AbdelJaoued Chtourou

AbdelJaoued Chtourou

Director Of Food And Beverage at Laico Tunis
Lives in Tunisia
over 6 months ago

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An experienced hotel professional with over 18 years of proven track record in world-class hotel operations and business development in North Africa, GCC and Maldives. Holding an BTP hotel management certificate from Tunis Institute. Participated in four hotel openings in Tunis, Dubai and Qatar.
I am currently working as F&B Manager at Golden Tulip Carthage Hotel and Residence, previously I was a part of opening team Centro Capital Doha by Rotana hotel as Food and Beverage Manager  management Hospitality in Qatar, directly reporting to the General Manager. I am responsible for all F&B operations. Centro Hotel total of 229 keys, five F&B outlets all day dinning, beverage outlet, daily shop Grab and GO, pool bar and banquet. 

I had joined before Souq Waqif Boutique hotel for almost three and half years as Assistant F&B Director, Anantara Maldives Resort and SPA 2011 to 2012 as Restaurants manager, Operation Centre Manager at Bahrain one and half year, my first overseas experience start from Dubai at Habtoor Grand Resort and SPA 2005 to 2009 as Fine Dining Restaurant manager and from 2000 to 2005 I worked in couples of hotels in Tunis different tourist cities such as Djerba, Hamammet and Monastir. I am an Management hospitality institute graduated with BTP Brevet.  

I am enthusiastic in providing best quality service in the hospitality industry, receiving many customers’ recommendations. My excellent customer service and problem solving skills have developed over several years and training courses, as a result I am a confident communicator with people from different backgrounds. My leadership skills have developed during my time at the Habtoor Grand Dubai and allowed me to spontaneously interact with ethnically diverse cultures and all age groups. I am a confident team player and work to ensure that the team I manage and work within is exemplar of organizational cohesiveness.

Experience

  • Director Of Food And Beverage

    Laico Tunis - Tunisia

    Other
    December 2017 - Now · 12 months

    Pre-opening - head of food and beverage department - 9 point of sales + large banqueting department include 1200 dining seats room - 600 dining seats room and 10 meeting rooms up to 50 attendees capacity

  • Food and Beverage Manager

    Laico Hotel Tunis - Tunis, Tunisia

    F&B service
    December 2017 - Now · 12 months

    Laico Hotel is one of the most prestigious hotels in Tunis, 305 keys include one presidential suite and 30 other suites, large food and beverage department. 3 restaurants of a total capacity 700 seats also a large banquet include 11 meeting rooms and two ballrooms one of 600-person capacity and the other one of 1200-person capacity is the biggest ballroom in Tunis. 145 members in food and beverage department, include 7 members in administration and high managements + 7 senior managers. I’m the head of department, we worked on opening tasks, recruitment, trainings, equipment, setting the standards and SOPs, marketing strategy, operations strategy …ect. Successfully we opened on the 23rd of April and the hotel is running well based on Food and Beverage reputations, since the opening we organized three large international seminars over 1000 participants each with presence of high social profiles such as Tunisian Prime Minister. also we organize the week of Union of Arab Radio Stations Festival with presence of top cultural Arab stars include two Gala Dinner of 700 persons first day and 800 person second day.

  • Food and Beverage Manager

    Golden Tulip Carthage - Tunis, Tunisia

    F&B service
    January 2017 - December 2017 · 12 months

    Golden Tulip Gammarth, 5* property with 277 rooms and 141 residences known for hosting the most important political and cultural events in the capital Tunis, 10 Food and Beverage outlets and up to 95 staff members in F&B. Reducing staff turnover by 14.6% at Food & Beverage department. Increasing the Food & Beverage Revenue by 16%. Increasing the customer satisfaction index 12% Re-implement new SOP matching the international standards Train and develop over 100 associates include 9 senior managers. Implement a strategy to manage and increase F&B revenue. Manage 10 F&B outlets and supervise the daily operation working on developing outlets concepts and implement USP of each Experienced in working in a strongly unionized environment

  • Food and Beverage Manager

    Centro Capital Doha by Rotana - Doha, Qatar

    F&B service
    October 2015 - December 2016 · 1 year and 3 months

    Member of HOD team worked on all related planning and organizations of new hotel opening strategy, April 2016 hotel was successfully opened and started running F&B outlets operations, reports recording and looking for the better operation tune. Reporting to General Manager and F&B corporate vice president. it was an amazing experience in an international brand with strict standards and large knowledge data. I had an international certificate training and certificate of recruiter interviews and same international certificate of train the trainers.

