Mohamed Khizer Email and Phone Number

• Hiring of team members.• Training of team members. • Ensuring Adherence to SOP. • Online distribution.• Rate Management.• Monitoring of high bills.• Ensuring all statutory compliance were adhered to.• Handling Guest complaints. • Preparing Management Reports.• Preparing the revenue budgets for the Department.• Preparation of the GSI reports.• Responding to guest reviews/communications.• Checking of Cleanliness of Rooms and Public Areas• Revenue Analysis. • Maintain constant communication with management, staff, and vendors to ensure proper operations of the organization.• Developing, implementing and maintaining quality assurance protocols.

• Coordinating daily Front of the House and Back of the House restaurant operations• Delivered superior service and maximized customer satisfaction• Responding efficiently and accurately to customer complaints• regularly reviewing product quality and research on new vendors• Organizing and supervising shifts• Appraising staff performance and providing feedback to improve productivity• Estimate future needs for goods, kitchen utensils and cleaning products• Ensuring compliance with sanitation and safety regulations• Managing restaurant’s good image and suggest ways to improve it• Controlled operational costs and identify measures to cut waste• Created detailed reports on weekly, monthly and annual revenues and expenses• Promoting the brand in the local community through word-of-mouth and restaurant events• Recommending ways to reach a broader audience (e.g. discounts and social media ads)• Training new and current employees on proper customer service practices• Implemented policies and protocols that will maintain future restaurant operations

• Managing all F&B and day-to-day operations within budgeted guidelines and to the highest standards• Preserved excellent levels of internal and external customer service• Designed exceptional menus, purchase goods and continuously make necessary improvements• Identified customers needs and respond proactively to all of their concerns• Leading F&B team by attracting, recruiting, training and appraising talented personnel• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork• Comply with all health and safety regulations• Report on management regarding sales results and productivity• Proven food and beverage management experience• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)• Ability to spot and resolve problems efficiently• Mastery in delegating multiple tasks• Communication and leadership skill• Up to date with food and beverages trends and best practice• Ability to manage personnel and meet financial target• Guest-oriented and service-minded

• Coordinating daily Front of the House and Back of the House restaurant operations• Delivered superior service and maximized customer satisfaction• Responding efficiently and accurately to customer complaints• regularly reviewing product quality and research on new vendors• Organizing and supervising shifts• Appraising staff performance and providing feedback to improve productivity• Estimate future needs for goods, kitchen utensils and cleaning products• Ensuring compliance with sanitation and safety regulations• Managing restaurant’s good image and suggest ways to improve it• Controlled operational costs and identify measures to cut waste• Created detailed reports on weekly, monthly and annual revenues and expenses• Promoting the brand in the local community through word-of-mouth and restaurant events• Recommending ways to reach a broader audience (e.g. discounts and social media ads)• Training new and current employees on proper customer service practices• Implemented policies and protocols that will maintain future restaurant operations

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement.

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement;

• Supervising Food and Beverage Outlet operations• Communicating and delegate tasks to the team• Ensuring compliance of brand standards• Managing guest queries in a timely and efficient manner• Representing needs of the team• Assisting Food and Beverage management with achieving financial targets• Assisting Food and Beverage management with training and development of team members• Assisting with annual and mid-year appraisals with team members under your responsibility• Comply with hotel security, fire regulations and all health and safety legislation• Being environmentally aware• Assisting other departments wherever necessary and maintain good working relationships• Flexibility to respond to a range of different work situations• Ability to work on your own or in teams

• Cleaning and maintenance of villa • Care of clothing• Care of fine china, silver, crystal• Care and inventory of artwork and antiques• Maintenance of automobiles• Security of their employer and residence• Co-ordination and scheduling of service contractors.• Ability to handle sensitive matters with efficiency and discretion• Personalized services extend beyond table service and opening doors. • Supervising vendors, and provide concierge services for the residence,• Having knowledge of cuisine, wine, and mixology.• Anticipating the unique and ever-changing needs to handle the clients and their guest.

• Been responsible for assigned dining room operations including: providing table/buffet set up; stocking service stands; minor food warming/preparation; order taking and delivery of food/beverages to patrons; clearing and re setting tables; check/bill preparation and settlement.• Been responsible for supervision of assigned wait staff and training new hires in service standards, menu items, MICROS point of sale system, and upselling.• Been responsible for specific conference and banquet functions as assigned.• Catering to specific requests/needs of clients/guests in accordance with established procedures, acting as liaison between customer/kitchen staff.• Been responsible for ensuring accurate/timely input of sales/labor and billing data to MICROS system and credit card processor.• Maintaining cleanliness/sanitation of service and kitchen work areas, related wares and equipment, assisting with inventory as required.• Been responsible for developing, updating and maintaining service sections of operating manuals.• Performing host/hostess function if needed.• Performing other related duties as assigned.

• Oversee all front and back of the house restaurant operations• Ensuring customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally• Maintaining quality control for all food served• Analyzing staff evaluations and feedback to improve the customer’s experience• Projecting future needs for goods, kitchen supplies, and cleaning products; order accordingly• Oversee health code compliance and sanitation standards• Seek ways to cut waste and decrease operational costs• Generate weekly, monthly, and annual reports• Train new employees and provide ongoing training for all staff• Attend quarterly P&L meetings

• Greeting and escorting customers to their tables• Presenting menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)• Preparing tables by setting up linens, silverware and glasses• Inform customers about the day’s specials• offering menu recommendations upon request• Up-selling additional products when appropriate• Taking accurate food and drinks orders, using a POS ordering software, order slips or by memorization• Checking customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages• Communicate order details to the Kitchen Staff• Serving food and drink orders• Checking dishes and kitchenware for cleanliness and presentation and report any problems• Arranging table settings and maintain a tidy dining area• Delivering checks and collect bill payments• Carry dirty plates, glasses and silverware to kitchen for cleaning• Meeting with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)• following all relevant health department regulations• providing excellent customer service to guests