RESUME_--MUHAMMAD_SHUJAAT_--ALL.PDF

Muhammad Shujaat

Contact: +97155-6670295 Email: [email protected] 24 Feb, 2016

CAREER OBJECTIVE:

Seeking competitive assignments and challenging roles towards the organizational individual and growth with a goal oriented organization of repute. Highly motivated and optimistic professional, Proactive, Capable Of working on own initiative or as part of a team with excellent analytical and problem solving skills. Sets high Standard of Quality in any task undertaken and contributes total commitment and dedication to achieve those objectives.

QUALIFICATION AND SKILLS

Food & Beverage TMI – Shangri-La Resort & Hotels Intermediate Business

CHRM –Certified Course Chicago USA

Hospitality Administration Operation (I.O.C) Food Business Operation (B.O.C)USA

Hospitality Industry Business Management (B.M.C) Management Developed Program (M.D.P) Certify Certificate (from Hamburg University Chicago Illinois USA)

Working with International Mc Donald’s Team USA --Pioneer of Pakistan Mc DONALDS Outlets

Food Hygiene & HACCP Basis course

Dubai & Malaysia Kuala Lampur

Hi –Profile Presidential Events & International Conference Course and

Event Management Course from Kula

Lampur Malaysia KL University

MS Office & Power Point, COBOL

from Pakistan

SYED MUHAMMAD SHUJAAT RASOOL QADRI

Mobile Number: 0556670295 – [email protected]

[email protected] / [email protected]

Coordination and Supervision Coordinate,

manage and monitor the workings of various

departments in the organization.

Financial - Review financial statements and

data. Utilize financial data to improve

profitability. Prepare and control operational

budgets. Control inventory. Plan effective

strategies for the financial well being of

the company.

Best Practices - Improve processes and

policies in support of organizational goals.

Formulate and implement departmental and

organizational policies and procedures to

maximize output. Monitor adherence to

rules, regulations and procedures.

Human Resources - Plan the use of human

resources. Organize recruitment and

placement of required staff. Establish

organizational structures. Delegate tasks and

accountabilities. Establish work schedules.

Supervise staff. Monitor and evaluate

performance.

Production - Coordinate and monitor the

work of various departments involved in

production, warehousing, pricing and

distribution of goods. Monitor performance

and implement improvements. Ensure

quality of products.

Sales, Marketing and Customer Service -

Manage customer support. Plan and support

sales and marketing activities.

Communication - Monitor,

manage and improve the efficiency

of support Fine Dining services HR,

Accounts and Finance Store

Management, Suppliers, Opps

Matrix , Coordination and

communication between support

Team Functions.

On Floor ,Off Floor Employee

Training for Business Betterment

PROFESSIONAL WORK EXPERIENCE:

Organization: MUGHALS DUBAI LLC (Indian Restaurant Chain Dali) Tenure: Feb 2016 –still serving Designations: Operations Manager (Mughals Restaurants Indian Chan Fine Dining) Responsibilities: Operations, Catering, Banqueting, Marketing & HACCP

Hires, schedules, supervises, trains and coordinates the work of 70 plus Food

& Beverage (F&B) personnel and Catering and Budget managers Ensures controls are in Place to safeguard inventory controls. Manages finances such as budget, payroll and purchasing Develops initiatives to build

sales, profitability and guest counts. Responsible for the physical/aesthetic maintenance of the restaurant, cafe and conference

spaces. Manages F&B budgets and costs Orders, maintains and inventories. Develops operational procedures. Maintains and implements standards of quality in all food and beverage service operations. Carries out supervisory responsibility following policies and procedures. Adheres to all Health Department, and other regulations. Ensures that the restaurant operates efficiently and effectively within the College’s

educational, fiscal and operational guidelines Ensures all safety and security systems and procedures are followed to ensure health and

safety Employees and guests Ensures established standards of food safety and sanitation are

maintained Oversees correct receipt, storage and handling of food and beverage products to ensure quality and safety lines.

Freshness at all times Performs other duties as assigned Knowledge and understanding of College organization, goals, and objectives, and policies and procedures Knowledge of basic kitchen practices, protocols and procedures.

Possess strong interpersonal skills to effectively communicate with staff, coworkers, and general public Knowledge of profit and loss (P&L) statements Proficiency in Microsoft Word, Excel, Outlook, and Point of Sale (POS) systems.

Excellent verbal communication skills Possess self-motivational skills and hands-on management approach. Possess impeccable service standards and attention to detail.

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Organization: Excellent Pvt Ltd. Events, Restaurant, Catering, Convention Tenure: Feb 2005 –20016 (UK BASED CHAN IN PAKISTAN) Designations: Director Operations of Excellent Restaurants & Conventions

Responsibilities: Smooth Operations, Making Business Profit, Future Projections

Taking care of Industrial Catering, Expo Events, Fine Dining Services Schedule all activities for restaurants staff according to guidelines and ensure proper uniform of

staff at all times and provide assist to all guest and administer all requirements for meals.

