Hind HALIM
38 years old, single
+212 661 194 062
E—mail :
[email protected] EXPERIENCES
Since December 2022: general manager of the First Group: FIRST GRILL
Restaurant, FIRST ASIAN Restaurant & FIRST catering, Kosher Food, Marrakech
• Opening and launching of Kosher restaurants from design to marketing.
• Opening and launching of a Kosher culinary preparation laboratory.
• Organisation of religious events and festivals; Pessah, Shabbat, Hiloulot,
weddings, Bar-Mitzva…
• Mastry of concept and requirements of the Kosher food.
May 2017- March 2021: general manager of Tamim Car, Tourist transport and
events agency
• Luxury concierge
• Festivals organization
Aug 2016-Jan 2017: Food & beverage director at Golden Tulip Farah hotel, Rabat
Feb-Jul 2016: Cluster food & beverage director at Palm Plaza and Palm Club hotel,
Marrakech
Jan 2015-Jan 2016: Cluster food & beverage director at El Minzah & Grand Hôtel
Villa de France by Le Royal, Tangier
Aug 2014-Jan 2015: Food & beverage assistant manager at Royal Tulip City Center
hotel, Tangier (hotel opening)
Jun 2013-Jul 2014: Food & beverage Outlets manager at Delano Marrakech hotel.
Jul 2011-March 2013: Outlets manager at Sofitel Essaouira Mogador Golf &Spa
hotel
• Task Force at Sofitel Casablanca Tour Blanche (hotel opening)
• Task Force at Sofitel Agadir Thalassa Sea &Spa (hotel opening)
Jan- Jun 2011: Food Manager at Atlantic Palace Golf -Thalasso & Casino Resort
hotel, Agadir
Dec 2009- Dec 2010: Outlet Manager at Michlifen Suite &Spa hotel, Ifrane
(opening, Leading Hotel of the world)
Aug 2008-Nov 2009: Outlets manager at Naoura Barrière (opening, Small Leading
Hotel of the world)
EDUCATION — SKILLS
2007: Diploma in tourism - Development of marketing and commercial strategy
- Website and social media management
management from a
- Budget and revenue management
specialized institute in - Optimization of turnover
Casablanca. - Purchasing management and inventory control
- Development of restaurant menus of all specialties, bars,
2006: Diploma at the banquet kits, packages and promotions.
- Development of technical sheets and control of food and
specialized IT management
drink costs.
institute of Casablanca - Organization of seminars, ceremonies, weddings of all
cultures.
- - Implementation of standards and procedures for each
department.
- - Mastery of invoicing tools and computer operating
systems; Windows, Macintosh, Micros Fidelio, Odoo
- - Mastery of Leading Hotels of the World standards.
- - Mastery of HACCP standards.
- - Team recruitment
- - Planning and supervision of the activities of all staff.
- - Management, training, evaluation and motivation of all
staff
KEY SKILLS — LEADERSHIP
Marketing- Benchmarketing
Budget planning
Leadership Humility, integrity, active listening, innovation, communication,
Communication and sales decision-making, problem solving and availability.
techniques
Human Resource
Management
HOBBIES
Reading,shopping and nautical sports
