Murshid Ali
Mumbai
Summary
A self-motivated operations manager collaborates with consultants, area leaders, and employees to streamline and strengthen processes while controlling costs. Highly organized and detail-oriented, with a solid record of accomplishment in meeting and exceeding business targets. Possesses in-depth knowledge of operational and budget management techniques. Dedicated and organized financial professional with outstanding relationship-building and problem-solving skills. Driven to exceed expectations and operate effectively in fast-paced, high-pressure environments. A self-motivated team player adept at cultivating partnerships and building lasting relationships across all demographics and management levels. Dynamic and reliable with exceptional customer service and communication skills. Dedicated and organized Operations Manager with over 15 years of experience using proven planning and support initiatives to cut costs, streamline operations, and increase productivity. Decisive and resourceful team builder versed in sales, management, and process improvement. Possesses in-depth industry trend knowledge and shifts to offer valuable insights on opportunities for new growth and business expansion.
Overview
16
16
years of professional experience
Work History
Operations Manager
KINGCRAFT RESTAURANT PRIVATE LIMITED
Andheri West, Mumbai
05.2022 - Current
- Led a team of 85 staff members in daily operations, marketing, guest relations, and promotions on digital platforms. Also responsible for event planning, vendor management, menu planning, outlet hygiene, and other maintenance-related work. Maintained good relationships with the excise department, local police, and BMC. Managed accounts and monthly ledgers for vendors and handled HR-related work. Controlled costs and oversaw production of food and beverage services and maintenance.
Accomplishments:
- Implemented strategies to improve guest satisfaction scores, resulting in an 80% increase in positive reviews.
- Streamlined operational processes to reduce costs by 25% while maintaining service quality standards.
- Conducted regular training sessions to ensure staff proficiency in customer service, safety procedures, and operational protocols.
- Collaborated with department heads to develop and implement effective marketing initiatives, resulting in a 10-20% increase in occupancy rate.
- Reported directly to the Managing Director and was responsible for liquor ordering, vendor management, and maintaining ledgers for suppliers.
Key Responsibilities:
- Developed and implemented operational procedures to ensure quality standards are met.
- Monitored and improved efficiency of processes, team performance, and customer service.
- Directed operations staff by providing guidance, training, and support to meet company objectives.
- Performed cost analysis for various projects to determine budget requirements.
- Established effective relationships with vendors to negotiate pricing and secure materials needed for production.
- Ensured compliance with safety regulations and maintained a safe work environment for all personnel.
- Created detailed reports on the performance of individual departments within operations.
- Coordinated with other departments including sales, marketing, finance, and human resources to ensure efficient operations.
- Led cross-functional teams in problem-solving activities related to process improvements or new product launches.
- Developed key performance indicators to measure effectiveness of operational processes.
- Implemented innovative strategies that reduced operating costs while maintaining high levels of customer satisfaction.
- Conducted regular reviews of existing policies and procedures for continuous improvement opportunities.
- Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
- Collaborated with management team on long-term strategic planning initiatives for the organization.
- Supervised day-to-day workflow of employees to maximize productivity and maintain quality standards.
- Assessed employee development needs and provided feedback on their progress towards meeting goals.
- Provided technical expertise in the design and implementation of automated systems used in the operations department.
- Resolved customer complaints in a timely manner while ensuring customer satisfaction remains at optimal levels.
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Managed scheduling, training and inventory control.
- Recruited, hired and trained crew members on application of projects, customer relations and customer service.
- Implemented policies and standard operating procedures and managed quality, customer service and logistics.
- Addressed customer concerns with suitable solutions.
- Delivered positive customer experiences by implementing effective quality assurance practices.
- Identified areas of deficiency and performed root-cause analysis to solve problems.
- Presented performance and productivity reports to supervisors.
- Connected with clients and developed strategies to achieve sales and customer service goals.
- Tracked and replenished inventory to maintain par levels.
- Oversaw financial management, budget management, accounting and payroll activities.
- Analyzed and controlled materials, supplies and equipment operational expenses.
- Improved morale and management communication by creating employee recognition and rewards practices.
- Planned delivery routing, team workflows and promotional initiatives.
- Supported accident investigations and prepared related paperwork.
- Collaborated with the board of directors to determine mission and values and plan for short and long-term goals.
- Evaluated and enhanced workflow to implement best practices, reduce costs and increase staff motivation and satisfaction.
- Organized and facilitated budgets, product estimates, sales forecasts and product allocations to maximize resource utilization and customer sales opportunities.
Owner
Flavours Café and Lounge and Flavours in the Kitchen
12.2020 - 03.2022
- Managed daily operations of business, including hiring and training staff.
- Developed strategic plans to increase profitability and efficiency.
- Created marketing campaigns to attract new customers.
- Negotiated contracts with vendors and suppliers.
- Oversaw budgeting and financial management.
- Analyzed industry trends to develop competitive strategies.
- Maintained relationships with existing clients by providing superior customer service.
- Implemented quality assurance processes to ensure product excellence.
- Collaborated with other owners on joint ventures and shared resources.
- Organized events such as trade shows and conferences.
