Name: Mudassir Sadiq

CNIC No: *****-*******-*

Email: ad4cln@r.postjobfree.com

Cell: +923**-*******/032********

Address: house no. E63/h-12, street no 05 Shaheen Colony Walton Lahore Cantt, Pakistan.

Career Objective

My objectives are to provide professional excellence and best services in work place, and achieve my goals efficiently and effectively for the sake of organizational success and my personal development

Academic Qualification Year Institution

B. Com 2010 Punjab university Lahore

I.Com 2006 Bise Lahore

Matriculation (SSC ) 2004 Bise Lahore

Work Experience

I worked start from July 2007 till date in McDonald’s Corporation Pakistan Operations Department as Restaurant Assistant Manager.

MAIN RESPONSIBILITIES

Working as project lead of brand extensions (McDonald’s Delivery system, Drive Thru and Breakfast)

Making, Analyzing and Reconciliation of Restaurant P&L.

Business Planning of restaurant according to different trends and its progress monitoring.

Making training need analysis, plan and make sure training progress of restaurant employees.

Hiring new employees, maintain records of employees, prepare schedules of employees prepare payroll and incentive sheets.

Management of inventory includes sending requisition; identify variance in usage opening and closing stock.

Management of planned daily, weekly and monthly maintenance of all restaurant equipment and machineries.

Analyzed customer complaints and treat feedback as gift for consistent improvement.

Coming up with new ways to excite guests.

Adhere to quality, cleanliness and work standards of the chain in the work environment.

AREAS OF EXPERTISE

P&L of Restaurant Decision Making and Problem Solving.

Train and supervise shift managers Human resource management

Production, Service Management Leading and Motivating Staff.

Second Assistant Manager

To co-ordinate people, product and equipment to ensure a safe, consistent, profitable and smooth-running shift. This is achieved by a thorough understanding and awareness of the operation; excellent people skills; quick and effective decision-making; and thorough planning, organizing and follow up.

We are expected to spend 80% of their time working on the floor. In our restaurants, we have additional responsibilities such as Managing Training; Scheduling; Planned Maintenance; P&L accounts.

1.1Managing the restaurant

Opens and closes shifts without supervision and follows company security, hygiene and safety procedures.

Plans the shift using the appropriate pre-shift/shift changeover checklists.

Executes the shift plan.

Monitors raw and finished product quality before and throughout the shift.

Ensures equipment is clean, safe and in good working order.

Maintains critical standards for holding times, service speed and quality, raw and finished product quality, cleanliness and sanitation.

Ensures all food safety procedures are applied.

Supervises delivery of raw and dry products.

Follows up on the completion of planned maintenance tasks.

Completes daily basic equipment checks (PM) and makes necessary time and temperature adjustments.

Collects information and completes appropriate incident/accident report records.

Communicates regularly with customers to obtain feedback on QS&C.

Effectively manages customer complaints and incidents.

Uses frequent travel paths to maintain awareness of all areas of the restaurant throughout the shift. Co-ordinates people, product and resources effectively.

1.2Leading Through People

Positions staff effectively and allocate breaks, secondary responsibilities and to-do lists to each area of the restaurant.

Communicates effectively with other managers and staff.

Leads by example in all areas throughout the shift.

Trains new employees.

Provides ongoing coaching and corrective feedback to experienced staff and floor managers.

Uses a combination of directive and participative leadership styles to achieve desired results.

Motivates employees by understanding their needs.

Builds team spirit to improve performance and productivity.

Follows all appropriate HR policies, employment laws, security and safety procedures

Applies observation, problem solving and decision-making skills to manage the shift effectively.

Effectively delegates and follows up to use people resources efficiently.

Presents a professional image to customers and employees.

1.3Managing the Business

Controls labor, waste, cash and yields.

Optimizes impact of sales building promotions during the shift.

Completes daily paperwork, including inventories, HRT entries, cash sheets, drawer counts and deposits.

Orders food, paper and operating supplies.

Departments

Scheduling Management

Inventory Management

Pay roll preparation in a single Mc Donald restaurant for both crews and Managers.

Documentation of recruitment, selection, hiring and firing of crew peoples.

Maintaining the employee’s records in their personal folder.

Insurance clamed when any happening occur in restaurant.

Employee time table Management.

Analyzing the crew requirement and preparing restaurant people plan.

Preparing employees leave tracking sheets.

Insure the discipline in the restaurant and take disciplinary action if any one kept in policies violation.

Predicting restaurant daily, weekly and monthly based raw and paper product requirement and ordered that good accordingly.

Managing the food receiving, storing, handling and preparing procedures to reduce the wastage of food.

Food waste management and control.

Computation of actual usage and computed usage and managing the restaurant food variances.

To insure the FIFO method of product usage and expirees of food management.

Handled the transfer ins and outs of the food and other items.

Managing the all raw and complete food standard to insure quality product for the customers

Professional certificates

Institution/Company

Certificate

Year

Descriptions

Mc Donald’s Pakistan

FMC

2012

Operated cash register, received and dispensed correct change.

Properly balanced out cash register.

Stocked shelves and managed inventory control.

Operated till and completed daily cash reports and deposits.

Trained and supervised new cashiers and other front-end personnel

McDonald’s Pakistan

SMX

2014

Basic Shift Management Course Certification

Basic supervision

Safety and security

QSC &V

Customer satisfaction and customer recovery

Communication, follow up, coordination and control.

Product, waste, yield and cost Management.

Food safety.

Hospitality

McDonald’s Pakistan

ASM

2016

Behavioral styles

Advanced shift manement practices

Scheduling deparmnetpractices

Inventory department practices

McDonald’s Pakistan

EMP

2018

Delivering QSC through personal leadership

Staffing and retention

Conflict management

Understanding the business

Organizational Skills and Competencies

Shift management, Cash Handling, people, product and equipment management is my strength.

Trend, sales and events managements are also the part of my plus points.

I am well versed with solutions to managerial problems and also understand how to utilize scarce resource in effective and efficient manner.

Hard work and smart work is my strength and I try to do my work as early and smoothly as possible.

I efficiently communicate and present the matter assigned to me.

I have ability to understand day to day economic, financial, political and business affairs.

I have the ability to work as a team as well as individual.

Communication, Coordination and Cooperation is my strength to resolve a problem.

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