Navid Amjad Email and Phone Number

Maintain the Log Book and effective follow up system, Check the daily arrival list and monitor all VIP movement. Ensure that the guest has a pleasant stay by supervision of rooms allocation, Smooth Check In & Check Out. Co-ordinate with departments like Security and Housekeeping to ensure that all the security, hygiene and aesthetic standards of the hotel are met.Prepare reports on Occupancy, Average rates, Reservations etcEnsure through regular monitoring of GSTS and feedback, prompt, efficient and accurate service to all guests.Maintain the Guest History System and updating of all the guest profiles.Monitor the business of competition hotels in terms of new accounts and rates.Ensure that all the operational standards set for all the processes are followed.Ensures norms, procedures and systems for safety and security of guest belongings (e.g. Lockers, Left luggage etc) are followed. Maintain regular contacts with corporate and individual customers, and build strong relationships with them. Ensure that all the statutory requirements for in house guests are met (C–Forms etc) Inter-departmental Co-ordination and to co- ordinate and cooperate with all the departments for smooth communication.Undertake overnight responsibility for reception, checking guests in and out, taking reservations and dealing with all telephone enquiriesMaintain knowledge of all company promotions and hotel pricing, to provide information to guests, on request.Be responsible for evacuation, in cases of emergency, acting as first point of contact for guests and the emergency services; be accountable for guests’ safety and comfort.Complete security checks at hourly intervals throughout the night.

Overall managing and Oversee operations of Food & Beverage outlets of MEERA HOTELS, MEERA RESTAURANT,MEERA SNACK BAR, MEERA THEATER, and BANQUET HALL. Maintain exceptional levels of customer serviceRecruit, manage, train, and develop the teamManage guest queries in a timely and efficient mannerWork within budgeted guidelinesAssist in setting departmental targets and objectives, work schedules, budgets, and policies and proceduresDevelop menus with other members of Food & Beverage teamAccountable for monthly stock takesIncentivise team members to maximize sales and revenueDeputise for the Food & Beverage manager in their absenceComply with hotel security, fire regulations and all health and safety legislationAssist other departments wherever necessary and maintain good working relationshipsMaintain standards of food & beverage quality and guest service quality Coach, train and manage employees within the hotel’s organization structure Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department Contribute to the profitability and guest satisfaction perception of other hotel departments Implement & maintain local and national sales / marketing programs Increase level of guest satisfaction by delivering of an improved product through employee development, job engineering and quality image Ensure compliance with business operations and legal regulations Market the food & beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to meet / exceed sales and financial goals and objectives Implement & manage all company programs to ensure compliance with SOP’s.

• Handling billing problems ensuring smooth co-operation with cashiers.• To do physical count for monthly outlet inventory and report to Restaurant Manager.• To fill in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage, achievements, and items not available, operation difficulties).• To Monitors breakage & losses and do the best to keep them to minimum.• Organize weekly F&B Meeting reporting comments for operation’s improvement and communicates decisions to all subordinates.• Have to suggest ways of reducing costs without effecting the quality and standard of the hotel.• To Ensure energy and water saving.• To Control standard of comfort with A/C, music system, ventilation, chairs or banquettes, promotional displays and other elements that guests may approach.• To Report to Superior if any problem with: maintenance, requisitions, stewarding, housekeeping, laundry for entire linen process and discrepancy between prices in Micros & menus.• Operates all equipment as per the operating guidelines.

• Achievement of budgeted food sales, beverage sales and labour costs.• Achieve maximum profitability and over-all success by controlling costs and quality of service.• Participation and input towards F & B Marketing activities.• Control of Banquet china, cutlery, glassware, linen and equipment.• Completion of function delivery sheets in an accurate and timely fashion.• Help in preparation of forecast and actual budget function sheets.• To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.• Completion of Banquet Bar Requisitions.• Maintaining the Hotel Bar control policies and completion of necessary forms.• Following of proper purchasing and requisitioning procedures.• Maintain records for inventory, labour cost, and food cost etc.• Follow-up each functions by completing a Function Critique and submit to the Sales & Food and Beverage Manager.• Attendance and participation of weekly F & B meeting and Department Head meeting.• To assist in menu planning and pricing.• Development and maintenance of all department control procedures.• Development and maintenance of department manual.• Supervision of weekly payroll input.• Provides function employee list and hours for gratuities distribution.• Provides labour costing information for Function Statements.• Responsible for Hotel Bar control policies and completion of necessary forms.• Following of proper purchasing and requisitioning procedures.• Maintain records for inventory, labour cost, and food cost etc.• Greet the customer upon arrival.• Provide quick service for last minute changes.• Check Food & Beverage or coffee Break schedule if applicable.• Dealing with customer complaints.• Staff is properly trained.• Staff training and development.• Department meeting being held monthly.• Personal development and growth.• Discipline of Personnel when required.

Work Activities• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. • Resolve customer complaints about food quality or service. • Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. • May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. • Check quality of deliveries of fresh food and baked goods. • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. • Arrange for maintenance and repair of equipment and other services. • Total receipts and balance against sales, deposit receipts, and lock facility at end of day. • Recruit, hire, and oversee training for staff. • Schedule work hours for servers and kitchen staff. • Monitor food preparation and methods.General Activities• Identify and estimate quantities of foods, beverages, and supplies to be ordered. • Maintain relationships with customers and staff. • Update and use job-related knowledge. • Schedule staff work hours and activities. • Evaluate health and safety practices against standards. • Organize, plan, and prioritize. • Make decisions and solve problems concerning menus and staff. • Judge the quality of food, preparation, and job applicants. • Process and analyze information when scheduling and budgeting.. • Record information about inventory and health practices. • Handle food, utensils, and bookkeeping materials. • Monitor food preparation and cleaning methods. • Implement ideas or products. • Get information from customers, employees, and inventory records. • Inspect equipment and food deliveries. • Monitor and oversee purchases, menus, staff, and payroll. • Guide, direct, and train staff. • Perform administrative activities such as scheduling, budgeting, and payroll. • Communicate with customers, sales reps, and suppliers.

Joint as a Maintenance Engineer of Electrical Kiosk.Worked as a Management TraineeLooking after day to day operations of the Restaurant Preparing daily reports of F&B Department Good Knowledge of F& B ServicesPreparing Duty Roasters for F&B Department Reporting to the Senior Management