Paolo Preti

Personal data
Date of birth 16 September 1968
City / Country of Birth Lebanon
Current Countries of Nationalities Italian and Lebanese
Gender Male
Marital Status Married
No # Children One
Children Years of Birth May 2002
Military status Exempted
Address Lebanon Presently Kuwait
Email preti_paolo@hotmail.com
Cell Phone Kuwait 0096566119492 Lebanon : 009613442501
Home Phone Lebanon: 009614 919189
Work Phone
Fax
Other

Objective
-Depending in which structure I shall join but mainly I am looking for the position of F&B
Director and reaching EAM /In Charge than General manager

Education

JUNE 1993 American University of Cyprus Intercollege Limassol; Associate Degree

Business Administration

JUNE 1994 American University of Cyprus Intercollege Limassol; Bachelor in Hotel

Management

Work Experience

Starting with the current position:

April 2006 Till Today , Marina Hotel, Kuwait

Position: Food & Beverage Manager / Acting EAM

A 5* Star Boutique Hotel build on the seaside, opened its door in January 2005 with 83 large
rooms, 6 Junior Suites and 2 Royal Suites. Four Outlets with different Cuisine, Mediterranean,
All day Dining, Pool Bar and Room service , 4 meeting rooms connected, each one 27sqm fully
equipped with the latest AV equipments, A large Ballroom which can accommodate 600 persons
seated or Buffet style with all AV equipments and translation facility as well video conferencing.
We do provide an outside catering service for VIP guests, Ministries and Embassies up to 500
guets. We cater dinner around the pools with a capacity of 300 guests seated and a large beach
area which we use for big events up to 3000 persons.

The F&B team is composed of a brigade of 42 Kitchen staffs, 20 Stewarding and 50 Service
Staffs including the administration and Heads

Responsibilities and Achievements:

1- Opening of the banquet kitchen

2- I changed the concept of Atlantis restaurant from Seafood to Mediterranean
3- In charge of the Hotel operation during the absence of the General Manager
4- Oversee the Kitchen, Restaurant and Banquet operation
5-Conduct daily, weekly and monthly briefing
6- Work closely with the General Manager to set and achieve the strategic goals
7- Establish departmental goals
8- Make sure that Hotel policy and procedure are followed properly
9- Work closely with sales department to maximize the revenue
10- Coordinate closely with purchasing Manager
11- Ensure training periodically
12- Coaching and leading
13- Prepare a cost effective the budget, with measurable targets
14- Analyze the monthly P&L and prepare the financial report
15- Implement the safety, fire and Hygiene procedure and policy
16- Resolve guest complaints
17- Monitor appraisals and evaluation
18- Make sure that proper communication with the department and inter department is well
followed
And others

Marina Hotel- Kuwait was awarded in August 2007 twice, as Best Hotel in EMEA by World
Hotels and as Best Service Performance worldwide by World Hotels over 500 hotels.

May 2005 April 2006, EDDE SANDS, RESORT, Byblos, Lebanon

Position: Food & Beverage Manager.

The number one project nowadays in Lebanon considered as the best Beach Resort,
With a landscape of 75'000 sqm. Number of visitors daily can reach 3000 persons with five
swimming pools, two for children and a sandy beach of 250 meters.
A Beach Resort with a combination of different outlets:

A Lebanese Fish and Grills Restaurant La Pche du jour capacity 450 guests
An Italian pizzeria restorante E Paradiso 200 guests
A Refined Snack Les Cascades funky snacks capacity 150 guests
Regular Snack capacity 120 guests, as well a beach service for cold snacks and drinks to cover
all the resort.
Ten open Cabanas with private Jacuzzi are rented daily where we provide all services with a
butler and catering also special events .
A Tex Mex Restaurant: capacity 150 pax. Open in summer only
A Juice Bar serving original cocktail and 4 Bars were created with different ambiance in
different location. ( In summer only )
A Beach Bar with a capacity of 800 Pax where all special events with foreign entertainer are
produced 3 days per week, , Two beach parties on Friday and Saturday and the big afternoon
party on Sundays where main Revenue is generated.

As we have for now 17 Bungalows , with a Room Service 18 hrs per day, with mini bar facility
as well a Lobby with a coffee shop.( All year round ). An extension for the hotel of 80 rooms is
under study.
3 Different locations for banquet which we can accommodate from 100 pax to 1500 pax
maximum separately. ( In summer only )

Responsibilities and Achievements:

1- Opening of the Italian Restaurant

2- Opening of the Tex Mex Restaurant
3- Oversee the Kitchen, Restaurant and Banquet operation
4-Conduct daily, weekly and monthly briefing
5- Delegate and supervise the duties of all F&B employees
6- Establish departmental goals
7- Make sure that Resort policy and procedure are followed properly
8- Co-ordinating and supervising the preparation, presentation and service of food and drinks to
ensure the highest quality at all times
9- Coordinate closely with purchasing Manager
10- Ensure training periodically
11- Coaching and leading
12- Prepare a cost effective the budget, with measurable targets
13- Review the monthly P&L and prepare the financial report
14- Implement the safety, fire and Hygiene procedure and policy
15- Resolve guest complaints
16- Monitor appraisals and evaluation
17- Planning for recruitment and future staff
15 October 2002 Till October 15 2004, Leylaty Ballrooms and Group of
Restaurants, Jeddah, Saudi Arabia.

