1. 1
Ali Fakhri
Mobile: + (351) 934 060 898, e-mail: abdelali.fakhri@gmail.com
Ali Fakhri
Praceta Nossa. Sra. das Neves, Vilas do Infante Lote 15, Cascais 2645-553, Portugal
Mobile: (351) 934 060 898, e-mail: abdelali.fakhri@gmail.com
European (Portuguese) passport holder
DIRECTOR OF FOOD AND BEVERAGE
Customer focus oriented, dedicated to exceeding guest´s expectations and increasing profits
through associate training, development and empowerment.
SUMMARY OF QUALIFICATIONS:
 Vast experience in international Hospitality with JW Marriott Hotel in Rio de Janeiro, Chicago
Beach Hotel now Jumeirah Dubai, Inter-Continental Hotel Hyde Park, Radisson/Edwardian
Hotels, Rank Organization in London, and Dorint Hotels & Resorts in Agadir Morocco.
 Self–driven, dynamic and proactive professional in hospitality industry offering a diverse range
of skills across Food & Beverage Management, Sales & Marketing and Personnel & Human
Resources.
 Strong interpersonal skills, with the ability to communicate effectively and manage relationships
at all levels.
 Strong financial management skills, with the ability to analyze P&L statements and to manage
cash flow.
 Experience in developing operating budgets, forecasting and capital expenditure planning and
ability to compile and convey monthly management reports.
 Hands on experience in food service operation, restaurant/bar/café conception, menu and lay
out development, cocktail and beverage development and both service and kitchen training.
 Excellent organization skills, with an eye for detail and an ability to prioritize and work in projects.
 Strong administration and management skills with knowledge of business and management
principles, strategic planning, resources allocation, human resources modeling and leadership
techniques.
 Mature approach with an ability to apply common sense and stay calm under pressure.
 Role model, leading by example whilst adapting to change, and a hands-on approach working
with large teams.
PROFESSIONAL BACKGROUND:
Business Manager Amazonia Food Service – Casablanca, Morocco
2010 – 2015
 Managed and directed all the activities of the Business from start-up to implementation and
development.
 Prepared and followed up the agreed company business plan.
 Developed 8 new products.
 Developed production chain layouts and selected equipment in conjunction with international
equipment suppliers.
 Explored and analyzed market trends and identified new opportunities in the region resulting in
signing two contracts with two major retailers.
 Negotiated with contractors and suppliers; purchase of equipment and products.
 Trained and developed department heads.
 Assisted all managers to train and motivate their staff in all operational related disciplines.
 Implemented HACCP food safety standards and discipline.

2. 2
Ali Fakhri
Mobile: + (351) 934 060 898, e-mail: abdelali.fakhri@gmail.com
Corporate Director of Food & Beverage (UCI – United Cinemas International) Rio de Janeiro
2006 – 2010
 Reporting to the managing director and responsible for all operational functions of the corporate
food and beverage office with 11 sites across Brazil and a multimillion dollars budget.
 Developed and implemented new casual dining restaurant and new coffee shop brand strategies
“Destino bar and restaurant” and “Destino Express Café”.
 Delivered the agreed targeted results for operational excellence, outlets profitability, restaurant
development schedule, company ROI levels and staff training and development plan.
 Directed the facelift of the concessions with a budget of 5 million US dollars.
 Delivered complete F&B concept documentation for all concession outlets for the head office.
 Developed kitchen layouts and selected equipment in conjunction with kitchen designer.
 Developed new yield management and forecast systems system to provide better control, which
resulted in food costs reduction by 18% and beverage sales increase by 25%.
 Developed new training program for middle management, resulting in 24% guest satisfaction
improvement.
 Improved the Food & Beverage and Banquet sales by 23%, by developing new menus and sales
kits.
 Coordinated marketing and promotions with the marketing department and operational teams.
Food and Beverage Manager JW Marriott Hotel, Rio de Janeiro, Brazil
2002 – 2006
 Reporting to the general manager and responsible for the day to day management of 7 food and
beverage outlets.
 Developed and implemented new casual dining restaurant brand strategy “Taiyou Sushi and Sake
bar”.
 Delivered the agreed targeted results for operational excellence, restaurant profitability,
restaurant development schedule, company ROI levels and staff training and development plan.
 Involved in developing detailed designs for restaurants in conjunction with interior designers.
