نعيم اقبال

• Manage the daily operations
• Execution of company policies, procedures, programs & systems.
• Achievement of all restaurant objectives with following the company guidelines.
• Training & monitoring the food safety procedures for store management and the all crew team.
• Achieving the store budgeted sales. Planning the LSMs and execution the marketing activities.
• Manage the food cost and P & L in a positive direction with effective control of wastage & Variance.
• Proper strict implementation of Quality, Service & Cleanness (QSC)
• Fully maintenance the “Operations Excellence”, “Service Excellence”, and the “Superb Customer Courtesy”
• Promoting & executing the People Excellence Culture via implementing the provided HR Programs.
• Team & Management Retention, Preparing and conducting the team quality performance appraisals.
• Events, party hall management. Buffet arrangements
• Maintain Quality of food & beverages
• 100% Guest satisfaction
• Maintain the maximum productivity of the restaurant,
• Team training & motivational activities,
• Weekly & monthly meetings for effective communication
• On job training & training sessions, Maintenance of log books, Sharing ideas & communication with top management,
• Coordination with all departments like housekeeping, marketing, social media, IT and maintenance, Effective follow ups, implementation of company SOPs.
• Delivery operations via Zomato, Talabat etc.

• Overall responsible for all operations
• Look after the all departments
• Team training activates
• Promotional activities
• Food cost and effective control on P & L.
• Vendors Management

• OPTION’s is the best fine dining restaurant in town with seating capacity of 140 guests.
• I am responsible for better food cost, controlled P&L.
• Managing the team of forty persons to provide the best customer services.
• All coordination with social media and marketing team for promotion plans.
• Lobby management direct liaison with the customers, complaints handling.
• Assuring the best food quality.
• Arrangement of different events on regular basis.
• Assuring the following of company SOS & SOPs.
• New team hiring and conduct the training activities and sessions.

• Started career as “Assistant Unit Business Manager” in 2008.
• As assistant liable for inventory controls, orderings, Team training and scheduling for the shifts for smooth operations.
• Responsible for all restaurant affairs. ( Lobby Management, Inventory Management, Labour Matrix, Reporting)
• Worked as branch manager at high volume stores, maintaining the QSR standards with delivering the CHAMPS.
• Played an important role in branch P & L and to increase the profitability with effected food cost control.
• Vital role in team hiring, training & Development.
• Managing the reporting between branch and the head office departments.
• As a branch manager got the chance for three stores new openings.
• To manage the work force of more than 70 crew with effective customer services.
• Marinating the CHAMPS, CER, Food Safety Audits and other external/ internal audits.