2013

  In charge of financial results and development of the company including master franchises for Bennigan’s and Ponderosa. Devlopment of new concept Cucina Italiana (free standing Tuscany restaurant), awarded best Italian Restaurant in Bahrain for 2013 by Time Out Magazine. Development of Kazbah Catering Company who serves Bahrain major Schools. In charge of the profitability of Bahrain Family Leisure Company. Financial year 2012 Turnover of US$ 3.6 million, 74% improvement versus2011; Board of Director and Audit Committee Member. Awarded best Italian Restaurant in Bahrain for 2013 by Fact Magazine Show less



SAS Foodability

• Hospitality

• General Manager

  • Mar 2008 - Mar 2012

  Innovative and adventurous leader, with proven excellence in the upper scale Food and Beverage industry. Reputated for formulating marketing strategy and positioning F & B products in leading hotel brands over five continents. Driver and team manager for successful, viable and profitable concepts. 30 years of expertise for leading international hotel chains : Hyatt, Le Meridien, Westin, Oberoi, Regent, Sofitel, Southern Sun and Gulf Hotels Group . Marketing strategy and positioning for F & B operations. More than 30 hotels openings on five continents since 1991. Creation of master plans and concepts for restaurants, bars, lounges and other outlets. Development of manuals and policies. Enabler for graphic identity and graphic packages. Integrator and implementation of board policies with franchise holders. Ensure repositioning of outdated concepts with operators through analysis of product, SWOT analysis and appropriate answer to market needs. Used to work with leading international architects and interior designer on behalf of the operator for briefs, design, space planning to ensure the right philosophy of the concept. Used to work with leading international hotels & restaurants suppliers to maximize benefits and prices. Past Vice-President for The International F&B Forum and The World Gourmet Club for Africa.. Consulting for Pullman & Novotel Hotels (Accor Hotel Goup) in France, Spain, Brazil, Argentina; Paraguay and Morocco. Concept enabler for Hlboka 7 (Vectra group) in Slovakia Show less



Southern Sun Hotels

• South Africa
• Hospitality
• 700 & Above Employee

• Group Director Food & Beverage

  • Jun 2005 - Dec 2007

  Group Director Food & Beverage for Southern Sun deluxe hotels and resorts; Premier hotels; Sunsquare; Garden Court; and Stay Easy. 61 hotels in Africa, the Middle-East, and the Indian Ocean. Re-branding of Southern Sun Group and the creation of the new Sunsquare brand. In charge of marketing strategy and positioning for the F&B operations of the all the brands. Created F&B master plans and concepts with Group Director of Projects, architects and interior designers for all new and refurbished properties. Developed all the new F&B manuals and policies. Enabled identity and graphic packages for the new F&B concepts. Design of complete F&B concepts for new properties, including: Sun Coast Hotel and Towers, Durban. Maya superlative 30 villa boutique hotel in Mahe, Seychelles. Al Manzil and Quamardeen new Southern Sun hotels development in Dubai. Pre-openings, openings and launching plan including concept changes, such as European trends, all day dining, ethnic restaurants, and bars and lounges. Interpretation and implementation of board policy with independent restaurant franchisees. In charge of the profitability of all F&B brands for Southern Sun Group. Member of management, financial, strategic and development committees of the Southern Sun Hotels Group. Show less



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Corporate Director Food & Beverage

  • Sep 1998 - May 2005

  In charge of marketing strategy and positioning for the F&B operations of the brand, including F&B master plans and concepts development (with master chefs, architects and interior designers). Launched new concepts designing including : “V9” Sofitel Silom Bangkok, awarded Best Restaurant and Bar in Asia by Asia Travel tips in 2004. “La Fougasse” Sofitel Minneapolis, awarded Upscale Restaurant and Bar of the Year by Lodging Hospitality Magazine and Food Arts magazine in 2001. “Le Café de Chef” Sofitel Le Faubourg Paris, taken as a benchmark by Hotels Magazine in the October 2000 and May 2001 issues. Pre-openings, openings and launching plan including concept changes, such as Michelin Stars, Café de Chefs, Mediterranean and Asian restaurants, and bars and lounges. Quality insurance control, audits and management operations review. Developed manuals of operations, minimum operating standards and training plans. Member of the committee for Human Resources Development within the brand: Interviews and recruitment for F&B key executives; Career planning for F&B senior staff and chefs; International F&B competitions for chefs, barmen and waitpersons. Pre-openings, openings and launching plans for Sofitel, Mercure and Novotel Hotels. Developed operations manuals, minimum operating standards, and training plans for Novotel and Mercure. In charge of Wine and Beverage programs for Sofitel, Novotel and Mercure. Audit missions for Accor to North America, Australia, Japan, Spain, Italy and Hungary. Show less



