FAOUZI S.

CURRICULUM VITAE

First Name: Fawzi
Last Name: Slimane
Nationality: Tunisian
Language Skills: Fluent English, Fluent German, Fluent French. Arabic mother’s tongue
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Career objective: To further my career goals and familiarize myself with international business practices in F& B services and to dedicate myself to learn as many skills as possible and to exert all knowledge and skills I currently posses to achieve a great work experience
PROFILE
A proactive, focused and committed professional, with extensive expertise gained within the Hospitality (F&B operation) with the ability to identify guest needs and implement an effective guest service strategy to raise corporate profile and consolidate year on year expansion.

EDUCATION
 CERTIFICATE OF COMPLETING THE COURSE: BEST SERVICE IN F&B
Institut Paul Bocuse à Lyon (France) 2007
 DIPLOMA of HOSPITALITY-Hospitality School of Monastir-Tunisia 1979-1980

CAREER HISTORY
+HOTEL CALIMERA MONASTIR /TUNISIA
Position: CLUB HOUSE MANAGER & ASSISTANT F&B MANAGER 2005
Responsibilities: Oversee day-to-day operations of all beverage outlets and oversee all beverage personnel (Assistant Beverage Managers, Bartenders, Bar Backs, Bar Porters, and Cocktail Servers), maintain proper staffing levels and ensure that revenues are met and budgeted costs are maintained.


+HOTEL AL AMIR PALACE MONASTIR /TUNISIA
Position: DIRECTOR OF RESTAURANTS 1994-2005
Responsibilities: Maintain an efficient operation of the F&B department and meet guest’s expectations for quality of the product and service.

+HOTEL HYATT REGENCY MONASTIR /TUNISIA
Position: BANQUET-ROOM SERVICE- MANAGEMENT- 1985/1992
Responsibilities: Effectively and proactively monitoring the daily functions of the Banquet Department including providing support and guidance to the banquet team this also includes working and communicating closely with all hotel departments to ensure a successful and effective event resulting in a positive guest experience.

+HOTEL JOCKEY CLUB MONASTIR /TUNISIA
Position: BANQUET-ROOM SERVICE- 1980-1984
Responsibilities: Assisting Banquet Management team in managing banquet and outlets activities. Supervising room set-ups, service, and clean up of all F&B outlets functions and maintaining equipment.
PROFESSIONAL DEVELOPEMENT and TRAINING
 Training « Service de prestige en restauration gastronomique »
Institut Paul Bocuse à Lyon (France)
 Training on HACCP.
 I.T. litterate
 Valid international driving license

LEISURE ACTIVITIES
 Reading and travelling
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REFERENCES
Upon request



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*Key Skills:
•Entrepreneurial spirit, motivational leader, effective communicator, strong developer and trainer and effective in providing exceptional customer service
•First class interpersonal skills with ability to serve guest in a professional manners
•High energy level and responsible mature outlook on life and work.
•Very positive attitude and ability to put myself in other’s shoes, in order to work effectively as a key part of a strong team.
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•Awareness about Safety HACCP and all Food Safety issues
•Familiar with coordination and execution of all events with Culinary, Stewarding, Catering/CS, CS Floor and Beverage
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•Long experience of working Hospitality (F&B operation)
•Experienced manager (leading by example)
•Management and Leadership skills (Staffing, Budgeting, Training,
Day-to-day operation, Marketing, Planning, Administration, Facilities Management etc)
•Commercially astute and guest focused
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•Speak fluently 3languages Arabic-English-Fren