Mohamed Hamideddine is a Food & Beverage Director with over 30 years of experience in hospitality management. He has held roles such as waiter, head waiter, supervisor, and restaurant manager at various hotels in Morocco and Saudi Arabia. As F&B Director, he is responsible for running day-to-day operations of all F&B outlets, ensuring staff training, monitoring sales and costs, and maintaining quality and safety standards. Mohamed has received several certificates in wine, food & beverage management, and hygiene. He aims to increase sales through innovative marketing and building strong customer relationships.

1. MOHAMED HAMIDEDDINE
Food & Beverage Director
mohamed.hamideddine@hotmail.fr
+212 661 713 986
46 Years old
Married
Moroccan
PERSONAL STATEMENT
As an experienced Outlet Manager my networking abilities could help your company achieve its
goals. Active and potential clients will be impressed with innovative product presentations and the
meticulous management of their million-dirham accounts, allowing long-lasting relationships to be
formed.
EDUCATION
High Diploma Management Hospitality and Administration of hotel Industry
Tanger, Morocco – 1988 <Food and Beverage>
High School Graduated with certificate from university Modern science
High university, Casablana ; Morocco -1985
Computer skills: Windows 98/Xp and MS Office well versed with the usage of Internet,
E-mail.
EMPLOYMENT
3 years at MENZEH Zalagh hotel - Fes: waiter from 01/01/1989 to 31/12/1991.
2 years at JNAN PALACE hotel Fes: head waiter from 07/01/1992 to 31/12/1993.
2 years at SAFEER hotel in Riyad « Saudi Arabia »: supervisor from 07/01/1994 to
07/01/1996.
3 years MENSOUR EDDAHBI hotel - Marrakech: supervisor from 01/02/1996 to
31/12/1998.
3 years at MERIDIEN N’FIS hotel - Marrakech: supervisor from 10/01/1999 to 31/03/2002.
2 years at DORINT ATLANTIC PALACE hotel - Agadir: restaurant manager from
01/04/2002 to 30/09/2004.
4 years and 6 months at SOFITEL hotel - Marrakech: restaurant manager from 20/10/2003
to 31/03/2008.
2 years at Barcelo hotel – Saidia. Assistant food&beverage
assistant from 08/04/2008 to 31/10/2010

2. December 2010 until present Food & Beverage director – La renaissance
Business Hotel Marrakech Morocco
KEY SKILL
Report to General Manager in the supervision of an organized business
Fully in charge of running day to day operations of all the F&B outlets
Attend all the F&B meetings and communicate the information to the staff in an accurate
and timely manner
Establish cost management and reporting P&L to financial department
Performs the administrative duties such as pay roll, inventories, training plans, breakage
reports and duty hour’s schedule.
Ensure that the staff has the necessary skills to perform their duties through consistent
training in accordance with the monthly training plan
Monitor Food & Beverage sales and guest count
Assure compliance of hygiene and safety
Produce operational & performance report and action plans
Building a team work, and communication channels
Planning to increase to sales and marketing the product
Direct connection with our guest to know their feedback
Provide leadership and support to the staff at all times
Generate a good atmosphere for our colleagues
Personal Skills
Good inter personal skills, leading and dealing effectively with people at all level
High level of speaking, reading and writing: Arabic, French, English and spanish.
Motivating and encouraging the entire team member for the new challenges
Good communication and flexibility with multicultural environment
Active team player and have excellent interpersonal relations
Proven ability to train, development and a team of profession
Computer literature, and self correspondence skills
Public relations and direct connection with our guest
CERTIFICATES & MEMBERSHIPS
Train the trainer (MERIDIEN HOTEL)
Appreciation in recognition of the exceptional service and for delighting the customers
Wine training (MERIDIEN MONPARNASSE)
Food and beverage management training
Fidelio and Opéra training
Certificate of appreciation for completed successfully the basic HACCP <Hazard Analysis
Critical Control Point >
Achieve both company and local requirements with regard to hygiene and cleanliness
PERSONAL INTERESTS
I participated in sporting activities available to me at town, including volleyball, football, snookers,
chasse and Interest in new cuisine recipes card collection.
REFERENCE
Will be readily furnished upon request