KHAJA ALEEMUDDIN JUNG

M Hotel Makkah by Millennium

P.O.Box – 24233 Makkah-7672

Kingdom of Saudi Arabia.

Mobile: +966-****-*****

E-Mail: ac1x35@r.postjobfree.com

Objective:

To Excel in the Hospitality industry of Food & Beverage Service & Stewarding Department. My strengths have been to successfully execute project within the budget. I have established processes and standards operational procedures in food and beverage service department and manuals for the Stewarding department and food safety management HACCP Manual.

Managerial experience of Food and Beverage Service and Stewarding section in five star hotels. Strong background in opening new properties, pre-opening and renovating hotels, knowledge of food and beverage products, energy saving, eco-friendly and high technologies equipment’s, as well as china, glass, cutlery, kitchen and hollow ware selection. Pre-opening set ups, planning, trainings and material, operational planning along with department management and environment and safety training to all team members. Setting up new stewarding in opening properties, developing stewarding associates, Ensuring all team members is well trained and competent enough to satisfy customers. Ensuring the team members have a passion for their job to significantly contribute towards company’s guest satisfaction and employee satisfaction targets.

Looking for a new challenge in an established organization where I can impact my knowledge and skill for the optimum growth and mutual success. To efficiently manage Quality oriented, customer focused and drive performance to achieve the F&B objectives as outlined in the food and beverage department. Job Profile:

A profession of 14 Years’ experience in Stewarding Operation and Food & Beverage Service operations management, materials management, quality, safety, team management. Leadership with abilities in training & motivating subordinates to optimize their contribution levels, details oriented with excellent creative and organizational skills. F & B Stewarding Administration, monthly Breakage & Inventory report, yearly Inventory report, yearly consumption report, basic knowledge of all type chemical identification and cleaning programs, Advance knowledge of all F & B Operation equipments functioning in five star hospitality, monthly staff communication meetings, appraisal and skill training programs. Ensuring the smooth operation of kitchen hygiene standards, providing direction to team, assists the Kitchen team for the requirements of the day-to-day in food preparation areas and service outlets Banquets, Room Service, Restaurants, Bar/Lounge and heart of the house to ensure a consistent high quality areas to maintained at all the times, Working with the kitchen team and food & beverage team to continually improve guest satisfaction, initiative and a proactive approach to ensure the hotels high standards are achieved.

Developing, recommending, implementing and managing the Kitchen and Food and Beverage Division’s annual Hotel Equipment and Operating Supplies Budget, Ensure manning guide is in line with hotel’s objectives relative to forecasted business projections. Maximize hotel revenue by controlling equipment and stewarding supplies inventory. Manage department within budgetary guidelines.

Leading the Stewarding department team. Select, develop, coach, and motivate them to bring excellent performance and to ensure efficient running of the stewarding department. Implementing company programmer and managing the operations of the Stewarding department consistently with local laws and regulations along with the company policies and procedures. Implement emergency and safety procedures and coordinate training in conjunction with the Security and Engineering departments to ensure appropriate protection for kitchens and restaurants by maintaining a diligent fire and safety team. Implementing Breakage awareness programs.

F & B administration, monthly PNL, a Daily checking on all Guests feedbacks (I Pad, MSTS, Social Media Feedback such as Trip Advisor etc and setting an a action plan in coordination with Asst. F and B and Outlets Manager and maintaining the implementation of the one Step ahead Culture in the department. Pre-opening hotels standard, polices and standard operation procedures programs. Trainings and Implementation of policies, procedures and SOP’s of food safety management system. Expert in maintaining high quality of hygiene, HACCP and IS0:22000 Standards, Auditing Internal food safety management system, HACCP program, certification and food safety & hygiene implementation programs. Education Profile:

Bachelor Degree of Commerce (B.COM - General) - Government of India Intermediate Education Certificate (BiPC) - Government of India Secondary School Certificate - Government of India Computer Profile:

MS-Excel, Word, Outlook and MS-PowerPoint

FBM, Bayan, QEMS, Opera, IBP (SBRP)

e-Restaurant, Oasys Live, E-log, I Schedule and

Internal Internet excess.

