1. TAREK K. SALEH
8190 Daventree Drive Brecksville, Ohio 44141
Home Phone 440-736 7227/Cell 609-703 8410
Email TSALEH600@gmail.com
WORK HISTORY
Food and Beverage
• Successfully completed a Casino Beverage Opening of the first Slot Parlor in PA that
includes 2100 slot machines (7) Casino front & service Bars, (2) Restaurants
• Development of Several Casino Marketing and Promotion Programs resulting growth of
Market share and Increase Club Membership significantly increasing offer redemption,
outlet business and campaign profitability.
• Assisted in improving guest service scores in Showboat Casino &Hotel to the highest
level in between 42 other property and Development Program that resulted in increased
Gross Gaming Revenue.
• Awarded Excellence in Management in Trump Property and achieved 2.4 Million dollars
of Revenue in 100 days with the opening of Stadium size beach bar, and awarded the
7th
best trendy bar in the world in 2007, and featured on Travel Channel 2008.
• Creation and Implementation of Strike Contingency Plan using non Union team keeping
Casino hotel and Food and Beverage Operations functioning during a 45 days team
member walkout.
• Assisted in the design and conversion of Casino Slots, Table Games, and Food and
Beverage Operations Kiosk and Paperless Comping Systems.
• Coordination of planning Installation and Conversion of Point of Sale System for Casino
Operation.
• Achieved the highest service scores Companywide in Caesars Entertainment of
29.8%positive shift classified under other Restaurants/2014
• Established all Food and Beverage Manuals, Guidelines and maintained the highest
service standards
• Achieved labor and cost margin scores for both Food and Beverage
October 2013-2014 Director of Food and Beverage/Thistledown Racino
Caesars Entertainment
Highly talented, self-motivated, enthusiastic Food & Beverage professional with more than twenty years’
experience in the food & Beverage industry . Track record of huge successes at assisting, coordinating,
directing and providing training for food service personnel to perform their functions in a safe and efficient
manner; providing food services that meets the mandated nutritional needs of customers; ensuring
availability of quantities of items; providing written support to convey information; and complying with
mandated health requirements. Above all, ensuring that customers are satisfied with their dining
experience.

2. Key Areas of responsibilities and accomplishments;
 Responsible for the daily operation of a 189 member including the Management staff
and 5 outlets( The Diner/Steak & Rings/The Deli/American burger bar/Silks /Catering )
 Ensured that all bars( 7 Bars) and alcohol sales are in compliance with the state of Ohio
laws and regulations, developed a strategy to increase beverage sales throughout the
entire casino by implementing specials/contests and soliciting feedback from guests and
employees
 Responsible for planning menus, coordinating with the Banquet Manager/Executive Chef
and organizing all events
 Managing food cost, controlling inventory and upholding menu standards
 Refreshing all food and menu offerings in the outlets and coordinating with the executive
chef to ensure consistency of quality and presentation throughout the department by
consistently training culinarians and front of the house for superior products.
 Implemented Menu recipe to specs., tastings and food pictures to ensure consistency in
all
 Overseeing staff management and solving customer issues
 Meeting sanitation codes and laws and minimizing food and beverage wastages
 Developed new menu designs to increase sales based on guests surveys
 Controlled food costs and increased profit margins
 Established all soft costs associated for a new vision of a gourmet Steak house concept
and submitted all preopening expenses and design in accordance with Caesars
entertainment service standards
 Achieved highest 29.8% service scores companywide in terms of highest positive shift of
scores in the Gratitude challenge
 Established all Food and Beverage Manuals by job classification, implemented training
guides and sequence of service for both front and back of the house
 Reduced Labor cost by 50%
 Remodeled and expanded two Bars with food offerings and an enhanced beverage
menu
 Implemented and reduced employee turnover by 25%
 Ensured adequate stock of wine, beer, and liquor manufactured by reputed companies
 Coordinated with the executive chef a Bi-weekly Culinary meeting to review new ideas,
new concepts, sales mix , item movement reports and status of COG
 Held a monthly meeting to review with P/L with all key Management personnel and
identify areas of improvement
 Skillfully promoted items on beverage lists and Restaurant specials.
 Followed all safety and sanitation policies when handling food and beverage to uphold
proper health standards.
 Addressed diner complaints with kitchen staff and served replacement menu items
promptly.
 Developed and maintained positive working relationships with others to reach business
goals.

