Mohamed El Mehdi C.

CEO Owner & Founder at EVOLIUM EVENT & CONSULTING
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
MA
Languages
  • Arabe Native or bilingual proficiency
  • Anglais Full professional proficiency
  • Espagnol Full professional proficiency
  • Français Native or bilingual proficiency

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

5.0

/5.0
/ Based on 36 ratings
  • (36)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

Hajar Harrak

Madame, Monsieur, La présente a pour but de souligner le travail effectué par Monsieur Mohamed El Mehdi CHERKAOUI et son équipe du cabinet EVOLIUM EVENT & CONSULTING en tant que consultant pour l'ouverture de notre entreprise OVERMACH AFRICA MACHINE TOOLS récemment installée au Maroc à Casablanca. Monsieur CHERKAOUI a su travailler efficacement et ponctuellement pour répondre à nos demandes de dernière minute. Il est une personne dynamique, travaillant, organisé, ponctuel et discret. De plus, il démontre un souci du travail afin de produire des travaux de qualité qui correspondent à vos exigences. Je crois sincèrement que M.CHERKAOUI saura accomplir les tâches et fournir le travail demandé et, pour l’ensemble des raisons évoquées, je ne peux que vous le recommander. N’hésitez pas à communiquer avec moi pour de plus amples renseignements. Veuillez recevoir, Madame, Monsieur, mes salutations distinguées.

Massimo Mazzuca

Ho conosciuto Evolium e Mehdi tramite un contatto comune. Fin dal primo incontro ho riscontrato professionalità, organizzazione e correttezza e li ho subito ingaggiati per un lavoro molto importante di allestimento di uno show-room che da lì a 10 giorni sarebbe stato inaugurato. Oltre alla qualità del lavoro, la cosa che ho apprezzato maggiormente è stata la puntualità e la correttezza rispetto al piano dei lavori condiviso insieme. Super! Sicuramente da ingaggiare e da mantenere come partner per lo sviluppo commerciale del proprio business!

SANAE OUDADESS

Madame, Monsieur A qui de droit, J’ai choisi le cabinet EVOLIUM EVENT & CONSULTING sur une recommandation d’un client déjà très satisfait ! Et parce que nous avions besoin d’un avis professionnel et objectif sur certains points cruciaux de développement. Les consultants de EVOLIUM EVENT & CONSULTING sont de véritables professionnels qui ont une grande expertise sur plusieurs activités. Au delà de leurs bonnes idées, ils ont apporté des critiques constructives sur des éléments bien spécifiques. Je ferai définitivement appel au cabinet EVOLIUM EVENT & CONSULTING pour différentes prestations au futur. Sanae OUDADESS

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • L'intelligence émotionnelle au service de la performance
    Kenzi Tower Hotel
    Dec, 2014
    - Oct, 2024
  • Coaching & Leadership
    Kenzi Tower Hotel
    Nov, 2014
    - Oct, 2024
  • Formation de formateur
    Kenzi Tower Hotel
    Nov, 2014
    - Oct, 2024
  • Prise de parole en public et conduite de réunion
    Kenzi Tower Hotel
    May, 2013
    - Oct, 2024
  • Techniques de reporting : tableau de bord et indicateurs de gestion
    Amphitrite Palace
    Nov, 2009
    - Oct, 2024
  • Dynamique du groupe et cohésion d'équipe
    Amphitrite Palace
    Oct, 2009
    - Oct, 2024
  • L'organisation du travail et la gestion du temps
    Amphitrite Palace
    Oct, 2009
    - Oct, 2024
  • Hygiène en restauration
    Amphitrite Palace
    Sep, 2009
    - Oct, 2024

Experience

  • EVOLIUM EVENT & CONSULTING
    • Morocco
    • Business Consulting and Services
    • 1 - 100 Employee
    • CEO Owner & Founder
      • Sep 2020 - Present