Career Profile:

Presently working in a Pre-Opening Team a Unit of You are center of our world Hospitality of Millennium Hotels & Resorts in Kingdom of Saudi Arabia as M Hotel Makkah by Millennium in the capacity of STEWARDING MANAGER from 1st January, 2017 to till date.

Previously worked in Intercontinental Hotels IHG Group of Crowne Plaza Hotel & Resorts “The Place to Meet” in Kingdom of Saudi Arabia known as a Crowne Plaza Jeddah in the capacity of EXECUTIVE CHIEF STEWARD and HACCP Coordinator Since10th July, 2008 to 31st Dec, 2016.

Previously worked in a Pre-Opening Group A Unit of True Excellence Swiss Hospitality of Moevenpick Hotel & Resorts in State of Qatar Known as a Moevenpick Tower & Suites Doha as a ASST.CHIEF STEWARD acting as a CHIEF STEWARD from 28th November, 2006 to 4th June, 2008.

Previously worked in A unit of Golkonda Hospitality Services & Resorts Ltd, Hyderabad as Hotel Golkonda in the capacity of STEWARDING SUPERVISOR and have played and active role during the period 25th March,2006 to Octomber,2006. Previously worked in Best Western International chain as Best Western Hotel Amrutha Castle in the capacity of STEWARDING SUPERVISOR and have played and active role during the Period 1st June,2005 to 10th March,2006. Previously worked in a Pre-Opening Taj Indus Bar & Pub Restaurant at Himayathnagar, Hyderabad in the capacity of STEWARDING SUPERVISOR and have active role during the period from 24th May, 2004 to 21st May, 2005. Previously worked in a Pre-Opening Sweekar Hotel at Siddipet Dist Medak in the capacity of STEWARDING SUPERVISOR and have active role during the period from 15th March, 2003 to 15th April, 2004. Specialties Profile:

Organizing the department.

Planning and Organizing, Maintaining Productivity levels.

Developing and Building Team, Problem solving/decision making.

Ordering, Managing and providing Operation supplies.

Budgets, forecast the orders of F&B dept. operation equipments.

Management of Administration, HACCP Program, Financial, Human Resources and Materials Managements.

Good communication, demonstrating Leadership Skills, Guiding, Directing and Motivation Subordinates and Achieving Goals.

Outdoor Catering function knowledge.

Food and Beverage products knowledge

HACCP Implementation program and certification.

Pre-Opening Setup Knowledge and Renovation knowledge.

Pre-Opening Hotels Standard, Polices and Standard Operation Procedures programs.

Breakage Awareness programs.

Products of all International Advance Technology knowledge and contacting multi suppliers.

Strong Communication skills (verbal, listening, writing)

Pro-active and reliable, Able to work alone and within a team

Flexible hours in line with business needs

Strong presentation skills (verbal, listening and writing)

Strong English communication skills (verbal, listening, writing)

Strong organization and working to deadline skills Stewarding Duties & Responsibilities Profile:

Supervise the kitchen sanitation operation, including quality and consistent production, quality and cost control, appearance and temperature of the finished product, and timing of service out of the kitchen and into all outlet areas.

Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms.

Assisting Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards and monitoring Stewarding staffs following safety practices.

Developing periodic business plans & strategies, in coordination with plans of organization.

Formulating long term / short term strategic plans to enhance profitability & revenue; involved in spearheading turnaround initiatives.

Planning individual / team assignments to achieve the preset goals within quality & cost parameters.

Guiding the activities including employees, maintenance, sales, and profit / loss controls.

Reporting the weekly work schedules related to forecasted house, banquet and outlets occupancies.

Taking daily briefing of supervisors for smooth operation.

Ensuring accurate budget report for next year, with the help of current year budget & revenue.

Making of CAPEX.(Capital Expenditure).

