Crop Picture
NOTE: Do not upload any image that violates our Picture Policy. Doing so will result in the removal of the concerned image without prior notification.
خلاصہ
I consider myself a Passionate Hotelier" having experienced hospitality in many countries as Europe, South Asia & Middle East within the Food & Beverage Department. From restaurants, banquets and room service to hospitality consultancy.
One of my biggest accomplishments was when I managed to boost both sales and profit up to 40 % in a Fine Dining Restaurant making it a success story after a year. Studying the market, reducing the food cost by making it to 29% , advertising and introducing the restaurant concept was the key to the success.
On the top of this, I was able to manage a team from 15 to 30 people to whom I had hands on approach and regular training and that turned into a smooth ambiance and operation. I realized that I developed good management and leadership skills driven by my curiosity to learn which adds up to my capacity of communication and my dedication.
My desire is to become part of a visionary organization that cares as much for their financial future as for their employees future.
Professional Development:
Lobster Ink, the learning platform of choice for the hospitality industry.
Online Certified Course, completed five levels of Food and Beverage service essentials.
Qualities:
Proactive,Determined, Fast Learner, Hard-working, Passionate,Result Oriented, Adaptable to Challenging Locations and Work Environment.
Core competencies:
-Food & Beverage
-Training
-Sales
-Event Management
-Business Development
-Catering
-Opera -Fidelio - Fidelio Materials Control- Micros- Revenue Management
پراجیکٹس
تجربہ
Hospitality Consulting
Provided complete project Consultancy for Wild Wings Sports Bar and Cafe located in Sector F7 Islamabad. Localised the Brand Buffalo Wild Wings. Successfully launched on December 20, 2017
Restaurant , Catering and Sales Manager
Significant Achievements:
• Developing and Implementing Restaurant Manual and Standard operating procedures
• Hiring and Training Front of the House Operations pre opening team
Restaurant, Catering & Sales Manager (Pre Opening)
• Responsible for Restaurant and Catering event Operations
• Planning and Organizing external events and corporate clients accounts(sales calls)
• Implement procedures to maximize operational efficiency and check guest satisfaction
• Ensure Standards of presentation and preparation of dining areas, Department Leadership
• Recruitment and interview staff, train, coach, health, hygiene standards, developing Sops
• Plan quarterly forecasts, achieve sales target, operations budget, open new sales channels
• Analyze local market needs and trend and then lead the definition of restaurants overall sales and marketing strategy. Ensure staff is aware, direct coordinate via daily briefings.
• Liaise with Culinary Director regarding venue operations and client requirements
• Establish and maintain strong relationship with vendors, follow up on inventory quantity and purchase cycles, maintain accounting for submission to finance department.
