1. Employment
Le Meridien Bora Bora French Polynesia Since May 2012
5 Stars Resort, 98 Overwater bungalows, suites and Villas, 3 Restaurants, 2 Bars
Food & Beverage: Average Revenue 6 Million dollars per year, 30 000 covers per year, 55
associates Team
Director of F&B
 Provide the strategic direction for all the Food and Beverage operational departments of the
Hotel, including Restaurants, In-Room Dinning, Bars, Kitchen Operations, Stewarding and
Food & Beverage Cost Control.
 Plan and direct the functions of administration and planning of the Food and Beverage
Department to meet the daily needs of operation.
 Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B
operations. Assume a leading role (in conjunction with the Revenue Manager) in F&B
financial reporting.
 Implement and maintain effective control of food, beverage, labour costs and productivity
among all sub-departments. In addition management of all expense cost lines in the F&B
P&L.
 Lead all Associates and Managers in F&B Department by describing, assigning and
delegating responsibility and authority for the operation.
 Responsible for recruitment and selection, performance management, employee
development and motivation
Achievements
Design and concept of “La Cave” Wine & Tapas Bar
Opening of a new outlet in June 2012, 60 seats Restaurant “La Trattoria”.
Increase of Beverage revenue by 30% within the first year.
Implementation of a new concept for the main restaurant 120 seats serving live buffet and à la
carte.
Reduction of department losses by 40%.
ENKAOUA David
D.O.B 22/01/1973
Married, 1 Child
Tel 00 689 87 29 22 82
E mail davidenkaoua@gmail.com
Director of Food & Beverage.
Revenue Analysis, Cost Control, Food & Beverage Product knowledge, Staff
training and development, New concepts Devellopment

2. Sheraton Club des pins Alger ALGERIA From August 2006 to April 2012
5 Star business Hotel 419 rooms, 4 restaurants (6 during summer season), 1 bar, 2 Night Clubs,
700 seats Auditorium, 1 500 M2 conference spaces
Food & Beverage: Average revenue 12 million Dollars a year, 280 000 Covers per year, 120
associates team.
F&B Manager from June 2010 to April 2012
 Direct and organize the Food & Beverage function within the hotel.
 Maintain high standards of food and beverage quality, service, and merchandising to
maximize profit.
 Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B
operations.
 Use Starwood operating systems and tools to their full capacity (RevPlan, Forecasting Tool,
GEI portal).
 Responsible for ensuring all Health and Safety processes are in place to comply with local
legislation as well as Starwood guidelines as detailed by Clifton Environmental.
 Conduct regular training sessions with Managers and their shift leaders to further develop
both their technical and management skills.
 Foster team work within F&B departments as well as with other department through
collaboration and cooperation
F&B operation analyst from August 2008 to June 2010
 Assist and support the F&B Director in the preparation of the financial budget/forecast
through the Revplan tool.
 Implement trial sessions of the Rev plan as part of the Pilot team of hotels in EAME
 Maintain effective control of food, beverage, labour costs and productivity among all sub-
departments. In addition management of all expense cost lines in the F&B P&L.
 Conduct periodic competition set pricing reviews in line with guidelines
 Maximise revenues for all areas of the operation, through innovative marketing and
promotional activities.
 Have a detailed understanding of the competitive landscape, not limited to the hotel
competitive set but of the F&B landscape as a whole in Algiers
 Take an active role in the preparation of the Marketing Plan, Operation Plan and related
Action Plans, including F&B pricing strategies.
Deputy Director of F&B from August 2006 to August 2008
 Give daily support and guidance to fellow F&B personnel as well as monitor job performance
to ensure a successful experience by our guests.
 Maintain a high level of service by constantly training and coaching all direct reports and
staff.
 Responsible for weekly scheduling and training plans for the F&B team.
 Inspect and oversee the cleanliness and maintenance of all F&B outlets

3. Novotel Le Havre France (opening team). From March 2005 to June 2006
3 Stars Hotel 120 Rooms, 1 Restaurant (Capacity 120 Covers) Serving over three meals periods,
upscale food and service. 1 Bar. 500m² conference capacity.
Food & Beverage: Average revenue 400 000 Euros per year, Team of 9 associates
F&B Manager
Received 14/20 for our restaurant on Gault et Millaud Magazine in 2005
Implemented a 6 courses menu concept: one dish, one wine changing every week.
Organized welcome cocktail party (600 Guests) for La Transat Jacques Vabre (transatlantique
sailing race)
Lemuria resort of Praslin Seychelles From September 2004 to November 2004
Restaurant Manager
Le Meriden Tahiti Punauia Tahiti French Polynesia From July 2001 to August 2004
Restaurant Manager
L’Auberge Méribel France from November 2000 to May 2001
Sommelier / Chef de Rang
Disney Cruise Lines Cape Canaveral United states from September 1998 to September 2000
Sommelier/ Bar Supervisor
Café rouge Sheen U.K from May 1995 to August 1997
Sommelier/ Bar Supervisor
L’Auberge de Provence 3 Rosette St James Court hotel from November 1993 to December
1994
Sommelier
Education
1991 BTA Viticulture Oenologie. Lycée Viticole de Beaune France
1993 BTS commercialisation des vins et Spiritueux. Lycée viticole de Mâcon Davayé / TECOMAH
Jouy en Josas
Languages
 French Mother Tongue
 English Fluent (spoken and written)
 Spanish Intermediate
Computer knowledge
Micros and Rejeanne Programming and system management
Microsoft office (Word, excel, PowerPoint, Publisher)

4. Adobe Photoshop, Auto Cad (Computer assisted Design)