MD. SHAHBAZ FAISAL

· Analyzed potential restaurant locations and themes, comparing other successful restaurants in the area

· Restaurant Openings, Restructures and Budgeting.

· Interviewed and trained initial staff members, to streamline restaurant efficiency.

· Marketing, social media, web search optimization.

· Set-up of social media accounts.

· Created restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses

· Forecasted revenues and expenses for first 12 months of operations, identifying required capital reserves and time until breakeven

· Continually meet and discuss future restaurant plans with equity holders and lending institution

· Established initial inventory for both menu and beverage items through multiple distributors and purveyors

• Menu Formation with costing and keeping a regular control on F&b cost
• To make sure that team in motivated and engage the team in incentive programme leading to better sales and performance
• Training managers to get an efficient reporting system to a keep a check on day to day operations
• Maintaining high standards of quality control, hygiene, and health and safety
• Hiring, training, supervising and promoting staff
• Since good quality service is important,
• Taking responsibility for the business performance of the Outlet
• Analyzing and planning unit sales level and profitability
• Checking week end and month end reports , including staff control
• Taking care of government licenses and other paper work
• Overseeing the day to day operation of the restaurant
• Investigate & resolve complaints concerning food quality & service
• Working with other management personnel to plan marketing, advertising & any special restaurant functions
• Overlooking the purchase of all items including food, beverages, equipment & supplies
• Managing all accounts payable & receivable, handling payroll & hiring accountants or bookkeepers if required.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Developed and maintained relationships with customers and suppliers through account development.
• Formulated policies and procedures to streamline operations.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Analyzed market trends and competitor activities to create competitive advantages.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Trained new employees on proper protocols and customer service standards.
• Interacted well with customers to build connections and nurture relationships.
• Assisted in recruiting, hiring and training of team members.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.

• Responsible for re-opening of the restaurant
• Responsible for the entire setup of the restaurant
• Hiring for FOH & BOH both
• Overseeing the day to day operation of the restaurant
• Hiring, training, supervising & promoting the employees
• Investigate & resolve complaints concerning food quality & service
• Meeting, greeting & getting feedback from guests
• Supervise operation of bar to maximize profitability, minimize legal liability & confirm to alcoholic beverage regulations
• Working with the chef to determine menu plans on a daily basis, for special occasions or events or for groups or parties
• Working with other management personnel to plan marketing, advertising & any special restaurant functions
• Overlooking the purchase of all items including food, beverages, equipment & supplies
• Managing all accounts payable & receivable, handling payroll & hiring accountants or bookkeepers if required.

• Overseeing the day to day operation of the restaurant
• Hiring, training, supervising, promoting & firing of staff
• Investigate & resolve complaints concerning food quality & service
• Hiring, training, supervising, promoting & firing of staff
• Investigate & resolve complaints concerning food quality & service
• Meeting, greeting & getting feedback from guests
• Supervise operation of bar to maximize profitability, minimize legal liability & confirm to alcoholic beverage regulations
• Working with the chef to determine menu plans on a daily basis, for special occasions or events or for groups or parties
• Working with other management personnel to plan marketing, advertising & any special restaurant functions
• Overlooking the purchase of all items including food, beverages, equipment & supplies
• Managing all accounts payable & receivable, handling payroll & hiring accountants or bookkeepers if required.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Reconciled cash and credit card transactions to maintain accurate records.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Carefully interviewed, selected, trained, and supervised staff.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Developed unique events and special promotions to drive sales.

• RESPONSIBILITIES
• Handles the team of 20-25 members
• Responsible for making weekly roster
• Meeting and interacting with the guests to get their feedback in order to make the restaurant best place to be in
• Ensuring that the quality of the products being served remains as the top priority
• Responsible for maintaining the standards of the Restaurant
• Handling Training system i.e
• Planning of training calendar & its execution on floor in order to upgrade & improve the performance of all employees
• Responsible for parties & coordinating with guests/patrons for resolving their concerns/needs
• Ensure profitability of operations & supervise all the aspects of quality & hygiene standard
• Maintains staffs attendance and leave record
• Manage inventories & stocks of various saleable, non-saleable & promotional items
• Preparation & monitoring of Food & Beverage reports and responsible for sales, costs and inventory Control.

• Handling tables
• Responsible for the training of new and existing staffs
• Area of Expertise
• Developing & implementing procedures, control systems for maintaining hygiene & quality standards
• Leading efforts for streamlining processes and generating cost savings in operations
• In-depth knowledge of actual operations in service department, helping trouble shoot client issues
• Coordinating with management and employees for sales promotional strategies to increase the sales volume and achieving maximum customer satisfaction
• Client Relationship Management
• Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality
• Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly
• People Management/Training
• Handling operational functions like pre-shifts staff briefings, creating the duty roster
• Imparting appropriate training on Food preparation, Service Excellence and Teamwork to restaurant and support service staff
• Being an IN-STORE-TRAINER, Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels
• Significant Contribution
• Instrumental in introducing various training manuals as per the recent standards and train the employees with the help of other trainers in the position of new store opener and in Store trainer
• Being a NEW STORE OPENER helped the organization to successfully open the new outlets at South Ext-II, Connaught Place & Vasant Kunj New Delhi & helped them to meet the standards of the company.
• Proved successful working within tight deadlines and a fast-paced environment.
• Learned and adapted quickly to new technology and software applications.