1. BASSAM AL BIM
Saudi Arabia - Riyadh Email: bassams.e.albim@gmail.com
Mobile: +966 500139932
CAREER OBJECTIVE:
A management professional with 17+ years of exceptional track record in hotel management and F&B
establishments with specific proficiency in customer service initiatives, seeking a senior position in a dynamic
organization to contribute accrued skills indriving tangible organizational objectives and charting a mutual
growth path.
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SKILLS
- Operation Management,StandardizedPoliciesandProcedures,CateringOperationsManagement
- QualityControl,Knowledgeof HACCP, Staff Management,HazardAnalysis, FoodProtectionandSafety
- ContractualNegotiations,TargetSettingandAchievement,Hotel Management
- ManagerialDecisionMaking,Inventory Functions,ProductionProcedures
- Client/Guest RelationshipManagement,Conference/Banquet/Event Management
- Strategic BusinessDevelopmentandConsultancy,BusinessFeasibilityStudies,SupplierNegotiation
- Budgeting,FinancialPlanningandAnalysis,ResourceManagement,CostControl
- Team Management,CoordinationandDevelopment,TrainingandRecruitment,PerformanceReview
- Analytical skills, Ability to work underpressure, CommunicationandInterpersonal Skills
- ComputerRelatedSkills- MSOfficeandInternet Applications
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PROFESSIONAL EXPERIENCE
Al Faisaliah and Al Kouzama Hotels, Riyadh, Saudi Arabia January 2010 - Present
Banquet & Catering Operation Manager
Inducted as Catering and Banquet Service Manager and worked up the hierarchy to merit promotion to
the position of Catering Operation Manager.
DesignationChronology:
- January 2012 - Present: Catering Operation Manager for both Hotels
- January 2010 - January 2012 : Catering and Banquet Service Manager
Highlights:
- Played a pivotal role in organizing Royal Weddings with big organizers including Briston Balies.& Marcom
- Instrumental in organizing international health of ministry event, janadriyah national festival , H.R majesty king Salman
Official events
- Bestowed with various prizes including King Faisal International Prize, International Water Prize and King Khaled
International Prize additional to several Arabs and international summits as Euro Money , Arab summit league

2. Key Responsibilities as Banquet and Catering Operation Manager:
- Generating different types of menus in accordance to the guest needs and the type of the event
- Conducting sales and strategically meeting to discuss different market issues
- Contacting and follow up on guest contract and overseeing the long term deals
- Preparing guest matrix and market analysis
- Overseeing all aspects of banquet and catering operations with lance of other departments
including, team building and staff development to ensure high service standards and maintaining/
exceeding guest expectations, a solid guest relationship with high profiles and royals.
- Devising strategies and formulating policies to ensure smooth functioning of operational
processes.
- Auditing standards of service, maintenance and infrastructure to ensure conformity to requisite
grading standards, lead financial oversight including budgeting, growth modeling, cash flow
management and related functions.
- Responding to and managing major issues involving guests, employees, maintaining relations
with surrounding businesses to ensure smooth launch of the operation
- Computing departmental budgets and man-power estimates and ensuring effective
implementation of departmental policies /procedures.
- Providing timely and effective communications on the status of the business in terms of
performance and integrated it with the banquet requirements for business growth, performance
management and customer retention.
- Dealing and negotiating terms of food and service standards with the Royal Protocol concerning
H.R majesty King salman and the ex-crown prince HRH prince migrin official caterings
Key Responsibilities as Catering and Banquet Service Manager:
- Handled food, equipment and supply ordering, used seasonal products and applied new food
trends. Participated in menu concept development, special event planning and devised seasonal
and custom menus.
- Developed short-term and long-term goals/objectives for catering and banquet service to maintain
high quality care and programs consistent with organizational goals and objectives.
- Effectively led and motivated employees by implementing in-house training and incentive plans,
resulted in increased productivity levels and employee satisfaction. Managed recruitment and
training in line with company policies and ethics.
- Insured that all health and safety measures are implemented and adhered to at all times, with
specific focus on the highest levels of food/ beverage hygiene standards.
- Ensured guest data and management reporting is processed efficiently/ accurately, accounting
transactions and cash handling procedures are in compliance, while maintaining proper security
standards.
- Provided ideas/ suggestions for new products, services, technology and processes to ensure
company’s competitive position in anticipation of changing customer needs within the dynamic
hospitality environment.
Carlton Hotel, Eastern Province, Saudi Arabia September 2005 -October 2009
Food and Beverage Operation Manager
Key Responsibilities as Food and Beverage O.M (February 2007 - October 2009):