      EVOLIUM EVENT & CONSULTINGThe Spirit of Integritywww.evolium-consulting.comhttps://www.linkedin.com/company/evolium-event-consultinghttp://www.facebook.com/evoliumconsulting/https://www.instagram.com/evoliumeventconsulting/https://mobile.twitter.com/EvoliumCEVOLIUM EVENT & CONSULTING is a firm specializing in supporting investors, national or international, public or private, in the IT & computer graphics, hotel & catering, and events sectors. Whatever questions you ask yourself, the problems you face or the level of progress of your project, EVOLIUM EVENT & CONSULTING can provide you with credible and reliable answers.EVOLIUM EVENT & CONSULTING, the spirit of integrity.The phrase that drives us: "Our priority is the satisfaction of our customers"Hotels and restaurantsEnd-to-end customizable support in the creation and multidisciplinary management of your project, from the feasibility study to quality supervision, including the development of your marketing and sales policy. The goal being two fundamentals: maximizing customer satisfaction and minimizing costs.IT and Computer GraphicsDigital marketing and technological support for your project through the implementation of your communications levers, the management of your commercial content, the installation and transformation of your IT infrastructure, systems, networks and security.EventSupport in the preparation, promotion and extension of the event both to maximize the capital of sympathy and trust with the external client and to strengthen the internal cohesion of the staff.

    • Freelance Self-Employed Hotel Management & Food and beverage consultant
      • Jan 2019 - Sep 2020

      -Perform a restaurant analysis and thoroughly evaluate your food & beverage operation in all areas, both front and back of the house.-Review culinary operations, conduct menu analysis, and evaluate both food and beverage cost.-look at service skills and knowledge to recommend improvements, as needed.Branding, concept, food, beverage, operational efficiency, design and marketing will all be considered.

  • Barcelo Hotel Group
    • Spain
    • Hospitality
    • 700 & Above Employee
    • Food & Beverage Director | Barcelo Anfa Casablanca (5*) – Casablanca - Morocco Pre-Opening & Opening
      • Oct 2018 - Dec 2018

      Oversaw pre and post opening day on day operations to ensure on time launch and alignment with quality and cost targets • Oversee all daily restaurant operations to ensure best quality management • Partner with the chef and hotel manager to design and price the menu with guest culinary enhancement target • Research, develop and drive point of sales revenue growth strategy with maximum customer satisfaction • Overlook billing system integration and control • Implemented the restaurant invoicing system and currently monitoring system accuracy in terms of product and price mapping • Hire, mentor and manage all the F&B department Personnel • Train F&B staff in product information, hotel policy and procedures • Providing training to the overall personnel on Barcelo Standards during Pre-launch time • Drive every point of sales revenue enhancement strategy • Prepare, execute and control every point of sale operational budget • Manage inventory and procurement

  • JARDIN DE L'OPERA
    • France
    • Restaurants
    • 1 - 100 Employee
    • Restaurant Director | Le Jardin de l’Opéra – Casablanca - Morocco Pre-Opening & Opening
      • Dec 2017 - Oct 2018

      Oversaw pre and post opening day on day operations to ensure on time launch and alignment with quality and cost targets • Overlooked all pre-opening operations including to ensure client satisfaction, quality control and P&L alignment • Developed with the Chef executable and relevant menu items and incorporated a menu pricing that supported bottom line goals • Drove marketing initiatives and events based on benchmarking and trends to increase customer satisfaction and venue • Managed stock inventory and procurement • Ensured smooth implementation and running of the account payable systems • Conducted P&L goal driven commercial and financial follow ups

  • La Table Du Marché Maroc
    • Morocco
    • Restaurants
    • 1 - 100 Employee
    • Site Director | Hivernage collection-La Table du Marché Bouskoura-Casablanca-Morocco
      • Jul 2016 - Sep 2017

