Firoz shaikh

 Managing operations of Total 179 retail units, 64 Restaurants, 11 Anchor units, 15 cinema halls, 1 carrefour Hypermarket and 1 fitness center.
 All Food & Beverage Outlet product/service quality monitoring monthly Auditing/inspection conducting by external certified company doing HACCP audit, conducting training for outlet.
 On Duty managing complete Mall service and facility for the customer are in operations.
 Preparing different kind of report, daily, Monthly and yearly.
 Handling Project and preparing scope of work collecting three quotation from contractors supervising and coordinating work of contractors.
 Calculating and comparing costs for required goods or services to achieve maximum value for money.
 Investor units vacating or AS IS basis handling along with Mall Engineers, conducting Induction meeting and sharing all information related policy & procedure.
 Planning for future development in line with strategic business objectives.
 Managing and leading changes to ensure minimum disruption to core activities.
 Planning best allocation and utilization of space and resources for new buildings and re-organizing current premises.
 Checking that agreed work by staff or contractors has been completed satisfactorily and following up on any deficiencies.
 Using performance management techniques to monitor and demonstrate achievement of agreed service levels and to lead on improvement.
 Benchmark 360 MALL Customer Service and create a pervasive service culture.
 Preserve the look and feel of the Mall by conducting inspection.

 Assist subordinates in developing, implementing and reviewing results of Maintenance programs.
 Inspect property daily and notifies responsible parties the deficiencies or items requiring
attention. In addition, prepare the Operational Review Checklist on a monthly.
 Assure the maintenance and record keeping of operational equipment according to recommended
preventative maintenance schedules.
 Identify opportunities for greater efficiency and productivity; research and implement alternative
actions as appropriate.
 Cooperate with security to assure that all applicable codes and regulations are adhered to on the
premises.
 Ensure that corrective action is taken as necessary upon the advice of insurance carrier inspectors, or management to improve the safety features and programs of the center with the ultimate objective of reducing liability exposure.
 Ensure that administrative reports, paperwork, and requests are completed and submitted in timely and accurate manner.

Handling All Day Dining and Ala Carte with 23 Staff.
-Serving in Day at least 400 to 600 Guest.
-Maintaining high level of standard and hygiene awareness among the staff.
-Daily Briefing and training organization value to the staff.
-Back to back turn down set up, theme night and other day to day promotion.
- I was Managing Banquet Department (MICE) &Out side Catering, Reporting to Director of Food Beverage and Working closely with other Hotel departments. Leadership Responsibilities, Convention Services, F, F&E, Budgeting Manning day to day operation.
- Supervise, Empower, Lead, Coach and Motivate team towards achieving exceptional guest service results and complete associate engagement.
- Assist Hotel in reaching Top Box service scores, Ensure thorough communication and understanding with guests and other departments by reviewing.
- Maintaining High Energy, Positive and Professional Appearance. Developing Innovative and Creative.
- Creates an Environment Establishing Highest Standards Quality Service and Ensures Implementation through effective Hiring, Training Development, Promotion and Continuous Reinforcement.
- Administrative tasks include the facilitation of payroll, reports, and forecasts, point of sale procedures, inventory and P&L.
- Ensure that Grooming Standards are followed by all Employees on a Daily Basis.
- I Was Handling Outdoor Catering also.
- Handling complaint within given time and resolving day to day issue for smooth operation.

The change of position at Moevenpick Al Bida gave me the chance the approach the food and beverage with a new point of view to consider the global operation and even more sometimes.

As Movenpick Al Bida is very unique in terms of structure and organization, the Asst Banquet Operation manager position is very special and my priority is really to assit my team ( Banquet&Out Door Catering and Kithcen) use to give them enough tools and training to create a tailor made service full of magic and emotion. “Take care of your staff so they will take care of your guests” is a reality at Hotel and appears one of the biggest challenge of the management. How to give sense to the work, how to play on the motivation to create a high level of energy among the team ? This is a daily responsibility extremely interesting considering the different culture and different people co-working. That’s the confirmation of the most important factor in our industry: the human one!

Last but not least, the department bottom line is obviously my responsibility as the action taken should ensure a profitable operation. The target is a winner/winner based relation with guests, team members that last for long to ensure a great future to each all of them. That’s how we progress every day with new ideas to keep the business dynamic and the team and guest loyal.

I decided to join the room service of the Hotel La Cigale to discover this specific operation and get a better and global understanding of the food and beverage department in a luxury property.

Besides, the room service also represents a new challenge which is to give a high service quality experience in the intimate atmosphere of the guest within many material and timing constraints.

The supervisor position enables me to lead the night team to create experience recognized as one of the best all over the world. Finally, I have a global view on the operation of a 245 room Commercial Tower in the Heart of City driven by the Hotel La Cigale company

As i got first time chance to work in Middle East with such Beautifull atmosphere and busy Hotel with six colleague from different country such a busy schedule.

As my first Job with huge challenge to fullfill run 80 cover Restaurent, Continental specialty cuisine with Guredian trolly and Foundue .Wide range of Wine, Spirit &Cocktail.