3. August 2012-2013 Table Mountain Casino
Assistant Director of Food and Beverage
2009-2012 Table Mountain Casino
Director of Restaurant Services
Manage and motivate all Food & Beverage personnel. Collaborates with Team Resources with
interviewing, staffing, training and development of Food & Beverage team, discipline, and
annual performance evaluations. Monitors performance to ensure adherence to all service
standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
Monitor and control food & beverage inventories. Purchase and maintain inventories of related
food & beverage equipment. Monitor and control labor costs for all F&B department. Monitor
and forecast food & beverage department revenues and expenses to ensure company goals are
met on a monthly and yearly basis.
Key Areas of responsibilities and accomplishments;
 Responsible for the daily operation of a 194 member including the Management staff
 Managed a number of High volume restaurants of( Eagles Landing restaurant /Coffee
Shop) , Mountain feast Buffet, TM Cafe( Grab N Go), Catering , Eagles Nest( Grab N Go
for Bingo hall) in addition to a Golf Course Coffee Shop, Bar and a catering facility) in
addition to beverage department
 Developed a plan to build a new dessert station as a continuation of the existing buffet
line where it add a new flair of a new Gelato refreshments and more sanitary space to
present quality dessert according to health code
 Revised plans of to go food to tribal by implementing a new standard procedures of
ordering taking and delivery procedure
 Performed regular analysis of food and beverage prices to sustain competition in the
restaurant business
 Organized food and beverage events to attract more guests
 Ensured vendors are providing items as per purchase order and agreement on quality
terms
 Performed menu planning and pricing with the management team
 Analyzed recipes with the Food management team and executive chef to determine
food, labor, and overhead costs and to assign prices to various dishes.
 Develop a strategy for menu implementation and review far in advance so that supplies
can be ordered and received in time.
 Estimated food needs with the executive Chef, place orders with distributors, and
schedule the delivery of fresh food and supplies.
 Held a Monthly Round table meeting with the staff and management as a form of open
communication to discuss and review department needs
 Directed culinarians and other personnel as assigned for the purpose of maximizing the
efficiency of the work force and meeting shift requirements
 Ensured that all Food and beverage personnel are trained on servesafe and Food
handling

4. 2007-2009 Trump Plaza Casino and Hotel Restaurant Manager
(Beach Bar/24 Central Café) $2.4 million in Revenue (Beach Bar-100 days)/$10+ million in
Revenue (24 Central Café) 904 Rooms
Responsible for overall operation of the beach bar and restaurant with over $10 million in yearly
revenue, scheduling ordering, inventory, forecasting, banquets, achieving target Food and
Beverage cost, payroll control and other aspects of operation, including hiring, training, ensuring
that customer service standards are being upheld, company policies and procedures are being
emphasized.
Key areas of responsibility and Achievement;
 Achieved an award of the Best Bar world wide
 Responsible for Managing the Restaurant/Bar, Culinary staff, Security, Cocktail servers
and cashiers.
 Hiring and implementing all standards procedures
 Coordinated with security an organized strategy to uphold all liquor standard procedures
Manage site operations for the purpose of providing safe and efficient food services in
compliance with health requirements.
 Perform functions as required of another position within area of responsibility for the
purpose of providing overall coverage of food service operations.
 Prepare documentation (e.g. daily menu production, quality control, payroll, etc.) for the
purpose of providing written support and conveying information.
2006-2007 Philadelphia Park Casino
Beverage Manager
Responsible for creating and ensuring a fresh, positive and exciting environment where
sanitation, flawless delivery and execution of product excellence and service are paramount.
Assisted in the pre-opening of Casino/ Food and Beverage outlets, established all standard,
processes, policies and procedures for beverage employees.
Key areas of responsibility and Achievement;
 Directed the buffet side stands flow of traffic in/out of the buffet staff
 Opened a Steak house for Philly parx
 Established a new structure for beverage department
2003-2006 Showboat Casino & Hotel Atlantic City- Harrah’s Corporation
Beverage Manager
$25 Million Beverage Revenue
1329 Rooms
Accountable for and dedicated to ensuring service commitments, standards/expectations,
financial goals, and policies/procedures were consistently upheld. Additional responsibilities
included interviewing, hiring and training of salaried associates; planning, addressing and
directing work, appraising performance, rewarding, disciplining associates and addressing

