ALI IMTIAZ

Growth Path:

• Joined as Deputy Food and Beverage Manager-August’ 2018.
• Promoted as Food and Beverage Manager -April’ 2022.
• Promoted as Executive Manager Food and Beverage - April’ 2023.

Food and Beverage outlets details of the Club:

• Cafe Belvedere (Coffee-Shop -64 cover),In Room Dining (55 rooms),Fairway (Multi cuisine restaurant – 84 cover),Spice Kitchen (Specialty restaurant – 84 covert),Imperial (Concept of chambers – 80 pax),The Palms (Coffee lounge – 48 cover),Elixir (Healthy food counter- 40 cover),The midway café (fast food counter for golfers only),Patio (Discotheque for 150 to 200 pax),Barbeque hut (Live barbeque at poolside),Banquets: - Zion (Banquet Hall for 300 pax), Courage (Banquet Hall for 200 pax), Burn II (Banquet Hall for 50 to 80pax), 04 Board room (25 pax,12pax,8pax 8pax), MMT Lawn (for 800 pax), The Lawn (for 1500 Pax), Poolside (for 250 to 350 pax).

Job Responsibilities:

• Directing the complete food and beverage operations of the club, while managing a team of 70 people.
• Managing F&B budget and ensuring optimum utilization of the same.
• Conducting meetings with outlet managers for updates and issues and conceptualizing annual F&B promotions.
• Interfacing with the suppliers for various sponsorships and event promotions.
• Defining policies & procedures and imparting required training to ensure fast and courteous service.
• Conduct regular operations team meeting with all outlet managers daily to discuss routine operational matters, sales targets, GSTS feedback and action taken for service recovery, and also any staff issues.
• Improved attendance on behavioral and vocational training programs, and personally conducts key trainings for F&B staff.
• Ensure SOP implementation in all outlets and check the same during routine operational checks.
• Monitor the purchase / indent / requisition of F& B service department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).
• Randomly inspecting the stores (F & B) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B team.
• Inspecting all outlets with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture.
• Co-ordination between all departments for smooth & efficient operations.
• Assessing and reviewing customer satisfaction and service recovery process.
• Identifying staff learning needs and assisting with development.
• Assisted in developing marketing campaigns that increased brand awareness in target markets.
• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization.
• Ensured implementation & adherence to controls over pilferage's and brought down the pilferage substantially.
• Tracked monthly sales to generate reports for business development planning.
• Collaborated with senior management teams to develop strategies for increasing revenue growth.

Job Responsibilities:

• Create PR, PO & co-ordinate with Finance, Follow up for PR.
• Enhanced the customer satisfaction by ensuring quality services and amenities within corporate standards.
• Provided appropriate level of security and safety of customers and employees by establishing, implementing and adhering to the emergency procedures.
• Brought down the attrition levels significantly.
• Invoice verification, processing & submission of Bills to Finance & Follow up on payment release.
• Maintain OPEX Tracker, monitoring & share provision of Facility Cost.
• Ordering of Stationery items, Pantry, House Keeping consumables.
• Manage Lunch for Conferences & Meetings.
• Overall coordination for any event related to promoters and their family.
• Managing two guest houses, promoter’s bungalow staffing and event (one is 34 room, and another is 10 room).
• Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
• Resolved conflicts between employees by providing guidance on company policies and procedures.
• Developed and implemented appropriate plans to resolve unfavorable trends.
• Interviewed prospective employees and provided input to HR on hiring decisions.
• Implemented new technologies to streamline operations, reduce costs, and improve customer service.
• Managed vendor relationships by negotiating contracts and ensuring timely delivery of goods and services.

Growth Path:

• Joined as Food and Beverage Executive- Oct’ 2014.
• Promoted as Assistant Manager Food and Beverage - Oct’ 2015 till March 2017.
• A 176 keys 5 star rated W hotel with 5 food and beverage outlets. Managing main restaurant which is the coffee shop, Wxyz Mocktail Bar and discotheque, IRD, GRAB 'N' GO, as well and also assisting In Banquets.

• Worked as Assistant Restaurant Manager .
• A 64 Keys 4 star rated hotel with 4 food and beverage outlets.

Growth Path:

• Joined as Food and Beverage Executive December 2012 to June 2014.
• Promoted as Assistant restaurant Manager.
• A 64 Keys 4 star rated hotel with 4 food and beverage outlets.

• Work as a Food and Beverage Captain.
• A 96 Keys 5 star rated hotel with 5 food and beverage outlets.

Growth Path:

• Joined as Tr. Asst G.S. A - July’ 2008.
• Promoted as Sr.G.S.A.- Oct’ 2009 till Nov 2010.
• A 56 Keys 5 star rated apartment hotel with 5 food and beverage outlets.

• Six Months Industrial Training in all major departments from Hotel Taj residency Nasik (Maharashtra).

• 1month vocational training from ITC Fortune Darjeeling (W.B)(01st, October,2005 to 31st, October,2005).