AAFREEN SAYED Phone: +974-***-*****

** *** ****** ******* ****** Email: addkdi@r.postjobfree.com

Athlone Cape Town 7764

Date of Birth - 20th July 1991

ID Number ZA - 91-07-20-114*-** 9

Marital Status - Single

Nationality - South African

Assistant Restaurant Manager (Pioneer Batch)

Al Messila Resort & Spa A Luxury Collection Hotel by Marriott (Doha) 05/2019 – Current

Create and nurture property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

Provide excellent customer service to all employees and guests.

Responds quickly and proactively to employee and guest’s concerns.

Uses coaching skills throughout the property.

Demonstrates self-confidence, energy and enthusiasm.

Motivates and encourages staff to solve gust and employee related concerns.

Understands brand’s service culture.

Sets service expectation for all guests internally and externally.

Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

Develops a relationship with all guests to build repeated clientele internally and externally.

Comply with all corporate accounting procedures.

Assist GM as needed with annual Quality Audit.

Maintains performance level under pressure or when experiencing challenges or changes in the workplace.

Conveys information & ideas to others in a convincing and engaging manner through variety of methods.

Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems and choose a course of action.

Exhibits behavioural styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Actively participates as a member of a team toward the completion of goals.

Sets high standards of performance for self and / or others; assumes responsibility for work objectives; initiates, focuses and monitors the efforts of self and / or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

Exhibit planning and organizing and manage co-worker & customer relationships with a global mind-set to contribute to their full potential.

Generating Talent & organization capability and provide full support and feedback to individuals to develop and strengthen their skills.

Technical Acumen; food production and presentation; storage and handling of food in a safe manner; internal marketing efforts to drive revenue; inventory and records of stock rotation; food & beverage sanitation procedures; procedures for managing restaurant opening and closing.

Restaurant Manager

Century City Conference Centre & Hotel (Century City) 02/2019 – 05/2019

Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

Creates a positive team atmosphere among Team Members.

Maintains records of staff periodic manner and operating costs.

Provides feedback and coaching to the Team regularly.

Understands building capability through Cross training

Treats all Team Members fairly, with respect.

Sets high standards for appropriate team behaviour on shift.

Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.

Handle guest complaints in restaurants.

Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.

Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.

Check quality of deliveries of fresh food and baked goods.

Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.

Arrange for maintenance and repair of equipment and other services.

Total receipts and balance against sales, deposit receipts, and lock facility at end of day

Ensures new products are executed properly following roll-out.

Is capable of handling irate customers with a friendly/calm attitude.

Ensures product quality and great service.

Shows enthusiasm about guest within the restaurant

Is flexible in dealing with changes/problems (e.g., being short staffed).

Has effectively forecasted restaurant needs

Shifts priorities and goals as work demands change.

Prioritizes tasks effectively to ensure most important tasks are completed on time.

Delegates and follows-up effectively.

Taking Ownership of issues or tasks and also give detail update to the General Manager.

Seeks, listens and responds to Guest feedback.

Coaches team on how to exceed Guest expectations.

Does not blame others; takes accountability for problems.

Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same

Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.

Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.

Assist in planning regular and special event Menu.

Assistant Restaurant Manager

Bab Al Amoud Restaurant (Doha, Qatar – Truffle Hospitality) 09/2018 – 12/2018

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops.

Accomplishes company goals by accepting ownership for accomplishing new and different requests.

Restaurant Assistant General Manager

P.F. Changs Restaurant (Doha, Qatar – M.H. Alshaya) 06/2016 – 09/2018

To oversee junior team members in their service delivery.

Ensuring guest satisfaction is always the main focus, whilst building good customer relations and ensuring company standards are delivered.

Work with the Store Manager to achieve objectives, ensuring the highest levels of customer service are provided by staff and that they have the skills.

Support GM to maximize sales as well as maintain the effective operation of the store.

