Atique Malik

Experience

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  Shangrilla Chinese and Continental Restaurant

  Jun 1993 - Feb 1997

  Cashier, Purchasier and Accounts Assistant

  •Being cash officer responsible for daily receipts and payments income and expenses through Point of Sales•Maintaining sales records, payments records, ledger and trial balances•Rating KOTs or guest’s order slips with accuracy and efficiency to maintain service standards.•Auditing and inquiring suspicious KOTs from the restaurant supervisor or order takers•Compiling daily cash register, purchase record, collecting purchase orders from all departments bargaining with suppliers and wholesalers for rates, stander and in time provision•Maintaining GRN, SIN, Stock Register, market price list issued by the market committee Show less

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  Jahangir Bar B Q Restaurant

  Mar 1997 - Jun 2007

  Restaurant, Banquet and Catering Manager

  Its a renowned White Table-Cloth Restaurant chain in Twin Cities (Islamabad and Rawalpindi)Management of dinning halls, Banquet and Out-Door Caterings.Dealing with 700-800 guests a day to their entire satisfaction only in Dining Halls Supervision and training of Food and Beverage staff (Comprising 85 members)Cost controlling Stock inventory monitoringIntroduction of new ideas to enhance businessOut door catering;Annual Catering for Iftar cum Dinner Buffet for Egyptian Diplomats in Islamabad. Catering of annual award ceremony of US EMBASSY ISB. For 400 people at lunch 15th January 2003.Catering for Chief Executive of Pakistan’s Lunch in Palandri AJK November 2000, for 500 GuestsCatering for Dr. Abdul Qadeer Khan’s breakfast & Lunch in Science Academy of Pakistan Islamabad, 7 days consecutively February 2001, for 200 Guests.Due to courteous, friendly nature and professional manners I have good relations with several Embassies, Multinational Companies, Banks, NGO’s UN Offices, prestigious Educational Institutions, PIMS, National Assembly, Senate, Public and private Ltd. Companies. Show less

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  US EMBASSY Islamabad, Pakistan

  Sept 2000 - Jul 2003

  Cafeteria Contractor

  •7-days a week catering approx. 400-500 people per day.•Managing and maintaining Food Safety Plan through HACCP system by the direction and assistance of Embassy Administrator and Medical Division.•Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining area.•Provision of food supplies as per Embassy’s given menus and rates.•Monitoring food supplies, production, portion and service in timely manners in a professional way to ensure diplomats, external visitors and local staff’s 100% satisfaction. •Managed and provided catering services on Embassies Official, Social and National day occasions.•Attending monthly meeting with Embassy Administration to discusses the progress, staff and guest’s feedback, complaints and new requirements.•Regular food supplies to the Marine Check Posts with in 2sqkm area with quality assurance. Show less

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  Cave Diners (Pvt.) Ltd.

  Jul 2007 - Dec 2007

  Operation Manager Restaurants

  •Management of day to day operations restaurant, including thorough inspection of dining halls, kitchen, prep area, stores, out-door lawn, staff area to make sure the high standard of health, sanitation, safety and quality of work•Heading the daily scheduled meeting with kitchen and service staff to discuss previous day operation’s pluses and minuses about service, food and atmosphere keeping front the guest’s comments and staff’s feedback •Planning and management for procurement, production, preparation and presentationHiring, training, coaching and counseling of the associates and plus salary reviews, resolving personal conflicts through fair treatment policy Show less

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  Islamabad Marriott Hotel

  Feb 2008 - Apr 2010

  Assistant Restaurant Manager

  Outlet management as restaurant in-charge,Conducting Pre-Shift and Post-Shift briefings regularly Managing events in Banquets and Outdoor CateringsAssist Food and Beverage Manager in daily paper workDesigned and initiated departmental training modules and programsManaging staff schedules, quarterly assessment and recommendations of staff for promotions and increments.Work with other management personnel to plan marketing, advertising, and any special restaurant functions.Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Staff coaching and training i.e.15-minutes and Spirit to Serve Basics of hospitality in MarriottCompiled and audit comprehensive quality control reports Successfully managed and followed Unique Marriott Brand standardsUpdated all MOR (managerial operational report) for Marriott Brand Standard Audit Show less

