1. CURRICULUM VITAE
Summary
Accomplished F&B Manager Experience in Hotels industry. Recognized
for achievement and performance in F&B department, proven leader
with special capabilities of team management and handing different
nationalities, auditing and ensuring consistency of procedures in the
F&B outlets.
Well supportive to a long Development Plan of enhancing the Hotel
service. Excellent communicator verbally and writing or via emails, in
appropriate manner to customers on to superior management.
Established a good plans and marketing strategies for Banqueting and
creating events.in addition I have a good knowledge up to date,
concerning CID’S, Tourism authorities municipality and civil defense
laws and regulation. So I can report communicate and secure a safe
work environment for our guests and protect the hotel for any fines in
the future regarding licenses or any related regulation.
EDUCATION QUALIFICATION
SCHOOL ATTENDED Public education
ISPT Kantaoui (Higher University Professionals of Tourism)
BP 31 4089 El Kantaoui
Tell. : +216 73 348 923
Fax: +216 73 348 925
Email: ispt.sousse@ontt.tourism.tn
CERTIFICATES:
Bachelor degree (Hotel Management)
Health & Safety Training
Good Knowledge of Restaurant Manager Duties.Co-Curricular
Activities
Intermediate Food Hygiene Certificate.
Basic First Aid Training, Dubai U.A.E
BTS
HACCP
CEL: +971 55-3540017
kacem.onsbhm@gmail.com
PERSONAL DETAILS
DATE OF BIRTH:
12th July 1987
GENDER:
Male
NATIONALITY:
Tunisian
DRIVER LICENCE :
UAE/TN drive license
LANGUAGES :
English, French, Arabic,
Hamdi ben Hamida

2. Responsibility:
- Managed the Banquet department of Banquet/Meeting space. Responsible for
monitoring the daily operations of the Banquet Department; managing the staff and
the execution of events from set up to break down; ensuring that all client needs and
requests are met; supervise and evaluate the Banquet department
ESSENTIAL FUNCTIONS
- Managed the restaurant food and beverage with administrative support.
- Maintain personnel files in a confidential manner and deal with confidential
information in professional manner.
- Supervise all budgetary functions and maintain records to support budget objectives.
- Handling of the evaluation process and the discipline of employees.
- Maintain accurate client billing systems, to maximize the highest possible revenue for
the Resort.
- Enforce and implement all policies and procedures outlined in the employee
handbook.
- Oversee and review all staffing programs within area of responsibly, to insure
maximum guest satisfaction and stay within budgeted guidelines.
- Attend and conduct meeting as required both within the department and within the
organizational structure.
- Ensure effective solution oriented communication within the department and with
other operation departments.
- Ensure that all front and back of the house are maintained in neat, clean and orderly
fashion.
- Display and teach good professional guest satisfaction techniques.
- Provide professional communications with guests and meeting planners and their
staff to ensure maximum guest satisfaction and program success.

3. My Main Responsibilities :
 Assists in the ordering of F&B supplies, cleaning supplies and uniforms.
 Accompany the VIP guest’s e example: - King and Queen of Germany - Queen of Morocco
- actors, singers, DJ....
 Supervises daily F&B shift operation and ensures compliance with all F&B policies,
standards and procedures.
 Supports and supervises an effective monthly self-inspection program.
 Operates all department equipment as necessary and reports malfunction.
 Supervises staffing levels to ensure that guest service, operational needs, and financial
objective are met.
 Encourages and builds mutual trust, respect, and cooperation among Team member
 Manages all day-to-day operations. Understands employee positions well enough to
perform duties in employees' absence.
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 Coordinates cleaning program in all F&B areas (including General clean), identifying
trends and making recommendation for improvements.
 Establishes and maintains open, collaborative relationships with employees.
 Creates and nurtures a property environment that emphasizes motivation, empowerment,
teamwork and passion for providing service.
 Stays readily available/ approachable for all team members.
 Demonstrates knowledge of the brand specific service culture.
 Manages day-to-day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.
 Takes proactive approaches when dealing with guest concerns.
 Stays readily available/ approachable for all guests.

4.  Enhances communication flow through regular Town Hall meetings
 Develop team members for career development growth
Provide superior service to our customers (internal and external) at all times.
 Follow The Hotel etiquette guidelines
 Stock service stations with supplies, beverages, condiments
 Ability to take orders using proper phone etiquette and knowledge of menus.
 Knowledge of fine food and beverage
 Clean and maintain service stations as well as other work areas
 Perform routine food preparation tasks as assigned
 Provide in-room dining tableside service as requested.
 Maintain log and frequent pickups to ensure dirty dishes
 Perform other duties as assigned.
 Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.
 Analyzes information and evaluates results to choose the best solution and
solve the problem
 Extends professionalism and courtesy to team members at all times.
 Comprehends budgets, operating statements and payroll progress report.
OTHER SKILLS
 Word Processing. Excellent working knowledge with business machines e.g. computers,
printers, scanners etc.
 Have been affiliated and have worked with Hotel systems e.g. Internet explorers, emails, Lotus
Notes, Micros
HOBBIES
Reading, Driving and Photography