Assist in the implementation of sales promotions and to act to increase sales

Provide feedback to the store, brand and area managers around staff and products.

I'm required to deputize for the Store Manager during periods of leave.

Budgeting, forecasts, P&L reports, inventory, stock controls, purchasing, audit compliance training, staff development, ministry & Baladiya requirements etc.

To ensure that all restaurant staff and management are fully trained in fire procedures, health, safety and food hygiene practices as well as security

Restaurant Manager

City Grill Steakhouse Restaurant (V&A Waterfront) 02/2016 – 06/2016

Misha Venter - Restaurant General Manager: +27-74-336-****

●Managing all activities of the Restaurant

●Achieve revenue goals by executing marketing and sales strategies as established in the business plan

●Assist in the implementation of sales promotions and to act to increase sales

●Greet and seat guests, and ensures that they receive prompt, courteous and efficient service

●Seek actively to greet guests upon arrival and departure, and to be visible during the time in the restaurant

●Look for creative ways to promote and execute strong guest relation activities and procedures with regular and tourist groups

●Ensure that restaurant premises and equipment is clean and in good working order

●Check regularly to ensure guests receive efficient, knowledgeable and courteous service and high-quality products

●Maximize guest satisfaction by communicating customer specifications to kitchen

●Ensure readiness and compliance in case of last minute changes to reservations

●Manage Restaurant service staff

●Staff training and conduct, monitor and make sure staff follows all applicable laws, especially regarding food, safety, sanitation and alcohol regulations

●Security, health and safety

Senior Restaurant Manager / Function & Events Co-ordinator

Sevruga Restaurant (V&A Waterfront) 09/2015 – 02/2016

Eric Pike - Restaurant Owner: +27-72-757-****

To manage a restaurant in accordance with Restaurant’s Policies and Procedures

To maximize restaurant sales and profitability by effective deployment of labour, assets and production costs

To maintain excellence in the execution of all duties

To focus on exceeding customer expectations

To focus on developing and training staff, as well as to providing negative and positive reinforcement, and to recognize and reward superior performance

To maximize the profitability of the restaurant by monitoring food, packaging and labour costs as well as controllable expenditure to ensure that these are in line with established targets

Ensure that all cash handling and in-restaurant banking procedures are adhered to at all times

Do a daily, weekly and monthly stock check in the restaurant

To ensure that the correct level of supplies are ordered, deliveries checked and that stock levels are monitored on a daily and weekly basis and any discrepancies fully investigated and reported

To prepare the weekly labour schedules in advance and to ensure all shifts are properly staffed and that labour costs are in line with the budget

To action recruitment and termination payroll change documentation and to forward these updates to the HR Department

To ensure that all restaurant staff and management are fully trained in fire procedures, health, safety and food hygiene practices as well as security and robbery procedures

Ensure that standards are in accordance with HACCP

Ensure that the Safety, Health and Hygiene standards are in accordance with statutory regulations

To monitor all local competitor activity and any local activities - this may affect the volume of business

Coach and support staff and ensure that they are fully trained and on job training is effective

Restaurant Manager

Ocean Basket (Kloof / Plumstead) 03/2015 – 09/2015

Eric Pike - Restaurant Owner: +27-72-757-****

●Coordinate the entire restaurant operation

●Deliver superior guest services and ensure absolute customer satisfaction

●Respond efficiently to customer complaints

●Enforce and offer the best quality of products possible

●Organise and supervise shifts

●Appraise personnel’s performance and provide feedback to keep them upbeat and productive

