Melissa fathallah resume 2017 2018

1. Curriculum Vitae
EDUCATION
Johnson & Wales University Providence, RI. USA
Associates of Science Degree: Hotel and Restaurant Management September 1997 - November 1999
Bachelor of Science Degree: Hotel – Restaurant/ Institutional Management November 1999- May 2001
American Community School Beirut, Lebanon
High School Degree September 1992 - May 1997
LANGUAGES
Fluent: English, Arabic
Beginner: French, Spanish
EXPERIENCE
Faqra Catering
(Corniche El Naher– Beirut, Lebanon, January 2016 – Current) Account Manager/ Events Operations Specialist
− Complete management and executions of high end events, as custom tailored to each client, beginning from creating the menu
to overseeing the entire event in actuality, for high profile clients.
− Conduct site checks and follow up on any logistical and operational concerns as per each event and its location.
− Handle the operational and planning aspect of the events whether in Lebanon and overseas, especially over seeing royal events
for the Shiekhas (female royalty) in the GCC area.
EddéSands
(Jbiel, Lebanon, October 2013 – February 2015) Banquet Sales and Catering Manager
− As the Department Head, responsible for all aspects of any weddings and events that take place within Eddésands
− Coordinate all details with the kitchen and operations team to insure the client’s event takes place exactly as requested.
− Keep everything in the department up to date, including menus and pricings, as well as introduce new trends and ideas.
Faqra Catering
(Corniche El Naher– Beirut, Lebanon, October 2009 – September 2013) Sales and operations executive
− Meet with an array of clients regardless of budgets and occasion, from royal and political to social and corporate.
− Create and present a custom-made plan for each client involving a thorough walk through of every aspect and taking into account
personal requests.
− Coordination of all logistics concerning events from; the delivery and setup of all material and catering items, overseeing the
proper execution of the theme and layout, organization of the areas within the events, and the actual management of the catering
team and timeline during the event.
− Provide the same logistical management and execution for high end profile events in overseas venues, which includes the
packing and shipping of all needed items, meeting with the needed operational parties abroad to discuss the details and flow, and
overseeing the management of the actual event.
Café Gray (3 Michelin Star Restaurant)
(Time Warner Center, New York, NY, January 2008 – June 2008 (Restaurant Closed) Restaurant Manager
− Manage the restaurant on a nightly basis through directing a team of approximately 15-20 members while keeping in constant
communication with the captains and expeditor to ensure customer satisfaction and prompt service.
− Communicate with the kitchen and Sommeliers in regards to food and wine or drink specials for the day, adjusting Posi-touch
accordingly.
− Use my network and connections in the industry in order to increase revenue by booking private events and dinners, with an
average check of $75 per person
− Take part in the management of private events and buy outs.
− Track the daily sales and trends by closing out lunch and dinner in the Posi-touch system and creating a flash report of the sales
for the entire day.

