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FOUAD ELIAS LAHAD
OBJECTIVE
My objective is to join a prestigious establishment in which I will be able to develop myself further,
progress in the company through my dynamism, team work and devotion to task assigned.
PERSONAL INFORMATION
Date of birth : 06-02-1981
Place of birth : Beirut
Nationality : Lebanese
Status : Married
Address : Zouk Michael, Lebanon
Hobbies : Reading, Swimming, Basket Ball
E-mail : l_fouad@hotmail.com
Mobile : (00 961) 3 492722
Phone : (00 961) 9 211997
EDUCATIONAL BACKGROUND
2000 – 2004 American University of Technology (Jbeil – Lebanon)
BA Hospitality Management
2000 Ecole Des Arts Culinaires «Paul Bocuse» (Lyon – France)
Attestation Gestion Hoteliere
1997 – 1999 Institute Mgr. Cortbawi (Adma – Lebanon)
3 BT. Hotel Management
1994 – 1997 Ecole Central (Jounieh – Lebanon)
Brevet

WORK EXPERIENCE
September 2013 till present Ratio Plus SAL (Beirut - Lebanon)
Operations Manager ( company profile sweet 66 factory – caterer plus – 9 chinese
restaurants 3 restaurants concepts Tris – LVD – Burger 911)
 Following the company policies and procedures.
 Helping for the preparation procedure for ISO certificate
 Suppliers ordering / checking.
 Forecasting, budgeting and costing.
 Ensures food meets corporate specifications on presentation and recipe.
 Trains, develops and monitors all staff to make sure consistent and required customer service
standards.
 Control all the expenses.
 P&L review monthly.
 Run and support the Operations Team.
 Developing the business threw a marketing plan on yearly bases
 Incentive programs for staff
 Ensures a working discipline and keeping up to the standards.
 Following the rules and regulations.
 Auditing the stores and checking departments.
 Organize replacements for lack in case of vacation, holidays, illness and off-days.
 Performance appraisal of each of the employees.
 Overall responsible for the operation.
 Checking the food quality and expiry date.
July 2011 till August 2013 Assaad Food & Beverage SAL related to Alshaya Company
(Beirut - Lebanon)
Restaurants General Manager (P.F Chang’s China Bistro Middle East – Lebanon – 2
branches)
 Following the company policies and procedures.
 Forecasting, budgeting and costing.
 Ensures food meets corporate specifications on presentation and recipe, quality of food.
 Trains, develops and monitors all staff
 P&L review monthly.
 Run and support the Operations Team.
 Developing the business threw a marketing plan on yearly bases
 Incentive programs for staff
 Ensures a working discipline and keeping up to the standards.
 Following the rules and regulations.
 Auditing the stores and checking departments.

Oct. 09 till June 2011 M.H Alshaya Company W.L.L. (Kuwait - Kuwait)
Restaurants General Manager (PF Chang’s China Bistro Middle East – Kuwait – 3
Branches) Pre-opening
 Ensures all company policies and procedures are adhered to.
 Forecasting, budgeting and costing for Kuwait store (capacity seating 365 seats).
 Ensures cash handling and till point procedure.
 Ensure and manage availability of required talent to manage the current and future operations.
 Develops and monitors all staff to make sure consistent and required customer service standards.
 Manage, lead & support the Operations Team.
 Developing the business threw a marketing plan on yearly bases.
 Ensures a working discipline and a smooth team work between service and kitchen.
 Make sure that all rules and regulations according to guidelines are in use.
 Auditing the stores according to Alshaya audit list.
 Evaluates the performance of each of the employees.
 Preparing for new openings in Middle East.
 Overall accountable for Restaurant performance.
 Determines/recommends types and quantity of stock to be ordered.
June. 09 till Sep.09 PF Chang’s United States (Ohio – Santa Monica – Anaheim – Phoenix)
Restaurants General Manager (PF Chang’s China Bistro) with M.H Alshaya Company W.L
 Pre-opening for PF Chang’s china Bistro Ohio – Akron usa (1 month).
 Three month training for PF Chang’s in several stores and the head quarter in the United States
(Bringing the concept all over Middle East).
Feb.07 to May.09 M.H.Alshaya Company W.L.L. (Kuwait - Kuwait)
Restaurants Manager (Noodle factory/Asha’s/Thai Chi) Pre-opening
 Overall responsible for Restaurants performance.
 Ensures all company policies and procedures are stick to.
 Seeks opportunities to increase sales through suggestive selling.
 Ensures cash handling and till point procedure.
 Trains, develops and monitors all staff to ensure consistent and required customer service
standards.
 Allocates and recommends assignment of specific duties to staff to ensure all areas of the
restaurants are covered and to maximize customer service potential.