●Estimate consumption, forecast requirements and maintain inventory

●Control costs and minimize waste

●Successfully promote and publicise the brand

●Nurture a positive working environment and lead by example

●Monitor operations and initiate corrective actions

WORK EXPERIENCE

Shift Supervisor

KFC (Rohloff Group) 2014 - 2015

Personal Assistant to the General Manager

Spring Roll Delicacies 2013 - 2014

Retail Store Manager

Spring Roll Delicacies 2012 - 2013

Financial Administrator

Spring Roll Delicacies 2011 - 2012

Office Administrator

Spring Roll Delicacies 2010 - 2011

ACHIEVEMENTS

Matric

NQF level 3 business management

Disaster risk management

Pest control awareness

Diploma in office automation

QuickBooks accounting/GAAP/KingPOS/Pilot/Micros/G.O.L.D/Symphony/Birchstreet/Transcendent

Food safety & HACCP awareness

Management – Trained & Certified (Ocean Basket Head Office)

P.I.C Food Safety

Basic Food Safety

Financial Awareness

Cost Control

AREAS OF EXPERTISE

Hospitality & management

Self-development & team performance

Front & back of house operations

Budgeting & cost controls

Dinning & menu development

Team building/ training/ supervision

Safety/ sanitisation/ quality controls

Guest service excellence

Multi outlet operations

Strategic marketing & sales

Payroll/ management

Profit & growth strategies

Restaurant & kitchen design

Vendor/ inventory management

JOB PURPOSE

Strategic planning & implementation (setting long term targets and short-term goals).

Design, implement and maintain retail best practices according to strategic plans and ensure that the operation is controlled within the framework of these policies, procedures, work instructions, specifications and other relevant documentation.

Plan departmental budgets, monitor costing and control expenses towards efficiency.

Monitoring and improvement of sales, costing and processes to maximise profitability

Management of service provider / supplier contracts and ensuring quality services are rendered.

Management of guest relations / Credit applications for clients and ensuring 100% customer satisfaction.

Oversee maintenance and preventative maintenance of retail store equipment and control of assets.

Responsible for occupational health and safety training, compliance and prevention of accidents in store.

Quality assurance & food safety management.

Customer liaison and relationship management (managing expectations and customer experience).

Manage customer feedback and complaints procedure and keep good records for audits.

Analyse and monitor consumer complaint trends and carry out effective corrective and preventative action on customer complaints.

Know the company’s and customer’s seasonal product requirements and plan ahead of time to ensure that the required special / seasonal products are in-store in time for the start of such season.

Receive new product samples and ensure that samples have been approved by management before being ordered for sale in store. Work on a strictly consignment basis especially on brand new products & suppliers.

Constantly look out for better quality products to stock and build relationships with suppliers to obtain the best prices for the products.

Make note of any requests for stock from customers that may be a good product to stock.

Monitor stock ordered for promotion & not sold. Discuss strategies to sell stock

a.s.a.p. Do not wait for stock to pile up. Remember the company has already paid the supplier & need to have the stock sold, to recover the costs involved.

Create strategies to eliminate wastage due to expiry of products, stock takes & inventory management.

Performance management (develop and implement performance measures for all retail employees that are accurate and fair).

Skills development (coach and empower the team in retail best practices and quality management).

Employee relations (enforce disciplinary procedures with emphasis on corrective and preventative action as well as improvement).

Dear Sir/Madam

I Aafreen Sayed am a well-qualified professional with leadership experience internationally within the Customer Service and Hospitality Industry for high volume, fast paced, restaurants & manufacturing units. Consistently successful in raising service standards and quality operations. I possess great leadership abilities, hospitality experience and customer care expertise. My core strengths include hiring, training, coaching, customer service, labour, quality control and daily operations. Reputation for excellence, integrity, and leadership under pressure.

I am an enthusiastic manager with drive, determination, and a proven ability to ensure that a restaurant or store operates efficiently and profitability. Having a record of accomplishment of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and present a positive and fashionable image of the business. Extensive knowledge of hospitality industry, it’s working practices, recruitment, conditions of employment and diversity issues. I am now looking forward to a new and challenging managerial position, one which will best implement my existing skills and experience, resulting in overall growth of myself.

Thanking you in anticipation,

Yours truly,

Aafreen Sayed

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