Altaf Mukadam

Financial Stewardship
• Control food cost percentage and prime cost (food + labor).
• Negotiate with vendors for better rates and credit terms.
• Forecast sales and expenses to plan cash flow.
• Approve daily cash deposits and reconcile POS reports.
2. Operational Excellence
• Standardize recipes, portion sizes, and plating to maintain consistency.
• Implement inventory systems (daily stock counts, FIFO method).
• Ensure smooth coordination between kitchen, service, and delivery.
• Troubleshoot bottlenecks (slow service, kitchen delays, supplier issues).

Human Resource Management
• Build a positive work culture to reduce attrition.
• Conduct training sessions on service etiquette, upselling, and hygiene.
• Handle disciplinary actions with fairness and documentation.
• Mentor supervisors to take ownership of their departments.
4. Guest Experience & Branding
• Walk the floor during peak hours to interact with guests.
• Resolve complaints with empathy and quick solutions.
• Innovate festive menus, promotions, and loyalty programs.

Profitability Control → Monitor sales, food cost, and overheads to ensure healthy margins.
• Staff Leadership → Hire, train, schedule, and motivate the team for smooth operations.
• Guest Satisfaction → Handle complaints, maintain service quality, and create a welcoming atmosphere.
• Inventory & Supply → Track stock, prevent wastage, and negotiate with vendors.
• Compliance → Enforce hygiene, safety, and legal standards.
• Reporting → Prepare daily/weekly summaries for owners or management.
• Brand Growth → Drive promotions, festive menus, and local marketing.

CORE WORK ACTIVITIES.
Assisting in Management of Restaurant Team.
Handling employees questions and concerns.
Monitoring employees to ensure performance expectations are met.
Providing feedback to employees based on observation of service behaviors. Assisting in supervising daily shift operations.
Participating in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
Conducting Day-to-Day Restaurant Operations.
Ensures all employees have proper supplies, equipment and uniforms. Communicating to Chef and H.O.D any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures.
Monitors alcohol beverage service in compliance with local laws.
Managing to achieve or exceed budgeted goals.
Managing restaurant operation, training and developing the restaurant team..
Make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory.
Determining how food should be presented, & create decorative food displays.
Instructing cooks & others workers in preparation, cooking, garnishing & presentation of food. Managing guest query in timely & efficient manner and ensuring that all room services orders are served in standard time as per guest request with professional etiquette. Also meet guest if any complaint regarding food and beverage or service provided by staff.
During functions I make sure that it is conducted in a pre-planned manner, keeping the guest request in mind.

Guest Experience & Service Excellence
• Guarantee luxury-level service standards in restaurants, bars, lounges, banquets, and in-room dining.
• Handle VIP guests personally, ensuring bespoke dining experiences.
• Monitor guest feedback and implement improvements to exceed expectations.
Menu & Culinary Coordination
• Collaborate with chefs to design innovative menus that balance creativity, cost control, and guest preferences.
• Introduce seasonal, themed, and international cuisines to match five-star standards.
• Ensure presentation, portion sizes, and taste consistency.
Financial & Profitability Management
• Prepare budgets, monitor food cost percentages, and maximize revenue.
• Control wastage, negotiate supplier contracts, and manage inventory.
• Track KPIs like average check value, banquet profitability, and beverage sale
Staff Leadership & Training
• Recruit, train, and supervise restaurant managers, sommeliers, bartenders, and service staff.
• Conduct regular training in fine dining etiquette, wine pairing, and upselling techniques.
• Motivate staff with performance incentives and recognition programs.
Operations & Compliance
• Ensure compliance with FSSAI, HACCP, liquor laws, and luxury brand standards.
• Maintain hygiene audits, fire safety checks, and license renewals.
• Oversee banquet setups, event catering, and conference dining
Strategic Branding & Marketing
• Collaborate with marketing teams for festive promotions, wine festivals, and chef’s table events.
• Build partnerships with luxury brands (wines, spirits, gourmet suppliers).
• Position the hotel’s F&B outlets as destinations for locals and tourists

Project Planning & Execution
• Develop detailed project plans, timelines, and budgets for catering events.
• Define scope of work (menu, décor, staffing, logistics) and align with client expectations.
• Ensure projects are delivered on schedule and within budget.
2. Client & Vendor Coordination
• Meet clients to understand requirements (guest count, menu preferences, dietary needs).
• Liaise with chefs, suppliers, and vendors to secure ingredients and equipment.
• Maintain strong client relationships to encourage repeat business.
3. Team Leadership
Lead cross-functional teams including chefs, servers, bartenders, and event staff.
• Assign responsibilities, monitor performance, and resolve conflicts.
• Conduct staff briefings before events to ensure clarity of roles.
Quality & Compliance
• Guarantee food safety and hygiene standards (FSSAI, HACCP compliance).
• Oversee presentation, portion control, and service etiquette.
• Conduct post-event evaluations to identify improvements.
5. Financial Management
• Track costs for food, labor, rentals, and logistics.
• Negotiate contracts with suppliers for cost efficiency.
• Prepare financial reports for management on event profitability.
Risk & Problem Solving
• Anticipate potential issues (delays, shortages, guest complaints).
• Develop contingency plans for emergencies (power failure, staff absence).
• Ensure smooth crisis management during live events.