5. complaints and resolving problems.
Key areas of responsibility and Achievement;
 Achieved Best Coffee Shop in Atlantic City two years
 Manages a $12 Million revenue coffee shop
 Assisted in Managing Gourmet Steak house ( The Rib & Chop house)
 Assisted in Leading the team in the French Quarter Buffet
 Maintained a standard procedures for room service
 Achieved highest service scores in wait time
Restaurant General Manager “Mansion”
$10-$12 Million yearly Revenue
Responsible for overall operation of the restaurant including hiring, budgeting, forecasting,
training, ensured that customer service standards were being upheld, company policies and
procedures were being emphasized, training the staff, directing management and staff towards
achievable goals for the customers, employees and the shareholders, while ensuring revenue
and food cost targets were achieved.
2000-2002 HARRAHS Casino & Hotel Atlantic City-Harrah’s Corporation
Restaurant Shift Manager “Reflections”
$12 million in revenue
1626 Rooms
Responsible for overall operation of the restaurant , hiring & development of the staff, labor
analysis, cost analysis, budgets, long range planning, supervising of food outlets to ensure
delivery of exceptional guest service, establishing and administering training programs,
counseling, guiding & instructing personnel in the proper performance of their duties, monitoring
appearance of food served and communicating deviation from standards, implemented plans to
respond to business needs, prepared and coordinated the periodical performance reviews of
assigned personnel.
1996 -2000 CAESARS Atlantic City Casino and Hotel-Harrah’s Corporation
Restaurant Manager “Venice Bar”
1141 Rooms
Responsible for the proper training, supervision & development of subordinates, wrote strategic
operation plan for assigned outlets, planned and implemented initiatives to help achieve wider
goals, monitored and controlled physical & sanitary conditions of assigned areas, tracking of
outlet and employee performance against plan and initiate corrective action under guidance of
the director to achieve revenues, operating expenses and guest service rating, determined
sufficient items of food and beverage inventory were ordered, inspected food service facilities to
meet requirements of state and local health laws and internal regulations.

6. Shift Supervisor “Café Roma”
Gourmet Dining/ the Bacchanal Restaurant
The Imperial garden (Authentic Chinese) and Hyakumi( Japanese)
Prepared and implemented facility operation such as daily food sales and labor costs to prepare
budgets and to maintain cost control, inspected and tasted prepared food to maintain standards
and sanitation, worked closely with employees and guests to correct concerns and issues of
food outlet while performing other duties as assigned.
Assistant Shift Supervisor “LA Piazza”
Maintained consistent, high quality service standards in assigned restaurant, established
training programs to ensure a high quality guest experience, provided training and tools to
employees so they could effectively perform necessary job duties, ensured all areas were kept
clean and in proper condition to provide a safe environment for employees, responsible for the
proper scheduling of employees to ensure a high level of guest service while maintaining control
of labor costs, maintained proper employee/employer relations, recognition, and evaluation
performance.
EDUCATION;
Bachelor Degree: Hotel Management, Faculty of Tourism and Hotel Management-
Helwan University, Cairo/Egypt
TRAINING
o Training, Kitchen & Stores - Cairo Meridian Hotel
o Training, Food & Beverage - Cairo Jollie Ville Hotel
o Training, Front Office - El YAZBETTA Hotel, London
ADDITIONAL SKILLS
o Computer Skills - Data Entry, Microsoft word, Excel ,Power Point and office publisher
o Micros/ Kronos /Req. Logic/E.tech/ Stratton Warren and AS 400
o Languages Spoken - English, Arabic, French