Professional Documents
Culture Documents
Personal data
Date of birth 16 September 1968
City / Country of Birth Lebanon
Current Countries of Nationalities Italian and Lebanese
Gender Male
Marital Status Married
No # Children One
Children Years of Birth May 2002
Military status Exempted
Address Lebanon Presently Kuwait
Email preti_paolo@hotmail.com
Cell Phone Kuwait 0096566119492 Lebanon : 009613442501
Home Phone Lebanon: 009614 919189
Work Phone
Fax
Other
Objective
-Depending in which structure I shall join but mainly I am looking for the position of F&B
Director and reaching EAM /In Charge than General manager
Education
Work Experience
A 5* Star Boutique Hotel build on the seaside, opened its door in January 2005 with 83 large
rooms, 6 Junior Suites and 2 Royal Suites. Four Outlets with different Cuisine, Mediterranean,
All day Dining, Pool Bar and Room service , 4 meeting rooms connected, each one 27sqm fully
equipped with the latest AV equipments, A large Ballroom which can accommodate 600 persons
seated or Buffet style with all AV equipments and translation facility as well video conferencing.
We do provide an outside catering service for VIP guests, Ministries and Embassies up to 500
guets. We cater dinner around the pools with a capacity of 300 guests seated and a large beach
area which we use for big events up to 3000 persons.
The F&B team is composed of a brigade of 42 Kitchen staffs, 20 Stewarding and 50 Service
Staffs including the administration and Heads
Marina Hotel- Kuwait was awarded in August 2007 twice, as Best Hotel in EMEA by World
Hotels and as Best Service Performance worldwide by World Hotels over 500 hotels.
The number one project nowadays in Lebanon considered as the best Beach Resort,
With a landscape of 75'000 sqm. Number of visitors daily can reach 3000 persons with five
swimming pools, two for children and a sandy beach of 250 meters.
A Beach Resort with a combination of different outlets:
A Lebanese Fish and Grills Restaurant La Pche du jour capacity 450 guests
An Italian pizzeria restorante E Paradiso 200 guests
A Refined Snack Les Cascades funky snacks capacity 150 guests
Regular Snack capacity 120 guests, as well a beach service for cold snacks and drinks to cover
all the resort.
Ten open Cabanas with private Jacuzzi are rented daily where we provide all services with a
butler and catering also special events .
A Tex Mex Restaurant: capacity 150 pax. Open in summer only
A Juice Bar serving original cocktail and 4 Bars were created with different ambiance in
different location. ( In summer only )
A Beach Bar with a capacity of 800 Pax where all special events with foreign entertainer are
produced 3 days per week, , Two beach parties on Friday and Saturday and the big afternoon
party on Sundays where main Revenue is generated.
As we have for now 17 Bungalows , with a Room Service 18 hrs per day, with mini bar facility
as well a Lobby with a coffee shop.( All year round ). An extension for the hotel of 80 rooms is
under study.
3 Different locations for banquet which we can accommodate from 100 pax to 1500 pax
maximum separately. ( In summer only )
One of the Top projects in Saudi Arabia considered as Five Stars Services, It consists of
3 Ballrooms, with a capacity of 2000 pax and the second 1000 pax and a third of 80 pax.
The F&B team consists of a Total of 120 Waiters and Waitresses, a Production team of 45
Kitchen Staffs and 25 Pastry Staffs.
The group of restaurant consists of : Fine Dining Chinese Restaurant Toki , Capacity
250seats, a Seafood Restaurant Al Multaqua , Capacity 80 pax, ,
We also Cater Outdoor up to 2000 pax on the same day.
July 2001 1st October 2002, Metropolitan Palace Hotel , Beirut, Lebanon.
Position: Banquet & Convention Manager ( & Asst Food & Beverage )
A five star Hotel with 5 outlets, 1 Banquet Hall with a capacity of 500 pax, 8 Conferences rooms
fully equipped, 195 rooms, a Pool Deck with a total of 140 F&B employees including 20
Banquet staff, 2 Banquet Coordinators and one Banquet secretary. I was taking part of the pre-
opening team of the Hotel, preparing the standards, menus, and staff training program, service
organization, and Banquet SOEs requirements three months before the opening. I do control
food Hygiene, food preparation, costing and regular training. Conduct daily briefing and close
communication with Kitchen dept.
March 1998 June 2001, Regency Palace Hotel, Adma, Lebanon.
Position: Assistant Food & Beverage Manager, Also in charge of Banqueting and Conventions
A five star Hotel with 6 outlets, 1 Banquet Hall with a capacity of 1200 pax, 2 Conferences
rooms, 80 rooms, a Pool Deck with a total of 110 F&B employees.
In fact there was the F&B Manager and me in the department only and I was in charge like him
of selling weddings, exhibitions, receptions, dinners or lunch as well as conventions
Award:
Achievements : Successful Hotel Opening of Metropolitan and created the F&B manual
Successful opening of two Restaurants at Leylaty In KSA
Did all my targets and received a 3 months salary as bonus yearly in KSA and
for two years
Opening of a central Kitchen at Marina Hotel Kuwait
During my stay I did all my objectives and my budget for the two years
Created the standard of service, prepared a bakery and pastry project
Change the structure of the Banquet and implemented banquet Sales strategy
Successful recruitment in all my jobs
And others.
Leadership, Sales techniques, staff motivation, handling guest complaints, Train the
Trainer.
Interests & Hobbies : Internet browsers on Hotel industry, travelling, going often to restaurants
References
References (Personal)
Carlos Marliaroudakis ( General Manager, Holiday Inn, Kuwait ):
carlos_malliaroudakis@hotmail.com Tel : 009657095123
Certifications
Other Information
Attachment
MY CV