Boat Crew Available 
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| Member Since | 10-04-2005 16:44:00 |
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Contact Info
| Your Position: | Yacht Crew |
| Current Location: | france |
| Description: | CURRICULUM VITAE Objective : To obtain a career position, enabling me to enrich and broaden my knowledge and experience . Personal information: Name :Georges NASSOUR Date of birth :02/12/74 Place of birth :Baabda Nationality :Lebanese Marital status :Single Address :Mansourieh Phone number :+961 4 40 90 32 - +961 3 40 31 64 - +33 6 31 40 00 87 E-mail address :georges_nassour@hotmail.com :cdl07_nass@yahoo.com Educational background: 1996-1999 Hotel Management Diploma from PIGIER Business Schools, France. Founded in Paris in 1860 and in Beirut in 1920. Restaurant Management Diploma from PIGIER Business Schools, Beirut, Lebanon. 1993-1994 High School graduation from “Rosary College†Mansourieh Lebanon, Philosophy section. Work Experience: May 2002 – Present Cedar Sea II – YACHT (65m Mega Yacht) Chief Steward and Supervisor (Job description attached). February 2002 – April 2002 LA POSTA – Down Town Beirut – Lebanon Captain and Supervisor for the opening duties July 2001 – December 2001 PASQUALE Restaurant – Grand Hills Village Resort, Lebanon Captain Waiter August 2000 – June 2001 TRADER VIC’S – Gefinor Rotana Hotel – Beirut – Lebanon Captain Waiter Training: February 2000 – March 2000 Beach Rotana Hotel – Abu Dhabi (Member of the Leading Hotels of the World) Food & Beverage Training June 1998 – September 1998 Printania Palace Hotel – Broumana – Lebanon Housekeeping Supervisor June 1997 – August 1997 Printania Palace Hotel – Broumana – Lebanon Room Service Controller Skills: Good command of English, French, and Arabic Computer Literacy in Windows, Word, and Excel P.M.S proficiency in H.I.S, Fidelio and Micros. Hobbies: Basket ball, Swimming, and Reading Interests: Music, Traveling References will be furnished upon request Job Description On Board “Cedar Sea II†Under direction of the manager, oversee and supervise employees in achieving excellence owner satisfaction and service of food Lead and supervise employees in executing correct, timely procedures Ensures employees in performing any job assigned and follow-up on corrective measures: Responsible for: Supervising room attendants The preparation and delivery of all room deliveries adhering to the boat All the aspects of the operations of the room (silver service) All the pre-stocks supplies (service supplies – food supplies – miscellaneous) Orient, coach and train employees to let them have ability to maintain and improve over all quality standards Observe the receiving function: o Receive the deliveries o Deliveries to be checked against orders o Stored products, tagged the items Participate in a inventory |
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