      • Designed, implemented and monitored the culinary and beverage menus • Managed stock inventory and procurement • Developed sales and productivity plan vs P&L • Conducted sales and productivity result reviews with the leadership • Built a customer handling quality process • Managed talent acquisition, training and development • Set staff performance targets (individual/team) and overlooked attainments • Designed, implemented and monitored the culinary and beverage menus • Managed stock inventory and procurement • Developed sales and productivity plan vs P&L • Conducted sales and productivity result reviews with the leadership • Built a customer handling quality process • Managed talent acquisition, training and development • Set staff performance targets (individual/team) and overlooked attainments

  • Kenzi Hotels Group
    • Morocco
    • Hospitality
    • 1 - 100 Employee
    • Resident Director | Kenzi Sidi Maarouf Hotel (4*)-Casablanca-Morocco Pre-Opening & Opening
      • Sep 2015 - Mar 2016

      Oversaw pre and post opening day on day operations to ensure on time launch and alignment with quality and cost targets • Owned with the chef the menu creation and follow up • Ensured sales and productivity control for all point of sales vs P&L • Conducted periodical reviews with the leadership • Built a guest handling quality process • Maintained and updated point of sale system and ensured that menus were accurately configured in the invoicing system Micros (HMS 9700) • Planned and coordinated weekly banquet events with the sales team • Managed talent acquisition, training and development for the F&B staff • Organized and supervised different services (restaurants, kitchens, bars, food commissaries, cellars and offices)

    • Deputy F&B Director | Kenzi Tower Premium Signature (5*)-Casablanca-Morocco
      • Aug 2012 - May 2015

      Overlooked talent acquisition and development, including target setting and attainment follow up, structuration and scheduling at team and individual level • Managed stock inventory and procurement • Planned and monitored production process • Ensured customer reception service and handling towards optimum quality • Oversaw sales and financial operations and ensured alignment with P&L • Conducted analytical reviews on results to the leadership with action plan proposals Overlooked talent acquisition and development, including target setting and attainment follow up, structuration and scheduling at team and individual level • Managed stock inventory and procurement • Planned and monitored production process • Ensured customer reception service and handling towards optimum quality • Oversaw sales and financial operations and ensured alignment with P&L • Conducted analytical reviews on results to the leadership with action plan proposals

  • Avanti Beach Hotel Mohammedia
    • Morocco
    • Hospitality
    • 1 - 100 Employee
    • F&B Manager | Avanti Hotel Mohammedia (4*)-Morocco Pre-Opening & Opening
      • Oct 2010 - May 2012

      Oversaw pre and post opening day on day operations to ensure on time launch and alignment with quality and cost targets • Partnered with chef to create menu and catering technical sheets • Ensured that menus were accurately configured in the invoicing system Micros (HMS 9700) • Organized and supervised different services (restaurants, kitchens, bars, food commissaries, cellars and offices) • Built scheduling plan by point of sales and restauration manager • Planned and coordinated weekly banquet events with the sales team • Managed operational budget, material costs and payroll • Performed Cost and budget control to ensure alignment with targets • Overlooked talent development and training

  • Amphitrite Palace
    • Hospitality
    • 1 - 100 Employee
    • Outlet Manager/F&B Coordinator | L’Amphitrite Palace Resort & Spa (5*)-Skhirat-Morocco
      • Jun 2008 - Oct 2010

      Ensured liaison is established between F&B and all the other department with ongoing interlock • Ran booking management for all restaurant and catering point of sales • Managed personalized service to customer update with follow up on special requests and dietary set ups Ensured liaison is established between F&B and all the other department with ongoing interlock • Ran booking management for all restaurant and catering point of sales • Managed personalized service to customer update with follow up on special requests and dietary set ups

  • Hôtel Plaza Athénée Paris
    • France
    • Hospitality
    • 400 - 500 Employee
    • Intern (Cross Training) | Plaza Athénée Hotel (5*)-Paris-France
      • Jul 2007 - Jan 2008

