About Abdeljaoued Chtourou

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About me

Dear Madam / Sir,

I am an experienced hotelier with 21 years of proven track record in world-class hotel operations and business development in North Africa, the GCC and the Maldives. Participated in the opening of six hotels in Tunisia, Dubai and Qatar. I am currently immediately ready for a new challenge and a new experience, I recently worked as a Director at La Maison Gourmandise in charge of 26 points of sale, I just resigned from my position on April 6, 2021for personal reasons., I held the position of director of the food and beverage division at Laico Hotel SPA and Conference Center Tunis, one of the city’s largest commercial hotels and the most luxurious and largest food and beverage division in Tunisia. Once back to Tunisia in 2017, I worked as F&B Director at the Golden Tulip Carthage Hotel and Residence, Previously I was part of the opening team of the Centro Capital Doha by Rotana as a food and beverage manager. I joined Souq Waqif Boutique Hotel for nearly three and a half years as an Assistant Director of Food and Beverage,Anantara Maldives Resort & Spa 2011-2012 as Restaurants Manager, Operations Center Manager in Bahrain for a year and a half, I started my first international experience in Dubai at Habtoor Grand Resort & Spa 2005-2009 as assistant restaurant manager and from 2000 to 2005 I worked in pairs of hotels in Tunisia in different tourist cities such as Djerba, Hammamet and Monastir; the last position I occupied in Tunisia was at the Skaness Sereil Hotel 1er Maitre D’hotel in charge of Food and Beverage departement. I am a graduate of the Institute of Hospitality Management with BTP Brevet. I am passionate about providing the best quality services in the hospitality industry, and receiving numerous customer recommendations. My skills in excellent customer service and problem solving have developed over several years and training courses, and as a result, I have become confident in communicating with people from different backgrounds. My leadership skills have developed during my time at Al Habtoor Grand Dubai and have allowed me to interact spontaneously with ethnically diverse cultures and all age groups. I am a confident team player and I work to ensure that the team I manage and work on is a model for organizational cohesion.

References:

1. Mr. Bill Dewell –  962798600481 – bill.dewell@gmail.com – Operations Manager at Hilton (Was my F&B director at Souq Waqif Boutique Hotels).
2. Mr Alex Traeger –  9607782999 –  alextraeger@yahoo.com –  Currently working in the Maldives as an Operations Manager (Was My F&B director at Anantara Maldives and my Operations Manager at Souq Waqif Boutique Hotels).
3. Mr. Philippe Belhay – 00447984251254 – philippeb6@aol.com – was my Cluster Hotels Manager at Al Rayyan Luxury hotels in Doha

I hope that on consideration of my CV, you will be persuaded of my potential to perform at an exceptional standard and to make a real contribution as a member of your hotel.

I can be available for an interview, and look forward to hearing from you soon.

Kind regards,

AbdelJaoued CHTOUROU
+216 – 54994024

Education

Experience

  • 2020 - 2021
    La Maison Gourmandise – Tunisia

    Point of Sales Director

    Point of Sales Director
    February 2020 – April 2021
    La Maison Gourmandise – Tunisia
    Participated and managed point of sales opening
     Manage the development process of the new hospitality concept at the company.
     Create standards and SOPs.
     Create Food and Beverage culture within the company.
     Technical auditing all points of sale, assist in the new projects and assist the new point of sales opening.
     Train company managers and line managers.
     Manage chef, kitchen staff, and service team of over 100 to provide stellar dining experiences to high-profile patrons.
     Oversee administrative tasks, including bookkeeping, training, equipment and food ordering, maintenance, and other needs
    as they arise.
     Maintain communication with management staff of corporate / Head office directors.
     Prepare annual and monthly budgets, cost analysis, employee performance reviews, and additional reports.
     Interact daily with dining guests to promote brand and accept feedback.

  • 2017 - 2019
    Laico Hotel and Conference Center – Tunisia

    Director of Food and Beverage

    Director of Food and Beverage
    December 2017 – December 2019
    Laico Hotel and Conference Center – Tunisia
    Participated in hotel reopening (March 2018)
     Managed the reopening needs of the Food and Beverage department.
     Demonstrated budgetary needs and overhead expenditures to board of director through meetings and reports.
     Implemented creative concept in concert with executive chef and partners.
     Manage chef, kitchen staff, and service team of over 185.
     Recruited new members, managers and line staff.
     Trained all F&B members, implemented SOPs, Standards and department culture.
     Timely analysis of Food & Beverage prices in relation to competition.
     Participated and input towards F&B Marketing activities.
     Teamwork-Relations with co-workers and management.
     Ensured the best quality of Food & Beverage services.
     Directly responsible of organizing and managing the large banquet events groups, overseeing the medium and smaller
    groups.
     Built the department\’s services methods and procedures.
     Managed and participated at the weekly F & B meeting and departments head meeting, daily managers briefing / weekly
    operations meeting.