2. The Hudson Cafeteria
(59th St, New York, NY, December 2005 – May 2007 Restaurant Manager
− Manage the restaurant on a nightly basis with covers ranging from 100 to 350, while directing a union staff and overseeing table
turnover.
− Ensure excellent service standards, guest relations, and customer satisfaction, including “Coyle”, the secret shopper program,
and almost always achieved a perfect score.
− Responsible for the staff schedule, requests off, and payroll.
− Track the daily sales in comparison with the hotel occupancy rate and sales from the previous year, as well as forecasting.
ARAMARK
(New York University, Weinstein Hall, New York, NY, August 2004- June 2005) Assistant Food Service Director
− Managed and directed a team of 40 employees and 3 supervisors.
− Assisted the director with day to day operations issues, including implementing action plans and assessing the results.
− Calculate sales and participation percentages for all stations while setting new targets on a regular basis.
− Monitored the cash handling by cashiers and supervisors.
− Conducted safety and sanitation meetings on a monthly basis by using HACCP as well as NYC Health and Sanitation
Department guidelines and laws.
ARAMARK
(Barnard College, New York, NY, August 2003-May 2004) Catering Director
− Developed and maintained reputable client relationships to insure growth of new clients, and strengthen loyalty.
− Effectively managed and lead the campus catering team on a daily basis.
− Planned events for students and higher end clients using separate menus and pricing pertaining to each one.
Restaurant Associates
(JP Morgan Chase, New York, NY, October 2002- August 2003) Assistant Catering Manager
− Effectively managed a team of eight catering attendants.
− Provided service and detailed planning of events from office catering of 8 people to special events of 3000 people.
Atomic Catering / Restaurant Prov
(Chestnut Street, Providence, RI, September 2001- May 2002) Junior Party Leader/Server, Equipment Operations
Manager
− Took part in coordinating and managing events up to 2000 people including weddings, travel and tourism conferences, birthdays
and retirements.
− Developed standard inventory program for equipment and beverages, and kept track of ordering to keep inventory par levels.
Johnson & Wales Inn.
(Tauton Ave, Seekonk, MA, September 2000- May 2001) Maître De Banquets, Teaching Assistant
− Assisted Internship Students, advising, guiding and teaching them through the banquet rotation.
− Catered to all size, social and corporate events, on and off premise.
− Developed strong ties with the entire hotel community to insure quality service for in house and banquet guests.
Xavier Hall
(Johnson & Wales University, Providence, RI, August 1998-June 2000) Resident Assistant
− Supervised 260-300 students in co-ed residence hall.
− Assessed students concerns and referred them elsewhere when appropriate.
Hard Rock Café
(Ankara, Turkey, June 1998-July 1998) Hostess Trainer/ pre-opening floor supervisor
(Ain El Mriesseh, Beirut, Lebanon, July 1996- September 1997) Human Resources/ Recruiting agent/ Hostess Trainer
− Interviewed and filed all applicant and employee records designating their positions based on experience.
− Maintained a smooth flow of table turnover, while coordinating training the host staff.
− Supervised opening and closing procedures.
− Took part in training and managing a staff of 150 in order to orient them with Hard Rock Café Hospitality
PRACTICUMS AND INTERNSHIPS/ COMMUNITY SERVICE
Radisson Hotel (Johnson and Wales University Providence, RI) (United States of America, 1999) Practicum
Rooms Division: Front Office, Night Audit, Housekeeping, Stewarding, A La Carte Service, Room Service
Food and Beverage: Front of guest operations, Restaurant, Banqueting, Cold Kitchen, Hot Kitchen Pastry and Bakery
St. Paul’s School (Johnson and Wales University Providence, RI) (United States of America, 1997) Community Service
Worked as a Teaching Assistant for kindergarten children, as part of “The Alan Shawn Feinstein Enriching America Program”
American Community Scholl. American University of Beirut (Beirut, Lebanon , 1996) Community Service
Helped displaced refugees during the “Grapes of Wrath” War, and well as collected funds and donations for the cause.

3. CERTIFICATIONS
− Qualifying Certificate in Food Protection– The City of New York Department of Health and Mental Hygiene
− American Dessert Training – The Four Seasons Restaurant, New York, NY
− HS Adult /Child /Infant CPR with Mask and First Aid – The Waldorf Astoria
− Catering Resource Workshop – ARAMARK
− Resident Assistant in Service Training – Johnson & Wales University Residential Life
− Resident Assistant Leadership– Johnson & Wales University Residential Life
− Residential life Certificate of Appreciation – Johnson & Wales University Residential Life
SKILLS
Software: Computer operating systems, Windows, MS Office, Micros, Posi-touch, Aloha, Squirrel, OpenTable and some Fidelio
Others: Basic First Aid and CPR Training
SPECIAL DISTINCTIONS /EXTRACIRRICULAR ACTIVITIES / HOBBIES:
− Extensive Wine and food pairing knowledge
− Effective and knowledgeable in working with cultural and social differences.
− Live a very active sportive life, played basketball for seven years through high school, as starting five and currently go to the gym
constantly working out, including professional boxing lessons.
− Enjoy attending all types of food or hospitality related trade shows, and refreshing or adding books to my industry library.
− Consulted and helped with the recipes for a friend, Chef Lara Ariss, on her cook book, “Levantine Harvest”.
− Hard Rock Café was my major introduction into the industry, and its philosophy has been permanently instilled in me, “Love All,
Serve All” and till this day, I still collect, trade, and sell Hard Rock Café pins.
REFERENCES
Available upon request