Position: Food & Beverage Manager.

One of the Top projects in Saudi Arabia considered as Five Stars Services, It consists of
3 Ballrooms, with a capacity of 2000 pax and the second 1000 pax and a third of 80 pax.
The F&B team consists of a Total of 120 Waiters and Waitresses, a Production team of 45
Kitchen Staffs and 25 Pastry Staffs.
The group of restaurant consists of : Fine Dining Chinese Restaurant Toki , Capacity
250seats, a Seafood Restaurant Al Multaqua , Capacity 80 pax, ,
We also Cater Outdoor up to 2000 pax on the same day.

Responsibilities and Achievements:

1- Opening of the Lebanese restaurant Byblos

2- Opening of the Lounge Bar Bubbles
3- Oversee the Kitchen, Restaurant
4- Conduct two daily briefing due to the load of Banquet events
5- Conduct monthly briefing
6- Delegate and supervise the duties of all F&B team: 1 Assistant F&B Manager, 4 restaurant
Managers, 1 Banquet operation , 2 Asst Banquet operation Manager
7- Make sure that Resort policy and procedure are followed properly
8- Co-coordinating and supervising the preparation, presentation and service of food and drinks
to ensure the highest quality at all times
9- Coordinate closely with purchasing Manager
10- Ensure training periodically
11- Coaching and leading
12- Manage the delivery of High quality service
14- Review and analyze the monthly P&L
15- Implement the safety, fire and Hygiene procedure and policy
16- Resolve guest complaints
17- Monitor appraisals and evaluation
18- Planning for recruitment for future staff

July 2001 1st October 2002, Metropolitan Palace Hotel , Beirut, Lebanon.
Position: Banquet & Convention Manager ( & Asst Food & Beverage )

A five star Hotel with 5 outlets, 1 Banquet Hall with a capacity of 500 pax, 8 Conferences rooms
fully equipped, 195 rooms, a Pool Deck with a total of 140 F&B employees including 20
Banquet staff, 2 Banquet Coordinators and one Banquet secretary. I was taking part of the pre-
opening team of the Hotel, preparing the standards, menus, and staff training program, service
organization, and Banquet SOEs requirements three months before the opening. I do control
food Hygiene, food preparation, costing and regular training. Conduct daily briefing and close
communication with Kitchen dept.
March 1998 June 2001, Regency Palace Hotel, Adma, Lebanon.
Position: Assistant Food & Beverage Manager, Also in charge of Banqueting and Conventions

A five star Hotel with 6 outlets, 1 Banquet Hall with a capacity of 1200 pax, 2 Conferences
rooms, 80 rooms, a Pool Deck with a total of 110 F&B employees.
In fact there was the F&B Manager and me in the department only and I was in charge like him
of selling weddings, exhibitions, receptions, dinners or lunch as well as conventions

Awards & Achievements

Award:

Achievements : Successful Hotel Opening of Metropolitan and created the F&B manual
Successful opening of two Restaurants at Leylaty In KSA
Did all my targets and received a 3 months salary as bonus yearly in KSA and
for two years
Opening of a central Kitchen at Marina Hotel Kuwait
During my stay I did all my objectives and my budget for the two years
Created the standard of service, prepared a bakery and pastry project
Change the structure of the Banquet and implemented banquet Sales strategy
Successful recruitment in all my jobs
And others.

Seminars ,Trainings & Courses

Leadership, Sales techniques, staff motivation, handling guest complaints, Train the
Trainer.

Languages : English, French, Arabic and Italian

Computer Skills : Microsoft Office

Professional Membership : Maitre de Table with Chaine Des Rotisseurs

Interests & Hobbies : Internet browsers on Hotel industry, travelling, going often to restaurants
References

References Ex. Supervisors

Ramzi ASSILY ( General Manager, Holiday Inn, Riyadh ): rassily@hotmail.com
Tel: 00966551595515

References (Personal)
Carlos Marliaroudakis ( General Manager, Holiday Inn, Kuwait ):
carlos_malliaroudakis@hotmail.com Tel : 009657095123

Certifications

Other Qualification & Information

Other Qualification

Other Information

Attachment

MY CV