1. Name : Mohammed Ibraheem Ateah Fdoul
Data of birth : 10-07-1970
Place of birth : Wadi Mousa-Jordan
Nationality : Jordanian
Marital status : Married
Address : Aqaba, Jordan
Phone : Home + 962-3 2064487
Mobile + 962-77 5269783
E-mail : fdoulmohammed@yahoo.com
Education
● Tawjihi (High School) certificate from Wadi Mousa High School 1988-1989
Languages
● Arabic : Mother tongue
● English : V Good
●German : two courses, one in Goth institute and one in Germany
Personal Data

2. Personal experience
● 13/06/1993 – 12/03/1995 at Aqaba holiday inn as waiter.
● 15/03/1995 – 22/03/1996 at Petra Grand view hotel as captain.
● 23/03/1996 – 02/09/2001 at Movenpick Resort Petra as Follow:
 23/03/1996 – 30/04/1998 as captain
 01/05/1998 – 30/08/1999 promoted to acting restaurant supervisor.
 01/09/1999 – 02/09/2001 promoted to restaurant supervisor.
● 07/08/2002 –23/02/2006 as Restaurant Supervisors and Banqueting
In- charge at Movenpick Napatean Castle hotel and Movenpick resort
Petra.
●Achievement of budgeted food sales, beverage sales and labour
costs.
● Achieve maximum profitability and over-all success by controlling
costs and quality of service.
● Control of Banquet china, cutlery, glassware, linen and equipment.
●Completion of function delivery sheets in an accurate and timely
fashion.
●Maintaining the Hotel Bar control policies and completion of
necessary forms.
●Follow-up each function by completing a Function Critique and
submit to the Sales & Food and Beverage Manager.
DUTIES AND RESPONSIBILITIES:

3. ●Development and maintenance of all department control
procedures.
● Development and maintenance of department manual.
●Supervision of weekly schedules. Schedule staff as necessary to
ensure adequate and consistent levels of service
●Consistent check of Banquet Food and Beverage quality, Banquet
services and Plate presentation.
●Ensuring that services meet customer specifications.
●Liaise on an on-going basis with the Food and Beverage Manager to
ensure all client needs and requirements will be met.
●Work with the Chef and Head Server to ensure all arrangements
and details are dealt with.
●Provide quick service for last minute changes.
● Dealing with customer complaints.
● Staff attitude and appearance.
● Teamwork/Relations with co-workers and management.
● Inspection of Meeting Room prior to guest arrival ensuring that
client specifications have been met.
● Participation towards overall Hotel Maintenance and cleanliness.
● Effective communication skills.
● Staff training and development.
● Personal development and growth.

4. ●06/09/2006 until 10/05/2009 as Food & Beverage Restaurant Manager
at Aqaba Gulf Hotel
●10/05/2009 until now as food & Beverage Coordinator at Aqaba Gulf
Hotel
●From 01/06/2014 until now Food & Beverage Coordinator at Petra
Panorama Hotel
I work in both Hotels together (the same Company)
● Support the Food and Beverage department with administrative and
operational functions. Work includes maintaining active
communications with vendors, consultants, colleagues and management
for the coordination and implementation of various systems support
functions.
Responsibilities:-
• Prepare management, variance, and financial reports on periodic
basis.
• Manage everyday operations, accounting and financial matters of
F&B store.
• Supervise employee activities to conform to established standards and
policies.
•Identify and rectify operational, financial and employee issues.
• Coordinate with audit and business teams to ensure compliance with
established procedures.
• Train and guide staffs in their job duties.
Job Description:-

5. • Assist in recruitment, performance review, promotion, release, wages
and salary adjustments for employees.
• Ensure employees follow operational practices, hygiene rules, and
quality standards.
• Develop and implement training programs for employees.
• Manage F&B store operations to ensure excellent service in economic
and profitable manner.
• Initiate the development methods for high quality food and drink
preparation process.
• Train assigned staffs on emergency, health and safety policies.
• Respond quickly to customer complaints to ensure high quality
customer service and satisfaction.
• Plan and supervise the marketing and promotion activities to attract
more customers.
• Assist in ordering, purchasing and stocking F&B products.
• Coordinate in sourcing and testing new products and menus.
• Conduct regular repairs and maintenances for F&B equipment.
Languages
• Manage, develop and maintain recipes and procedures.
Duties

6. • Design culinary training material/aids, and communicate, coordinate
with training department.
• Provide administrative support for department members including;
word processing, spreadsheet creation, PowerPoint presentation
creation, mailings, letters/memo, copying, assembly and filing.
• Manage menu editing procedures.
• Conduct information analysis for food safety and sanitation and make
recommendations to Director Food Safety.
• Develop and maintain At Glance information for the F&B team as
determined by Hotel Manager.
• Conducts competitive studies to benchmark best practices and
implement system, process, and operational improvements.
• Partners with F&B department heads to assist in design and
implementation of programs.
• Maintains high-level of knowledge regarding the company’s products
and happenings, and communicates properly to guests; establishes
rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by
management or supervisors and moves with a sense of urgency.
• Adheres to all company policies and procedures as established in the
Staff Member Handbook.
Qualifications:

7. • Excellent written and verbal communication skills
• Ability to interact professionally with other departments and outside
contacts
• Ability to complete a heavy workload and handle multiple tasks in a
fast-paced environment with minimal supervision
• Good judgment and decision making abilities
Training Courses
 Train the trainer
 Management skills
 Attending the guest
 HACCP Internal audit
 Handling guest requests
 Situational guest Caring
 Fundamentals of HACCP
 Training and development
 Basic management seminar
 Handling guest complaints
 Safe Food handling and hygiene
 Food & Beverage quality service skills
 Fundamentals of Food Safety HACCP
 Environmental Best Practices in Hotel
 Breakage Control from JohnsonDiversey
 Cross Training for three Weeks Accounting
 Cross Training for three Weeks Cost Control
 Safe Food Handling in Restaurants and Hotel
 HACCP Hazard analysis and critical control points
 Excellence for the advancement of cocktail & flair abilities
 Application of Food Safety Inspection Guidelines

8. Certificate
 Computer course (windows, Excel, word, Fidelio...)
 Gold Bird pin for five years with Movenpick Resort
 Certificate of Excellence for quality Assurance audit
 Certificate of Excellence for Mystery Assurance audit
 Goethe – institute council language center-Amman
 The British council language center – Amman
 Carl Duisburg center-Germany
Additional information
Have been selected at Movenpick resort Petra the employee of the
month April 2002 and runner – up for the year 1999.
Any further information can be furnished upon request