Mohammad Fakhre Alam

Recruiting, training and guiding restaurant management/operation.
 Ensuring compliance with licensing, hygiene, health and safety
legislation/guidelines.
 Promoting and marketing the business.
 Liaising with customers, employees, suppliers, licensing authorities and Owner.
 Optimize profits by controlling food, labour and supply cost.
 Continually monitor restaurants to ensure food quality and service standards
are consistently met.
 Efficiently resolve problems or concerns to the satisfaction of all parties
involved.

 Achieve targeted Annual revenue for all UAE stores.
 Achieve targeted profit margin for all UAE stores through management of COGs,
Labour and expenses, without compromising store performance.
 Planning and executing in opening new stores in Malls (Al Futtaim, MAF, Aldar)
and in City.
 Business planning and governance of relevant stakeholders to ensure that team
is aligned with direction of Chatime.
 Drive strong team culture in ensuring the continuity of the success of Chatime.
 Manage Operations, Marketing & Finance department within Chatime UAE.
 People management of key stakeholders by driving their annual performance,
KPI & development plan.
 Budget and overheads management for Chatime UAE.
 Communication with Chatime Franchisor which includes monthly update to
Chatime BDM and actively supporting new initiatives from Chatime Franchisor.
 Support new set up of breweries which include managing handover from build
& training the new Franchisee as per Chatime guidelines.
Accomplishments:
• Opening outlets in Deira City Centre Mall, Dubai Festival City Mall, Zahia
Mall and Dubai Marina Mall under milestone.
• Minimized operating cost by rescheduling operating hours and assigning
staff based on sales matrix.

 Achieve targeted Annual revenue for all UAE stores.
 Achieve targeted profit margin for all UAE stores through
management of COGs, Labour and expenses, without
compromising store performance.
 Planning and executing in opening new stores in Malls (Al
Futtaim, MAF, Aldar) and in City.
 Business planning and governance of relevant stakeholders to
ensure that team is aligned with direction of Chatime.
 Drive strong team culture in ensuring the continuity of the
success of Chatime.
 Manage Operations, Marketing & Finance department within
Chatime UAE.
 People management of key stakeholders by driving their annual
performance, KPI & development plan.
 Budget and overheads management for Chatime UAE.
 Communication with Chatime Franchisor which includes monthly
update to Chatime BDM and actively supporting new initiatives
from Chatime Franchisor.
 Support new set up of breweries which include managing
handover from build & training the new Franchisee as per
Chatime guidelines.
Accomplishments:
• Opening outlets in Deira City Centre Mall, Dubai
Mall, Zahia Mall and Dubai Marina Mall under deadline.
• Minimized operating cost by rescheduling operating hours
and assigning staff based on sales matrix.
 To oversee operation of BurgerFuel Outlets and a Food Van at
EXPO.
 Provide strategic direction to the department head on the
ongoing basis.
 Planning, organizing, directing & controlling of work.
 Reviewing operational problems guest as well as staff.
 Increase revenue by close monitoring of unit terms
performance.
 Evaluate the monthly P&L statement and provide an analysis of
performance result.
 Monitor and improve customer and staff satisfaction levels at
outlet level to increase retention.
 Conduct periodic review along with the departmental head.
 Planning and executing the openings of Food Truck and Dark
Kitchens.
 Responsible for cost controlling for entire food and beverage
department.
 Responsible for bringing food cost and wage budgets under
budget.
 Responsible for planning menu, promotions and events and
parties.
 Undertake cost saving measure within operational areas.
 Responsible for drives sales and maximize profit.
 Responsible for hiring, training & appraisals of staff within the
F&B department.
 Responsible for developing, marketing, and promotional ideas to
increase the sale.
Accomplishments:
• Recipe card correction on ICG by providing correct yield
reports.
• 35% increase in revenue by rescheduling operating hours in
EXPO.
• 20% reduction in labour cost by introducing new section
assignment.

