Othmane Lamine
Casablanca
Profil professionnel
Experienced Director of Food and Beverage with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals.
Vue d'ensemble
24
24
years of professional experience
1
1
Certification
Expérience
Director of Food and Beverage
Kenzi Tower hôtel
Casablanca
08.2025 - Current
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Food and Beverage Operations Manager
Hyatt Regency Olaya Riyadh
Riyadh
07.2023 - 07.2025
- Responsible for leading a multicultural team of 64 Associates to provide the highest level of comfort and hospitality to the hotel customer.
- The hotel consists of 271 rooms, with a Distinct Dining Experience Including All-American cuisine with the award-winning 56th Avenue Diner.
- A Spanish award-winning Azure restaurant.
- With culinary de España, A ballroom and meeting Rooms that held continuous corporate and government meetings, more focus on the outdoor segment.
Food and Beverage Operations Manager
Sheraton Abu Dhabi Hotel & Resort
Abu Dhabi
10.2018 - 06.2023
- Oversee and manage 12 outlet operations in a la carte and banquet environment, with a team consisting of 85 associates, cost-saving oriented with maintaining consistent 22% food and 23% beverage cost, by implementing standard and inventory control, and developing policies relating to waste control to maintain profitable operations.
- Supervise managers and supervisors, banquet captains, servers, and bartenders in daily planning and operations, with creating a motivating 'term spirit' environment to increase staff productivity.
- Develop service standards and SOPs and training manuals for all food and beverage employees.
Food and Beverage Manager
Hilton Curio Hotel Doha
09.2016 - 09.2018
- Manage the culinary and service team to provide dining experiences to high-profile customers.
- Oversee administrative tasks, including bookkeeping, training, equipment and food ordering, maintenance, and other requirements as they arise.
- Maintain communication with and corporate Team.
- Prepare annual budgets, cost analysis, employee performance reviews, and additional reports.
- Interact daily with hotel and dining guests to promote the brand and collect feedback.
- Carefully interview, select, train, and supervise staff.
- Organized special events in the restaurant, including receptions, promotions, and corporate lunches.
- Carefully develop a lucrative annual food and beverage marketing plan and strict budget to maximize profitability and create Market awareness.
Assistant Director of Food and Beverage
Grand Hyatt Doha Hotel & Villas
12.2010 - 08.2016
- In charge of leading a multicultural team of 120 Associates to provide the highest level of comfort and hospitality to the hotel customer.
- The hotel consists of 249 rooms and 91 villas with a total of 10 dining venues with room service department m banquets and outdoor catering.
- Achieve total guest satisfaction by providing a service, which is the best in class and maximize organizational profitability through effective utilization of all resources.
- Strategy consulting, including business plan & sales strategy development, for the division.
Assistant Director of Food and Beverage
Hyatt Regency Atakoy Istanbul
01.2015 - 03.2016
Senior Restaurant Manager
Park Hyatt Dubai
12.2007 - 11.2010
- Responsible for the business performance of the restaurant.
- Analyze and plan restaurant sales levels and profitability.
- Organize marketing activities, such as promotional events and discount schemes.
- Prepare reports at the end of the shift/week, including staff control, food control, and sales.
- Create and execute plans for department sales, profit, and staff development.
- Set budgets and agree on them with senior management.
- Plan and coordinate menus, Coordinate the operation of the restaurant during scheduled shifts.
Restaurant Manager
Hyatt Regency Dubai
11.2006 - 12.2007
- Interact positively with customers whilst promoting hotel facilities and services.
- Organize special events in the restaurant, including receptions, promotions, and corporate lunches.
- Carefully develop a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
- Recognize and formally acknowledge outstanding staff performance to boost company morale and productivity.
Assistant Outlet Manager
Hyatt Regency Dubai
10.2005 - 11.2006
- In charge of making sure that everything runs smoothly at the restaurant.
- Responsible for selecting, developing, and managing employees as well as overseeing inventory ordering processes.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Maintained updated knowledge through continuing education and advanced training.
Restaurant Supervisor
Hyatt Regency Dubai
12.2004 - 10.2005
- Complete all closing and/or opening procedures to company standards, full responsibility and ownership of having a key present during all scheduled shifts.
- Responsible for opening and/or closing the work shift, alcohol compliance and customer service training, ensuring compliance with all local alcohol policies.
- Timely communication of inventory, cash handling, safety and customer matters.
- Maintains and inventories all product in preparation of inventory ordering.
- Committed to delivering high levels of customer service.
Restaurant Waiter
Hyatt Regency Dubai
12.2001 - 09.2002
- Ensure a great dining experience for guests through attentiveness and excellent customer service.
- Providing detailed menu information welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen and in addition, memorizing the menu and offering recommendations to encourage upselling, and multitasks with various front-of-the-house duties assigned by the Restaurant Manager.
Formation
Tourism & Hospitality - Hospitality Management
The Emirates Academy
Compétences
- Service-orientated
- Marketing
- Strategic planning
- Profit maximisation
- Event planning
- Food safety
- Customer service
- Staff training
- Budget management
- Staff leadership
- Cost analysis
- Sales forecasting
- Cost control
Certificats
- The 4DX Program, Franklin Covey Doha
- Food Hygiene Training Program HACCP Level 3, Dubai UAE
- Food Control Department, Dubai UAE
- Basic BLQ Consultants, Dubai UAE
- Intermediate Food Hygiene Program, Dubai UAE
Language
Arabic
Bilingual
C2
French
Fluent
C1
English
Fluent
C1
Personnalisé
- Mr. Luca Crocco, GM, Waldorf Astoria -Hilton Jeddah, luca.crocco@hilton.com, +97466240953
- Mr. Kalid Anib, CEO, ADNH, khalid.anib@adnhmc.com, +971564105006
Chronologie
Director of Food and Beverage
Kenzi Tower hôtel
08.2025 - Current
Food and Beverage Operations Manager
Hyatt Regency Olaya Riyadh
07.2023 - 07.2025
Food and Beverage Operations Manager
Sheraton Abu Dhabi Hotel & Resort
10.2018 - 06.2023
Food and Beverage Manager
Hilton Curio Hotel Doha
09.2016 - 09.2018
Assistant Director of Food and Beverage
Hyatt Regency Atakoy Istanbul
01.2015 - 03.2016
Assistant Director of Food and Beverage
Grand Hyatt Doha Hotel & Villas
12.2010 - 08.2016
Senior Restaurant Manager
Park Hyatt Dubai
12.2007 - 11.2010
Restaurant Manager
Hyatt Regency Dubai
11.2006 - 12.2007
Assistant Outlet Manager
Hyatt Regency Dubai
10.2005 - 11.2006
Restaurant Supervisor
Hyatt Regency Dubai
12.2004 - 10.2005
Restaurant Waiter
Hyatt Regency Dubai
12.2001 - 09.2002
Tourism & Hospitality - Hospitality Management
The Emirates Academy