Ramess Dussoye
Seasoned F&B Coach
Palmar,FL
Summary
Hospitality leader with 15+ years driving Food & Beverage excellence in luxury environments. Skilled in concept innovation, operational performance, sustainability, and team development. Focused on growth, guest experience, and building high-performance cultures across diverse teams.
Experienced and enthusiastic Consultant with track record of success across wide range of industries. Possesses exceptional interpersonal, problem-solving and analytical skills to provide advice and expertise to client organizations improving business performance. Experienced in all aspects of operations, strategy and finance.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Freelance Consultant
01.2024 - Current
- Projects
- Lux Grand Baie
- Hilton Mauritius
- Sheraton Kampala Hotel
- Kiwenga Minazi Resort Zanzibar
- Golden Tulip Comoros
Executive Assistant Manager - Food & Beverage
LUX Belle Mare
01.2017 - 01.2023
- Directed F&B operations for one of Mauritius' most luxurious resorts, managing multiple outlets and a team of 100+ staff.
- Spearheaded the re-branding of F&B concepts
- 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 Kaufman "Up Your Service."
- Increased guest satisfaction scores, improving Trip-advisor 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 - 01.2017
- 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 - 01.2010
- 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.
Education
Executive MBA - International Resort Management
Institute Vatel Nîmes
FranceDiplôme d'Étude Supérieure Spécialisée (DESS) - Specialized Studies in Hospitality Management
Perpignan University
FranceHigher National Diploma - Food & Beverage Management
Middlesex University
LondonSkills
- Problem-solving
- Attention to detail
- Team leadership & development
- Client relationships
Certification
- Registered Food & Beverage Management Trainer (MQA) – Level 8 Certification
- Lead Assessor Certification – Quality Assurance & ISO 9002 Standards (BSI UK)
- Planning Restaurant Operations – Singapore Hotel Association
- Up Your Service . Ron Kaufman
- Focus recruitment Skills Workshop Alentaris Consulting
- John Maxwell. 4 D Leadership
- Eric Peret . Emprinte . Our distinction in terms of relational excellence
Languages
Fluent: English, French, Italian
Native: Hindi, Creole
Timeline
Freelance Consultant
01.2024 - Current
Executive Assistant Manager - Food & Beverage
LUX Belle Mare
01.2017 - 01.2023
Food & Beverage Manager
LUX Belle Mare
01.2011 - 01.2017
Food & Beverage Manager
Hilton Mauritius Resort & Spa
01.2007 - 01.2010
Diplôme d'Étude Supérieure Spécialisée (DESS) - Specialized Studies in Hospitality Management
Perpignan University
Higher National Diploma - Food & Beverage Management
Middlesex University
Executive MBA - International Resort Management
Institute Vatel Nîmes
Key Achievements
- Re-branding Excellence: Transformed LUX
- Belle Mare’s F&B offerings with innovative concepts, including Tea House, Cocktail Laboratory, Rum House, Food Truck Dining, and Health-Centric Menus., Sustainability Leadership: Pioneered green initiatives, including food waste reduction, paperless ordering, and elimination of single-use plastics, positioning the resort as a sustainability leader., Service Excellence: Elevated service delivery through training programs, achieving Forbes quality standards and boosting guest satisfaction., Revenue Growth: Consistently exceeded revenue targets while improving operational efficiency and guest experience., Industry Recognition: Contributed to LUX
- Belle Mare earning accolades such as "Best Place to Work" and maintaining high guest satisfaction indices., HACCP Certification: Designed and implemented food safety protocols, ensuring compliance with international standards.