My ability to coordinate efforts of all departments within a hotel, in order to ensure total customer satisfaction, has become the major secret of my success throughout my career. I possess strong leadership qualities to supervise the staff in a manner befitting the hotel’s outlook and image, Moreover, I have extensive knowledge of providing above par guest services by anticipating their needs and striving to fulfill them immediately. I am also proficient in managing the concerns of angry guests by ensuring that they never leave the hotel premises dissatisfied

1. Taoufik Ismail
“A senior member of the Culinary Guild since 2011”
Personnel bio data
Family name: Ismail, First name: Taoufik, Father’s name: Abdelmajid
Mobile: 0021694625586 E-mail:taoufikismail@gmail.com
Skype ID: taoufik.ismail
Tunisian Passport details: no: W979955, Expiry date: 24-04-2017
SUMMARY AND CORE COMPETENCIES
A French and Italian Trained in hotel management, well experienced in the
hotel field and the hospitality industry with an excellent verbal
communications Supervision skills, Office administration, Strong problem
solving, Team building, Supervises work activities of the food service
employees to ensure safe and proper procedures and techniques are being
followed Good interpersonal relationships, High volume workload, Self-
Management, . Evaluates effectiveness and efficiency of all food service
operations and develops/revises policies and procedures as required
Creative Thinking, A self-motivator, solid team player, strong communication
skills, and extremely detail oriented. Provided all food and beverage outlets
with the ability to maintain and execute high standards of quality in all
preparations with quick service output. Extremely well organized, Trains
new employees on the job, assigns them tasks and supervises their
activities until fully trained excel at multi-tasking, and love a fast paced
environment. Great with people and not afraid of hard work and long hours.
Luxury resorts background with emphasis to guest satisfaction
Familiar with budgets and operations to a la carte dining, buffet restaurants and bar operation
Super strong F&B understanding ensuring quality of product
Strong 'hands on' natural leader with positive guest service engagement

2. EDUCATION
University: Superior Hotel & Tourism Institute Sidi Dhrif obtained high technical brevet BA (Hotel
and Tourism-Cuisine)
Secondary School: Bizerte secondary school obtained baccalaureate mathematic & science.
TRAINING COURSES ATTENDED
Firefighting, academy Accor: sales; team direction. HACCP-Life saving. Hammamet Sheraton hotel,
garde manger/saucier. Hotel management / food & beverage outlets- (laurassi Sheraton)
EMPLOYMENT EXPERIENCE
Offshore Catering Manager March 2015 up to date
Day to day food and beverage, housekeeping and laundry operations prepare the budget and follow
up make the purchasing train the staff.
Prepare the F & B budget, Review the service guidelines on a monthly basis, and implement
accordingly to maximize guest satisfaction.
Ensure the VIHA health and safety plan is strictly implemented, including the cleanliness of the kitchen,
restaurant and bars and banquet space. Analyzed reports and log books including nightly reports and share
same with F&B team, Responsible for forecasting reservations, occupancy, based on trends, festive periods,
etc., Preparation of F&B CAPEX Plan, Monitored preparation of Annual Plan encompassing all F&B areas
indicating priorities, Monitored monthly food and beverage inventory reports and turnover, Review food and
beverage cost analysis on a daily basis to maintain in line with budgeted and forecaster figures, Reviewed and
analyzed monthly Profit and Loss statement.
Hotel General Manager Dar Zaghouane-Tunisia Jan 2014 up to March 2015
Managing overall operations through consistent visits, while using all information resources available
such as Gap Analysis, Customer Satisfaction Measurement and other reports / tools.
Hiring and training heads of departments and other key staff.
Planning and coordinating receipt and installation of furniture, fixtures and equipment.
Delegating authority and assigning responsibility to all employees; managing work activities of
all employees.
Developing annual operating budgets and providing fiscal direction to the assigned units.
Monitoring cost controls on a regular basis. Overseeing the supervision of personnel,
which includes work allocation, training, and problem resolution; evaluating
performance and make recommendations for personnel actions; motivating employees
to achieve peak productivity and performance. Organizing and implementing Sales &
Marketing initiative with the Sales Director including making sales calls. Inspecting
guests' rooms, public access areas, and outside grounds for cleanliness and appearance.
Answering complaints and resolving problems to maintain Guest Satisfaction.