Recognizing the Supervisor & staff by giving incentives; delivering high quality standards through continuous supervision and training.

Monitoring the performance of Supervisors, Assistants Team Leaders & Stewards need-based training programs for their overall career development.

Conducting monthly staff & supervisors meeting to listen their operational problems & comments.

Ensuring all paper work is been maintained according to company standards.

Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment. Responsible for supervising the proper storage of all items.

Attend all relevant meetings and maintains an effective working relationship with all staff and departments.

Conducting quarterly operating equipment stock takes.

Responsible for the roistering and payroll management of approximately staff.

Purchasing appropriate supplies and manage inventories according to budget.

Implements brand's Safety Standards.

Schedules events, programs, and activities

Co-coordinating with the Executive Chef, Banquet Manager and Outlet Manager to check their requirements for the day and the next day.

Conducting pre-shift meeting with supervisor/staff and review all information pertinent to the day's Operation.

Ensuring to maintenance issues have been recorded correctly and all mechanical and equipment are used as instructed.

Collaborate with management to develop any procedures to continuously improve department performance.

Knowledge of all F & B Operation modern computerized equipment’s functioning in hospitality industry.

Coordinating with engineering department to implement preventive and corrective maintenance.

Monthly meeting with F& B Manager, Executive Chef, & Outlet Managers.

Ensuring to maintain an effective pest control system implementing Integrated Pest Management in all F&B Department.

Supporting to restaurants and banquets in their daily operations and Coordinate outdoors catering functions.

Ensuring safety programs are in place and all safety standards are enforced with regards to proper usage of chemicals under JOHNSON DIVERSEY and ECOLAB, proper moving of equipment, proper footwear and proper back care procedures for stewarding Department and controlling usage of cleaning supplies.

Creating an environment of trust and respect through training and consistent communication.

Maintaining and constantly update computerized records of all Operating Equipment.

Maintaining Under pressure and deal the situations of busy periods, Respond to emergency situations.

Establish par levels and storage requirements for supplies and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated operation.

Ensure the proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.

Maintaining and making requisition, stock, inventory, collect, wash and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock.

Ensuring the control breakage of all small ware. Controlling and minimize breakage of all outlets and kitchen operation.

Guiding, Directing, and Motivating Subordinates, Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Implemented all standards, policies, and procedures (Brand Standards, SOPs etc.)

Ensuring to all outlets on job training ongoing training initiatives and conducts training when appropriate.

Ensuring the kitchen is clean and neat at all times and supervises the team to ensure standards are follow.

Ensures all stewards are properly trained in sanitation, equipment handling and chemical usage and safety Procedures

Controlling all equipment stores like china ware, glass ware and silver ware conducts inventories.

Maintaining a satisfactory waste disposal management system

Controlling the losses and breakages of operating equipment by implement training for the Staffs in proper handling, monitoring and inventory of operating equipment.

Ensure any accident within the department, no matter how small, is documented on workers Compensation Board form and forwarded to Human Resources.

Monthly Inventory of crockery, cutlery, glass wear, silver wear of all outlet and stewarding store.

Establish the monthly breakage report of outlet wise.

Ensuring to maintain a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as completing and conducting performance reviews.

Recruiting new F&B Service & Stewarding staff and prepares training plans.

Ability to work with top-level management.

F&B Administration Profile:

Ensuring the employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Ensuring that the outlets are operated in line with maximizing profit while delivering on the brand promise.

Assisting to the Outlet Managers to achieve the monthly and annual personal target and the outlet’s revenue.

Ensuring that all hotel, company and local rules, policies and regulations relating to financial record keeping, accurate reporting of financial information.

Inventory management of F&B Service Operation and ongoing maintenance of hotel operating equipment and other assets.

Managing costs proactively based on key performance indicators, works with the respective outlets as appropriate.

New technology and equipment are embraced, improving productivity whilst taking work out of the system.

Supporting the F&B department to achieve financial targets to all outlets.

