Amirul Haque
F&B Operations Manager
Gopalganj
Summary
Highly skilled and dexterous F&B Operations Manager with a 15-year track record in the Hospitality operations, recognized for driving operational excellence, elevating guest experiences, and achieving financial targets in reputed organizations. A seasoned turnaround specialist adept at propelling revenue growth and optimizing resource utilization, cultivating a positive work culture, streamlining processes, and ensuring unwavering compliance with industry standards. Proficient in overseeing the comprehensive spectrum of operations, from strategic planning to day-to-day management. A strategic leader capable of handling multiple Outlets and Banquet Operations, achieving tangible results in diverse business environments.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
11
11
Certifications
Work History
F&B Operations Manager
Tuhava Resort
02.2023 - 05.2024
- Operations Management: Oversee day-to-day operations of the food and beverage department, including inventory management, ordering supplies, and ensuring compliance with health and safety regulations
- Administrative Oversight: Providing strategic direction for the efficient functioning of diverse business entities within the Group, monthly critic meetings, ensuring compliance, efficiency, and adherence to industry standards
- Team Leadership: Supervise and lead a team of food and beverage staff to ensure efficient operations and exceptional customer service
- Financial Accountability: Managing P&L, allocating resources, creating budgets and transactions, and ensuring policy and procedure compliance
- Sales and Service Excellence: Efficiently maintained a high-quality sales and service environment, collaborating independently and within the team to drive revenue
- Strategic Planning: Formulating plans tailored to each business domain's unique challenges and opportunities
- Quality Assurance: Enforcing quality standards and operational excellence in all the sectors under the Group
- Innovation and Growth Initiatives: Spearheading innovative initiatives to drive growth, improve services, and enhance the overall brand reputation
F&B Manager
The Stanley Hotel and Suites
02.2020 - 11.2022
- Managed 12 outlets featuring 443 keys, including 323 rooms, 15 suites, and 95 serviced apartments, and played a pivotal role in orchestrating the food and beverage operations to deliver exceptional guest experiences for an average of 1000 guests per day
- Oversaw reservation, housekeeping, front office, and engineering departments throughout the challenging COVID-19 period spanning 2 years
- Formulated and executed strategic plans to enhance overall operations, increasing customer satisfaction
- Implemented effective sales strategies and promotional activities, contributing to a substantial increase in revenue
- Collaborated with chefs to develop innovative and appealing menus, driving customer engagement and repeat business
- Implemented stringent cost control measures, reducing operational expenses and ensuring profitability
- Established a tracking system for products from the POS system to physical inventory, minimizing waste and optimizing stock levels to meet daily demands
- Managed payroll and timekeeping, strategically reducing overtime expenses
- Ensured compliance with health and safety regulations, maintaining a clean environment for guests and staff
- Established strong relationships with patrons, addressed feedback, and enhanced the dining and bar experience
- Conducted regular training sessions for staff to enhance product knowledge, service standards, and overall efficiency
Restaurant and Bar Manager
Courtyard by Marriott
02.2019 - 01.2020
- Oversee the day-to-day operations of the food and beverage outlets to ensure smooth functioning
- Develop and manage budgets for the outlets, ensuring profitability and cost control measures are in place
- Monitor expenses, analyze financial reports, and implement strategies to optimize revenue and reduce costs
- Regularly review and update menus to keep offerings fresh and competitive in the market
- Implement and monitor quality assurance programs to uphold Marriott standards and exceed guest expectations
- Manage inventory levels, ordering, and stock rotation to minimize waste and ensure adequate supply
- Collaborate with the sales and marketing team to develop promotional strategies and packages to drive F&B revenue
- Identify areas for improvement and implement process enhancements to streamline operations and enhance efficiency
Restaurant Manager
Atana Hotel
01.2018 - 01.2019
- Spearheaded the flawless execution of all-day dining, orchestrating a remarkable 4000 covers daily despite space constraints, maintaining impeccable standards throughout
- Provided visionary leadership for the outlets within an 828-room property, ensuring seamless operations and unparalleled guest satisfaction