3. - Planned and controlled all aspects of the hotel operations including food and beverage to achieve
optimum levels of customer satisfaction and quality service, whilst meeting and exceeding
financial goals.
- Monitored food and beverage costs by proper purchasing of beverages, supplies and equipment,
maintained proper inventory levels and controlled wastage.
- Provided excellent customer service to enhance business expansion and sustained professional,
healthy relationship with guests/ customers.
- Communicated effectively regarding menu engineering with Kitchen Director and F&B Manager to
ensure uninterrupted flow of food and beverages in the restaurant and maintain unhindered flow
to prepare menu items.
- Identified, evaluated and documented complaints/suggestions of section heads, ascertained
efficient and prompt feedback to balance effective interaction with other operating departments
and offered best assistance to guests.
- Maintained a clean and safe working environment in the food and beverage departments, whilst
ensuring compliance with local, state and federal sanitation & safety requirements.
- Attended food and beverage service meetings pertaining to departmental performance, changes
in procedures, quality improvements, sales improvements and productivity improvements.
Highlights as Restaurants and Banquets Asst. manager (September 2005 - February 2007):
- Played a pivotal rolein managingday to day operations of three restaurants,two meeting board rooms
and a banquet hall.
Key Responsibilities as Restaurants and Banquets Asst. manager (September 2005 - February
2007):
- Established goals and objectives for the restaurant and banquet to attain business while
maximizing guest satisfaction.
- Oversaw all food production with primary focus on the coordination of catering production,
including recipe and menu development, forecasting, preparation, and quality control in
accordance with productivity standards, cost controls and projected needs.
Ascertained high standards are achieved/ maintained and that guest expectations are exceeded,
sustained/ improved turnover and gross profit. Monitored guest satisfaction processes, responded
to guest concerns and inquiries.
- Organized regular trainings for the team and conducted periodic performance reviews to maintain
a motivated team. Ensured they are updated with hotels health, safety and sanitation standards.
- Maintained close relations with customers and meet/exceed customer expectations, ensuring
prompt attendance to complaints, effecting process modifications as per feedback, and soliciting
referrals through superior customer management.
- Assumed responsibility for maintaining guest relations, booking and organizing big events
including VIP catering parties to ensure high service standards and maintaining/ exceeding guest
expectations.
Previous Professional Experience:
- 2001 – 2005,restaurant manager casino M. de liban
- 2000 - 2001, supervisor Phoenicia intercontinental Hotel Beirut - Lebanon.
- 1998- 1999, Supervisor Head Waiter with Sun Rise Country Club, Jeddah -K.S.A.
- 1996 - 1998, Captain Waiter with Coral Beach Hotel, Beirut - Lebanon.
- 1995 - 1996, Restaurants and Room Service Supervisor with Le Royal Hotel - Lebanon.

4. EDUCATION
Hotelerie Institute – Dekwaneh, Lebanon May 1993 - June 1996
Certification diploma in Hotels and Restaurants Management
Pine Hill School, Beirut, Lebanon July 1993
Official Baccalaureate Degree II
Harvard Hospitality management on line studies 2014 – till present
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PERSONAL INFORMATION
- Birth Date : 2 October 1974
- Gender : Male
- Nationality : Lebanon
- Visa Status : Residency Visa ( un transferable)
- Languages : English,French & Arabic