Manager Management
Resume:
SALIM M. KHAN
Villa Park, IL 60181
*******.*****@*****.***
OBJECTIVE
Outlet Supervisor
QUALIFICATIONS
A diverse background in all aspects of Food and Beverage management including production, presentation, planning, concept development, accounting,
Positive attitude, delivers results, goal oriented, multi task, time management,
team player and problem solver.
TRAINING
ECornell University:
Food service Management System: Issues and Concepts
Food service Management System: Operations
Marketing Analysis in the Hospitality Industry
Principles of Financial Accounting
Developing a Baseline for Restaurant Revenue Management
Behavioural Interviewing
TIPS Certified
AWARDS/RECOGNITION
Employee of the month /April 2006
Associate Development Programme by Starwood Hotels.
Starwood University
Executive Development Programme by Pearl Continental Hotels.
EDUCATION
Masters of Business Administration
Hajvery University Lahore Pakistan
CAREER HIGHLIGHTS
Worked as acting banquet manager for 10 months in my current position, Identified and implemented new business opportunities and increase revenue for the department. Conducted daily briefings, task allocation monthly meeting, and on the job training for employees.
Responsible for maintaining a strong client relationship & ensuring all meeting specifications are communicated to and executed by all hotel operating departments.
Maintain constant communication with the Convention Sales Manager.
Responsible for appropriate and timely set up of all functions and meetings while maintaining standards of Food & Beverage.
Responsible for the development and implementation of a training plan to ensure high quality presentation.
Give daily support and guidance to fellow personnel as well as monitor job performance to ensure a successful meeting / banquet experience by our guests.
Inspect and oversee the cleanliness and maintain of all function space public areas, and service areas on all banquet levels.
Create weekly scheduling and Process payroll for the banquet department.
Participate in inventories of china, glassware, silverware and linen as necessary.
Attend all department and hotel meetings as necessary.
To determine appropriate staffing levels, rooms/station assignments buffet décor and presentation enhancement. Communicate all changes within the banquet department and make adjustment according to the requirements. Communicate information to the kitchen and other supportive departments prior to and during the event.
EMPLOYMENT HISTORY
06/2002-present Food and Beverage/ Banquets Supervisor
Sheraton Chicago O’Hare Airport
08/ 2000 – 07/2001 Food & Beverage outlet supervisor
Quality Hotel Toronto Canada
09/1999 – 05/2000 Food & Beverage Production
Sheraton Jeddah c/o Al-Salama, Saudi Arabia
08/1998-07/1999 Head Chef (Manama, Bahrain)
Bahrain Petroleum Co.
03/1996-07/1998 Management Trainee
*Pearl Continental Hotel, Bhurbon Pakistan
*All Pearl Continental Hotels were formerly part of Inter-continental Hotel
Chain and fall in the category of five star Hotels
Reference
Audiel Alanis chef / Food and beverage Director
Sheraton Chicago O’Hare
Contact this candidate