Manager Customer Service

TARIQ FAZAL

469-***-****•**********@*********.*** •3442 Spring Willow Drive, Grapevine, TX 76051, USA EMPLOYMENT SUMMARY:

Skilled experience covers over 20 years in the Food and Beverage Industry with creative, innovative approach to managing staff, generating teamwork and improving customer service. Experience ranges from German speaking countries in Europe, to 14 years of Senior Management in Australia. With a proven track record of low turnover, low overtime, high retention rate, increased proficiency, and high profit. I am also a multilingual professional with excellent communication skills.

KEY SKILLS:

•Hospitality and Culinary Management

•Front- & Back-of-House Operations

•Five-Star Dining/Menu Development

•Teambuilding/Training/Supervision

•Safety/Sanitation/Quality Controls

•Vendor/Inventory Management

•Multi outlet Operations

•Turnaround Management

•Strategic Marketing and Sales

•Payroll/P&L Management

•Profit and Growth Strategies

•Restaurant and Kitchen Design

EXPERIENCE:

Lombardi Family Restaurants,

Operations Manager,

Dallas, Texas, USA

January 2015 – July 2015

Led all aspects of operations, including the development of people, sales, and profits for assigned area comprised of 6 to 10 restaurants, 300+ employees and $6.1 million in annual revenue.

Initiated and managed event planning/logistics and kitchen operations for the Lombardi Group.

Managed restaurants’ profit and loss centers, including food, supply and labor costs to meet annual operating budgets. Performed monthly financial analysis to evaluate financial position and to clearly communicate expectations and actions to maximize restaurants’ financial performance.

Reduced the staff turnover and resignations.

Norwegian Cruise Line

Food and Beverage Director,

Miami, Florida, USA

July 2013 – November 2014

Assisted the hotel director in the entire hotel operations onboard a 47000 ton ship and in full charge of the F & B department, leading a team of 1500 employees from 42 different nationalities. Also, to make sure that the Food and Beverage department will reach or exceed their budget in lesser cost.

Achieved highest revenue and ratings in the bars during one week cruise, with the restaurants and service scoring a 9.96 in the guest comment cards.

Reduced the food cost without affecting the final product, direct involved with USPH rules and standards.

Minimized the crew resignation and turnover rates.

Reinforced the USPH rules and training the crew for USA inspections.

Succeeded in avoiding a Norwalk virus out break with 3000 guests and 1200 crew while cruising in Alaska.

Increased the price of beverage packages by 25% within the first month of its implementation. Gardens Restaurant

Restaurant General Manager

Fort Worth, Texas, USA

Dec 2005- June 2013

Achieved record break within 10 months, staffed and trained assistant managers, 18 servers, and kitchen employees, in full service dinning.

Reduced labor and cost of goods sold by 18%.

Carried out a demographic study that pinpointed the Restaurants market.

Developed and oversaw Catering program.

Analyzed and upgraded kitchen equipment.

Hyatt Regency

Assistant Banquet Manager,

Dallas, TX, USA

Jan 2004 – Nov 2005

Collaborated closely with catering and convention service sales staff to design personalized floor plans, décor, logistics, and staffing for small and large events.

Coordinated logistics between departments involved in presenting functions (including kitchen, beverage, and service staff).

Received feedback from satisfied clients for consisted and thorough attention to detail and delivery of complex functions.

Consistently met labor cost goals through proper scheduling.

Designed, purchased, and maintained linens, props, and accessories for dozens of decorative theme parties such as safari, fiesta, garden, underwater, and Dallas scenes. General Motors-Holden

Director of Food Services,

Adelaide, South Australia

July 1998- Nov 2003

Modernized the General Motor’s Catering Department, served food up to 5000 people daily through 8 Cafeterias in this highly unionized industry.

Increased the profitability by 7%.

Duties included being responsible for daily operations, coordinating activities among departments, overseeing inventory, ordering food, equipment and supplies, arranging for routine maintenance and upkeep of equipment and facilities, maintaining work records, preparing payrolls, ensuring compliance with licensing laws, recruiting new employees, monitoring employee performance and training, scheduling work hours.

Stamford Grand Hotel

Food and Beverage Manager,

Adelaide, South Australia

Dec 1995- June 1998

Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.

Restored profitability to two resort's fine dining restaurant as restaurant manager, propelling a 25% margin swing (from -7% to +18%) in one year. Efforts resulted in distinction as one of the "HOTEL OF THE YEAR” recognized for leadership excellence through "Manager of the Year" honors (out of 25 F&B managers).

Achieved record profitability of Restaurants and Catering Operations. Cut food and labor costs by 15% while increasing sales, food/service quality and customer satisfaction.

Spearheaded implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs. EDUCATION:

Bachelor of Arts in Economics

University of Punjab

Diploma of Hotel Management

Institute of Tourism & Hotel Management, Salzburg, Austria LANGUAGES:

German, French, Cantonese (fair)

REFERENCES:

Upon Request

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