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  MUX Lounge & Restaurant

  Apr 2009 - Feb 2013

  Restaurant General Manager

  Worked with chefs and other personnel to plan menus that are flavorful and popular with customers. Worked with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervised portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Following the management process i.e. Planning, organizing, coordinating, staffing, directing, controlling and evaluating Managed a professional team of 45-membersParticipate in the development and implementation for of business strategiesDevelop and implement strategies to maximize profit through marketing plansDevelop and implement special promos and employees incentivesNegotiate arrangements with suppliers for food and other supplies 4-Visits in a month to look after the project workParticipated in the establishment of MUX that resulted in a leading property in townSelected the place, made lease agreement, drew a plan and made a feasibility reportAssisted the Director in negotiation with contractors and vendersSelected the colors, patterns and standard of linen, furniture, crockery, cutlery, supplies and equipment, supervised the construction work Inspected and purchased the supplies, equipment, machinery, crockery, cutlery and linen Show less

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  COTHM INTERNATIONAL

  Sept 2011 - Mar 2013

  This is the top ranked (no-1) Hospitality Management College in PakistanOperating 6 branches in major cities of PakistanTeaching Advanced Diploma in Hotel Management Class. (Six to Eight hours per week).Management of Food and Beverage Service and Operations is my Subject to teach. This includes F&B Operations and Industry, Menu Development, Supplies and Equipment, Design and Decor, Alcohol Service, Staff in Restaurants and Hotels, Labor and Revenue Control, Sanitation, Safety, Security, Health and Legal Issues, Classes of Restaurants and On-Site Food Service Operations.Personality Grooming Skills, Managerial and Leadership SkillsGive On-Site and On-Field Classes. Show less

  • Food and Beverages Instructor

    Sept 2011 - Mar 2013

  • Instructor Food & Beverages and Food Safety Management

    Sept 2011 - Feb 2013
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  Al jaad crom hotels

  May 2013 - Feb 2014

  Asst. Food & Beverage Manager

  Managing as HOD Food and Beverage in all 6-Hotels in Madina Al Munawwra (KSA)Professionally and principally following the Management Process/Components i.e. Planning, Organizing, Coordinating, Staffing, Directing, Controlling and EvaluatingManaging a fleet of 6-Restaurants and 3-KitchensSupervising Kitchen brigade of 55-60 membersResponsible for managing 85-90 Restaurant AssociatesResponsible to ensure the prompt and efficient service of all meals, in all restaurants to the required standards.Making sure that all restaurants, kitchen and walking chillers are clean and well maintainedStaff hiring on Kafala, Casual and Daily basis in HAJJ and UMRAH seasons Managing stock inventories monthly, quarterly and seasonal in all of our restaurants, kitchens and store roomsMaking and taking final approval from RGM and FC of purchase orders for up-coming seasons or incaseSupervising and supporting the departmental training programs and modules made by Restaurant ManagersPlanning, decoration and creation of eye appealing Buffet Display and Restaurant set-up.Managing staff schedules, quarterly assessment and recommendations of staff for promotions and increments with the decisions of higher managementImplementation of HACCP plan and SRM programs for entire F&B associates Show less

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  HOLIDAY VILLA HOTELS & RESORTS