  • Assistant Director of Food and Beverage

    Souq Waqif Boutique Hotels - Doha, Qatar

    F&B service
    April 2012 - October 2015 · 3 years and 7 months

    Participated in the hotel’s grand opening also I was involved in five boutique hotels opening within the Souq. Responsible for all F&B operations in all the nine boutique hotels, banquet and outside catering. Controlled the expenses of 2014, set 2015 budget for the F&B department. Prepare and discuss the monthly business review meeting with the Group General Manager. Responsible for restructuring and F&B development projects. Recruiting F&B members for the entire group, I participated in three recruitment trips, also I was responsible to train and develop outlets and sections managers of all departments

  • Restaurants Manager

    Anantara Resort and SPA - Maldive Village, Seychelles

    F&B service
    January 2011 - January 2012 · 1 year and 1 month

    Fully responsible of 02 restaurants and Wine cellar in Dhigu island, Terrazzo Italian cuisine fine dining average of 40 covers per night, Fuddan fusion grilled restaurant is the busiest outlet in Anantara Maldives average of 180 covers / day. Managed and organized staff duties, customers care and satisfaction. Products quality. Controlling inventories and stocks. Train my team service SOPs, Anantara standards, food and drinks knowledge maintain restaurants monthly L&P reports. It was my first experience in Maldives and it was successful, they offered me position of Assistant F&B manager from Mr. Alex Traeger (Director F&B) and Mem. Claudia Ponk (General Manager) in case of I continue, but unfortunately I decided to leave for family reasons.

  • Restaurants and Event Manager

    La Fontaine Centre - Manama, Bahrain

    F&B service
    June 2009 - December 2010 · 1 year and 7 months

    Operation manager of La Fontaine center, I started just as a restaurant manager, for a reason of the owner confidences of my managing skills, my responsibilities day to day grow, sales and public relation, events manager, HR in charge, purchasing and accounting. I was handling and controlling most of the center activities and duties on top of my actual work even the SPA, casual restaurant of 300 seats and events operation organizer. We organized couple of VIP events in my work period especially few are requested by Royal Court and it was attended by top VIP social profiles, welcoming dinner organized by Bahrain Olympic in honor of Massimo Moratti Inter President and the rest of Europeans league champions team 2010. November 2010 our restaurant has the pleasure to win Golden awards of Time Out Magazine, it was the first time since the opening of the center from 2001

  • Assistant Restaurant Manager

    Habtoor Grand Resort and SPA - Dubai, United Arab Emirates

    F&B service
    July 2005 - June 2009 · 3 years and 12 months

    I was a member of opening team; it was my first oversea experience; I had many training courses with HGRS, and fast growled to fine dining French restaurant the signature restaurant of Habtoor hotels responsible. Managing the 25th restaurant from January 2007 till June 2009

  • Maitre D'hotel

    Many Hotels in Tunis - Tunis, Tunisia

    F&B service
    June 2000 - June 2005 · 5 years and 1 month

Education

  • BTP Technician in F&B

    High Hospitality and Tourism School Djerba / Tunis - Doha, Qatar

    November 1998 - May 2000

  • Bachelor in economics

    Habib Thamer Sfax - Doha, Qatar

    October 1991 - June 1998

Languages

  • Arabic
    Native or fluent
    100%
  • English
    Full professional
    80%
  • French
    Full professional
    80%

Skills

  • Basic food & beverage
  • Beverage menu
  • Events
  • FBM
  • F&B management
  • F&B micros
  • Food and Beverage Costing
  • FOOD AND BEVERAGE MANAGEM
  • Food knowledge
  • Food Quality
  • Food Safety
  • Management
  • Marketing
  • Microsoft
  • MyMicros
  • Opera
  • Outlook
  • Revenue
  • Symfony
  • Teambuilder
  • Team coach
  • TEAM LEADER
  • Teamplayer
  • Teamwork
Connections
Arnoldo Daniel Bhend Soza
Management Trainee at Renaissance Beijing Capital Hotel
Jerome Powell
United Nation army mobile agants at InterContinental Geneva Hotel
Priyantha Jayawickrema
Finance Manager at Amari Hotel
Following
MSC Cruises
Geneva, Switzerland
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