Ensuring to maximum brand standards have been implemented in coordination with the Brand champion and co-champion.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Ensuring and working closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

Conducting frequent and thorough inspections of the Food and Beverage Operation that all policy and procedures are implemented.

Communications within all F and B outlets and sections are at the highest levels.

All outlets to keep clean and organized, both at the front as well as the back of house and run frequent spot checks.

Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety

Ensuring all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Outlet Managers.

Assisting to minimize the breakage of china and glassware and work based on Statistic analysis.

Ensuring all employees deliver the brand promise and provide exceptional guest service at all times.

Maintaining positive guest and colleague interactions with good working relationships.

Assisting in the recruitment of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

Assisting to team in preparing annual Performance review and to set their development plan and to supporting in their professional development goals.

Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

Coordinating the issues like staff medicals, staff programs, and meetings in department.

Handles all Uniform/Linen requirements for the department in coordination with your superiors.

Leading by example by demonstrating and guiding principles in their role continuously.

Strong ability of performing any other duties as may reasonably be requested by the management.

Interested to improve product knowledge, recipe and production procedure

Supervise and coordinate the activities to ensure the smooth and efficient operation of the department.

Managing all day-to-day operations. Understanding associate positions well enough to perform duties in any absence/sick. Trainings Profile:

Certificate of Team Leadership, Developing Employees, Leading and Motivating, Team Management, Change Management, Innovation and Creativity and Strategic Thinking by IHG Leadership Academic conduct by Harvard Business Manage the Web base Certification – 2014.

Certificate “Pest Control Work Shop” conduct by Brandenburg UK ltd – 2012

Certificate “Evian & Badoit Ambassador “Water Expert Award in September, 2010 conducted by Evian Water Company.

Certificate “Kitchen Hygiene Product & Safety Procedures “in July, 2010 conducted by Ecolab.

Certificate “Managing Training Development Program” in March, 2010 in Crowne Plaza Jeddah.

Certificate “Priority Club Rewards training” in January, 2010 a part of IHG Best Hotel Rewards program.

Certificate “Basic Fire & Safety training” in December, 2009 in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Certificate “Make It Happen” in July, 2009 a part of IHG in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Certificate “Win Support for your Ideas (ALDP)Model#3” in May,2009 the IHG accelerated Leadership development program

Certificate “CTC - Train The Trainer Model # 1” in April,2009 in Crowne Plaza Jeddah, Contacted by IHG Master Trainer.

Certificate “Coach for Peak Performance (ALDP)Model#2” in April,2009 the IHG accelerated Leadership development program

Certificate “Leadership Fundamental (ALDP) Model#1” in March,2009 the IHG accelerated Leadership development program

Certificate “Orientation Program Corse” in February, 2009 in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Certificate “First Aid Training” in January,2009 Contacted by Saudi Red Crescent Society

Certificate “Be My Guest Program” in August, 2008 in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Certificate “Make It Happen” in July, 2008 in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Attended Training of Product Knowledge, Cost Control and Fir Fighting in Moevenpick Tower & Suites Doha, Qatar.

Successfully completed the “Fire & Safety Training” in Moevenpick Tower & Suites Doha, Qatar.

Certificate “Chemical safety” in April – 2007 in Moevenpick Tower & Suites Doha, contacted by Johnson Diversery. Achievements Profile:

Shortlisted Chief Steward of the Year and Highly Commended by Judge Panel in Caterer Middle East Award – 2014.

Shortlisted Young Hotelier of the Year and Highly Commended by Judge Panel in Hotelier Middle East Award – 2013.

Appreciation latter from C.O.O of India, Middle East & Africa - IHG Group for being a shortlisted as Young Hotelier of Year Award in Hotelier Middle East Award – 2013.

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for being a shortlisted as Young Hotelier of Year Award in Hotelier Middle East Award – 2013.

Shortlisted Stewarding Person of the Year and Highly Commended by Judge Panel in Hotelier Middle East Award-2012.

