HAFID RKIKI
Fort Myers
Summary
Dedicated hospitality professional with outstanding interpersonal, negotiation, and mediation skills. Over 20 years of resort operations experience with emphasis in Food and Beverage. Adept at cost control; reduced labor and costs with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
12
12
years of professional experience
Work History
Director of Culinary Operations
Margaritaville Fort Myers Beach Resort
10.2023 - Current
- Enhance overall dining experience by implementing innovative menu offerings and improving food presentation techniques.
- Streamline kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
- Reduce food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
- Lead a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
- Collaborate with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
- Managed financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
- Coordinate cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.
- Manager on Duty during evening hours; resolving guest issues, handling emergencies, supervising staff, and ensuring the smooth operation of the resort.
Restaurant General Manager
Naples Grande Beach Resort
03.2023 - 10.2023
- Promote positive atmosphere and go above and beyond to guarantee each customer receives exceptional food and service.
- Carefully interview, select, train, and supervise staff.
- Meet, greet, and encourage feedback from customers and use feedback to implement positive changes within restaurant.
- Lead and direct team members on effective methods, operations, and procedures.
- Track daily sales transactions and invoices for accurate and update financial reporting.
- Correctly calculate inventory and order appropriate supplies.
- Develop, implement, and manage business plans to promote profitable food and beverage sales.
- Implement effective inventory control systems to reduce food spoilage and waste.
- Handle escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
DIRECTOR OF OUTLETS
AT THE LODGE AT SPRUCE PEAK BY HYATT DESTINATIONS
11.2022 - 02.2023
- Responsible for running five food and beverage outlets with 10 million+ revenue, as well as working alongside Banquet Department managing events in 20 different meeting rooms, ballrooms and outdoor spaces ranging from 320 sq ft to 6000 sq ft;
- Duties included, but were not limited to:
- Leading Food and Beverage team in all aspects; from driving menu development to ensuring smooth daily operations and strong financial performance;
- Managing day-to-day operations and within culinary team, including floor management, staff management and providing exceptional guest experience;
- Evaluating and developing processes to maintain and improve performance and productivity focusing on revenue driving and cost saving initiatives;
- Managing all related costs and budgets to ensure a profitable operation including and not limited to Labor, COGS, Operational Expenses, and A&G;
- P&L analysis; developing processes to maintain and improve performance; participating in monthly review calls with ownership; working with Controller and GM to produce month end recap reports including cost analysis;
- Assisting in maintaining standards of health, safety, and sanitation throughout operation;
- Recruiting, hiring, training, scheduling, and retention of staff for property outlets;
- Working with division leaders to coach and counsel employees including issuing progressive discipline in adherence with company policy;
- Acting as lead contact for F&B Partners including but not limited to weekly communication, leading menu development, coordinating offsite or brand events, and working with partners to meet revenue goals;
- Working closely with all managers in hotel to execute exceptional culinary and guest experience throughout their visit;
- Working alongside F&B leaders to operate outlets as the MOD as needed;
- Working with Events/Sales teams to sell and execute private events as needed.
SENIOR MANAGER/ EXECUTIVE CHEF
AT HOLIDAY INN CLUB VACATIONS
02.2013 - 10.2022
- Responsible for running BOH and FOH operations.
- Duties included, but were not limited to:
- Complete oversight responsibility for all functions, programs, systems, procedures and operational performance for food & beverage department;
- Establishing procedures and managing constancy for delivery of food and beverage service operations that met all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety;
- Strategically and tactically drove business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management;
- Met food and beverage financial objectives by forecasting requirements; preparing annual budget; scheduling expenditures; analyzing variances; initiating corrective actions;
- Planned and directed functions of administration and planning of Food and Beverage Department to meet daily needs of operation;
- Menu creations;
- Controlled food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implemented effective control of food, beverage and labor costs among all sub departments
- Oversaw every aspect of Banquet and Events Department alongside Events Manager;
- Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures;
- Planned and administered training and development program within department, which provided well-trained employees at all levels and permitted advancement for those persons qualified and interested in career development.
- Manager on Duty during evening hours; resolving guest issues, handling emergencies, supervising staff, and ensuring the smooth operation of the resort.
Education
Servsafe Manager Certification -
Servsafe
Vermont01.2018
Vermont Alcohol TIPS Certification, up to date -
State of Vermont
Vermont01.2021
Culinary Arts Degree -
Le Cordon Bleu
Orlando, FL2007
Associate’s Degree - Information Technology
Ecole Spéciale D’Informatique Et D’analyse Des Systèmes Et Sécurité
Morocco2002
Bachelor’s Degree - Agricultural Mechanics
Institut Des Techniciens Spécialisés En Mécanique Agricole Et Equipement Rural Bouknadel
Morocco2000
Skills
- Catering Supervision
- BOH and FOH management
- Operational Standards
- Inventory Accuracy
- Staff Scheduling
- Performance Monitoring
- Staffing and Sales Reporting
- POS Terminal Operation
- Control Inventory Costs
- Labor and Overhead Cost Estimation
Additional Information
- Awards and Acknowledgements : Winner of the 2022 ARDA Award for Best Resort Department Manager: Medium Resort Developer. Featured in the Food Network’s article “50 States of Fried Food” by Sara Ventiera, published online at http://www.foodnetwork.com/restaurants/photos/best-fried-food-america , October 2017. Nominated for the “Manager of the Quarter” award at Holiday Inn Club Vacations, 2015. Winner of the “Manager of the Quarter” award at Holiday Inn Club Vacations, 2014. Featured in Innspire Magazine, 2014. Winner of the “Employee of the Quarter” award at Disney’s Old Key West Resort, 2010.
Timeline
Director of Culinary Operations
Margaritaville Fort Myers Beach Resort
10.2023 - Current
Restaurant General Manager
Naples Grande Beach Resort
03.2023 - 10.2023
DIRECTOR OF OUTLETS
AT THE LODGE AT SPRUCE PEAK BY HYATT DESTINATIONS
11.2022 - 02.2023
SENIOR MANAGER/ EXECUTIVE CHEF
AT HOLIDAY INN CLUB VACATIONS
02.2013 - 10.2022
Servsafe Manager Certification -
Servsafe
Vermont Alcohol TIPS Certification, up to date -
State of Vermont
Culinary Arts Degree -
Le Cordon Bleu
Associate’s Degree - Information Technology
Ecole Spéciale D’Informatique Et D’analyse Des Systèmes Et Sécurité
Bachelor’s Degree - Agricultural Mechanics
Institut Des Techniciens Spécialisés En Mécanique Agricole Et Equipement Rural Bouknadel
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