Freelancer profile translated to English.

Description

Experienced F&B Consultant with over 10 years of experience in the hotel and restaurant industry. Specializing in cost control, financial management, and operations optimization, I have contributed to the performance of several establishments by ensuring rigorous expense monitoring, continuous margin improvement, and strategic support for new openings. Autonomous, analytical, and results-oriented, I wish to put my expertise at the service of an ambitious hotel or restaurant group.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Arabic
Native or bilingual

Workplace preferences

Can work on-site

Paris (up to 50km)

Golf Advanced Services
F&B Consultant
RESTAURANTS AND FOOD SERVICE
November 2024 - Today (1 year and 7 months)
Sousse, Tunisia
Financial Oversight:

- Comprehensive management of the financial control cycle and operational efficiency for high-volume à la carte dining establishments.

Cost Optimization:

- Analysis of performance indicators to identify and implement cost reduction strategies, aiming to maximize profitability of points of sale.

Systems Implementation:

Deployment of new inventory management systems and audit of daily closing procedures to ensure total financial accuracy (100%).

Strategic Partnership:

Collaboration with kitchen and management teams to optimize F&B costs while maintaining premium service standards.
Culinary Creation Inventory Management Restaurant Menu Management Control Manage Customer Relations
LA PLAYA (PRÉ-OUVERTURE)
RESTAURANT MANAGER
RESTAURANTS AND FOOD SERVICE
June 2024 - September 2024 (3 months)
Hammam Sousse, Tunisia
- Comprehensive management of operations, from menu design to service optimization.
- Implementation of innovative strategies to improve efficiency and profitability.
- Coaching and motivation of the restaurant team.
LE QG
Food Service Director
RESTAURANTS AND FOOD SERVICE
November 2022 - June 2024 (1 year and 7 months)
Sousse, Tunisia
- Comprehensive management of operations, from menu design to service optimization.
- Implementation of innovative strategies to improve efficiency and profitability.
- Coaching and motivation of the restaurant team.
- Recruitment and onboarding of new hires.