Four Seasons - Regent Singapore

• Singapore

• Director of Food & Beverage

  • May 1997 - Mar 1998

  • In charge of the change process and right sizing of the Hotel. Diversify the Food and Beverage product to maintain the market share. Revamp Maxim's de Paris and develop a new base of customers by creating international food promotions. Maxim's de Paris awarded finest French Restaurant in Singapore in 1997. • In charge of the change process and right sizing of the Hotel. Diversify the Food and Beverage product to maintain the market share. Revamp Maxim's de Paris and develop a new base of customers by creating international food promotions. Maxim's de Paris awarded finest French Restaurant in Singapore in 1997.



Oberoi Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• Regional Director Food & Beverage

  • Aug 1995 - Apr 1997

  Two properties in Bombay (337 rooms Leading Hotel of the World, and 572 rooms). Largest Oberoi Hotels F&B operation with 12 outlets, 2200 employees, and 700,000 covers per year. Developing new concepts and operating philosophy for the outlets. Planning and concept development for four new outlets. Creating training plans and manuals for the department as well as training the department heads on international standards of service and cuisine. Responsible for marketing strategy and promotional activities (International F&B Festivals with Master Chefs & Wine Makers) for the Hotels of Bombay, Bangalore, New Delhi and Calcutta. Show less



Le Meridien Abu Dhabi

• Abu Dhabi

• Executive Assistant Manager and Director of Food & Beverage

  • Sep 1993 - Aug 1995

  Developing new concepts and operating philosophy for the outlets. Planning and concept development for four new outlets. Creating training plans and manuals for the department as well as training the department heads on international standards of service and cuisine. Developing new concepts and operating philosophy for the outlets. Planning and concept development for four new outlets. Creating training plans and manuals for the department as well as training the department heads on international standards of service and cuisine.



Hacienda Benazuza

• Sevilla Area, Spain

• Director of Operations

  • May 1992 - Apr 1993

  44 De Luxe Suites, 5 Stars Grand Luxe. Director of Operations from June 1992 to April 1993. "Relais et Chateaux"​, Gold and"​ Relais Gourmand" and one of The Leading Hotels of the World. In charge of the opening of the hotel supervising Food and Beverage and Room Division. Hosted all the major delegations (Royalties, C.E.O and President of Major International Companies) for the Seville 1992 Universal Exposition. 44 De Luxe Suites, 5 Stars Grand Luxe. Director of Operations from June 1992 to April 1993. "Relais et Chateaux"​, Gold and"​ Relais Gourmand" and one of The Leading Hotels of the World. In charge of the opening of the hotel supervising Food and Beverage and Room Division. Hosted all the major delegations (Royalties, C.E.O and President of Major International Companies) for the Seville 1992 Universal Exposition.



Hotel Regent Petite France SA

• France
• Hospitality
• 1 - 100 Employee

• Directeur d'exploitation

  • Jul 1991 - May 1992

  Hired by the owner during the pre-opening of the hotel to liaise on his behalf between, architects, interior designers, suppliers and consultants. Develop the Marketing and Pre-opening plan, recruit the department heads, supervise the hotel opening. Hired by the owner during the pre-opening of the hotel to liaise on his behalf between, architects, interior designers, suppliers and consultants. Develop the Marketing and Pre-opening plan, recruit the department heads, supervise the hotel opening.



Le Meridien Cairo and French West Indies

• Cairo Egypt & La Martinique FWI

• Assistant Director Food & Beverage

  • Dec 1987 - Nov 1988

  In charge of training and quality Insurance Control when the Food and Beverage department was restructured after the opening of new outlets. Special assignment held from December 1987 to April 1988, transferred to F.W.I by Le Meridien Headquarters. In charge of training and quality Insurance Control when the Food and Beverage department was restructured after the opening of new outlets. Special assignment held from December 1987 to April 1988, transferred to F.W.I by Le Meridien Headquarters.



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • May 1986 - Oct 1987

  Specialties Restaurant Manager, promoted to De luxe Restaurant Manager.Trainer of the year for hotel

• Acting Banquet Manager

  • Jun 1985 - May 1986

  Food &Beverage Trainee, then in charge of Banquets from July 1985 to April 1986 transferred by Hyatt International headquarters to Mexico.