- Reviewed legal documents related to business operations.
- Ensured compliance with local, state, and federal regulations.
- Developed policies and procedures for the organization.
- Monitored performance of personnel against goals set forth by the company.
- Conducted performance reviews for employees on a regular basis.
- Served as a liaison between the organization and external stakeholders.
- Set pricing structures according to market analytics and emerging trends.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
- Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
- Led startup and creation of operational procedures and workflow planning.
- Oversaw project execution, phase progress, workmanship and team performance to drive on-time completion of deliverables.
- Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
- Developed and implemented successful sales strategies to meet business goals.
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
- Analyzed client business needs and assisted in determining appropriate resources and strategies.
- Enhanced operational performance by developing effective business strategies, systems and procedures.
- Employed and managed vendors by negotiating deliverables, cost and expected quality.
- Hosted special events to boost brand awareness and increase community engagement.
- Managed sales presentations to promote product and brand benefits.
- Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
- Created and implemented employee onboarding and training programs to promote employee retention and team collaboration.
- Hired and trained new department managers to increase team oversight and productivity.
- Executed performance reviews to encourage improved productivity for team members.
- Conducted market research activities and competitive analysis to facilitate implementation of aggressive company marketing strategy.
- Coordinated with technical and IT teams to develop company website and create online advertisements.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Formed and sustained strategic relationships with clients.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Monitored progress by establishing plans, budgets and measuring results.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Mitigated business risks by working closely with staff members and assessing performance.
- Implemented campaigns and promotions to help with developing goods and services.
- Forecasted customer demand to set prices or credit terms for goods or services.
- Directed or coordinated financial or budget activities to fund operations and maximize investments.
- Structured HR consulting services to support clients during organizational developments and changes.
Restaurant Manager
Harry's Bar + Cafe
BENGALURU
03.2015 - 11.2020
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Maintained detailed records of sales transactions and daily shift reports.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Created new menu items based on customer feedback and industry trends.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Established policies for cash handling procedures to maximize security measures.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Trained new employees to perform duties.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Distributed food to service staff for prompt delivery to customers.
- Inspected dining and serving areas for cleanliness and proper setup.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Managed accounts payable, accounts receivable and payroll.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Created detailed reports on weekly and monthly revenues and expenses.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
A.R.M and F&B Executive
SOCIAL (IMPRESARIO Entertainment & Hospitality Pvt. Ltd)
04.2014 - 05.2015
- Managed daily operations including staffing, scheduling shifts, ordering supplies, controlling costs and inventory.
- Reviewed customer satisfaction surveys to identify areas for improvement in service delivery.
- Developed strategies to increase profitability by reducing wastage, optimizing portion size and minimizing spoilage.
- Monitored compliance with health and safety regulations regarding food handling procedures.
- Implemented new initiatives to improve operational efficiency while ensuring high standards of customer service were maintained.
- Maintained a clean working environment according to health codes by following all sanitation policies.
- Provided training to staff members on proper food handling techniques, menu knowledge and customer service etiquette.
- Conducted regular inspections of kitchen equipment to ensure that it was kept in good working order at all times.
- Resolved complaints from customers related to food quality or service issues efficiently.
- Ensured compliance with alcohol laws by monitoring consumption levels among patrons during operating hours.
- Supervised staff during peak periods of activity such as lunchtime rush or dinner time rush hours.
- Participated in weekly meetings with other managers to discuss upcoming events or promotions.
Floor Manager and A.R.M
The Elite Royal Hotel (Ina Elite Hospitality Pvt. Ltd)
08.2011 - 03.2014
- Ensured that all staff members adhered to safety guidelines and regulations.
- Maintained a safe, clean and organized floor environment.
- Assigned tasks to team members in accordance with their skillset.
- Provided training and guidance to new employees regarding store policies and procedures.
- Monitored inventory levels, restocked shelves as needed, and reported any discrepancies to management.
- Resolved customer complaints or escalated them as necessary for further resolution.
- Created daily work schedules for staff members according to the needs of the business.
- Analyzed customer feedback data to identify areas of improvement in service quality.
- Coached team members on customer service techniques and provided feedback on performance.
- Implemented cost-saving measures such as reducing labor costs without sacrificing quality of service.
- Managed financial records related to budgeting, forecasting, and other accounting activities.
- Organized promotional events such as product launches or special discounts in order to increase sales revenue.
Bar Supervisor
The Touch Club (Solitaire Food & Beverage Pvt. Ltd)
BENGALURU
08.2010 - 08.2011
- Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.
- Reviewed monthly sales reports to identify areas of improvement and growth opportunities.
- Ordered and maintained an adequate supply of alcoholic beverages, glassware, garnishes, ice, napkins, straws and other items needed for drinks.
- Developed drink recipes and menus to meet customer preferences while optimizing profitability.
- Monitored the performance of bartenders to ensure that all customers received prompt service in a courteous manner.
- Enforced safety regulations and ensured proper sanitation practices were followed by all employees.
- Maintained accurate records of liquor inventory and purchases for budgeting purposes.
- Negotiated purchase agreements with vendors to obtain best pricing on supplies.
