I am willing to achieve more experience throughout any corporation that I will work with to improve my abilities and knowledge in the Hospitality Management that I gained in my career. Improvement and developing is my main goal.


  • Restaurant Floor Supervisor

    at Ruth Chris Steak House

    December 2017 - February 2020


    Fine Dining Restaurant:  Assist the Restaurant Manager in training, supervising, counseling and disciplining outlet staff.  Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guest’s interactions.  Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.  Communicate effectively, both verbally and in writing, to provide clear direction to the staff.  Observe performance and encourage improvement where necessary  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.  Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.

  • F&B Operations Supervisor

    at Dubai Parks and Resorts

    July 2016 - October 2017


     To assist the F&B Executive in overseeing and ensuring daily smooth operations including banqueting functions and events organized by the Club.  Ensure sufficient stocks for daily use at outlets, coordinating with the head chef and oversee all correspondence between the shop and suppliers.  To prepare duty roster and roster staff for meal breaks, tally holiday allotments and sends report to Human Resource.  Overseeing if the standards of service are delivered.  To assist in the monthly F & B promotions by providing constructive feedback to increase profit.  Full supervision and training for on-boarding team members.  To ensure daily cash and credit collections are in order.  To ensure neatness and cleanliness of workstation including personal hygiene.  To attend to complaints, ensure that all feedback is being addressed.  Monthly stock inventory.  Daily sales report  To delegate duties to Outlet Captains.  Conducts daily pre-shift briefings.

  • Chef De Rang

    at Ruth Chris Steak House

    March 2012 - March 2016


     Responsible of the smooth daily operation  Maximizing outlet's revenue by increasing sales  Responsible of operation equipment’s requisition and ensure that they are maintained to a good  Standard with minimum breakage  Ensure that the service of the team is maintained in high standards and exceed guess expectations  Assist in the control of all cashiering procedures  Ensure all orders are punched in Micros as per guest's request  Ensure all orders are served to the guest without delay  Ensure guest's food and service satisfaction  Ensure all payment and transactions are properly recorded and match with sales report  Ensure a good establishment of hygiene standards in the restaurant and the back of the house  Responsible of monthly outlet's inventory  Prepare weekly duty roster & maintain public holidays, day in lieu & leaves record  Maintain established quality standard, high level work performance & grooming of the team

  • Waiter

    at Millennium Plaza Hotel

    May 2011 - March 2012


     Ensure the hall set up Mach the requirement stated in the banquet event form  Coordinate with event department in regards of special requests, VIPs  Coordinate with kitchen for the buffet set up or food presentation in case of Plated service  Assign stations to banquet staff  Brief the staff for the event breakdown  Ensure that all equipment is returned back to the store in good condition  Ensure the smooth operation of the event  Ensure that service staff & casual staff are delivering a high-level work Performance & grooming  Participate in weekly “Banquetes Event” meeting


  • WSET

    at A&E

    2016 - 2016 (1 year) Dubayy

  • PIC 2

    at HABC

    2016 - 2016 (1 year) Dubayy

  • Diploma in hotel management& services THT Institute of Hospitality Management & Services

    at Hotellerie

    2008 - 2008 (1 year)

  • Foreign Languages French

    at High School

    2000 - 2003 (3 years) Wilaya de Bejaïa


  • Arabic Native

  • French Native

  • English Negotiation