Ahamed Hassan Ilthizam Mohamed Zahir

.Operations Manager. -AL JABER HOSPITALITY Doha, Qatar. MAHRANI & CICCHETTI Restaurant (January2020 -Present)

 Responsible for overseeing and managing two restaurant
 Developing all the restaurant marketing plan.
 Ensure that day to day operation is smooth and efficiencies
 Accountable for Disposing off all surplus food.
 Control operation cost and identify measures to cut waste,
 Correspondent and Deliver direction and guidance to the restaurant team.
 Also did a Opening of Mahrani restaurant
 Up skills the team leaders for success.
 Chairing regular team meetings and discussing important issues of the day.
 Maintain the client relationships.
 Accountable for Carrying out staff appraisals.
 Provide reports for company owner.
 Responsible for Ordering raw materials, food stuff and general supplies.
 Tracking all the delivery application sales
 Manage restaurants good image and suggest ways to improve it,

• Overseeing and managing three catering sites.
• Planning all sport calendar, Weddings and Privet events
• Making sure that all Catering Assistants and staff are wearing the correct uniforms.
• Disposing off all surplus food.
• Immediately dealing with any symptoms of food poisoning or food borne diseases.
• Providing direction and guidance to the catering team.
• Preparing catering staff rotas a month in advance.
• Motivating team leaders to do better.
• Chairing regular team meetings and discussing important issues of the day.
• Managing client relationships.
• Keeping accurate administrative records so as to meet any accounting and audit requirements.
• Carrying out staff appraisals.
• Writing reports for company senior managers.
• Ordering raw materials, food stuff and general supplies.
• 15 location of student cafetaria and Café QATAR FOUNDATION difirent locations.
• Opening of a new cafetaria for Qatar Foundation Virginia Commonwealth University.

Colombo Courtyard is 95 covers inside sitting all day dining restaurant (serving Breakfast, Lunch, and Dinner) responsible for smooth and efficient running of day today operation of the restaurant

•Monitored and trained service team members on suggestive selling practices and continuous sales growth and ensure to follow and set standard as per Ramada
•Responsible for overall restaurant operational execution, staff development, controllable profit plan achievement, guest count growth.
•Planned, Promoted and coordinated events for the restaurant by locating venues and working closely MACOM, DF&B, Sales and marketing to deliver smooth and efficient service
•Liaised with the Head Chef to discuss and develop the menu.
•Oversaw client bookings & reservations and managed guest satisfaction of service and handling complains
•Organised the daily and weekly rotas for the Restaurant’s staff and ensure that an effective link is maintained between kitchen and service areas and that a good working relationship is maintained at all times.
•Purchased stock, supplies and negotiating best prices with trade suppliers.
•Responsible for strategically develop effective marketing plans to increase increase revenue by providing specialist advice on food and beverages.
•Accountable for organize marketing activities, such as promotional events and discount scheme, theme nights.
•Role model colleagues highlighting the right conduct and behaviour for the overall successful running of the bar and night club
•Conduct a monthly P&L review with all colleagues to inform them on the outlets profitability
•Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions.

Restaurant/

Managed three outlets and manning with 24 staff and monitoring all service standard delivering on guest expectation without any delays
•Involved with the director of food & beverage manager to prepared the marketing plan for whole year
•Prepared monthly promotions for all the outlets for every three months
•Coordinated and handled all menus in food and beverage involving the executive chef for food costing, and also cost controller for beverages including wines as per the year
•Actively involved with director of food & beverage manager for outdoor events pool parties, and beach parties planning, organizing, making flyers and advertising, involving suppliers, and entertainment.
•Role model for colleagues highlighting the right conduct and behavior for the overall successful running of the outlet

Completed MICROS System trained by key information technology Dubai
•Participated hotel management, team management, train the trainer, Hear the silence workshops
•Completed Improving Sales Kills, Negotiation Skills, Effective Marketing Plane. ( Spearhead Training enter Qatar)
•Completed Supervisory Management Skills and Excellent Customer Service. ( Spearhead Training enter Qatar)
•Completed Hotel management diploma
•Successfully pass the health and safety exam held by the food control Abu Dhabi and Qatar
•Completed the G.C.E. (O/L) Examination December 1991