 Overseeing F&B Operations in various Outlets within the Hotel
including Al Riqa all day Dining Restaurant, Dublin Arms Sports
Bar, Royalton Rooftop lounge, Room Service and 3 Night Clubs.
 Leading the front of house and kitchen team in preparing
innovative food & beverage items.
 Successfully planning & organizing numerous events and festivals.
 Creating Menus, promotions & offers as per the Market demand.
 Identifying potential opportunities to boost customer base, reducing
food and beverage costs by implementing strategic policies and
procedures.
 Promoting the brand in the local community through word-of
mouth, Sport events and promotions, implementing sustainable
policies and procedures that can continue future business.
Accomplishments:
• Designed a schedule to maximize limited workforce.
• Commercialized Annual internal festival (Lohri) and fetched
revenue.
• Marketed St. Patricks Day in association with A&E and
generated revenue.
• Onam Celebration 2019 with 32% increase in revenue
compared to last year.

 Recruiting, training and guiding restaurant management/operation.
 Ensuring compliance with licensing, hygiene, health and safety
legislation/guidelines.
 Promoting and marketing the business.
 Liaising with customers, employees, suppliers, licensing authorities/ Mall
Managements and Owner.
 Optimize profits by controlling food, labour and supply cost.
 Continually monitor restaurants to ensure food quality and service standards
are consistently met.
 Efficiently resolve problems or concerns to the satisfaction of all parties
involved.
Accomplishments:
• Reduced labour cost by 15.5%
• Reduced Supply cost by 18%
• 73 F&B staffs from 11 different countries.

 Procedures to maximize guest satisfaction and achieve the
outlet targeted revenue.
 Responsible for making P & L of the Restaurant.
 Weekly Duty Roaster, Yearly vacation plan, Notified payroll
department of work schedules and time records.
 Assigned duties and shifts to employees, co-ordination with
other department in regards to service need as Accounts, IT,
Stewarding, Laundry.
 Group Reservations, Updating Competitors List, purchase
request.
 Manage and coordinate activities of 14 staffs engaged in
providing courteous and rapid service to diners.
 Display exemplary behaviour to maintain a safe work
environment and be a role model for the team.
 Provided on the job training to staff under direct supervision to
ensure they are competent in operation.
 Preparing the costing and Micros up date for new beverages.
 Monitor various Spirits and Cocktail Trainings for my Colleagues
at the Hotel.
 To work closely with the Chef de Cousin on quality and cost
control of Food in absence of the restaurant manager.
 Implementing the motivational program for staff to increase the
revenue
 Maximizing sales and revenues by providing good service and
train the associates to up-sell.

 Reporting to restaurant/Asst. Manager.
 Primarily responsible for Food & Beverage operations of the
Outlet.
 Responsible for departmental training.
 Supervise and coordinate assigned shift.
 To make sure that SOP and MOS is being followed.
 Monitor operating supplies and reduce spoilage and breakage.
 Monitor requisition and inventories (OE, linen, beverage and
general store).
 Handle guest comments and complaints, updating superiors
accordingly.
 Updating promotional activities and motivating staff for up sale.
 Assisting manager in preparing P&L sheet and explanation on
monthly basis.
 Maintaining Log book and sending reports to superiors on daily
basis.

 Reporting to Camp manager/Country Manager.
 Working closely with the projects team, maintenance, front
office, house-
Keeping, F&B production and purchasing departments
 Maintain constant guest contacts, build relationship and
taking feedback.
 Ensure that all the operational Standards set for all products
and Equipments are followed.
 Hiring and training of staff including planning, conducting and
supervising trainings.
 Organizing outdoor catering
 Stock control, inventory and costing.
 Departmental training and the maintenance of the highest
professional standards.

 Reporting to Outlet manager.
 Primarily responsible for Food & Beverage operations of the
Outlet.
 Maintain constant guest contacts; build relationship and taking
feedback.
 Conducting Coffee Seminars and updating our coffee Ambassador.
 Ensure that all the operational Standards set for all products and
equipments are followed.
 Implement systems and procedures that achieve higher cost
efficiency and guest satisfaction.
 Responsible for continuously improving and innovating new
Products i.e. unique coffee experience.
 Encouraging and Motivating Staff for the next level.
 Stock control and inventory.