Mohammed Babu *** Boyd Ave, Jersey City, NJ ***** acx5p6@r.postjobfree.com 646-***-****

My Mission:

My mission is to make people happy by selling the world’s highest quality food and beverages with dining experience to our consumers. The success of the team and the ultimate happiness of the consumer will go hand in hand as our #1 priority (Together everyone achieves more) it is very important at the same time to make profit for the company, Food quality, Food & Liquor portion control, Freshness, Fast customer service with world winning attitude.

Highlights of Accomplishments: I believe that effective agile development requires uncommon honesty and courage.

The Bartending crafts beverages according to The international, Domestic and the Companies recipes, assists guests in making food and beverage selections, and takes and rings in orders, responsible for all aspects of the bar area – sets up and stocks product for each shift, quick and clean service while maintaining highest level of guest satisfaction, maintains storage areas, and cleans, sanitizes and maintains all equipment, utensils and tools. I love hospitality industries and I am very passionate about it, and I really put my heart in to it. I don't mind to go few extra miles to make things right. I am well trained to create harmony environment for employees and customers and seamless service for the company

Bartender - Double Tree Hiton Frontage road, NJ ( August 2014 to Present) Part Time

Prepare mixed beverages such as cocktails, popular trend drinks and serve wine, beer and ale.

Mix and garnish beverages according to recipe and portion control standards

Oversee the setup, clearing and maintenance of bar areas, ensure the timely replacement of bar stock including ordering of supplies, timely beverage service to restaurant/dining room wait staff. Open/close bar, provided services during special event as a fill-in manager including catered and banquet affairs and club.

Manager Muscle Maker Grill, Linden, NJ March 2013 – August 2014

Increased sales in each location by 7-11% through advertising, promotions, local store

marketing, and incorporating P&L into production strategy for maximum profit. Lowered

Food cost from 35% to 24% by portion control and vendor negotiation while increasing food

quality, labor coat control from 40% to 29%.

Manager Well Come Group New York (11 Location) Mar 2006 to Dec 2012

Under Well Come Group- Partner In One Place(Café Side Dish)

Café Side Dish-Newark nj, Side Dish Café-New port Mall jersey NJ, Penn Liquor and wine-Newark NJ, Triponi Pizza and Grill – Newark NJ, Aunt Butchies Bakery Café –Whitehall ferry terminal NY, Water edge Café St George Ferry Terminal NY, Triponi Pizza 2- PA, Papaya Queen and Grill, Green Café, 24 Commerce Café,

Multi Million dollars gross sale with 249 plus employees

• Gourmet sandwich, Full coffee bar including 9 different flavor, create your own salad bar, sandwich bar, soup bar including 12 different soups every day, cream cheese bar, pizza, burger bar, falafel bar, create your own pasta bar, full hot breakfast, hot food 19 different dishes every day and delivery corporate catering,event planning and more Planned and conducted working store visits to monitor quality, service, cleanliness, profitability, maximum sales goals, and store budgets; coached and trained unit teams for operational excellence.

All About Food-(Six Location) Oct 2002 to Feb 2006 Management

Multi- unit Restaurant Management Controlling

Managing six location in different name and corporation all were located in NY 1800 sq foot to3400 sq….Multi Million gross sale with 246 employees

• Gourmet sandwich, Full coffee bar including 11 different flavor, create your own salad bar, sandwich bar, soup bar including 12 different soups every day, cream cheese bar, pizza, burger bar, falafel bar, create your own pasta bar, full hot breakfast, hot food 22 different dishes every day,delivery, corporate catering, even planning and more. Planned and conducted working store visits to monitor quality, service, cleanliness, profitability, maximum sales goals, and store budgets; coached and trained unit teams for operational excellence.

Bartender - May 1997 to May 2001 (Hilton Gateway) Newark NJ

Promoted few times to be a food and beverages manager, assist manager, P&L, ordering and costing.

Prepare mixed beverages such as cocktails, popular trend drinks and serve wine, beer and ale.

Mix and garnish beverages according to recipe and portion control standards

Oversee the setup, clearing and maintenance of bar areas; ensure the timely replacement of bar stock including ordering of supplies, timely beverage service to restaurant/dining room wait staff. Open/close bar, provided services during special event as a fill-in manager including catered and banquet affairs and club.

Bartender (Taj Mahal Casino And resort) Atlantic City – (July 2001 to Sep 2002)

Prepare mixed beverages such as cocktails, popular trend drinks and serve wine, beer and ale.

Mix and garnish beverages according to recipe and portion control standards

Oversee the setup, clearing and maintenance of bar areas, ensure the timely replacement of bar stock including ordering of supplies, timely beverage service to restaurant/dining room wait staff. open/close bar

Used bottles as well as computerized gun system to mix cocktails

Working in one of the most finest clubs in Atlantic city (Casba &Xenedo) make drinks for over 1000/4000 guest.

Bartender (Latin Quarter) Night Club-Manhattan, NY – April 1996 to Jan 1998

Prepare mixed beverages such as cocktails, popular trend drinks and serve wine, beer and ale.

Mix and garnish beverages according to recipe and portion control standards

Oversee the setup, clearing and maintenance of bar areas, ensure the timely replacement of bar stock including ordering of supplies, timely beverage service to restaurant/dining room wait staff. open/close bar

Ranging Beverages control, and have knowledge about different kind of imported and domestic wine and cigar.

Serve drinks and make drinks for around 1200-1500 people

Bartender (Charleyo’s) M.S.G penn station –Manhattan April 1998 to July 1999

Prepare mixed beverages such as cocktails, popular trend drinks and serve wine, beer and ale.

Mix and garnish beverages according to recipe and portion control standards

Oversee the setup, clearing and maintenance of bar areas, ensure the timely replacement of bar stock including ordering of supplies, timely beverage service to restaurant/dining room wait staff. open/close bar

One of the oldest and busiest bar used to be in Manhattan, NY

Guy and Gallard Feb 1992 to April 1997 Corporate GM (9 Location)

Multi- unit Restaurant Management Controlling

Start as an employee within two years become manager and then GM

multi million dollars gross sale over 300 plus employees .Gourmet sandwich, Full coffee bar including 14 different flavor, create your own salad bar, sandwich bar, soup bar including 14 different soups every day, cream cheese bar, pizza, burger bar, falafel bar, create your own pasta bar, full hot breakfast, hot food 19 different dishes every day

Education : BA (Chittagong City College, Bangladesh) Serve Safe Certification, National Restaurant Association

Qualifying Certificate in Food Protection, NYC Department of Health

Bartender wine, liquor and mixology Certification, TIPS Certified

I was in newspapers three years in a row for being good bartender and my customer service skill.

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