BIO – DATA

Mohammed Riazuddin Shaikh

**** ******* *****, ******** ***

PHONE: +1-703-***-****

E-Mail: ad3m4y@r.postjobfree.com

Skype : Riaz Shaikh

Career Objective

An outgoing, result oriented leader, mentor and coach with excellent pre-opening and post opening skills and experience with various Luxury brands. Energetic, consistent quality and profit-driven Food & Beverages Professional with multi outlets, events planning and execution experience.

Dedicated, passionate hands-on team player with good interpersonal, problem-solving skills, highly focused and dedicated in building cohesive top-performing and customer-centric teams.

Industrial Training

HOTEL SEA PRINCESS-MUMBAI for 6 Months.

Responsibilities

Serves Food & Beverages in a positive and friendly manner.

Events setups, break-down the setups, check the BEO.

Working Experience

Working with Mandarin Halal Chinese Restaurant as a Restaurant Manager from 15th September 2022 to till now.

Responsibilities

The Restaurant Manager will be responsible for managing the restaurant operations in reference to quality service, supervision of associates, monitor quality and consistency of food production, cost control, and inventory.

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Assist in ensuring that the restaurant complies with sanitation and safety standards for guests and associates.

Check that all equipment is in working order.

Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests.

Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.

Monitor product quality and guest satisfaction in restaurant.

Ensure that food quality is consistent, appealing, and prepared to guest specifications.

Interact with guests to obtain feedback on quality of service and food in outlet.

Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, China, condiments, in order to provide service.

Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials.

Communicate both verbally and in writing to provide clear directions to staff.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

Can communicate well with guests.

Worked at Spice Village Restaurant as a Restaurant Manager, from 01st of January 2021 to 07th of August 2022.

Responsibilities

The Restaurant Manager will be responsible for managing the restaurant operations in reference to quality service, supervision of associates, monitor quality and consistency of food production, cost control, and inventory.

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Assist in ensuring that the restaurant complies with sanitation and safety standards for guests and associates.

Check that all equipment is in working order.

Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests.

Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.

Monitor product quality and guest satisfaction in restaurant.

Ensure that food quality is consistent, appealing, and prepared to guest specification.

Interact with guests to obtain feedback on quality of service and food in outlet.

Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, China, condiments, in order to provide service.

Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials.

Communicate both verbally and in writing to provide clear directions to staff.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

Can communicate well with guests.

Worked at Renaissance Fort Worth Hotel as J1 Management Trainee from 15 April 2018 till 15 April 2019.

Responsibilities

Discussing sales contract details with the banquet sales director and the head chef.

Planning the venue layout according to the number of guests and the type of event.

Determining the number of table waiters and servers required.

Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.

Consulting with the Head Chef regarding the timing of meal courses to be served.

Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.

Managing the availability of liquor and soft drinks, when required.

Preparing work schedules and completing documentation in a timely manner.

Answering customers' questions and accommodating special requests.

Worked at Complex Westin and Le Meridien Marriott hotel city center Bahrain as a Restaurant & Banquet Supervisor 05th Jan 2015 till 5 April 2018.

Awarded the best leader of the month in January 2016.

Responsibilities

The Food & Beverage Supervisor is responsible for planning and supervising the dining arrangements at the hotel.

The Food & Beverage Supervisor assists in overseeing the food and beverage operations to provide good quality service, food and beverage presentation and guest experience.

Oversee the day-to-day operations of the Restaurant & Bar

Ensure staff receive proper training in quality and service standards and have the tools & equipment to effectively carry out their job functions.

Achieve and maintain budgeted revenues as instructed by the Director of Food & Beverage

Maintain labor cost to meet or exceed budget through effective staff and labor management.

Train staff in operational standards and follow-up on that training to ensure levels of service are maintained.

Establish and achieve quality and guest satisfaction goals.

Maintain food and liquor costs.

Maintain a floor presence during needed meal periods to ensure optimal guest service.

Conduct routine brand standard audits designed to ensure optimal service execution.

Complete additional duties as assigned by hotel leadership.

Other duties as assigned.

Worked at Sofitel Luxury hotel Bahrain as a

Amber Bar Captain 04th October 2012 to

31st December 2014.

Responsibilities

A Bar Captain assists the Bar Supervisor with activities coordination of the guest services team to deliver an excellent experience while supporting the team and ensuring compliance with health and safety requirements.

Maintains inventory.

Creates drink and food menus.

Determines employees’ schedules.

Ensures the bar is well-stocked and clean.

Tracks customer behavior and sales

Worked at TAJ HOTEL CHENNAI as a Bar & Banquets Team Member 01st December 2010 to 05th December 2011.

Responsibilities

Greeting customers as they settle down at the cafe or restaurant tables and introducing them to the menus.

Taking the customers’ orders and delivering them to the kitchen staff for preparation

Confirming that the food items match the orders and delivering them at the tables.

Inquiring if the customers are satisfied, giving bills and processing payments.

Operating the drink fountain and coffee station

Attending regular meetings with restaurant and kitchen managers to find out about menu changes and menu specials.

Worked at Vedic village resort hotel Kolkata as banquet server.

24th august 2006 to 18th July 2007.

Responsibilities

Setting up the banquet hall

Serving food and beverages to guests

Clearing dishes

Cleaning up after the event

Refilling beverages

Breakdown the setups and do the next day setups.

Worked at Lemon Tree Hotel Chennai as a Banquets waiter 01st September 2009 to 04th November 2010.

Responsibilities

Provide the perfect service experience for restaurant patrons.

Ensure the guest feels important and welcome in the restaurant.

Ensure hot food is hot and cold food is cold.

Adhere to timing standards for products and services.

Look for ways to consolidate service and increase table turns.

Present menu, answer questions, and make menu recommendations.

Serve customers in an accommodating manner.

Must know all food liquor, beer, wine, and retail offered.

Apply positive suggestive sales approach to guide guests.

Pre-bus tables: maintain table cleanliness, bus tables, remove dirty plates.

Look for ways to avoid waste and limit costs.

Assist in keeping the restaurant clean and safe.

Provide responsible service of alcoholic beverages.

Deliver food and beverages to any table as needed.

Must follow all cash handling policies and procedures.

Report to property on time and in proper uniform

Process payments of food and drink orders with the cash register

Coordinate with kitchen staff to deliver accurate food orders.

Educational Qualification

Completed 3 years Diploma in Hotel Management Catering Technology and Applied Nutrition, from Gandhi Academy of Management Studies Kolkata.

12th from Central Board of Secondary Education in 2003

10th from Central Board of Secondary Education in 2001

Strength

Achievement oriented and ability to manage changes with ease.

Good communication, quick learning and organizing things under stress and time constraint.

Personal Information

Name : Mohammed Riazuddin Shaikh

•Date of Birth : 08-11-1985

•Sex : Male

•Marital Status : Married

•Languages Known : English, Hindi and Manipuri

•Hobbies : Playing Cricket

MOHAMMED RIAZUDDIN SHAIKH

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