  Mar 2014 - Dec 2016

  F&B Manager, Food Safety Manager and Training Manager

  Food & Beverage Manager•Professionally and principally following the Management Process i.e. Planning, Organizing, Coordinating, Staffing, Directing, Controlling and Evaluating.•Managing Restaurant, Kitchen, Stores, Coffee Shop, Executive Lounge and Room Service with a Team of 70 plus members.•Catering 2100 Guests 24/7 on average round the year in restaurant, coffee shop, Executive Lounge and Room Service. •Implementation of HACCP plan and FSMS programs for entire F&B division.•Official Coordinator of our FSMS Team to implement, monitor and audit HACCP plan on weekly basis. •Responsible to monitor on daily basis “Food Safety Management System” through Critical Control Points (CCPs) i.e. Receiving, Storing, Issuance, Defrosting, Cooking, Holding, Re-heating and Displaying•Creation, implementation and management of Seasonal Action Plans i.e. Hajj, Umrah, Ramadan and Eid.•Menu planning through effective market comparison of prices, quantity and quality of product•Marketing action plans.•Participation in daily Executive Morning Briefings.•Responsible as Manager on Duty (MOD) on weekly basis to take care the entire property. •Elite member of Manazeli Task Force (Planning and Development Team) for new projects consultancy (Manazeli Group of Hotels & Resorts in KSA).•Manager and executor of Special Services Tasks to serve State Presidents, Ministers, Diplomats and top VIPs of Diyanet (Turk Ministry of Hajj) Egyptian Ministry of Tourism, Indonesian Hajj and Umrah Groups, Malaysian Hajj and Umrah Groups staying in our Hotel. Show less

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  Rove Hotels

  Jan 2017 - Nov 2017

  Food and Beverage Manager and Food Safety Manager
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  Food Icon Hospitality Group

  Jan 2018 - Sept 2022

  Director Operations

  • Reporting and assisting to CEO of group in research and development, strategies and planning to open new avenues of business enhancement. • The major role of this position is to develop, innovate and deliver a product and service which is quality driven whilst maintaining aggressive financial returns.• Responsible to ensure that all working methods are reviewed, and best practices are achieved so we in return can grow our business whilst delivering excellent guest service.• Develop relationships, with The Centaurus Management, departments and suppliers to develop a very positive, service oriented and guests attractive image of the group.• Implementation of HACCP plan and FSMS programs for entire F&B division to maintain ISO Standards.• Conducting Food Safety inspection on daily basis and audits on weekly basis.• Responsible to monitor on daily basis “Food Safety Management System” through Critical Control Points (CCPs) i.e. Receiving, Storing, Issuance, Defrosting, Cooking, Holding, Re-heating and Displaying • Responsible to liaising closely in-between venders, procurement, section heads and executive chef to ensure correct stock levels are available in central store to facilitate and assist the Food and Beverage team.• Ensure strict compliance with mall food safety team to address all relevant Health, Hygiene and Food Safety legislations and requirements as per mall food safety SOPs. • Ensure that the industry standard with regard to safety and hygiene• Developed a need based training and human resources development plan to introduce efficient working culture within the group.• Responsible to develop new menus keeping the latest food fusion trends in food service industry. Show less

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  Best Western Premier Islamabad

  Sept 2022 - Oct 2023

  Food and Beverage Manager

  • Well versed of practicing the following Management Components i.e. Planning, Organizing, Coordinating, Staffing, Directing, Controlling and Evaluating.• Managing restaurants, Kitchens, Stores, coffee shop, lounge and room service. • Manage 35 crew members of multiple kitchens, approximately 40 associates of Restaurant, Coffee Shop, Room Service, Executive Lounge and Banquet. • Team Building through regular briefings and need analysis trainings program. • Menu planning; Menu engineering, Market price comparison and Pricing, through effective market comparison of prices, quantity and quality of product.• Food Safety Management System team member to support, implementing HACCP plan for the achievement of ISO 22000-2018 to maintain ISO Standards.• Responsible to monitor on daily basis “Food Safety Management System” through Critical Control Points (CCPs) i.e. Receiving, Storing, Issuance, Defrosting, Cooking, Holding, Re-heating and Displaying• Creation, implementation and management of seasonal promotional action Plans i.e. Food Galas, National Day’s, Father and Mother Days celebration arrangements. • Marketing action plans.• Participation in daily Executive Morning Briefings.• Responsible as Manager on Duty (MOD) on weekly basis to take care the entire property. • Gone through a unique experience of managing a hotel of 24-Rooms in NARAN on behalf of Best Western Premier Hotel Islamabad. Show less

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  Pak Gulf

  Sept 2023 - now

  Senior Food Court Manager (Director Food & Beverage)

  It is pleasure working with this organization as Senior Manager Food Court. This role is a lot more different and challenging to work with multi cousins, multi themes, multi-cultural and multinational brands and people. It is quite interesting.