 Honored by JW Marriott Rio de Janeiro as Manager/Leader of the quarter 2003.
 In 2005, “Terraneo” Restaurant was honored Best Restaurant for lunch by Latin Trade magazine.
 Conducted regular kitchen and service audits, resulting in HACCP system implementation.
 Decreased food costs by 6%; increased beverage sales by 27%.
 Created a positive employment environment, resulting in better employee performance and
optimal guest satisfaction. Survey results showed an increase in overall guest satisfaction from
84% to 91% and staff turnover reduction from 17% to 9%.
Assistant Director of Food and Beverage Dorint Atlantic Palace Hotel & Resort Agadir, Morocco
1999 – 2000
 Reporting to the food and beverage director and responsible for the daily operation of 12 outlets.
 Developed employee training manuals, for Room Service, Mini bar, Restaurants, Bars and
Banqueting.
 Assisted all department heads to train and motivate their staff in all operational and service
related disciplines.
 Assisted the director of food and beverage in hiring and coaching all middle management staff.
 Assisted the hotel project management team to identify new outlets for development in
accordance with the directions agreed with the owner.
 Formulated the business cases to support investment in new outlets and the CAPEX spend on all
new outlets; Latino casual dining, fish restaurant, ice cream parlor and new ball room.
 Created a good work environment, centered upon teamwork and mutual respect.
 Worked closely with the Executive Chef and Sous Chef and coordinated all food service from the
kitchens for all Food and Beverage outlets.
 Created elaborate menus for government banquets held in honor of his majesty Mohammed 6.

3. 3
Ali Fakhri
Mobile: + (351) 934 060 898, e-mail: abdelali.fakhri@gmail.com
Hotel Manager Plaza Suites Hotel, Dubai, United Arab Emirates (Repositioning and Opening)
1996 - 1999
 Reporting to the owner and responsible for the whole hotel operation.
 Repositioned the property in preparation for conversion into Apart Hotel, including the
elaboration of a long range business plan and feasibility study.
 Coordinated the conversion project, worth US$7 million, between the owner and vendors:
architect, contractors, suppliers, etc.
 Signed room allocation contracts through convention, trade show, airlines and association
managers.
 Initiated and directed sales expansion program, increasing hotel occupancy from 40% to 75%.
 Elaborated yearly operating budgets for the hotel.
 Created and developed standards and procedures to fulfill the marketing and financial goals.
 Recruited and hired outlet managers and front line staff, including account manager,
housekeeper and front of house manager.
Assistant Director of Food and Beverage Chicago Beach Hotel, Jumeirah Beach Dubai, UAE
1994 – 1996
 Assisted the Food & Beverage Manager in the coordination of activities of the staff to deliver
quality products and service to customers.
 Repositioned the Banquet and Outside Catering, improving the results to 35% increase in sales.
Involved in the elaboration of thematic buffets.
 Updated all department manuals achieving an increase of 18% in customer satisfaction.
 Involved in the creation and control of the food and beverage budgets for the outlets.
 Achieved consistent department profitability of more than 28%.
 Lowered food cost in the main restaurant by more than 6% through improved purchasing
guidelines, maximized utilization of product and training service staff how to up sell.
 Developed quarterly action plans, based on guest satisfaction surveys and staff feedback to
ensure constantly improvement of all areas of the food and beverage operation.
EDUCATION:
MBA in Project Management, PUC University, Rio de Janeiro, Brazil
Hotel Catering International Management Association, Westminster College, London, UK
English Literature, University Hassan II Casablanca, Morocco
Baccalaureate of Arts, College Lemsalla Casablanca, Morocco
PROFESSIONAL TRAINING & QUALIFICATIONS:
 CTA- Craft Training Award, TC2- Training Certificate Level 2, Managing Training and
Development and Developing You Developing Others
 Foundations of Leadership, Service Leadership and Essential Skills for Managers
 Dynamic Teams
 Positive Associate Relation
 Creating Marriott Leadership Culture
 7 Habits for Highly Effective People
 Navigating Through Change
 “Momentum” Restaurant & Bar Destination
 The Food Safety Manager (SGS, USA – HACCP), ServSafe Certificate USA
Author of 2 gastronomy books: “Walíma, The Art of Moroccan Cuisine” and “Touch of Greece, Cuisine of
the Sun”, published by Record Publisher Brazil.
REFERENCES: Upon request.