Muhammad Ali Khan Lodhi

All Operations related matters direct reporting to the CEO. I was responsible for launching the first-ever Dine-In Restaurant in Multan, training the team, and delivering maximum efficiency in operations. Implemented open kitchen concept by achieving best standards of hygiene and safety, endorsed and approved by Punjab Food Authority. Catered to over 3, 500 people in 3 days with 12 hours of daily operation at the launch of Multan with less than a 0.1% complain ratio. Responsible for country-wide operational strategic planning and decision-making.
Performance management of all branches over Pakistan including 500+ staff. Execution and direct supervision of upcoming marketing campaigns.

.

The company is a subsidy of Hilal Group Company which Markets known Brands DingDong, Limo Pani, tulsi, etc. Working as

Retail & Food Service Sector) AMZ Foods Pvt Ltd, company was importing frozen meat (Prima Agri Product) from Malaysia. My responsibility was to expand the sales of chilled/frozen meat products. Negotiate and close sales deal with prospective customers to achieve agreed target sales and introduce new and profitable products/categories into the product profile. Credit control and timely payment collections and assist in supplier development and order forecast.

1st Assistant Restaurant Manager: During my shift, it was my responsibility to make sure all standards of Quality, Service, and Cleanliness are being met at all times. This involves strategic positioning of the crew, strategic positioning of breaks, and assigning tasks that can be planned for as well as the ones that arise unexpectedly resulting from things such as spills and equipment malfunction. I was responsible for knowing how to troubleshoot and address issues of equipment malfunction when they occur. During my shift I was supervising everyone as they perform their tasks, addressing and resolving any breakdowns in the chain of service whether they be in the production of food or the service process, and continuing to watch for food when it is prepared, assemble and bag orders and deliver the orders to the appropriate places. When the restaurant is operating more slowly in the afternoons, I work on scheduling, interviews, hiring, paperwork, reports, ordering, inventory, and maintenance while still overseeing service and being responsible for service time averages, labor percentages, customer service, and cleanliness.