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for Great Grand Success of Outdoor Catering of 1500 pax of Our regular guest Mobily Co Staff Party with huge live cooking station and buffet stations, held outside in the month of April, 2013.

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for Great Grand Success of Wedding Outdoor Catering of 1300 pax of reputed owning co, held outside of Jeddah almost 50 kms away in March, 2012.

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for the New Restaurant Opening “Crown Grill” Restaurant in the Month March, 2011.

Certificate of “Excellent Services” from Americana Group Jeddah – Al Ahlia Restaurant Co, Month of January, 2011 in Crowne Plaza Jeddah.

Certificate of “TORCHBEARER- 2008, 2009 and 2010 EMEA Award” Star’s Time to Shine in Crowne Plaza Jeddah from the President of EMEA IHG Group.

Certificate of “Hotel of the Year – 2009” in EMEA from the President of EMEA IHG Group in Crowne Plaza Jeddah

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for Great Success of Ramadan If tar Outside catering of 1000 pax of reputed owning co, held outside of Jeddah almost 100 kms in September, 2009.

Appreciation latter from F & B Director of Crowne Plaza Hotel Jeddah-KSA for Success of American Businessmen Group Gala Dinner held in US Consulate in January, 2009.

Appreciation latter from General Manager of Crowne Plaza Hotel Jeddah-KSA for the Achieve of “Best Department of the Year -2008” F & B Department.

Certificate “Employee of the Year – 2007” in Moevenpick Tower & Suites Doha – Qatar.

Awarded the certificate of Pre-Opening Team and “One Year Service Certificate” after completion of one Year in Moevenpick Tower & Suites Doha - Qatar.

Certificate “Employee of the Month” in April, 2007 at Moevenpick Tower & Suites Doha – Qatar.

Awarded the “Mr. Moevenpick Year of 2007” in Moevenpick Tower & Suites Doha, Qatar HACCP Trainings Profile:

Certificate “HACCP Food safety Level 2“ (EMEA) in Feb, 2015 in Crowne Plaza Hotel of IHG EMEA food safety management system of Web base Certification.

Certificate “Food Safety & Hygiene Principle” by Al Arkkan in cooperate conduct by Ministry of Municipal Corp, KSA – 2013

Certificate “Basic Food Safety and Hygienic” in January and May,2011 conducted by E-Cristal Check Safety First consulting Company.

Certificate “First International Food Safety Conference” conduct by Diversey – 2010

Certificate “HACCP Level 2 Award“ in April, 2010 conducted by Johnson Diversey.

Certificate “HACCP principal” in March, 2010 conducted by E-Cristal - Check Safety First Consulting Company.

Certificate “Cristal HACCP Management” in March, 2010 conducted by E-Cristal Check Safety First Consulting Company.

Certificate “Cracking of ISO 22000:2005“ in February,2010 conducted by Johnson Diversey.

Certificate “Basic Food Safety and Hygienic” in July, 2008 conducted by E-Cristal Check Safety First Consulting Company.

Certificate “Basic Fire & Safety training” September, 2008 in Crowne Plaza Jeddah, Kingdom of Saudi Arabia.

Attend the Intermediate “HACCP Certification” 2007 in Moevenpick Tower & Suites Doha, Qatar, conducted by Johnson Diversey

Attend the Supervising Food Safety Level-3 2007 in Moevenpick Tower & Suites Doha, Qatar, conducted by Johnson Diversey

Successfully completed Internal Basic Food Safety and Hygiene Training -2007 in Moevenpick Tower & Suites Doha, Qatar. Personnel Profile:

Date of Birth : 3rd of July 1983

Martial Status : Married

Nationality : Indian

Religious : Muslim

Language Known : English, Urdu, Hindi and Telugu.

Passport No : K 8452239

Place of Issue : Jeddah - Kingdom of Saudi Arabia

Date of Issue : 11-09-2012

Date of Expiry : 10-09-2022

Characteristic

Communication, open minded, team player, good interaction with people, good listener, power of imitative, Decision makes have common sense.

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