  • 2017 - 2019
    Laico Hotel and Conference Center – Tunisia

    Director of Food and Beverage

    Director of Food and Beverage
    December 2017 – December 2019
    Laico Hotel and Conference Center – Tunisia
    Participated in hotel reopening (March 2018)
     Managed the reopening needs of the Food and Beverage department.
     Demonstrated budgetary needs and overhead expenditures to board of director through meetings and reports.
     Implemented creative concept in concert with executive chef and partners.
     Manage chef, kitchen staff, and service team of over 185.
     Recruited new members, managers and line staff.
     Trained all F&B members, implemented SOPs, Standards and department culture.
     Timely analysis of Food & Beverage prices in relation to competition.
     Participated and input towards F&B Marketing activities.
     Teamwork-Relations with co-workers and management.
     Ensured the best quality of Food & Beverage services.
     Directly responsible of organizing and managing the large banquet events groups, overseeing the medium and smaller
    groups.
     Built the department\’s services methods and procedures.
     Managed and participated at the weekly F & B meeting and departments head meeting, daily managers briefing / weekly
    operations meeting.

  • 2017 - 2017
    Golden Tulip Carthage Hotel and Residence – Tunisia

    Director of Food and Beverage

    Director of Food and Beverage
    January 2017 – November 2017
    Golden Tulip Carthage Hotel and Residence – Tunisia
    I was recruited to implement new culture and new ideas from my overseas work experiences
     Analyzed current Food and Beverage department situation.
     Prepared action plans of the outlets, menus, marketing and employees.
     Manage all F&B and day-to-day operations within budgeted guidelines.
     Preserve excellent levels of internal and external customer service.
     Starting the presented plans; design exceptional menus, purchase goods and continuously make necessary improvements.
     Lead F&B team by attracting, recruiting and appraising talented personnel.
     Establish policies and procedures.
     Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
     Great participation for getting our certifications ISO 9001 and ISO 22000. Report to management regarding the new results
    and productivity.
     Responsible of managing F&B P&L.
     Trained all F&B department Staff on the new procedures and new SOPs.
     Managed directly the large banquet events groups, overseeing the medium and smaller groups.

  • 2017 - 2017
    Golden Tulip Carthage Hotel and Residence – Tunisia

    Director of Food and Beverage

    Director of Food and Beverage
    January 2017 – November 2017
    Golden Tulip Carthage Hotel and Residence – Tunisia
    I was recruited to implement new culture and new ideas from my overseas work experiences
     Analyzed current Food and Beverage department situation.
     Prepared action plans of the outlets, menus, marketing and employees.
     Manage all F&B and day-to-day operations within budgeted guidelines.
     Preserve excellent levels of internal and external customer service.
     Starting the presented plans; design exceptional menus, purchase goods and continuously make necessary improvements.
     Lead F&B team by attracting, recruiting and appraising talented personnel.
     Establish policies and procedures.
     Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
     Great participation for getting our certifications ISO 9001 and ISO 22000. Report to management regarding the new results
    and productivity.
     Responsible of managing F&B P&L.
     Trained all F&B department Staff on the new procedures and new SOPs.
     Managed directly the large banquet events groups, overseeing the medium and smaller groups.

  • 2015 - 2016
    Centro Capital Doha by Rotana – Qatar

    Food and Beverage Manager

    Food and Beverage Manager
    October 2015 – December 2016
    Centro Capital Doha by Rotana – Qatar
    Participated in hotel opening (April 2016)
     Managed to follow and implement all Rotana Hotels procedures / standards at the opening stage.
     Along with the executive chef and all other partners; we created outlets menus and offers.
     Recruiting staff members; trained them and start their development process plan.
     With S&M director, executive chef and other concerning colleagues, we set up our Marketing strategy.
     Manage all F&B department day-to-day operations within budgeted guidelines and Rotana Centro standards.
     Reporting in monthly basis to management and Rotana head office sales results, productivity and staff member’s development
    process.
     Managing and organizing banquet events.
     Dealing with guest’s feedback, create action plan accordingly.
     Manage the monthly P&L results, work on the monthly forecast base on the country business level and set up next year
    budget, action plan and strategy.

