Ramess Dussoye
Food & Beverage Director/ Consultant
Flacq
Summary
A dedicated, passionate, creative and results-driven professional with over 15 years of expertise in the Food & Beverage (F&B) and hospitality industries, specializing in strategic F&B concept development, operational excellence, sustainability practices, and luxury guest experiences.
Dynamic individual with hands-on experience in Food & Beverage Management and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Overview
30
30
years of professional experience
4
4
Certifications
5
5
Languages
Work History
Consultant -preopening
DT VIlla
07.2024 - 09.2024
Freelance F&B Consultant
Golden Tulip Comoros
05.2024 - 06.2024
- Advising hospitality businesses on designing innovative and sustainable F&B concepts
- Developing operational strategies to align with market trends and enhance client experiences
- Conducting compliance audits and implementing quality improvement plans
- Leading workshops and training programs for F&B teams, focusing on guest-centric services and operational efficiency
- Collaborated with cross-functional teams to successfully deliver comprehensive solutions for clients.
- Managed client relationships through regular check-ins and updates on project progress.
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Assisted clients in navigating complex industry challenges with strategic recommendations.
- Liaised with customers, management, and sales team to better understand customer needs and recommend appropriate solutions.
Executive Assistant Manager - Food & Beverage
LUX Belle Mare
01.2017 - 12.2023
- Directed F&B operations for one of Mauritius' most luxurious resorts, managing 13 outlets and a team of 100 staff
- Spearheaded the rebranding of F&B concepts, introducing successful offerings such as: Aperitivo Experiences, SO`BAR (Non-Alcoholic Bar), Tea & Rum Houses, Pop-Up Dining (Beach picnics, wine cave dinners, Cinema Paradiso)
- Designed and implemented sustainable practices, including food waste reduction, paperless billing, and eliminating single-use plastics
- Achieved and maintained Forbes Certification and HACCP compliance, ensuring adherence to global quality and safety standards
- Conducted leadership and service training programs, including Ron Kauffman’s 'Up Your Service.'
- Increased guest satisfaction scores, improving TripAdvisor Ratings and achieving targeted revenue growth
- Monitored budgets, streamlined operations, and ensured F&B cost efficiency across all outlets
Food & Beverage Manager
LUX Belle Mare
01.2011 - 12.2017
- Oversaw daily operations across multiple F&B outlets, ensuring excellence in service and profitability
- Introduced innovative health-focused menus and thematic dining options tailored to guests’ preferences
- Pioneered online restaurant booking systems such as Zomato, enhancing accessibility and customer engagement
- Streamlined procurement and inventory management processes, achieving cost reductions without compromising quality
Food & Beverage Manager
Hilton Mauritius Resort & Spa
01.2007 - 12.2010
- Led all aspects of F&B management, delivering memorable dining experiences aligned with Hilton’s luxury standards
- Implemented themed dining events and culinary promotions to enhance guest engagement and satisfaction
- Developed and mentored a team of F&B professionals, fostering growth and aligning operations with brand standards
Senior Restaurant Manager
Belle Mare Plage the Resort
01.1998 - 12.2000
- Maintaining positive customer relationships, processing complaints, and responding to customer needs
- Willing to go the extra mile to support any special guest requirements in liaison with general management
- Ability to stay calm, welcoming, and professional with occasionally demanding clientele
- Day to day Management of 8 outlets
Food and Beverage Manager
La Digue Island Lodge
01.1995 - 12.1998
- Designing delicious and attractive menus and continuously making improvements
- Forecasting, planning, sourcing, and ordering supplies to stock the bar and fridges
- Building positive relationships with food and beverage vendors
- Adhering to the food and beverage budget
- Managing daily food and beverage operations
- Following food and safety regulations
- Assisting with marketing events
- Creating and enforcing restaurant policies, targets, and KPIs
Education
Executive MBA - International Resort Management
Institute Vatel
Diplôme d'Étude Supérieure Spécialisée (DESS) - Specialized Studies in Hospitality Management
Perpignan University
Higher National Diploma - Hotel & Catering Management
Middlesex University
Skills
Problem-solving
Certification
Registered Food & Beverage Management Trainer (MQA), Level 8 Certification
Personal Information
- Date of Birth: 12/28/58
- Nationality: Mauritian
Accomplishments
- Collaborated with team of [Number] in the development of [Project name].
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Consultant -preopening
DT VIlla
07.2024 - 09.2024
Freelance F&B Consultant
Golden Tulip Comoros
05.2024 - 06.2024
Executive Assistant Manager - Food & Beverage
LUX Belle Mare
01.2017 - 12.2023
Food & Beverage Manager
LUX Belle Mare
01.2011 - 12.2017
Food & Beverage Manager
Hilton Mauritius Resort & Spa
01.2007 - 12.2010
Senior Restaurant Manager
Belle Mare Plage the Resort
01.1998 - 12.2000
Food and Beverage Manager
La Digue Island Lodge
01.1995 - 12.1998
Diplôme d'Étude Supérieure Spécialisée (DESS) - Specialized Studies in Hospitality Management
Perpignan University
Higher National Diploma - Hotel & Catering Management
Middlesex University
Executive MBA - International Resort Management
Institute Vatel
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