      Cross Training & Evolving position from head waiter to Maitre d’Hotel within “Alain Ducasse Restaurant” • Welcomed and assisted guests and patrons • Managed Booking reservations. • Overlooked the inventory and procurement and built periodical reports • Planned and inspected both the dining area and the equipment to maintain a first-class environment for the customer • Handled payments and managed the cash register Cross Training & Evolving position from head waiter to Maitre d’Hotel within “Alain Ducasse Restaurant” • Welcomed and assisted guests and patrons • Managed Booking reservations. • Overlooked the inventory and procurement and built periodical reports • Planned and inspected both the dining area and the equipment to maintain a first-class environment for the customer • Handled payments and managed the cash register

  • Evian Resort
    • France
    • Hospitality
    • 200 - 300 Employee
    • Intern (Reception) | Evian Royal Resort (5*)-Evian les Bains - France
      • Jul 2006 - Jan 2007

      • Managed Reception clerical work and Booking reservations. • Owned the interface with travel agencies, service providers and competitors • Handled customer prospection and competitive intelligence • Managed Reception clerical work and Booking reservations. • Owned the interface with travel agencies, service providers and competitors • Handled customer prospection and competitive intelligence

  • Gran Hotel La Florida
    • Spain
    • Hospitality
    • 1 - 100 Employee
    • Intern (Reception & Connciergerie) | Gran La Florida Hotel (5*) -Barcelona-Spain
      • Jul 2005 - Jan 2006

      • Managed Reception, Booking reservations customer check in and Concierge services • Organized conferences and meetings for corporate customers • Established and maintained an extensive customer database • Managed KPI Reporting and produced reporting to management • Planned travel packs, touring and visits for hotel customers • Managed Reception, Booking reservations customer check in and Concierge services • Organized conferences and meetings for corporate customers • Established and maintained an extensive customer database • Managed KPI Reporting and produced reporting to management • Planned travel packs, touring and visits for hotel customers

  • JW Marriott Cannes
    • France
    • Hospitality
    • 1 - 100 Employee
    • Intern (Cooking & Pastry) | JW Marriott Hotel (5*) Ex Noga Hilton-Cannes -France
      • Jul 2004 - Jan 2005

      • Prepared dishes with specialization in deserts and sweets • Prepared dishes with specialization in deserts and sweets

  • Hilton Hotels & Resorts
    • United States
    • Hospitality
    • 700 & Above Employee
    • Intern (Food & Beverage) | Hilton Puckrup Hall Hotel (4*)-Tewkesbury -Gloucestershire- England -UK
      • Jul 2003 - Jan 2004

      • Was in charge of customer reception and greeting • Organized banquets and meals • Participated to stock inventory and procurement • Was in charge of customer reception and greeting • Organized banquets and meals • Participated to stock inventory and procurement

Education

  • Vatel France
    • Master in Hotel Management | Vatel International Business School Hotel & Tourism Management Nîmes
    2007 - 2007
  • Vatel France
    • Master in international Tourism | University of Perpignan
    2007 - 2007
  • Vatel France
    • Bachelor IUP in Transport, Hospitality, Tourism and Leisure Studies-International Tourism Option, University of Perpignan
    2006 - 2006
  • Vatel France
    • European Bachelor in Hotel Management, Vatel International Business School Hotel & Tourism Management -Nîmes -France
    2004 - 2006
  • Les Roches Global Hospitality Education | Marbella, Spain
    1st Year Bachelor Degree in Hotel Management
    2002 - 2003
  • Bienfaisance
  • Collège-Lycée International Elbilia Casablanca
  • Ecole Averroès Casablanca
  • Ecole cours sevigné
  • Groupe Scolaire d'Anfa M'Hamed Bennis
  • Institution Maintenon - École maternelle à Casablanca
  • Lycée Imam Al Boukhari

Community

You need to have a working account to view this content. Click here to join now