3. Handling and resolving employee issues and maintaining a safe and positive work environment.
Conducting annual wage scale surveys and ensuring employee wages follow wage and salary
Promote Team Spirit, Creativity and Initiative. Analyze cost figures and plan for appropriate action.
Area Director of food and beverage Dec 2011 up Jan 2014
Caribbean World-Tunisia-Hammamet
Responsible for the smooth running (food and beverage department) of the five hotels (18 outlets)
ameliorated the menus,
Scheduled better theme special nights, reduced the cost by the proper purchasing, realized better
profit and lost statement than previous budget by the following up the operations, daily spot checks
and briefings, weekly meetings and training the staff.
Director of food and beverage Nov 2009 –November 2011
Al Bustan Luxurious Suites, 5* luxury hotel, Sana’a-Yemen
A five stars’ luxury hotel,32 junior suites and two Royal suites, coffee shop, pizzeria,
Mediterranean restaurant, oriental café and grill, VIP business club, room service, meeting room
(250seats).Planned for the opening of the five stars’ hotel (6 outlets) made all the layout of the
kitchens, bought all required equipment’s and utensils, made all menus, recruited the proper
staff from India and Philippines, trained the staff, prepared the budget, food and beverage sales
booklet.
Operations Manager (Camp Boss) Sept 2006 to October 2009
Abu Dhabi National Hotel Compass Middle East LLCs
Leading Hotels management and catering company in the Middle East with 22 hotels and more than 60
catering operations. Day to day food and beverage, housekeeping and laundry operations prepare the
budget and follow up make the purchasing train the staff.Prepared the F & B budget, Reviewed service
guidelines every on a monthly basis, and implement accordingly to maximize guest satisfaction, health and
safety plan is strictly implemented, including the cleanliness of the kitchen, restaurant and bars and
banquet space. Analyzed reports and log books including nightly reports and share same with F&B team,
Responsible for forecasting reservations, occupancy, based on trends, festive periods, etc., Preparation of
F&B CAPEX Plan, Monitored preparation of Annual Plan encompassing all F&B areas indicating priorities,
Monitored monthly food and beverage inventory reports and turnover, Review food and beverage cost
analysis on a daily basis to maintain in line with budgeted and forecasted figures, Profit and Loss
statement.
Executive chef Oct 2004 to Oct 2006
Spartina Park Hotel 5* hotel, (Ukraine)
Plan and direct food preparation and cooking activities, Consult with clients regarding weddings, banquets
and specialty functions, Plan menus and ensure food meets quality standards, Estimate food requirements
and estimate food and labor costs, Supervise activities of sous-chefs, specialist chefs, chefs and cooks,
Arrange for equipment purchases and repairs, Recruit and hire staff, Prepare and cook food on a regular basis,
even for special guests and functions., Prepare and cook complete meals for specialty foods, like sauces,
soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special
events such as banquets, Instruct cooks in preparation, cooking, garnishing and presentation of food, Create

4. new recipes, Supervise cooks and other kitchen staff, prepare the requisition for the food and all kitchen
supplies.
Food & Beverage Manager April 2000 to May 2004
Ramada Hadda Hotel, Sana-a
Executive Chef May1997 to April 2000
Al Diana German Resorts, Djerba Tunisia
Executive Chef June 1995 to April 1997
Hotel Club Marina Beach, Djerba Tunisia
Head chef June 1994 to June1995
Royal Garden palace, Djerba Tunisia
Language accuracy
Write & speak Arabic, French and English, can understand Italian & German as well.
Special events achievements
Car park, giant couscous night, Italian food & wine festival, seafood gallery, Chinese night, Spanish night,
German Koch studio festival, Ali baba night, ice cream festival, Yemeni heritage days, strawberry festival
New hotels opening Experience
Al Bustan Luxurious Suites, Sana’a-Yemen (five stars), Spartina park (Ukraine) (five stars), Royal Garden Palace
(Djerba) (five stars) Das Island (Abu Dhabi-UAE)
. Catered to his highness Sheikh Zayed Bin Sultan Al Nahyan the President of the U.A.E
. Catered to their Excellencies the Presidents and leaders of the Arab countries.

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