Hicham Aourmi

Bilingual hospitality professional with over 10 years of expertise in guest experience management and high-end dining. Expert in customer service and front office operations, distinguished by the ability to deliver flawless service in high-volume environments while maintaining elevated satisfaction scores (4.8/5). As Major de Promotion in service techniques, I combine operational rigor with a strong aptitude for team training and revenue optimization through strategic upselling.

Recognized for versatility, financial integrity, and a proactive problem-solving approach to ensure consistent brand excellence.

Chef de Rang at Studio & Boussetf, Jardins Majorelle & YSL (2025-11 – 2026-03)

• Directed high-volume operations by supervising a seamless service for 70-85 covers per shift during the Q4 2025 peak.
• Managed daily financial closings and cash transactions for a business volume reaching 15,000 MAD during high-attendance periods.
• Increased average check value via suggestive selling, consistently achieving 2 additional sales per table in Q1 2026.
• Led staff training for 2 Commis de Rang to ensure 100% adherence to Yves Saint Laurent luxury service standards.
• Maintained a superior satisfaction rating of 4.8/5 on TripAdvisor and Google by optimizing the table rotation cycle to 60 minutes.

Receptionist at Riad La Petite Majorelle (2024-12 – 2025-11)

• Managed front-desk logistics by processing an average of 8 daily check-ins/outs during the high season in Marrakech.
• Optimized occupancy rates through proactive reservation management and anticipation of specific guest requirements.
• Resolved guest inquiries and oversaw post-stay satisfaction follow-ups to maintain the Riad's premium reputation.
• Coordinated concierge services, including the recommendation and booking of local activities to enhance the guest experience.

Receptionist at Riad Tasneem (2022-04 – 2024-11)

• Achieved audit excellence by performing 100% of daily closings with a zero-error cash rate over a 2-year period.
• Boosted ancillary revenue through the strategic sale of 5 weekly excursions and transfers to resident guests.
• Independently managed the property during night shifts, ensuring premises security and 24/7 guest assistance.
• Centralized reservation tracking and administrative reporting to ensure a high standard of operational continuity

Receptionist at Riad Jomana (2022-01 – 2022-04)

• Facilitated guest arrivals by ensuring a smooth transition from welcome procedures to room occupancy.
• Executed precise check-in/out protocols while maintaining real-time updates of the guest database.
• Assisted with personalized guest requests and local information to maximize comfort during their stay.
• Supervised night security and ensured strict adherence to establishment noise and safety protocols.

Commis de Rang at Restaurant Un Déjeuner à Marrakech (2018-04 – 2019-06)

• Standardized service preparation by meticulously dressing 20 tables daily to ensure timely service starts.
• Provided technical support to the Chef de Rang, ensuring service fluidity and rapid order delivery to tables.
• Maintained service areas and equipment to reflect the high-end brand image of the establishment.
• Applied HACCP standards strictly to ensure total hygiene and food safety throughout the service cycle.

Commis de Rang at Hôtel Chellah Beach (2016-06 – 2016-11)

• Executed fast-paced service in a high-traffic beach environment, requiring rapid responsiveness and adaptability.
• Ensured professional guest reception and sustained support for the service team during peak hours.
• Managed outdoor dressing standards to maintain an impeccable presentation of the hotel's dining spaces.
• Streamlined guest departures by assisting with billing procedures and final table clearances.

Multipurpose Intern at Hôtel Widiane (2015-12 – 2016-01)

• Supported multi-departmental operations across reception and dining during the critical end-of-year holiday rush.
• Assisted in managing reservation flows and provided orientation for guests within the resort complex.
• Learned luxury service codes through active participation in high-end dining service operations.
• Observed and applied security protocols and hygiene standards specific to large-scale hotel establishments.

Technician Diploma in Hotel & Tourism Management | Restoration & Service Specialty – Institut Spécialisé de Technologie Appliquée Hôtelière et Touristique (ISTAHT) (2014 – 2016)

Baccalaureate in Life and Earth Sciences (SVT) – Lycée Elmassira (2014 – 2014)