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"Occasionally people come along will not content with simply moving things along. They want to take things further tear up the plans and start again, than take another brave step they will see the future and knock down the walls to reach it ....insist the dream is possible, overcome all indecision and take a running jump into the uncharted.
Bored by reinvention of the superficial kind I want more.....Because my goal isn't to improve of what has been done before, but totally reimagined.”
"The guest is at the heart of my concern and we should consider him or her as a guest in our own home. A group of individuals whose sincerity, knowledge, way of receiving, skill in surprising and in amazing, ability to listen to the guest, are all assets and personal touches that will help our guests feel reassured, and mark our difference with the competition. This is the professional environment I am seeking. "
AREA OF EXPERTISE
Guest Relations, Corporate Hospitality, Human Resources, Guest Experience, Sales & Marketing, Front Desk Management, Housekeeping Management, Customer Service, Performance Management, Hotel Operations, Restaurant Management, Food & Beverages, Business Administration, Strategic Planning, Cost Control, Quality Control.
Task and people orientated, Responsiveness Leadership skills, Professional judgment, Decision making, Energetic, Self control, Excellent communicator, Tactful & articulate, Problem solving, Well organized, Influencing skills.
Director Of Food And Beverage
Ramada Plaza Craiova - Craiova, RomaniaOtherOctober 2017 - Now · 1 year and 2 months
Food Beverage Manager
AccorHotels - Milton Keynes, United KingdomF&B otherJuly 2015 - Now · 3 years and 5 months
I manage to close down 2015 year in the required KPI and I recover a big gap in COS from the first 5 months from the beginning of the year. I took over with guests satisfaction score – NPS-of 28 and I close down to a 34 by the end of the year. I keep the COS in 31% and the profitability of the F&B department close to 26%. Deliver the “Life genius” training throughout the entire hotel team, as part of the “Energize project” over the all Novotel branches across AccorHotel Group. I did different projects to increase the revenue in the F&B department.
Food and Beverage Manager
AccorHotels - Issy-les-Moulineaux, FranceOtherApril 2015 - November 2017 · 2 years and 8 months
Operation Hotel Manager
G&P Cruise Hotel Management GmbH - Lucerne, SwitzerlandAdministration & GeneralDecember 2014 - May 2015 · 6 months
G&P Cruise Hotel Management GMBH is been responsible for the entire operative hotel business on luxury, first and Mid-range River cruise ships. Responsibilities: Opening and pre-opening the Scenic ships for the season. Supervise the PPD and the over all operations of the Scenic ships operating in France. Achievements: I successfully lead Scenic Crystal during Christmas and New Year cruise. I open and operate Scenic Pearl, Scenic Diamond and Scenic Emerald on daily basis. Wine training's for the F&B staff during Scenic Academy.
Operational F&B Manager
Press House Ballroom - Bucharest, RomaniaF&B otherFebruary 2013 - December 2014 · 1 year and 11 months
Press House Ballroom, event planning and event services company with 7 ballrooms with over 2000 seats, and 2 branches of Siegfried Privatbraurei chain with 580 seats, a la carte. Responsibilities: Supervise a staff of four team member in Sales department, 80 team members (part of them outsource) through 6 managers, over 520000 covers per year in MICE and 48000 covers a la carte YTD. Achievements: Led operation of the F&B department, managed sales, marketing, business development, strategic planning, P&L and resource administration. I successfully pre-opened and operated 5 ballrooms, one by one; develop and implement the proper lay out of the galleys and negotiated the acquisition of all the equipment’s. Pre-open and open the two branches of Siegfried Privatbraurei chain. Spearheaded the entire projects from conceptualization through completion. Establish the marketing plan for Siegfried Privatbraurei chain. Down crease the direct costs. Negotiated the contract with the partners in order to increase profitabil
Food & Beverage Director
Etihad Airways - Abu Dhabi, United Arab EmiratesF&B otherMay 2009 - October 2010 · 1 year and 6 months
Controlling and liaise with catering outstation and base station the costs according to forecasted booking data. I managed over 80 flights per day out to Europe, over 5400 covers per day in Diamond and Pearl Business Class. Achievements Project manager for the first “menu degustation concept” in the aviation F&B which led the down crease the costs. Project manager for “Inspire butler service” onboard. Liaise with product department for updates regarding “Inspired Service Training”. Project manager for the “in flight service concept” opening to Narita and Nagoya (Japan ULH flights). Successfully pre-opened and opened Etihad Lounges in Abu Dhabi New Terminal 3 and Frankfurt International Airport.
Food & Beverage Director
Continental Hotels - Bucharest, RomaniaF&B otherAugust 2007 - April 2011 · 3 years and 9 months
Responsibilities Supervise a staff of 42 team members, 3 outlets and 6 conference rooms in MICE. Assist and report to General Manager and Corporate F&B Quality Director for all F&B activities and liaise with company strategy. Maintain the labor cost at minimum level. Controlling the F&B operation, HACCP standards, internal audits, analyze the sales reports, food costs, P&L, budget and profits. Achievements Increased revenue, increased profit by 4%. Project Manager for the entire hotel chain for the New Year’s Eve ‘10. Implement a Private Dinning Concept.
eCornell | Online Learning by Cornell UniversityJune 2010 - June 2012
EnglishNative or fluent100%
- F&B Services