1. Cell phone Qatar Cell: +974-5594-7798 - Canadian Cell: 514-570-7828
Date of Birth October 4th
, 1978
E-mail tcheneir78@gmail.com
Nationality Canadian
Driver License International and Private
Address 4430 Jacques-Bizard, Pierrefonds, Québec, Canada, H9H 4W4
Martial Status Single
Tarek Cheneir
Objective
Joining a strong organization with a strong vision and leadership is essential. Maintaining consistency towards
growth, and developing all required means such as policies and procedures, to exceed operational and
administrational goals.
Education
2005-2007, Hospitality Management Certificate, Concordia University
1990-1995, École Sécondaire Dorval, High School Diploma
Languages
English, French and Arabic, written and spoken.
Work Experience
2012-Present, Assistant Director of food and beverage, Oryx Rotana Hotel (Qatar, Doha).
 Developing and implementing quality management strategy and plans, including resource, systems, timescales, financials,
to support, contribute to, and integrate within, the organization’s annual business plan and long term strategy.
 Market research and interpersonal contacts with potential guests and suppliers.
 Conducting Pest analysis, SWOT analysis, post mortem reports, and executive summary reports.
 Working with accounting department, overseeing physical inventories, tracking food cost, analyzing specialized reports
such as P&L and F&B related revenue reports, slow moving items, low stock list and productive norms.
 Providing overall direction and management of the company's utilization of resources, including personnel, technology
and physical assets.
 Consulting with staff and review their recommendations and reports.
 Overseeing Food and Beverage operations; 7 outlets, banquets, function/meeting rooms, and outside catering.
 Supervising colleagues, outlet managers and assistant managers.
 Taking overall responsibility of food and beverage department in the absence of the director of F&B.
 Monitoring Guest feedback in relation to service, products, promotions and reviews, such as RGSS (average score of 91
%) and Tripadvisor.
 Overseeing all training activities of F&B department in conjunction with training director.
 Reviewing and controlling the weekly payroll and overtime sheets as well as monitoring according to budget.
 Consulting all outlet managers on operating requirements and quality standards.
 Being proactive during service peak times and maintaining a highly visible profile in outlets (attention to details).
 Assisting the F&B Director with reports, forecast, budget, marketing plan, festivals and special promotions.
 Interviewing candidates for F&B vacancies, ISS (Interview Selection System) certified.
 Suggesting FF&E replacement or additions to all F&B related areas.
 Keeping informed of competitive trends, new offerings, products, and legislation.
 Insure the operating of a safe and environmentally friendly way to protect guests and colleagues, as well as to protect and
conserve the environment. HACCP( Hazard Analysis Critical Control Point) certified with merit. Inspections with
municipality on visits, year to date no fines.
 Complying with the hotel environmental, health and safety policies and procedures.
 Supervising food and beverage department in order to exceed guest expectations and satisfaction.

2. 2005 - 2012, Restaurant General Manager.
Restaurant Bâton Rouge Anjou, (Batonrougeresaurants.com) Montreal, Canada.
 Seating for 285 guests, including bar (85 seats) and patio (45 seats)
 Revenue of 6.3 million dollars annually
 Managing 75employees, 5 departments (Kitchen, Dining Room, Bar, Hostshostesses, and Prep).
 Reporting to head office on a weekly basis, review of weekly revenue, budgeting, and forecasting.
 Leading and supervising daily operations, based on sequences of service, maintaining consistency.
 Decreasing costs (inventory and labor control) and increasing profits (in-house promotions)
 Developing and improving training programs, such as upselling technics, and attention to details.
 Meeting, exceeding, and following up on guest experience, satisfaction, and complaints.
 Kitchen, dining room, and bar inspection on a daily basis (meeting hygiene requirements)
 Staff evaluation, every 6 months period.
1999 - 2005, Assistant Food and Beverage Director.
Disney Cruise Lines(Port Canaveral, Florida).
 Vessel: Disney Wonder. 2700 Guests, 950 crew members, and 875 staterooms
 Supervising with a team of food and beverage managers, three main dining room restaurants, one adult fine dining
restaurant, and one 24hour quick service restaurantroom service, as well as twelve bars.
 Reporting to Food and Beverage manager on a daily basis.
 Building and improving training programs for food and beverage dept.
 Work efficiently in a highly disciplined environment.
 Scheduling of dining room and bar manager.
 Maintaining cost, order, and inventory control and payroll percentage.
 Follow up on guest(s) complaints and satisfaction. 96% guest satisfaction score on weekly average
 Inspection of galley, dining room and bars (ranked 98% in cleanliness by USPH inspections:
 Lowest score was 96%)
Interests
Reading, various sports, and traveling.
Competencies
 Meticulous and attentive to detail.
 Drive for results, and leading people.
 Understanding the business.
 Strong knowledge of computers and various useful programs such as Word and Excel.
 Well developed problem-solving skills and leadership qualities.
 Work as efficiently alone as with others.
 Completely self-motivated.
 Adapt and learn very quickly.
Certifications and Recognitions
 MPP (managing people performance) certified.
 GTT (group training techniques)
 ISS (interview selections system) certified.
 HACCP (Hazard Analysis Critical Control Point) certified with merit.
 GM’s award, colleague of the year 2013.
 Qatar Choice Awards winner best preferred hotel, Oryx Rotana 2012, 2013.
 Qatar Choice Award winner for best night life, and bar snacks Jazz Club 2013.
 Qatar Choice Award winner best brunch Choices restaurant 2012, 2013
 Sky Trax Award winner #1 best Airport hotel in the middle east, 2013, 2014, #3 internationally 2013, 2014
References
Readily available upon request.