مير Aaqib

• Operational excellence: Directed day-to-day operations across outlets, audited SOP compliance for
food quality, safety, and hygiene, and led recruitment, training, and mentoring of managers and staff to
ensure high morale and consistent customer experience.
• Customer feedback management: Monitored guest feedback on products and services, implemented
corrective measures, and enhanced customer satisfaction through proactive issue resolution.
• Performance improvement strategies: Developed and executed cluster-level operational strategies
to drive efficiency, strengthen service delivery, and achieve measurable performance gains.
• Conflict resolution: Addressed and resolved conflicts between employees and departments by
applying problem-solving skills, fostering collaboration, and providing clear direction.
• Leadership and compliance: Provided hands-on leadership and guidance to subordinate staff,
ensuring adherence to company policies, SOPs, and regulatory standards.
• Financial oversight: Managed cluster financial records, prepared budgets, tracked expenses, and
monitored revenue streams to maintain fiscal discipline and profitability.
• Revenue optimization: Implemented revenue strategies, overseeing Profit & Loss (P&L) across
branches, and monitoring KPIs such as food costs, labor costs, and table turnover.
• Cross-cluster collaboration: Organized and facilitated meetings between team members across
multiple clusters to exchange ideas, share best practices, and align operational strategies.

• Operational leadership: Directed seamless daily restaurant operations, ensuring the unique do-it-yourself grill and Wish Grill concepts
were consistently executed to brand standards.
• Team management: Led, mentored, and managed a workforce of up to 100 employees, overseeing recruitment, training, scheduling, and
payroll administration to maintain high performance.
• Sales and revenue growth: Designed and implemented strategies to boost sales, increase customer footfall, and expand corporate and
catering partnerships for sustained revenue growth.
• Guest experience: Monitored guest satisfaction metrics, analyzed feedback, and executed service improvements to uphold exceptional
dining experiences and brand loyalty.
• Administrative and financial management: Prepared daily, weekly, and monthly operational reports, tracked KPIs, managed budgets,
and enforced compliance with safety and sanitation standards.
• Workflow oversight: Scheduled resources, monitored workflows, and ensured deadlines were consistently met to maintain operational
efficiency and service quality.
• Client relationship building: Cultivated long-term client relationships through regular engagement, follow-up activities, and personalized
service delivery.
• Pricing and credit strategy: Set competitive pricing and credit terms for goods and services, leveraging demand forecasts to optimize
profitability and customer retention

• Facility inspections: Conducted daily inspections of facilities to ensure cleanliness, sanitation, and hospitality standards were consistently met.
• Customer service excellence: Maintained high levels of guest satisfaction by addressing patron complaints promptly and professionally,
reinforcing the hotels reputation for service quality.
• Hospitality relations: Cultivated positive relationships with customers through personalized hospitality services, fostering loyalty and
repeat business.
• Team leadership: Provided clear direction and set performance expectations for team members, driving accountability and adherence to
service standards.
• Banquet operations: Oversaw banquet hall and outdoor venue setups, ensuring layouts, décor, and audiovisual equipment aligned with
client expectations and hotel standards.
• Event execution: Directed seamless event flow, including guest seating, timing of courses, bar operations, and table clearing, to deliver
flawless banquet experiences.
• Restaurant leadership: Managed daily restaurant operations, collaborated with the Executive Chef on menu quality and presentation, and
resolved guest feedback to maintain culinary excellence.
• Financial and compliance management: Controlled labor and food budgets, managed invoicing and payments, and enforced strict
compliance with health, safety, and food hygiene regulations.

• Employee training: Trained new employees in product knowledge, customer service protocols, cash handling procedures, and safety
regulations to ensure operational consistency and compliance.
• Customer complaint resolution: Resolved customer complaints quickly and efficiently while maintaining professionalism, reinforcing
high service standards, and ensuring guest satisfaction.
• Store operations oversight: Helped oversee daily store operations, managing staff schedules, monitoring workflow, and ensuring
inventory accuracy to meet business demands.
• Employee coaching: Coached and mentored new employees on company policies and procedures, fostering a culture of accountability and
continuous improvement.
• Guest relations: Handled VIP arrivals, resolved escalated complaints, and ensured high-quality service standards to strengthen customer
loyalty and brand reputation.
• Staff management: Supervised, trained, and scheduled departmental employees to maintain optimal shift coverage, productivity, and
service excellence.
• Operational inspections: Conducted daily property walk-throughs, inspected rooms, and coordinated with maintenance teams to uphold
operational standards and guest satisfaction.
• Financial and compliance management: Monitored departmental expenses, managed stock levels, controlled labor and food budgets, and
enforced strict adherence to health, hygiene, and safety regulations.