Khalid Mrichcha
**** ******** ***** ***** 407-***-****
Kissimmee, FL 34746 jynzcm@r.postjobfree.com
PROFESSIONAL Innovative, cost-conscious Food & Beverage Manager,
passionate about creating a dynamic
SUMMARY guest experience, ensuring customer loyalty and motivating
staff to deliver unparalleled customer service. Top-ranked in all quality
and service standards at Courtyard by Marriott, Sheraton Four Points,
Hilton Walt Disney World, Epcot Center and others. Fluent in English French
and Arabic.
Results-oriented leader, consistently recommending solutions that
contribute to revenue growth, employee engagement, improved efficiencies
and increased customer service levels.
Exemplary manager and strong motivator, skilled at inspiring confidence,
leading by example and building a loyal, high-performance workforce
committed to quality.
KEY Food & Beverage Operations Management Budget & Financial
Accountability
COMPETENCIES Quality Management Staffing/Training/Team-
Building
Business Development Customer Satisfaction
Inventory Management Marketing Strategies
Vendor Contract Negotiation Change Management
PROFESSIONAL Certified Chef, American Culinary Federation, 1999 -
Present
CERTIFICATIONS Serve Safe, 2008
Food & Beverage Manager, 2000/1997; Professional Food Manager, 1990
PROFESSIONAL Courtyard by Marriott (Ocean Properties Ltd.), Lake Buena
Vista, FL 01/2001 - 12/2011
EXPERIENCE Food & Beverage Director 10 years 11 months
Planned, coordinated and ensured delivery and quality of all food &
beverages for restaurant, banquets and lounge. Hired, trained, led and
empowered a team of 32. Generated monthly P&L and yearly budget. Negotiated
vendor contracts and managed service delivery. Resolved employee, HR and
customer service issues. Hands-on knowledge of dining room, bar and kitchen
operations.
Key Accomplishments:
Partnered with VP to implement solutions that improved operations,
productivity, morale and customer satisfaction, taking the Hotel to the
next level.
Instilled an atmosphere with staff of teamwork, ownership, accountability &
responsiveness.
Driving force in innovating successful marketing, new business and customer
retention strategies.
Took a proactive and consistent approach to stock control, cost control and
cash control; kept labor/food costs 2-3% below corporate objective with
zero waste.
Passed 4 different inspections from 4 companies every 6 months, earning
90%+ for maintaining standards in sanitation, front/back-office procedures
and staff training.
Consistently achieved top scores (100%) for customer satisfaction, speed of
service and quality of food, resulting in customer loyalty and repeat
business.
Ensured Hotel was sought after as premiere location for major business
events and many special events, including weddings and family reunions.
Collaborated with chefs to create innovative menus that kept customers
returning.
Met challenge of booking worldwide group of 1100 students into hotel when
Sales Director said it couldn't be done. Provided breakfast, lunch and
dinner for one week, despite department not being equipped for it. Borrowed
equipment, set up buffets, led staff in working from 5:30AM to 10:00PM and
delivered a "wow" event. Students loved the service and success led to
group booking again for the following year before they left.
Sheraton Four Points, Orlando, FL 02/1997 - 01/2001
Executive Chef 2 years 11 months
Supplied leadership and oversight of kitchen, menu, staff, quality control
and customer satisfaction.
Key Accomplishments:
Delivered all controllable expenses on or under budget every quarter.
Hired, trained and directed kitchen staff and organized the restaurant
team. Created "make it happen" teams with regular team meetings, well-
defined tasks, efficient scheduling and constant motivation/mentoring.
Instituted measures to assure rigorous quality control and minimized waste.
"Supercharged" marketing for Hotel and restaurant by creating a hotel
"theme", incorporating first-ever daily and weekly menu specials and
maintaining a quality-driven environment.
Oversaw prep work to guarantee it was consistent with hotel standards.
Assisted the Restaurant Manager with staff management, including
recruitment, training, evaluation and promotion.
Hilton-Walt Disney World, Orlando, FL 03/1995 - 02/1997
Culinary Specialist 1 year 11 months
Key Accomplishments:
Ranked 1st & 2nd in annual Culinary Cook-Offs.
Ran very successful saut and grill stations, received numerous accolades
for high level of customer service.
Created daily menu specials to stimulate interest and build customer
loyalty.
Built high-energy team of restaurant staff working together to ensure an
exceptional quality of food for guests.
Holiday Inn Main Gate, Kissimmee, FL 11/1990 - 01/1995
Chef de Cuisine - "Super Achiever" Award winner 4 years 2 months
Epcot Center, Walt Disney World, Orlando, FL 01/1987 - 05/1990
Chef 3 years 4 months
TECHNICAL Computer: POS: Fosse, Micros, Marriott Global Source Systems
SKILLS Languages: French, Arabic, English
PROFESSIONAL Hospitality Workshop, American Hotel & Lodging Educational
Institute, 2010
TRAINING Hospitality Management Courses, Marriott Connect-U, 2006
Supervisor Development, Certificate of Completion, World Center
Marriott, 2005
Culinary Diploma, Hilton-Walt Disney World, 1995
Creating Customer Loyalty, Certificate of Achievement, Hilton-Walt
Disney World, 1995
EDUCATION Marriott Connect-U Hospitality Management, Washington D.C.,
2006
Diploma in Business Management, Brand Immersion & Fundamentals
Superior Institute of Hotelerie, Tourism & Hospitality Management,
Agadir, Morocco, 1984-1987
Tourism & Hotel Technician Degree
University Moulay Ismail, Meknes, Morocco, 1982-1984
Associate's Degree in Literature
Moulay Idriss High School, Casablanca, Morocco, 1978-1982
High School Diploma