 Determines/recommends types and quantity of stock to be ordered.
 Assists in managing restaurant to the standards lay down by the company.
 Supports in managing appropriate inventory and controlling cost of goods.
 Jointly completes daily /weekly / monthly sales reports.
 Ensures cash handling and till point procedure is handled with accuracy as per company policy.
 Facilitates and monitors the correct use of operational equipment at all times.
 Ensures implementation of health and safety, food hygiene and local legislation at all times of
operation.
May 05 to Jan.07 Habtoor Grand Hotel (Sin el Fil - Lebanon)
Banquet Operation Manager - in Charge of the Emirates Hall Ball Room (capacity
seating 1800 seats) in addition to the conversion center and 8 meeting rooms) Pre-
opening
 Monitors the stocks of all beverages and equipments.
 Costing all functions.
 Controlling the invoices in receiving area upon prices and quality.
 Controls on an on-going basis level of service Standards.
 Responsible in operating all outside catering.
 Conducts training, Coaching and takes disciplinary actions.
 Responsible for the administrative tasks, concerning schedule, attendance and employee
performance.
 Manages the day-to-day Operation.
 Provides direction to all the banquet employees.
 Responsible for the entire outlet activities.
 Inventories for food, beverage and general items.
 Prepare floors plans for all events.
 Communicate with the banquet sales department on a daily basis.
June 04 to Mar.05 Bzommar Palace Hotel (Bzommar - Lebanon)
Banquet Manager Ball Room (capacity seating 600 seats / terrace 600 seats)
 Manages the day-to-day Operation.
 Communicate with the sales department for new events.
 Discuss with guests for all the details for the events.
 Implementing training program for all new staff.
 Controlling that the shift is running smoothly.
 Controls on an on-going basis level of service Standards.
 Responsible in operating all outside catering.
 Controlling the cost of sales.
 Conducts training, Coaching and takes disciplinary actions.

June 03 to June.04 Le Royal Hotel (Dbaye - Lebanon)
Supervisor Room Service (Member of the Leading Hotel of the World) Pre-opening
 Leading the day-to-day Operation.
 Training program for all new staff.
 Controlling that the shift is running smoothly.
 Controlling the amenities and mini bars.
 Dividing the work on each shift.
 Participate month end inventory.
 Determines that service pantry station in fully stocked and kept clean at the commencement of
service.
 Coordinates, supervises and executes the prompt, efficient and courteous service of Food &
Beverage as assigned.
 Responsible for the executive lounge.
 Responsible in operating all the ordering.
Nov. 02 to Feb.03 Mzaar Intercontinental (Faraya - Lebanon)
Room Service
 Responsible for orders and service.
 Ensures that the full knowledge of the menu and off menu items, Daily special and seasonal food
items are available.
 Exhibits personnel department appearance, attitude in a manner, which will enhance the guests
experience and satisfaction.
 Inspect and check all equipment and utensils.
 Control breakage’s and records them.
 Inspect and check all equipment and utensils.
 Replenish Food & Beverage stock levels.
 Check all out-going orders.
Jan.01 to Jan.02 Casino du Liban (Jounieh - Lebanon)
Cocktail Waiter
 Receives and stock restaurant table cloths and napkins (fold napkins).
 Picks up requisition items and stores them accordingly following the FIFO.
 Prepares the wine and bread stations.
 Prepare the service station.
 Mise en place for the restaurant.
 Attends the daily briefing before service starts.

Jan.00 to Jan.01 Dallas Hotel (Jounieh - Lebanon)
Bartender
 Mixes and prepares alcoholic and non-alcoholic drinks.
 Takes orders and serves drinks to guests.
 Checks stock level of bar supplies and initiates necessary requisitions; obtains requisitioned
supplies.
 Checks and sets up bar and equipment.
 Ensure that bar is clean and in good condition at the beginning of his duty.
May.01 to Oct.02 Melia Riviera Hotel (Beirut - Lebanon)
Waiter
 Notifies managers of specific guests’ needs and requests.
 Possesses sound knowledge of our products i.e. food and drinks, suggestively selling.
 Ensures that our guests receive prompt, friendly and personalized service.
 Answer all telephone calls and enquiries in an efficient and professional manner.
May.2000 Abella Catering (Sanaa - Yemen)
Shift Leader (Arabs President Meeting)
June.00 to Sep.00 Chateau de Vivier (Lyon - France)
Training Arts de la Table et la Gestion Hoteliere
Jan.1999 to Sep.00 Dolce Villa Restaurant (Kaslik - Lebanon)
Captain
Feb.1998 to Dec.1998 Rabieh Tower (Rabieh - Lebanon)
Waiter (Par Timer)
Feb.1997 to Jan.1998 Acropolis Hotel (Kaslik - Lebanon)
Waiter
ACHEIVEMENTS
 Opening team certificates from different industry.
 Training certificates like (Dewar’s, St. Pellegrino, Tobacco, Coffee ...).
 Micros / Fidelio Certificate.
 Haccap certificate.

 Train the trainer.
LANGUAGE SKILLS
Arabic : Fluent (speaking, reading, and writing).
English : Fluent (speaking, reading, and writing).
French : Fluent (speaking, reading, and writing).
COMPUTER SKILLS
Windows Office : Word, Power point, Excel …
Systems : Micros, Aloha, Fidelio & Omega...
TRAININGS
 Selling Techniques.
 Cost of Goods and P&L.
 Phone Techniques.
 Fire Training.
 Interviewing Skills.
 Setting Goals / Coaching.
 Effective Teams.
 Competency and Disciplinary.
 Wine / Alcohol Training.
 Cigar / Coffee Training.
 Train the Trainer.
 Handling Guest Complains.
 Customer Service.
 Acting Confident.
REFERENCES
Mr. Fares Yactine 00966559428835
General Manager
Mr. George Ghazi 00966 508885630
HR Director
Mr. Marc Kandakji
Corporate Chef 00961 3 677171

DOCUMENTS WILL BE DELIVERED UPON REQUEST

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