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khalil houari

@khalilhouari

F&B professional across 5-star hotels who supervised restaurant operations and developed Mediterranean and Moroccan menus.

Saudi Arabia

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What I'm looking for

I’m particularly interested in high-end catering environments, especially upper casual, fine dining, or semi-fine dining concepts with a Mediterranean, Lebanese, Syrian, Turkish, Egyptian, or international fusion orientation.

At La Cigale Hotel, I supervised daily restaurant and bar operations, trained teams, and implemented HACCP food safety standards. I also contributed to cost optimization and improvements to the customer experience.

Across my work in hospitality, I developed culinary expertise in Mediterranean and Moroccan cuisine, including menu creation and kitchen management. I’m particularly interested in high-end catering in upper casual, fine dining, or semi-fine dining concepts with Mediterranean, Middle Eastern, or international fusion cuisine.

Experience

Work history, roles, and key accomplishments

Current

Hotel Security Manager

Current

Kenzi Hotel

Jan 2020 - Present (6 years 9 months)

Strengthened skills in team management, operational supervision, and adherence to procedures, directly transferable to restaurant management. Developed ability to manage emergency situations and maintain a safe and organized environment.

Team Management Operational supervision Emergency management Safety Procedures

F&B Supervisor

La Cigale Hotel

Jan 2010 - Dec 2011 (1 year 11 months)

Supervised all daily restaurant and bar operations within a 5-star hotel. Managed and trained teams to ensure exceptional customer service and rigorously implemented food hygiene and safety standards (HACCP).

Restaurant Operations Team Management Training HACCP Cost Optimization Customer Service Culinary Skills

F&B Supervisor

Four Seasons Hotel

Jan 2005 - Dec 2007 (2 years 11 months)

Coordinated restaurant activities, ensuring service quality and customer satisfaction. Supervised staff, developed skills, and maintained a positive work atmosphere while rigorously applying food hygiene and safety protocols.

Restaurant Coordination Staff Supervision Training HACCP Menu Planning Inventory Management Customer Satisfaction

Maître d'Hôtel

Dorint Atlantic Palace

Jan 2003 - Dec 2005 (2 years 11 months)

Managed the dining room and coordinated closely with the kitchen for a fluid culinary experience. Trained and supervised dining room staff, ensuring professional and courteous service, and managed reservations and guest relations.

Dining Room Management Corporate Trainer Supervision Guest Relations Reservations Service standards