Experience

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  Pearl continental hotel, bhurban

  Sept 2000 - Jun 2001

  Food and beverage manager

  My responsibilities were to run the busy conference facilities of this resort hotel and provide amazing food varieties at the various restaurants. This was a busy entertainment hotel where the prime focus was on food.

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  Best western sur beach & ras al hadd beach hotel 4 , oman

  Jun 2001 - Nov 2002

  General manager

  • Accountable for the strategic and operational management of 2 hotels with in chain.• Accountable for the management, supervision, monitoring and training of 55 subordinates.• Compile, prepare and analyse departmental financial reports, review with department heads on regular basis.• Responsible for staff accommodation, performance and salary reviews on a bi-annual basis.• Conduct spot room inspections on regular basis, ensuring industry and hotel standards are adhered to and maintained.• Manage hotel security through the enforcement of security policies and procedures.• Undertake market research on a quarterly basis, to aid in the successful sales promotion of hotel facilities.• Develop and maintain professional association and networks. Show less

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  The golden tulip hotel

  Nov 2002 - Oct 2003

  Operations manager

  • Accountable for the management, monitoring, supervision and training of 95 subordinates.• Lead senior management meetings, outlining objectives and assignments on daily basis.• Responsible for the Operational and Strategic Management of 3 Conference Halls, 1 Restaurant and 3 Nightclubs.• Undertake spot inspections, recording and reporting inconsistence and unsatisfactory job standards.• Design, revise and implement hotel brochures and sales kits outlining tariff rates and conference packages.• Accurately compile, prepare and submit sales, forecast, budgetary, comparison and year to date reports.• Carryout HR operational functions including recruitment and selection, training and induction procedures.• Developed and maintained professional associations and networks.Project : Sales Department – 3 MonthsOver a 3 month project, identified and analyzed current and future sales requirements.Thus, establishing the need for a sales department. Operational and strategic responsibilities included (but nor limited to) development of departmental guidelines, objectives, business plans incorporating job analysis, labour requirements, training and development, recruitment and selection policies, procedures and practices.AchievementsIncreased overall sales by 10.8% and night club by 8% over one year period. Show less

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  Pearl continental hotel karachi

  Jun 2007 - Mar 2009

  Director food & beverage

  • As Divisional Head, am responsible for leading team of 340 subordinates from service, kitchen and stewarding sections.• Responsible for the operation of 9 F&B outlets of different themes i.e. Pakistani / Continental / Authentic Chinese / Steak House / Japanese and Thai food along with Coffee Shop / Cakes Shop. The Hotel has 10 Banquet Halls covering an area of 15000 sq ft and can organize events for 50 to 5000 persons at same time with an annual budgeted target of approx 505 millions and covers almost 755,000.• Monitor budget via controllable costs, monthly financial statements (P&L) and manpower.• Responsible for implementing policies and procedures in operating the Food & Beverage outlets and Banquets.• Responsible for implementing special promotions and events for all Food & Beverage Outlets, to obtain a profitable Food & Beverage operation.• Establish two way communication and coordination with related departments like Sales & Marketing, Front Office, Engineering and Finance.• Conduct effective meetings with all Food & Beverage Outlet Heads outlining objectives and assignment on daily basis.• Member of Executive Committee of the Hotel. Show less

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  Karachi marriott hotel

  Apr 2009 - Aug 2011

  Director food & beverage

  • Responsible to maintain Brand Standards (BSA) of Marriott International.• Implementation of strategies administration and planning of Food & Beverage Department.• Participate with chef, outlet & catering managers in the creation of attractive and merchandising menus designing to attract a predetermined customer market.• Review & evaluate the degree of customer acceptance of the individual restaurants and banquet service.• Recommend to management new operation and marketing policies.• Conduct customer satisfaction service.• Continuously evaluate the performance and encourage improvement of the personal in the food and beverage department. Show less

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  Aga khan university hospital

  Aug 2010 - now

  Senior manager

  I am the Head of Food Services at Aga Khan University Hospital and my responsibilities include providing Patient, out-patients and Staff meals to 15000 plus people on daily basis. I operate 13 cafeterias including secondary hospitals; 3 Cafe's, 9 Pantries, 10 Tuck shops in various campus locations and provide full catering needs of the institution.•Introduced employee electronic cashless card system for employees at all food locations.•Introduced Hot and Cold patient food delivery system.•Maintained ISO22000:2018 certification for the department.•Introduced Data logger system in maintaining the refrigeration system.•Manage group of 506 employees of the department.•Manage Patient Meal Services, Nutrition, Catering, Kitchen, Stewarding, Cost control, Food Safety and Retail sections.• Design kitchen and cafeteria layouts alongside design office.• Established fine dining restaurant at the new private wing with 5 star dining and room services for presidential level patients• Established eco friendly staff cafeteria with the aim to eliminate carbon emission• Led environmental sustainability initiative by phasing out plastic bottles, cutlery and other products• Established online food storage, patient nutrition care and catering systems for paperless work• Chaired departmental quality improvement and food safety committees Show less