Manager Service

CURRICULUM VITAE

Personnel Profile

Name : Ahmed Azim

Surname : Azim

Contact No : +960*******

National ID card No : A 006131

Permanent Address : Hikari

Date of Birth : 05-02-1980

Nationality : Maldivian

Email address : **********@*****.*********:*****.*****@*****.***

mailto:*****.*****@*****.***

Career Objective

To enhance my professional skills in a dynamic, stable workplace and seeking a responsible job with an opportunity for professional challenges.

Education and Qualification.

Completed Grade 09 from AEC in 19985.

Business Management in Diploma in 2002

Subjects Studied:

Dhivehi, Islam, English, Mathematics, Comers,

Business Management,

Spoken Language

Dhivehi – Fluent (Mother Tongue)

English – Fluent

Employment history

Employer Name: Jumeirah Maldives

Duration: 6th July 2016 to 09th December 2017

Position: Restaurant Manager

I have been handling four different outlet in F&B department which includes All Day Dining Restaurant, IVD, Italian Restaurant and wine caller

Member of Pre-Opening Team

Responsibility:

a)Assists the F&B Manager to maximize profitability of the restaurant & room service. Maintains guest service standards.

b)Ensures that staff reports on duty punctually.

c)Ensures that staff completely understand company policies & standards

d)Assists the F&B Manager in analysing menus and products of competitive restaurants & room service.

e)Assists the F&B Manager in selecting employees.

f)Schedules staff as per needs of the business.

g)Handles guest complaints.

h)Assists the F&B Manager to inspect the physical condition of furniture and decorations.

i)Checks the tidiness & cleanliness of staff.

j)Conducts daily briefing and de-briefing for a function assigned.

k) Performs other duties as assigned by F&B Manager, Director of F&B or Works Split shifts if required

n) Make sure employees perform a variety of tasks, serving, greeting to the customers, friendly.

o)Assists in employee selection with F&B Manager.

p)Supports and executes training programs

q)Conducts daily briefing and de-briefing for a function assigned.

r)Maintain wine cellar

s)Maintaining upselling environment.

t)Reports and controls breakage and losses in the Restaurant.

u)Establishes two way communication with related departments like Restaurant sales, IVD, and other outlets.

v)Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment

Employer Name: Velassaru Maldives

Duration: 6th August 2011 to June 2016

Position: Manager (Fine Dining Restaurant)

Responsibility:

a)Assists the F&B Manager to maximize profitability of the Restaurant.

b)Ensures that staff reports on duty punctually.

c)Ensures that Staffs completely understand company policies & standards

d)Ensure that Staffs are delivering Proper service to the Guest.

e)Assists the F&B Manager in selecting employees.

f)Supports training programs & trains staff.

g)Schedules staff as per needs of the business.

h)Handles guest complaints.

i)Ensure that staffs are following Service Sequence

j)Maintain Guest service standard

k)Assists the F&B Manager to inspect the physical condition of furniture and decorations.

l)Checks the tidiness & cleanliness of staff.

m)Rostering as per needs of the business

n)Conducts daily briefing and de-briefing for a function assigned.

o)Performs other duties as assigned by F&B Manager, Director of F&B or Works Split shifts if required

Employer Name: Centara Grand Island Resort & Spa,

Maldives

Duration: 20th October 2009 till July 2011

Position: Supervisor / Promoted to Assistant Manager

Member of Pre-Opening Team

Responsibility:

a)Check and ensure the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.

b)To be familiar with F&B and company standards.

c)Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.

d)Prepares daily cover count and revenue report for the banquet functions.

e)Communicates effectively with quests, subordinates, immediate superior and other section heads.

f)Establishes two way communication with related departments like Banquet sales, Kitchen, and other outlets.

g)Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.

h)Reports and controls breakage and losses in the Restaurant.

i)To be knowledgeable in wine service and bar tending.

j)Follows the cleaning schedule established for Restaurant.

Employer Name: Anantara Dhigu Maldives

Duration: 2006 to 2009

Position: Waiter / Promoted to Supervisor

Responsibility:

a)Recognizes good quality products and presentation

b)Directs all efforts in the banquet service to maintain all service standards established for food and beverage service department.

c)Follows up in the implementation of truth in menu and advertising.

d)Follows control procedures in food and beverage cost and cashiering.

e)Promotes guest satisfaction in the banquet section.

Additional Skills & Other Achievements

a)Awarded as “Employee of The Month” in the Centara Grand Island & Spa Resort.

b)Staff welfare committee member in Centara Grand Island & SPA Resort.

c)Participated wine training with external wine sommelier.

d)Attended Basic Listening and Speaking Chinese Class in Centara from January to March 2012

e)Received a “Guest Comment” Certificate from Anantara.

References

Name : Mohamed Nazeer

Address : Jumeirah Maldives

Position : F&B Manager

Email : ***********@*****.***

My Ex Superior, Currently Working in Shangri La Hotel (Malaysia)

Name : Kalaivanthan Muniandy

Address : Velassaru Maldives

Position : Assistant F&B Manager

Email : ************.*@*******-**.*** / *********@*****.***

I hereby assure and confirm, the above information is correct and true to the best of my knowledge.

Ahmed Azim

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