Ali Shoaib

• Leading daily operations across multiple F&B outlets, ensuring compliance with
company standards, health, and safety regulations.
• Developing and implementing operational strategies to optimize efficiency, reduce
costs, and maximize profitability.
• Overseeing workforce management, including recruitment, training, and performance
development of frontline and managerial staff.
• Driving customer experience enhancements through service quality improvements and
feedback-driven initiatives.
• Managing vendor and supplier relationships, negotiating contracts to improve supply
chain efficiency and reduce procurement costs.
• Supporting business expansion projects, including new outlet openings and operational
readiness planning.

• Increased store sales by 15% within the first year through the implementation of targeted marketing campaigns and promotions.
• Streamlined inventory management, reducing stock discrepancies by 15% and improving stock turnover by 20%.
• Enhanced staff productivity by 18% through the introduction of a new employee training program and performance metrics.
• Improved customer satisfaction scores by 22% through the introduction of a new customer service training initiative and feedback system.
• Developed and launched a new store layout and merchandising strategy, resulting in a 13% increase in foot traffic and a 22% boost in average transaction value.
• Reduced operational expenses by 12% through improved vendor negotiations and cost-control measures.
• Increased employee retention through the introduction of an employee recognition program and career development opportunities.
• Implemented a new scheduling system, improving staff coverage and reducing labor costs by 10% while maintaining service quality.
• Optimized store layout and product placement, resulting in a 15% increase in sales per square foot.
• Achieved a 23% reduction in refund rates through better product descriptions and customer education.
• Boosted average transaction value by 22% through the implementation of upselling and cross-selling techniques in-store.

• Increased store sales by 15% within the first year through target marketing campaigns.
• Streamlined inventory management, reducing stock discrepancies by 15% and
improving stock turnover by 20%.
• Enhanced staff productivity by 18% via new training and performance metrics.
• Boosted customer satisfaction scores by 22% with new service training and feedback
systems.
• Reduced operational expenses by 12% through improved vendor negotiations and cost
control measures.

• Optimized menu offerings and pricing, resulting in a 22% increase in average check size and overall revenue growth.
• Led a successful staff development program, enhancing team skills and resulting in a 21% improvement in customer service scores.
• Streamlined staff recruitment and training processes, reducing hiring time by 20% and improving staff retention rates by 15%.
• Introduced a new menu engineering strategy, leading to a 17% increase in sales of high-margin items and a more balanced menu
• Implemented energy-saving measures, cutting utility costs by 5% and supporting sustainability initiatives.
• Enhanced event execution by developing detailed operational checklists and improving team coordination, leading to a 18% increase in client satisfaction.
• Enhanced food quality control, resulting in a 12% reduction in customer complaints related to food quality and consistency.
• Led the successful expansion of the F&B Department delivery service, contributing to a 21% increase in off-premises sales.

• Optimized menu offerings and pricing resulting in a 22% increase in average check size.
• Implemented staff development program, improving service scores by 21%.
• Introduced menu engineering strategy, boosting sales of high-margin items by 17%.
• Expanded F&B delivery services, contributing to a 21% increase in off-premises sales.

• Developed and executed a staff training program that improved service speed by 25% and reduced employee turnover by 12%.
• Coordinated with suppliers to renegotiate contracts, achieving a 10% cost reduction on key ingredients and supplies.
• Oversaw the renovation of dining facilities, improving customer satisfaction scores by 15% and increasing seating capacity by 20%.
• Implemented a comprehensive cost-control strategy, leading to a 12% reduction in food and beverage costs while maintaining quality.
• Enhanced staff scheduling practices, resulting in a 10% reduction in labor costs and better alignment with peak business hours.
• Reduced operational downtime by 15% through the implementation of a preventive maintenance program for kitchen equipment.
• Coordinated cross-departmental teams to streamline communication and processes, improving overall team productivity by 30%.
• Optimized supply chain operations, resulting in a 25% reduction in delivery times and a 10% decrease in procurement costs.
• Enhanced guest experience through the introduction of a customer feedback loop, resulting in a 25% improvement in review ratings.
• Developed and executed a successful seasonal menu strategy, leading to a 30% increase in sales during peak seasons and a 20% rise in overall customer traffic.
• Reduced wait times by 20% through improved table management and order processing systems.

• Implemented staff training program, improving service speed by 25% and reducing
turnover by 12%.
• Negotiated supplier contracts, cutting costs by 10% on key ingredients and supplies.
• Executed seasonal menu strategies, increasing peak season sales by 30%.
• Optimized supply chain operations, reducing delivery times by 25%.

• Circulated throughout restaurant facilities and kitchen areas to monitor and maintain food quality and service standards.
• Developed and implemented comprehensive training programs to ensure staff compliance with health and safety regulations.
• Monitored sales reports regularly to identify trends in customer preferences.
• Defined and updated restaurant policies and procedures.
• Reviewed monthly financial statements to assess performance against budget objectives.
• Maintained a high level of customer service by addressing patron complaints promptly and professionally.

• Organized and conducted pre-shift meetings to review specials, menu changes, and house counts.
• Reviewed monthly financial statements to assess performance against budget objectives.
• Identified areas for improvement in operational processes and developed solutions accordingly.
• Performed daily inspections of the facility to ensure cleanliness standards were met.
• Provided leadership by setting clear expectations for team members.
• Analyzed financial data to develop strategies for increasing profits.
• Organized and delegated tasks to staff members, monitored performance and provided constructive feedback.
• Recruited, trained, evaluated, scheduled and supervised all restaurant personnel.

• Managed day-to-day operations of the restaurant, including overseeing staff activities, ordering supplies, monitoring stock levels, maintaining records, and reconciling cash receipts.
• Conducted performance reviews for all staff members on a regular basis to ensure quality standards were met.
• Monitored food and liquor requisitions and food waste.
• Handled guest comments and complaints to drive guest satisfaction.
• Trained new employees in all aspects of restaurant operations, including cash handling procedures, food safety regulations, and customer service protocols.
• Resolved customer complaints promptly and professionally.
• Created and implemented staff schedules to ensure efficient operations.

- Taking orders and making guests feel taken care of during their time at the restaurant or event.
- Keeping the bar stocked and clean while providing friendly and attentive service.
- Adhering to company standards for serving alcoholic beverage.
- Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to company specifications.
- Helping guests choose menu items or guiding them through drink options.