- Resolved customer complaints regarding quality of food or beverage service in a timely manner.
- Conducted weekly team meetings to discuss upcoming events, promotions and menu changes.
- Analyzed financial data such as costs associated with labor efficiency, waste reduction and cost control initiatives.
- Managed day-to-day operations including opening and closing duties, scheduling shifts for employees, cash handling procedures and payroll processing.
- Prepared detailed reports on daily sales figures to track trends in customer preferences.
- Assisted with planning special events such as wine tastings or cocktail parties.
- Maintained cleanliness standards throughout the bar area including countertops, shelves and equipment.
- Maintained detailed inventory of bar supplies and stocked work areas.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Restocked beer and liquor regularly and after special events.
- Developed and implemented bartender training programs, policies and procedures.
- Created signature beverages to increase revenue and patron loyalty.
Sr. Captain
Spaghetti Kitchen and Bar
03.2009 - 07.2010
- Greeted and welcomed guests to the restaurant.
- Assigned duties to wait staff and ensured they were completed in a timely manner.
- Monitored customer service standards and provided feedback to staff when necessary.
- Ensured all health and safety regulations were adhered to at all times.
- Provided support and guidance to team members, ensuring that quality standards were met.
- Maintained an efficient system for taking orders, preparing food, delivering beverages, processing payments.
- Supervised the preparation of meals according to recipes and presentation specifications.
- Coordinated with kitchen staff regarding menu items availability, modifications, and specials.
- Interacted with customers in a friendly, professional manner while resolving any complaints or issues quickly.
- Conducted regular team meetings to ensure that everyone was aware of new procedures and policies.
- Communicated daily with management about staffing needs, customer feedback, sales goals.
- Ensured proper handling of cash transactions throughout shift including accurate record keeping.
- Trained new hires on restaurant operations such as order-taking processes, POS systems usage.
- Resolved guest complaints quickly to deliver courteous service and promote repeat business.
Steward and Tr. Captain
Banana Beach Bar
02.2008 - 03.2009
- Ensured proper storage of food items in accordance with sanitation guidelines.
- Provided guidance to junior stewards on general stewardship duties.
- Maintained a clean, safe, and organized work environment.
- Assisted with unloading delivery trucks and putting away stock.
- Greeted customers and took orders for alcoholic beverages.
- Maintained a safe working environment by adhering to all safety regulations while serving alcohol.
- Kept track of customer tabs throughout their visits to ensure accurate billing at the end of their stay.
Education
Bachelor of Arts - Hotel Management
PATKAR COLLEGE
MAHARASHTRA01-2010
Skills
- Proficient in IDS and PRISM billing software
- Bartending (mixology) and flair at work
- Computer skills
- Data Analysis
- Document Control
- Marketing
- Inventory Management
- Labor Relations
- Production
- P&L Management
- Health and safety compliance
- Organizational Management
- Program Administration
- Performance reporting
- Process Improvement
- Performance monitoring
- Workflow Optimization
- Business Development
- Contract Management
- Financial Management
- Business Planning
- Maintenance Planning
- Incidents management
- Customer Service
- Customer Retention
- Purchasing and procurement
- Workforce training
- Solutions Development
- Product Management
- Client Relationships
- Finance background
- Staff Development
- Onboarding and Orientation
- Mergers and acquisitions knowledge
- Expense Reports
- Project Leadership
- Cost Reduction
- Operations Monitoring
- Market research, forecasting, and analysis
- Vendor Sourcing
- Staff Training
- Staff Management
- Business and Operations Management
- Inventory Control
- Operations Management
- Decision-Making
- Performance Management
Personal Information
- Father's Name: Rehmat Ali
- Date of Birth: 12/01/90
- Nationality: Indian
- Marital Status: Married
Languages
- English
- Hindi
- Kannada
- Bengali
Disclaimer
I hereby declare that the above-mentioned statement is true to the best of my knowledge.
Languages
English
First Language
Hindi
Advanced (C1)
C1
Bengali
Advanced (C1)
C1
Advanced (C1)
C1
kanaka
Intermediate (B1)
B1
Timeline
Operations Manager
KINGCRAFT RESTAURANT PRIVATE LIMITED
05.2022 - Current
Owner
Flavours Café and Lounge and Flavours in the Kitchen
12.2020 - 03.2022
Restaurant Manager
Harry's Bar + Cafe
03.2015 - 11.2020
A.R.M and F&B Executive
SOCIAL (IMPRESARIO Entertainment & Hospitality Pvt. Ltd)
04.2014 - 05.2015
Floor Manager and A.R.M
The Elite Royal Hotel (Ina Elite Hospitality Pvt. Ltd)
08.2011 - 03.2014
Bar Supervisor
The Touch Club (Solitaire Food & Beverage Pvt. Ltd)
08.2010 - 08.2011
Sr. Captain
Spaghetti Kitchen and Bar
03.2009 - 07.2010
Steward and Tr. Captain
Banana Beach Bar
02.2008 - 03.2009
Bachelor of Arts - Hotel Management
PATKAR COLLEGE
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