SYED JAVED AHMED

Duties & Responsibilities:
•Appointed as group Operations Head for all three Restaurants.
•Have good knowledge of Profit & Loss Reports, EBITDA & Forecasts and what all can be done to manage proper profitable business
•I am overseeing the entire operations of a establishment, Includes Human resources, Housekeeping, Security, public relations & food service.
•Creating a work schedule, hiring new employees, and training staf of all sections.
•company executives usually has set various polices, like sometimes get to assign special discounts or honor advertising promotions.
•One of the busiest Restaurant with customer satisfaction and service and also making them feel home in all the ways (food & service).
•Ensuring to control procedures in the operations, customer service, quality of production, Hygiene & Cleanliness standards, Maintenance & general administration .
•I was ensuring all branches under my supervision are able to achieve objectives as per planned by reviewing & Monitoring Labor planning, scheduling and utilization.
•Enforce & support all training & development plans for all staf as per company's policy
•Monitoring Labor by analyzing store reports, labor scheduling, Labor productivity.
•Working on certifications like Trade license, Fssai, Food license & Building commercial taxes before the expiry.
•Was under my supervision of security procedures in all store.
•Investigating any labor problems referring the hot issues to chain management for legal actions.
•At the end of the month taking inventory for the stock for utensils used in the kitchen and restaurant
•Making a surprise visit any time and checking the customer services provided by the staf.
•Having briefing with the staf and encouraging them to increase the sales.
•Setting the goals for the outlet and motivating the staf by providing targets.
•Running the restaurant with less expense and achieving more profits. Keeping tracks on day-to-day customer feed backs and addressing them.

(Chain of Restaurants) Omar al Khayyam is the second oldest Restaurant in Oman it has been from 46 years and still holds a strong position in today's market the most of the guest are European, Americans and Omanis.
•Briefing staf everyday about the whole day plans
•Making staf Rota's and doing edition as per the busy schedule
•Recruiting training and supervising staf
•Ensuring hygiene and health safety guidelines in kitchen & restaurant
•Managing budgets, planning menus, working on costing as per the present market prices
•Promoting and marketing the business
•Handling guest queries and complaints.
•Ordering supplies, overseeing stock levels, balancing stock, avoiding cash purchases
•Keeping statistical and financial records
•Making Profit & Loss Statements, EBITDA & working on forecast weekly & Monthly
•Greeting and advising guests customers, Taking reservations.
•planning menu for the banquet halls
•Handling customer enquiries and complaints and being problem solving.
•Setting targets, assessing and improving profitability.
•Handling administration and paper work
•Working on food cost report, sales report, going through cashier report & K.O.T report
•Cross checking GRN's & LPO's from the suppliers
•Had good relations with customers, employees, suppliers & sales representative.
•Making improvements to the running of the business and developing the restaurant.
•Always keeping track on market prices and revising the prices to vendors accordingly looking on quality stock with competitive prices it will really help to avoid wastage specially with the perishable stocks.

( F & B and Banquets) Dec 2014-Nov 2018 Kholani's (A Group of Restaurants & Banquets)

( (Chain of 06 Hotels)
•Managing 229 rooms is the Largest hotel in Entebbe, Uganda and were hosting top international delegates and a big groups like, MONUSCO-UN, World food Programme, U.S Embassy, Europeon Union.
•working with marketing team hand in hand to get business to the hotel.
•Working closely with internal auditors to avoid discrepancies
•Monitor all front ofice financial operations, including group billing, verifying rates/discounts, daily sales reconciliation, petty cash and room inventory controls.
•Spot checking the guest rooms for hotel standards
•Was managing the operations of the Front Ofice (Front Desk, , Bell Stand, Concierge, Transportation, Valet) to ensure compliance with SOPs and to ensure an optimal level of quality service and hospitality are provided to the hotel customers.
•Prepare forecasts and reports and assist in the development, implement and monitor the budget to maximize revenue and minimize expenses while ensuring adequate supplies and staf are on hand to provide top quality customer service.
•Resolve customer complaints, anticipate potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality.
•Ensures prompt, courteous and accurate service to all guests.

Auntie Anne's it's a international franchise with more than 1200 stores around the world
•Were am exposed to work in all the places from service crew to store manager.
•Where I got the chance of handling the sales and I got the best seller reward for suggestive selling.
•Responsible for setting the daily roaster for a week and checking the daily time sheet and taking proper checkup of the store
•Responsible for stock in the store
•Responsible for inventory on P.O.S(point of sale).
•I was specially designated to interact in Arabic for with Arab customers.

Attend phone calls, concluded the nature of calls and assisted callers to the proper department. Successfully organized appointments between employees and clients.
•Responsible for typing reports, memos and other correspondence.
•Keep detailed messages from the person called upon, containing name, call timing and business nature.
•Accepted and distributed messages and mails proper departments and employees.
•Excellent interpersonal, communication and customer service skills.
•Superb time management skill.