Syed Ahsan

- BurgerFuel, Lavazza Cafe & Nar
- Managing a total of 52 outlets and growing.

• 6 Outlets across UAE & KSA
• Opened Parkers Pocket Park of 100 covers at
Midriff City Center Dxb & Parkers Farmhouse of
260 Covers in KSA
• Achieved revenue budget of 2018-19 by +9%
• A+ at Food Audit - Quality
• 98% on Mystery Audit 2018- 2019
• 96.7% in Hygiene audits
• 97% in Employee Satisfaction Survey

- Left Qatar due to political embargo.
- Conceptualized and successfully opened a 240
covers Californian themed restaurant- Santa
Monica Breakfast Club.
- Revamped the signature Thai restaurant Isaan,
in a model of standalone strategy.
- Conceptualized a beach bar and lounge concept
called Flip Flop, with 6 months of entertainment
and marketing strategy in place.

• Managed 5 Outlets across
• Opened Lua Restaurant & Lounge of 210 Covers
at Sofitel The Palm.
• Achieved average %age of 93 in Mystery Audit.
• Achieved food & beverage financial results with
budgeted profitability.
• Implemented R&D kitchen, Chef’s special menu.
• Received 4/5 in my annual performance review.

- Reporting to the Managing Director.
- Was managing two brands. Figs by Chef TODD ENGLISH & Posh Café.
- Opened two outlets- Figs by Chef TODD ENGLISH, high end casual dining restaurants of 90 & 180 Covers.
- Achieved the annual Revenue and expense budget.
- Was assigned the additional responsibility of group budgeting along with the chief accountant.
- Through sheer planning and detailing- controlled the food cost to 27%. (From 32%). Keeping the food consistency and quality at par with the set standard.
- Achieved a desired result in over all events satisfaction survey.
- Planned and successfully implemented all food and beverage promotions with profit PNL

- Reporting to the General Manager.
- Consecutively, achieved the annual budget for calendar year 2011 & 2012.
- Achieved 97.2% in Food and Beverage employee satisfaction survey. Best in Asia Pacific.
- Achieved 11% Food and Beverage growth from 2011 to 2012 with a net profit of 48.3%. (Against the budget 42%)
- Successfully achieved the Departments profit assurance plan.
- Personally monitored and imparted the training to the F&B Department.
- Minimized the attrition through personal counseling and employees smart start implementation.
- Planned and implemented- Coffee with the General Manager as an employee motivational tool.
- Implemented long stay guests special programs to achieve the targeted guest feedback ratings.
- Strongly implemented IHG’s stay real program through diverse training and received outstanding rating in the mystery audit report.
- Achieved Personal Development plan of self and all immediate supervisors.

- Reporting to the Managing Director-
- Constantly achieved the annual budget.
- Opened three high end restaurants and lounge at Souk al Bahar.
- Boudoir was rated the best outlet in UAE by Time out- Dubai for the year 2005-2010.
- Boudoir was rated the world’s 4th best lounge and best in service according to www.worldsbestbars.com
- 0% attrition for consecutive 3 years.
- Achieved 93+% in mystery audit reports consecutively for 6 years.
- With an average of AED 3 million monthly beverage revenue- Inventory was always 100% accurate.
- Rewarded for the consistent implementations of standard operating procedures.


To oversee and direct all aspects of the modern French Cuisine Fine Dining restaurant and lounge operation. Interact with individuals outside the Hotel, competitors and client suppliers. Supervising the facilities, sales and costs, to ensure maximum departmental profit is achieved.

Analyze quality levels of the product and service, Guest satisfaction, opening Costs, merchandising and marketing, sanitation and cleanliness. Establish and maintain effective employee Relations. Supervise and coordinate pricing and preparation of menus. To determinate the minimum and maximum food and beverage par stocks. Conduct weekly meetings relating to quality improvement, sales improvement and productivity improvement.

Assisting the Manager in all the above mentioned Responsibilities and managing it completely at his absence.

Responsible for the short and long term planning and the management of the food & beverage operations in the front and back of house to achieve customer satisfaction and quality service while meeting / exceeding financial goals. The role involved managing and achieving of profit and quality for all food & beverage operations in the hotel, including restaurants, catering and banquet operations, and will include key responsibilities such as:
• Maintain standards of food & beverage quality and guest service quality.
• Coach, train and manage employees within the hotel's organization structure.