Hamza Ettaouil

Experience

• 

  COP22

  Nov 2016 - Nov 2016

  Assistant Supervisor of Food & Beverage

  As an Assistant Supervisor of Food & Beverage during the COP22 with "Rahal's Group". I was in Charge Of Controlling every single product that Cames from The kitchen to The Food Court, and Also To Make Sure good Delivery of Food & Beverage in time and Controlling Input and Output Of Every product to The other points of sale. At The End of day, i write a purchase order of every thing that Came out of the kitchen.

• 

  KAYATOURS MOROCCO

  Jan 2017 - Jan 2017

  Product Manager Assistant

  During my internship at Kayatours Marrakech as Product Manager Assistant, I was In Charge Of creating new products for the Agency. Such as new destinations for our clients. I chose one and I start looking for Flights toward it, accommodations, and what's exciting about that destinations such as sightseeings. Then i collect all Of the informations and suggesting a starting price based on Flights, hotels, airport transfert and also our Agency benefits. Then I post it in The Agency's Website. And so on... Show less

• 

  Four Seasons Hotels and Resorts

  Apr 2017 - Jun 2019

  Server Assistant

  •Ensured exceptional guest experiences upon LQA and Four Seasons Standards.•Shared knowledge of menu items and flavors.•Assisted wait staff with timely food delivery.•Assisted in Pool Operations over 100 customers•Supported in Banquets and other Outlets in need.

• 

  Wolfgang Puck

  Jun 2019 - Jun 2020

  Senior Waiter at CUT by Wolfgang Puck, Mondrian Doha

  • Ensure Genuine service upon Forbes Standards.• Exceed guest experience and satisfaction by providing high quality and professional service. • Handling guest complaints in a courteous and efficient manner and ensure a Follow up with the guest.• Closing Finances at the end of operations. • Taking Reservation with guest preferences and explain the menu and concept via telephone. • Helping in Bar Operations when it’s busy.• Helping Bar inventory. • Bar Knowledge. (Spirits & Wine)• Working with multinational Team ( more Than 10 Nationalities ) • Meat Knowledge and Carvings Show less

• 

  Morimoto Restaurant

  Jul 2020 - Dec 2020

  • Bartender at Morimoto, Mondrian doha

    Oct 2020 - Dec 2020

  • Task Force Bartender at Morimoto, Mondrian doha

    Jul 2020 - Oct 2020
• 

  Wolfgang Puck

  Jan 2021 - Oct 2021

  - Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.- Managed bar inventory, restocked supplies and placed orders for spirits, beers, wines, mixers and bar supplies.- Trained staff on wine and spirits knowledge, and Wolfgang puck Signature cocktails- Create up-selling challenges to sell wines and beverages to meet daily sales goal.- Maintained secure cash drawers, promptly resolving discrepancies in daily totals.

  • Head Bartender at CUT by Wolfgang Puck

    Sept 2021 - Oct 2021

  • Bartender

    Jan 2021 - Sept 2021
• 

  12 Chairs Caviar Bar at Mondrian Doha

  Oct 2021 - Apr 2023

  • Optimised customer experience, serving each guest with sincere, positive and enthusiastic attitude.• Achieve higher check averages of 1400 QAR per person by suggestive up-selling techniques.• In charge of outlet events and maximize beverage income for hotel events.• Creating beverage menus and promotions to increase sales.• Ensure that daily goals, monthly financial targets are me • Pre-opening Costing, ordering supplies, updating micros.• Generate daily sales reports to be sent to Executive Committee.• Managed bar inventory, placed orders for spirits, wines and mixers,and increased sales and profits.• Maintained secure cash drawers, promptly resolving discrepancies indaily totals.• Took customer orders and capitalized on opportunities to sell specialbeverage and food options.

  • Bar Supervisor (Outlet in Charge)

    Sept 2022 - Apr 2023

  • Head Bartender (Acting Supervisor since February 22)

    Oct 2021 - Sept 2022
• 

  Waldorf Astoria Doha West Bay

  Apr 2023 - now

  Assistant Bar Manager At MURU by Mauro Colagreco

  Pre-Opening & Post Openning* Achieved Michelin Guide selection within 10 months of opening,contributing to the restaurant's rapid success and recognition forexcellence.* Recruited and trained top talent, connecting with qualifiedcandidates through job boards and social media posts.* Set effective employee schedules to maintain coverage during peaktimes and minimise labour costs.* Increased revenue by promoting additional items and assisting withbeverage menu creation of 32 Signature cocktails .* Purchased goods and ingredients needed to make beverages.•* Trained Front of House (FOH) staff on spirits and wines knowledge,guest service techniques and communication skills to ensure positiveexperience.* Accurately monitored cash intake to eliminate discrepancies.•* Maximised employee morale and corrected performance issuesaccording to established standards.* Set prices based on market capacity and demand to achieverevenue targets.* Enforced team compliance with health and safety requirements tomaintain standards. Show less