Jaouad Doukali

Work History

Food and Beverage Manager

Holiday Inn Express and Suites

03.2022 - Current

Oversee all F&B operations for a 3-star hotel, managing a team of 15 staff across restaurant, bar, and banquet services.
Implemented new inventory management system resulting in 12% reduction in food waste and 8% decrease in overall costs.
Developed and launched seasonal menu concepts that increased restaurant revenue.
Established comprehensive staff training program improving guest satisfaction scores.
Ensure strict compliance with health and safety regulations maintaining perfect scores on all inspections.
Manage annual F&B budget of $1.2M.
Managing staff and ensuring high service standards.
Maintaining inventory and ordering.
Ensuring compliance with health and safety regulations.
Budgeting and financial planning.

Restaurant Manager

Solo Pasta

02.2022 - 03.2022

Led front-of-house operations for upscale Italian restaurant during transition period. Implemented service standards that improved table turnover 20% while maintaining quality.
Streamlined training processes for staff, enhancing service efficiency and fostering a cohesive team environment.

Head Office Brand & Area Operation Manager

Burger Origin

07.2020 - 02.2022

Directed operations for 12 fast-food restaurants with combined annual revenue of $8M+.
Standardized brand procedures across all locations, improving operational efficiency.
Developed and implemented quality control systems reducing customer complaints.
Trained and mentored 6 restaurant managers, with 4 advancing to higher positions.
Operation Management.
Training.
Brand Standards.
Maintain high food quality, cleanliness, and sanitation standards to meet health and safety regulations and company policies.
Monitor and control inventory levels, ensuring proper stock rotation, making supply orders, and minimizing waste to optimize cost efficiency.
Standardized operational procedures across 12 locations, enhancing efficiency and contributing to sustained revenue growth.
Fostered a culture of excellence by training six managers, resulting in four promotions and strengthened leadership within the team.

Restaurants Manager

Crowne Plaza Hotel and Convention Centre

06.2019 - 06.2020

Managed F&B outlets, overseeing 45 staff with $3.5M revenue responsibility.
Coordinated events for up to 500 guests, enhancing service efficiency.
Increased average check value through menu engineering and staff training.
Implemented strategic upselling techniques, boosting revenue.
Enhanced guest satisfaction by optimizing service operations.
Implemented strategic menu engineering, leading to noticeable increases in average check value and overall revenue growth.
Coordinated F&B services for events in the convention center, optimizing resource allocation to accommodate up to 500 guests successfully.
Analyzed guest feedback to refine service protocols, fostering substantial improvements in satisfaction ratings and repeat business.
Fostered teamwork among F&B outlets, ensuring seamless communication that improved service delivery during peak hours.

Restaurants Manager

Crowne Plaza Al Khobar

11.2017 - 05.2019

Directed all-day dining operations including breakfast, lunch, dinner, and à la carte service.
Managed specialty Moroccan restaurant and lobby café, supervising team of 30 staff members.
Increased restaurant profitability through menu optimization and cost control measures.
Implemented customer feedback system resulting in 30% increase in positive reviews.
Analyzed customer preferences to refine menu offerings, leading to substantial improvements in sales and guest retention.
Fostered teamwork among kitchen and front-of-house staff, improving communication and resulting in timely service during peak hours.

Assist – Food & Beverage Manager

Copthorne by Millennium Riyadh

05.2016 - 10.2017

Managed evening shift operations for dining and events, enhancing guest satisfaction and efficiency.
Led cross-functional teams to ensure seamless service across dining and event venues.
Implemented strategies that improved operational flow and customer experience.
Coordinated with staff to address and resolve operational challenges promptly.
Contributed to increased customer retention through quality service delivery.
Implemented staff training programs, increasing team efficiency and reducing service times during peak hours.
Streamlined evening dining operations, resulting in noticeable gains in guest satisfaction and improved service efficiency.

Assist - Restaurant Manager (PRE-OPENING TEAM)

Anjum Hotel Saudi Arabia

07.2013 - 06.2015

Led pre-opening team for 1500-cover restaurant, enhancing guest satisfaction and service quality.
Implemented guest experience strategies, boosting satisfaction metrics significantly.
Contributed to training and R&B programs, fostering team development and operational excellence.
Managed daily operations of the Main Restaurant, optimizing service processes and achieving significant improvements in guest turnover.
Fostered a positive team environment, encouraging collaboration and professional growth among staff for enhanced service delivery.
Coordinated training programs for staff, enhancing skills and fostering a strong team dynamic that improved overall service delivery.

Assist- Restaurant Manager

Movenpick Hotel & Residence Hajar Tower Makkah

02.2010 - 06.2013

Managed operations within the Movenpick Hotel & Residence Hajar Tower Makkah, a 5-star property with 1350 rooms.
Responsibilities included overseeing multiple dining outlets such as Al Naseem (multi-cuisine restaurant), Al Naeem Coffeeshop, Al Diwan Tea Lounge, Hajar Buffet Restaurant, and Al Firdous Group Restaurant, in addition to Business Services and 24-hour Room Service.

Assistant Manager

Amo Hamza Restaurant Seafood

05.2008 - 12.2008

Oversaw daily operations, enhancing team productivity and customer satisfaction.
Implemented cost-saving strategies, boosting profit margins.
Trained staff in service protocols, improving performance and retention.
Resolved customer issues swiftly, maintaining high satisfaction levels.
Analyzed feedback to refine services, leading to improved satisfaction scores.

Branch Manager

Zad Group Chinese Cuisine

01.2005 - 03.2008

Oversaw daily operations, boosting customer satisfaction and service efficiency.
Maintained accurate financial records, ensuring compliance with corporate standards.
Led team improvements, enhancing table turnover and dining experience.
Streamlined workflows, achieving measurable increases in service speed.
Directed operational strategies, resulting in noticeable customer satisfaction growth.

Supervisor

Canton Sizzler Italian Cuisine

03.2003 - 02.2005

Managed daily operations, enhancing team efficiency and customer satisfaction.
Implemented training programs, improving staff performance and service quality.
Coordinated supply chain logistics, ensuring timely delivery of ingredients and materials.
Resolved customer complaints, maintaining a high level of guest satisfaction.
Monitored financial records, contributing to cost control and budget adherence.

Head Waiter

Elegant Restaurant French Cuisine

04.2001 - 02.2003

Led a team in delivering exceptional service in fine dining, enhancing guest satisfaction.
Coordinated with chefs to ensure seamless service of French and Japanese cuisine.
Trained staff in sushi presentation, improving overall dining experience.
Managed reservations and seating arrangements, optimizing restaurant capacity.
Streamlined operations, resulting in improved efficiency and customer retention.

Summary

Overview

Work History

Food and Beverage Manager

Restaurant Manager

Head Office Brand & Area Operation Manager

Restaurants Manager

Restaurants Manager

Assist – Food & Beverage Manager

Assist - Restaurant Manager (PRE-OPENING TEAM)

Assist- Restaurant Manager

Assistant Manager

Branch Manager

Supervisor

Head Waiter

Education

Leadership and Guest Experience Program -

Food Safety & Hygiene Level 2 and 3 -

Bachelor's - Literature

Bachelor's - Hotel Management

Skills

Languages

Certification

Timeline

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