NAME :  Khalid  Ziani

Occupation: Guest service executive/ Food Service Supervisor

Nationality: Moroccan
Mobile phone:

+971501268465

Skype:

Skype_ID

Khalid.ziani4

Email address:

[email protected]

[email protected]

Personal Profile:

Date of Birth: February  11, 1991

Passport no:   NG0623675

Issue date:    December 15, 2016

Expiry date:   December  12, 2021

Spoken Language

English
French
Arabic
Berber
Address:
Douar issouktane timoulilt azilal morocco.

P.o.Box 131808

Yas Island.abu Dhabi UAE

Education
Diploma honors degree in masonry versatile board of vocation training and promotion of lab morocco.2010

Diploma in technology institute specializes hottelerie.

Specialist diploma in hospitality and tourism. 2011

Certification of computer Ms concepts –word.excel.access.power point. Windows 98/XP/and proficiency in the use of internet and email.

Professional development certificate in hospitality-f1 etihad Airways. Grand prix.abu Dhabi .UAE-2013-2014-2015-2016

Skills

MS Office and Excel Applications, Power Point Software Applications, World Wide Web

Hobbies and Interests:

Sports

Traveling

Music

Swimming

Competency Summary
Experiences:

8   F&B Supervisor

8   Customer service officer

8   Receptionist

8   Guest service executive

Skills
A goal oriented professional with hands-on experience in F&B industry. With a proven track record of promoting and maintaining the highest level of hospitality service in order to gain customer’s loyalty. Highly skilled in mixing ingredients to prepare cocktails. A results-driven professional who is recognized for making guests feel well taken care off while building their intention to return. Familiar with common foods, beverages and their ingredients.

Career History
Yes viceroy hotel.                                                                                                          August 2013 to Present

Abu Dhabi UAE

Food Service Supervisor

8   Providing a warm welcome for customers.

8   Received food & drink orders & serve customer requests base on acceptable standards.

8   See to it that the proper channel of communications is observed to avoid errors.

8   Learning names & building rapports particularly to regular customers

8   Ensure timely delivery of all food & beverages ordered to clients.

8   Understand menu content and keeping it up to date to any changes

8   Making recommendations from the menu if requested

8   Answer guest queries in a polite and helpful manner.

8   Manage day to day operation in a budgeted guidelines.

8   Comply with all health and safety regulations

8   Ensuring all hotel corridors are kept clear from rubbish, glassware and crockery

8   Full knowledge of all menu items and hotel facilities and services

8   Taking clients feedback to ensure overall costumer satisfactions.

8   Ensuring the food service area is left clean and tidy once all the guests have left

8   Relaying, preparing and setting tables for the next guests

8   Looking after guests with special needs i.e. dietary requirements, allergie s, mobility etc.

Ste Maison d’hôtel Ait Bouizryane                                           January 01.  2009 to December 31. 2011

Madinat. beni mellal, Morocco

Restaurant supervisor

8   Greet guests and present hem with the menu

8   Assist customers in menu determinations

8   Coordinating daily restaurant management operations

8   Communicate to the guest and provide assistance with their queries

8   Responding efficiently and accurately to costumer complaints.

8   Observes guests and ensure their satisfaction with the food and service

8   Help other areas of the restaurant such as answering telephones and completing financial transactions

8   Organize and supervise shift.

8   Appraise staff performance and provide feedback to ensure staff productivity.

8   Train new employee on proper costumer service in a culturally acceptable manner.

8   Create detailed reports on weekly, monthly and annual revenues and expenses.

Customer service

8   Address guest concerns, requests or issues either individually or by enlisting in an organize way.

8   Managing large amount of incoming calls.

8   Management of staff scheduling

8   Handling incoming calls and proper documentation for reservations.

8   Assess and identify clients need to meet satisfactions.

8   Provide accurate, valid and reliable information by using the right method used.

8   Fallow communication procedure, guidelines and and policies.

Trainings
Yes viceroy hotel .

Food and Beverage Service Training

8   Wiping and Cleaning Glassware, Cutlery and Silverware – Restaurant | BAR  | Hotels

8   Serving Tea & Coffee to Guests – Service Standards

8   Key terms or Jargon’s used in Food and Beverage Service

8   Double Blender Using and cleaning in BAR

Ste Maison d’hôtel Ait Bouizryane

Food and Beverage Service Training

2009 (3-month period)

Timoulilt beni melal , Morocco

Awards Received
Employee of the Month MARCH 2014

Yes viceroy hotel Abu Dhabi UAE

I hereby certify that all information are true to the best of my knowledge.

Khalid Ziani

Applicant