Kamel Dahmani

KD Specialty Foods is a category of premium, high-quality ingredients that are distinct and unique. This category encompasses a wide range of products, including breads, spreads, chips, oils, butters, and more. These gourmet items are highly sought after by chefs, restaurateurs, home cooks, and food enthusiasts alike. Specialty ingredients have the ability to enhance flavors, add depth, and create interest in meals.

KD Specialty Foods often sets trends by staying innovative and keeping a close eye on developments in fine dining, street food, and home kitchens. Purveyors of specialty foods are constantly on the lookout for hard-to-find items and bring them to a broader audience. By making unique ingredients more accessible, KD Specialty Foods help introduce global flavors and expand people's palates and culinary horizons.

For instance, examples of KD Specialty Foods include flavored pita and naan breads, infused oils, quenelle-shaped flavored butters, roasted beet dips, and pita puffs. These products showcase the ability of specialty foods to share innovative, diverse, and global flavors with the world. At KD Specialty Foods, our mission is to bring the world to your table.

• Led operations at a platinum private club, overseeing fine dining restaurant and full banquet facilities
• Implemented guest-centric approach, exceeding expectations, and fostering a culture of service excellence
• Collaborated on menu innovation and quality improvement to align with industry trends and guest preferences
• Directed team to achieve Key Performance Indicators (KPIs), including revenue and cost management targets
• Developed comprehensive business plans emphasizing hospitality-driven initiatives
• Managed financial targets for revenue growth while prioritizing service quality
• Fostered strong supplier relationships to enhance offerings and quality
• Ensured a safe and aesthetically pleasing environment for guests through maintenance and capital management
• Streamlined cost containment initiatives and adjusted staffing levels based on seasonal needs and business calendar
• Led planning and renovation of restaurant, kitchen, and rooftop layouts.

• Managed culinary operations for a 300-room luxury resort and a 307-room resort with F&B group revenue of $14 million
• Oversaw a team of 75 chefs and stewarding staff across multiple outlets and function rooms
• Rewrote and costed all menus, including banquets and conferences, to optimize profitability
• Conducted continual training to ensure compliance with company standards and HACCP guidelines
• Developed and managed financial budgets and goals.

• Transitioned Viceroy Miami to W Hotels, overseeing day-to-day operations and generating revenues of over $10 million
• Implemented menu revisions to drive profitability and realized annual savings of over $300K through cost containment initiatives
• Managed departmental strategies and maximized financial performance
• Ensured high standards of food quality and outstanding customer service
• Directed and controlled F&B department activities to meet hotel quality standards and policies.

• Managed culinary operations for a 419-room beachfront resort with F&B group revenue of $30 million
• Instrumental in renovating team and improving cost of goods while ensuring compliance with HACCP guidelines
• Planned and renovated three restaurants, kitchens, and bars layouts.

• Led culinary and F&B operations for a high-end beachfront property with 425 rooms, suites, villas, and cottages
• Developed and implemented strategic plans to drive revenue growth, enhance guest satisfaction, and maintain operational excellence
• Managed day-to-day operations of all F&B outlets and collaborated with cross-functional teams to deliver exceptional guest experiences
• Recruited, trained, and mentored high-performing teams, fostering a culture of excellence and innovation.

• Developed and implemented comprehensive F&B strategy aligned with hotel’s goals and guest expectations
• Oversaw day-to-day operations of all F&B outlets, ensuring high standards of service, cleanliness, and presentation
• Managed annual F&B budget, implemented cost control measures, and developed menus to reflect local industry trends
• Fostered positive work environment, encouraged professional development, and addressed guest concerns promptly
• Ensured compliance with health and safety regulations and enforced quality standards.