SHAFI AHMED QUARASH
TITLE – OPERATIONAL MANAGER RESTAURANTS & INDUSTRIAL CATERING SERVICES
To leverage on the skills and qualities accrued by over twenty years in Operations Management in Hospitality. My pursuit is to excel in Restaurants Operations Management and thus contribute to the organization, all its stakeholders and the community at large.
Working as General Manager at Sultanate Group (Mughal & Arabic Fine Dining) from 11th Feb 2020 till date.
Brands – Sultanate Restaurant, The Grill & Biryani Factory.
LAST JOB HELD DETAILS AT GULF:
Worked at CURRY LEAVES Restaurant & Catering Services as Unit Manager from April 2017 toJan2020
Curry Leaves, Fahaheel, Kuwait
EXPERIENCE IN INDIA:
1.Worked at Casa Piccosa, Mexican Resturant & Bar as Manager Operations
From Dec 2016 to April 2017, Banagalore, J.P. Nagar.
2.Worked as Assistant Manager Level to Unit Manager Level from September 2007 to September 2016 at HM group of restaurants.
Brands – Ada Hind ki, Inchina, Three Quarter Chinese & Chutney Chang.
3.Worked as Restaurant Manager Operations at Leisure entertainment private limited, Bangalore
Brands – Balle Balle & Zero G. From January 2007 to September 2007.
Phone – 009***-******** / 75
4.Worked as Assistant Manager Food & Beverages at The Richmond Hotel Bangalore from January 2001 to August 2001.
5.Worked as Assistant captain, Captain, senior captain at holiday inn Bangalore
From 1990 to 1995.
6.Worked as Trainee waiter, Waiter, senior waiter & Personal Butler at Taj coromandel Hotel, Chennai from 1981 to 1989.
Outlets: The Pavilion (24 Hours International Restaurant), Mysore( Indian Fine Dining), Golden Dragon(Chinese Fine Dining), Room Service & Banquets.
EXPERIENCE IN OVERSEAS:
1.Worked as Restaurant Manager at Rajdhani fine dining (Indian & Chinese), Kuwait
From September 2001 to December 2004.
2.Worked as Food & Beverage manager at Kuwait Mass Multicuisine Restaurant, Kuwait from Jan 2005 to October 2006.
3.Worked as Outlet supervisor as Kempinski Ajman, U.A.E from 1998 to 2000.
Outlets- Café Kranzler International Restaurant & Bukhara(Indian Fine Dining)
4.Worked as Waiter, captain, senior captain. Asst. Head waiter and Restaurant Supervisor – Hilton Hotel Makkah (Saudi Arabia) – From 1995 to 1998.
Rich and varied experience in Operations Management, Customer Management and Training in the hospitality Industry.
Consummate professional with excellent planning, execution and monitoring as well as the ability to handle multiple simultaneous tasks under high pressure and tight deadlines.
Highly motivated and goal-oriented, with demonstrated professionalism, attention to detail as well as the ability to lead effective teams and practical experience in driving and improving organization’s revenues and expenses.
I am an excellent team player with good communication and inter personal skills with exceptional talent for problem solving through reasoned thought processes as attested to by a track record for client loyalty and employer satisfaction.
Multilingual in English, German, Hindi, Kannada, Tamil and urdu
CORE COMPETENCIES INCLUDE:
Team Management / Recruitments
JOB RESPONSIBILITIES HELD AT CURRY LEAVES RESTAURANTS & CATERING SERVICES WLL CO:
1.New project handling capabilities.
2.Thorough Knowledge of F&B billing and kitchen management software.
3.Kitchen equipment layout.
4.Menu planning, menu pricing, menu listing, portioning, recipe costing, food trail & tasting, inventories and stores setup as per the HSE standard.
5.Purchasing and accounting ability.
6.Food & Beverage quality and cost control.
7.Conducting food festivals.
8.Providing effective sales & marketing plan to meet corporate clienteles and to obtain a large margin of business.
9.Media & through various communicative elements to reach potential customer.
10.Conducting effective communication meetings from utility staff to valet drivers.
11.Adequate training program for all F&B service, house keeping, kitchen etc…
12.Creating Job Description for an individual position.
13.Maintaining details in regular Guests profile.
IMPLEMENTED THE FOLLOWING SYSTEMS AND PROCESS AS F&B MANAGER IN THE PAST & PRESENT:
1.Prioritizing the quality, SOPs were designed to ensure all tasks are performed in best possible way to deliver guests the product such as service, food etc... and staffs were trained on the same.
2.All the process involved in creating wow! Factor to guests experience has been fine-tuned to yield desired results.
3.Staff responsible in driving the process at various level of hierarchy system has been trained, made accountable and process v/s performance has been measured.
4.Reinforced the system of identifying, analyzing, and actioning to bridge the gap between the desired result and actuals in all the areas of the balance scorecard
5.360-degree Guest feedback management system implemented.
6.Reinforced processes involved in optimization cost with the help of monitoring and controlling tools.
1.Certification of German language course
2.Best Trainer for 1996 from Hilton Makkah.
3.Chain –de- rotisserie certificate from Kempinski Ajman, UAE in 1999.
4.Attended Wine & Food Harmony course in Taj intercontinental Mumbai – 1989
5.Conducted 3 months class room training at Chang hotels Limited from Sep 2007 to Dec 2007.
6.Conducted skill training course for Assistant Manager Level to Busboy at Casa Piccosa, J.P. Nagar, Bangalore in Dec 2016
1.HSC PASSED(1981 & 1982 Batch)
2.Restaurant & Counter service short term training course done at Taj Coromandel (Chennai)
3.BSC (2nd Year discontinued)(Chennai)
Father’s Name: Mr. A.G.Q. Quarashi
Address Permanent: 320, 4th cross, 7th main, Vivek Nagar, Bangalore-560047
Present Address: Sultanate Mughal & Arabic Fine dining, Ajman, UAE
D. O. B: 01-01-1963
Marital Status: Married
Languages Known: English, German, Arabic, Hindi, Urdu, Kanada andTamil
Height: 173 cms
Weight: 83 kgs
Above information are true according to my best of knowledge. If opportunities given I shall prove my best of abilities at your remarkable and well organised company.
Thanking you, sir,
Shafi Ahmed Quarashi
+971-********* – UAE