Younes Lechkar

Rabat, إقليم الرباط

عن Younes Lechkar:

Driven, multi-lingual and business savvy professional with a hotel and client management background. Team-oriented while demonstrating effective and efficient multi-tasking skills, attention to detail and resourceful in completing projects on time and under budget.

الخبرة

Trader (Retail), Entrepreneur
Rabat, Morocco
November 2020 –Present
• Working to ensure a positive and hassle-free customer
experience.
• Identifying and maximizing sales opportunities, and increased
customer retention rates.
• Settling any customer disputes in a professional and pleasant
manner.
• Handling food with sanitation and safety in mind.
• Helping to increase customer return rates by providing
excellent customer service at all times.
• Maintaining up-to-date knowledge of all retail promotions.
• Establishing sales goals by forecasting annual sales quotas
and projecting expected sales volume for existing and new
products.

Head of Food and Beverage Department, Hotel Fortune Palace
Tbilisi, Georgia
April 2019–May 2020
• Set up Food and Beverage Department for a reorganized
hotel with 2 active departments and 1 pre-opening
restaurant.
• Developed an operating budget for each of the
department's revenue outlets; after approval, monitored and
took corrective action as necessary to help assure that
budget goals were attained.
• Inspected and ensured that all safety, sanitation, energy
management, preventive maintenance and other standards
were consistently met.
• Assured that all standard operating procedures for revenue
and cost control were in place and consistently utilized.
• Helped plan and approve the organizational chart, staffing
and scheduling procedures and job description/specifications
for all department staff.
• Approved the menus proposed by the Executive Chef for all
outlets and special events.
• Established quantity and quality output standards for
personnel in all positions within the department.
• Researched new products and developed an analysis of the
cost/profit benefits.

Food and Beverage Manager, Hotel Kabadoni
Sighnaghi, Georgia
October 2016–January 2019
• Monitored budgets and payroll records, and reviewed
financial transactions to ensure that expenditures are
authorized and budgeted.
• Held full P&L accountability and managed direct and indirect
the staff of 25.
• Estimated food, liquor, wine, and other beverage
consumption to anticipate amounts to be purchased or
requisitioned.
• Organized and directed worker training programs, resolved
personnel problems, hired new staff and evaluated employee
performance in dining and lodging facilities.
• Reviewed menus and analyzed recipes to determine labor
and overhead costs, and assigned prices to menu items.
• Assessed staffing needs, and recruited staff using methods
such as social media advertisements or attendance at job
fairs.
• Monitored food preparation methods, portion sizes, and
garnishing and presentation of food to ensure that food is
prepared and presented in an acceptable manner.
• Established standards for personnel performance and
customer service.
• Maintained food and equipment inventories, and keep
inventory records.

Cabin Crew, Air Arabia
Sharjah, UAE
August 2014 -August 2016
• Ensured aircraft and passenger compliance with policies,
procedures, regulations and safety guidance.
• Answered passengers' questions and provided solutions to
issues arising during flights.
• Oversaw maintenance of all required equipment and sent it
out for required services.
• Followed company regulations and rules to promote safe
environment for travelers and employees.
• Facilitated boarding process by greeting passengers upon
arrival to aircraft and providing direction to seats.
• Resolved passenger situations during flight involving disorderly
passengers and medical emergencies.
• Clearly explained and demonstrated safety and emergency
procedures to passengers prior to takeoff.
• Attended workshops and trainings in customer service,
conflict resolution tactics and safety procedures to keep
abreast of all new requirements and procedures.

Food and Beverage Supervisor, Novotel and Adagio Al Bustan,
Abu Dhabi, UAE
June 2013 -July 2014
• Supervised all food and beverage outlets to ensure company
standards and guest satisfaction.
• Ran quarterly staff meetings and created and enforced SOPs
for all outlets.
• Responsible for the weekly schedule for 25 employees and
was in charge of manually inputted tips for all food and
beverage associates
• Relayed important information to the F&B management team
after attending executive committee meetings as the food
and beverage representative to discuss projects, current
revenue, and forecasting for the week.
• Provided proper training and follow-up to newly hired team
members as well as the existing tenured team.
• Produced a method of forecasting, ordering, and controlling
inventory

Service Waiter/Supervisor, Swing Restaurant and Night Club
Rabat, Morocco
September 2008 – May 2013
• Managed customer expectations, communicating realistic
food preparation times and opinions on menu items.
• Helped customers pair beverages with food orders by offering
knowledgeable advice on wine and liquors.
• Satisfied customers with fast, friendly and knowledgeable
support.
• Enhanced team efficiency with well-stocked stations and
efficient side work.
• Followed industry standards for food handling safety and
sanitation.
• Addressed guest complaints and worked with management
or kitchen staff to provide timely resolutions.
• Answered questions about menu selections and ingredients,
and provided food recommendations.
• Provided guest checks and processed payments for cash and
credit transactions.
• Worked with kitchen crew and FOH employees to maintain
seamless and efficient service.
• Focused food service team with clear objectives, careful
monitoring and consistent leadership.
• Compiled and balanced cash receipts at end of day or shift