Maintain all restaurants equipments and records and ensure compliance to all standards and

perform work according to Hotel & Restaurant policies and procedures.

Supervise all kitchen and dining room activities and ensure optimal quality of all production and

coordinate with guests to maintain optimal level of customer satisfaction and analyze all

customer requirements and provide efficient response.

Collaborate with Supervisor / Managers to review all employee performance and provide

training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge on all Food & Beverage regulations.

Manage all storage supplies and assign staff in all requisition activities and evaluate all daily

specials. Oversee all work in shift and restock all supplies at end of shift and perform regular

inspections on all equipments and recommend required repairs.

ETC

Figure 1

Organization: Defense Authority Country & Golf Club D.H.A Tenure: Jan 2002 – Dec 2004 Designations: General Manager (Chief Catering Club House & Events) Responsibilities: Club House Management including Marketing & Sales

Developing an operational budget for each of the department (Restaurant, Convention Centers &

Lawns) Managing Overall Operation of Club House. Assuring that all standard operating

procedures for revenue and cost control are in place. Managing, Marketing & Sales for upcoming

Private & Commercial Events & Projecting Budges for events.

Inspects to ensure that all safety, sanitation, preventive maintenance and other standards

consistently met. Attending House committee meetings and ensure integration and co-

ordination of all social events. Greets guests and oversee actual service on a routine, random

basis. Help in planning internal marketing promotion activities for the food and beverages

department.

Organization: Mc Donald’s International USA

Tenure: Jan 1997 – Dec 2000 Designations: 1

st Assistant Manager Mc Donald’s International

Responsibilities: Handling Mc Donald’s Outlets Business Operations Pakistan

Leading and managing the entire team to ensure smooth operation of all branches.

Conduct training of the crew, Trainee managers and second assistants on Workplace

Safety policies and procedures and security.

Assist in complying and presenting performance reviews based on defined goals and objectives for

crew and manager. Conduct management meetings in the absence of the restaurant manager.

Maintain Quality Service and Cleanliness levels in the restaurant at all times.

Respond to changes in volume patterns and promotional activities and make adjustments as

needed to ensure operational standards are maintained.

Organization: Pizza Hut International - Pakistan

Tenure: Dec 1995- 1997 Designations: Pioneer , First Country Delivery Supvisor Responsibilities: Supervising & Maintaining Pizza Hut Delivery & Takeaway Dept

First Delivery Department Supervisor of Pakistan Karachi. Training to Call Center Team

regarding customer complaints. scheduling Staff for shift and Control all transportation and

records of clients

Looking after quality control and delivered standard by the pizza hut worldwide polices Follow-

up strongly on internal clients and work on motivation and productivity Mapping, Training,

Customer Handling, Focus on Re-Back customer & Co-Operate Clients

Organization: Shangri –La Resorts & Hotels International Tenure: Dec 1991 - 1994 Designations: Food & Beverage Manager (F&B) Responsibilities: Food & Beverage Manager -outlets, Banquets, Restaurants, Catering out

Responsible for the day to day operation of the Food & Beverage Department and all its sections.

Responsible for the standards of Service Delivered to the guests in the Rooms, Dining Halls,

Buffets and all other Food & Beverage Outlets. Participation & input towards Food & Beverage

marketing activities. Maintains the highest level of HACCP Sanitation throughout all Food and

Beverage areas (BOH & FOH) as prescribed by Hospitality Rules. Participates in the daily

preparation of meal times scheduled of all F&B areas in accordance with the Shangri-La

instructions. Possess excellent forecasting and budgeting skills. In order to enhance creativity, plan

new menus along with culinary team working on post action plans for grabbing more Business,

working on Tourism plans & Customer Relationship. ETC

ACADEMIC EDUCATION:

EXAMINING BODY YEAR 2004 2006

UAE ATTESTED

o

Bachelors of Business Administration Preston University of Sciences & Tech.

(Major in Accounting ) UK-- Registered

COMMUNICATION AND INTERPERSONAL SKILLS:

1. Outstanding command over verbal and non-verbal communicative & interpersonal skills. 2. Strong organizational, managerial, problem solving, interpersonal and negotiation skills. 3. Confidently able to work independently or in a team to deal effectively with educators &

employees. o Flair to organize & prioritize tasks to meet deadlines. 4. Ability to manage multiple projects with minimal supervision.

CERTIFICATION/ ADDITIONAL SKILLS: o MS Office/MS Excel (All versions, esp. MS Word, MS Power Point and MS Excel)

Mc Donald International Certify Certification from Hamburg University Chicago Illinois U.S.A

International Golf Club Karachi Pakistan

Food & Beverage from Shangri –La Resort & Hotels Skurdu Pakistan

Pizza Hut Karachi Pakistan CHRM Certified from USA Chicago Hamburg

Excellent Restaurant & Banquets

Hall