- Implemented customer-centric strategies to enhance the overall dining experience, resulting in increased patronage
- Enforced quality control measures to guarantee food preparation, presentation, and service consistency
- Collaborated with the culinary team to manage menus, ensuring a diverse and enticing selection
Assistant Restaurant and Bar Manager
Fairmont
02.2015 - 08.2017
- Served as a key member of the pre-opening team
- Spearheaded pre-opening activities for both the bar and dining restaurant, contributing to the successful launch of the establishment
- Involved in planning, organising, and executing bar and dining restaurant operations, aligning with pre-established standards
- Conducted interviews and selected high talents, ensuring the recruitment of a skilled and motivated team
- Developed comprehensive training programs for the team, emphasizing service excellence and operational procedures
- Established and maintained relationships with vendors, ensuring timely deliveries and efficient procurement processes
F&B Supervisor
Emirates Palace (Kempinski)
09.2011 - 01.2015
- As an F&B Supervisor for an iconic property in Abu Dhabi, renowned for catering to Ultra High Net Worth Individuals (UHNIs), delivered an exceptional and tailored dining experience
- Possessing extensive experience working collaboratively with individuals from 62 different nationalities
- Led the F&B team in providing unparalleled service to UHNWI, ensuring a personalized, luxury dining experience
- Personally managed VIP guests, building strong relationships and consistently anticipating their needs to exceed expectations
- Ensured the seamless execution of daily F&B operations, maintaining the highest service, presentation, and efficiency standards
- Demonstrated in-depth knowledge of wines, spirits, and beverages, providing expert recommendations and enhancing the overall dining experience
Restaurant Captain
Red Mango Restaurant
01.2011 - 08.2011
- Maintained brand consistency, delivering exceptional guest service, operational efficiency and reputation of the restaurant chain
- Oversaw cash handling procedures, bill settlements, and financial transactions in adherence to standardized processes
- Coordinated and managed the service staff's duties during shifts, ensuring smooth operations at each restaurant
- Enforced hygiene standards across all restaurant units, implemented quality control measures, promoted upselling strategies, and monitored revenue targets to maximize revenue opportunities
Education
Bachelor of Hotel Management & Catering Technology - undefined
01.2006 - 04.2010
Skills
Team Leadership and Collaboration
Analytical Skills
Team Player
Communication
Critical Thinking
Problem Solving
Adaptability
Decision-Making
Certification
TSI Quality Services Person-In-Charge Level 3 Award (with Merit)
Personal Information
- Date of Birth: 01/01/85
- Nationality: Indian
Milestones
- Demonstrated success in implementing strategies that consistently propel a remarkable 25% yearly increase in overall business, significantly contributing to sustained growth and financial success.
- Elevated F&B revenue by 15% through acquiring a new business contract with clients, achieved by providing comprehensive training to the relevant team.
- Implemented cost-saving measures, reducing overall expenses by 10%, while maintaining high-quality standards.
- Revamped menus to include innovative dishes and beverages, resulting in a 20% increase in customer satisfaction scores.
- Attained the title of Highest Wine Seller in 2014 at Emirates Palace.
- Successfully introduced a standardized daily menu for banquet operations, achieving a noteworthy 19% reduction in food costs.
- Elevated the dining experience through personalized service, leading to a 15% increase in positive customer feedback.
- Implemented cash control measures, including monitoring cash floats for cashiers and supervising cash handling processes to minimize theft risk.
- Recognized as the Service Plus Star of the Month at Fairmont Hotel in 2015.
- Awarded the Hotel Opening Appreciation Certificate at Fairmont in 2015.
- Earned the Sparkle Award for maintaining the impeccable cleanliness of the apartment for the second quarter of 2012 at Emirates Palace.
- Achieved the 1st position in a prestigious chef competition, showcasing culinary excellence and expertise.
- Received consecutive appreciation letters three times from Atana management for consistently going above and beyond in fulfilling responsibilities.
Timeline
F&B Operations Manager
Tuhava Resort
02.2023 - 05.2024
F&B Manager
The Stanley Hotel and Suites
02.2020 - 11.2022
Restaurant and Bar Manager
Courtyard by Marriott
02.2019 - 01.2020
Restaurant Manager
Atana Hotel
01.2018 - 01.2019
Assistant Restaurant and Bar Manager
Fairmont
02.2015 - 08.2017
F&B Supervisor
Emirates Palace (Kempinski)
09.2011 - 01.2015
Restaurant Captain
Red Mango Restaurant
01.2011 - 08.2011
Bachelor of Hotel Management & Catering Technology - undefined
01.2006 - 04.2010