  • 2012 - 2015
    Souq Waqif Boutique Hotels Doha – Qatar

    Assistant Director of Food and Beverage

    Assistant Director of Food and Beverage
    April 2012 – October 2016
    Souq Waqif Boutique Hotels Doha – Qatar
    Participated in five boutique hotels opening
     I had a great honor to be a part of the openings in charge manager’s community.
     Manage Food and Beverage part, Handover procedures, inventory, prepare / present notes and PV, ensuring agreed actions
    done in the timeline.
     Prepare and organize opening needs of Food and Beverage department.
     Recruit staff members based on the fixed budget and strategy, participated even in the recruitment trips.
     Train Food and Beverage team members.
     Implement unique SOPs and Standards for each boutique hotel depend the concepts and culture.
     Assist F&B Director in managing daily operations of food and beverage department.
     Assist in the annual budget preparation and department expenses.
     Establish and enforce standards for food and beverage quality.
     Implement marketing strategies to increase sales and profitability.
     Analyze guest concerns and recommend corrective actions.

  • 2011 - 2012
    Anantara Resort and SPA – Maldives

    Restaurants Manager

    Restaurants Manager
    January 2011 – January 2012
    Anantara Resort and SPA – Maldives
     Manage 02 restaurants in Dhigu island, Terrazzo Italian cuisine fine dining, Fuddan Fusion Grill.
     Manage and organized staff schedule and duties.
     Ensure the customers care and satisfaction.
     Control the products and services qualities.
     Supervise the inventories and stocks.
     Train my team service SOPs, Anantara standards.
     Manage restaurants monthly L&P reports and analysis.
     Implement new work culture and demonstrate new organization skills.
     Work with the resort sommelier on maintaining and controlling the wine cellar.
     Develop members and help them to grow in their career (Specially Maldivians).

  • 2009 - 2010
    La Fontaine Centre of Contemporary Art – Bahrain

    Events and Restaurant Manager

    Events and Restaurant Manager
    June 2009 – December 2010
    La Fontaine Centre of Contemporary Art – Bahrain
     Operate La Fontaine Center, I started just as an events & restaurant manager, but for the reason of owner confidences of my managing skills, my responsibilities were day to day increased.
     Manage the sales and public relation.
     Organize all events.
     Hold the HR responsibilities. recruit, train and develop staff
     Maintain and control purchasing needs and process.
     Manage and develop POS system in the center.
     Prepare and present financial reports
    I was handling and controlling most of the center activities and duties on top of my actual work even I was managing SPA Center.

  • 2005 - 2009
    Habtoor Grand Resort and SPA Dubai – United Arab Emirates

    Assistant Restaurant Manager

    Assistant Restaurant Manager
    July 2005 – June 2009
    Habtoor Grand Resort and SPA Dubai – United Arab Emirates
    Participated in hotel opening (September 2005)
     It was my first oversea experience, I had participated in many training courses with HGRS, fast developed and grow in
    managements skills, international standards, creating restaurant SOPs, HACCP procedures…etc.
     Had the pleasure to manage the 25th fine dining French restaurant and executive lounge for almost two and half year, I was in
    charge of all activities, service and administration responsibilities

  • 2000 - 2005
    Experience in Tunisia right after graduation

    1er Maitre D\'hotel

    Experience in Tunisia right after graduation
    June 2000 – June 2005
    1. Abu Nawas Gulf Djerba – Commis de Rang.
    2. Mouradi Mahdia – demi chef de Rang – Participated in the hotel reopening
    3. Le Rayal Hammamet – Chef de Rang.
    4. Lella Baya Hammamet – Chef de Brigade.
    5. Skaness Serail Monastir – Maître d’hôtel then promoted as 1er Maître d’hôtel – Participated in the hotel opening.
    Right after graduation I manage my career in some touristic cities in Tunisia from May 2000 to July 2005. start growing from commis de
    rang to 1er maître d’hôtel. I had participated in management training courses, I was very strict to the standards I learned and I worked in my career development plan till I got the chance to travel for new international experience in July 2005.

Languages

English
Proficient
French
Proficient
Arabic
Proficient

Skills

budgeting food ISO22000 Management trainer
 
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