Food Safety Industrial Training

Alam Rizvi

Former Restaurant Supervisor at M.H. Alshaya Company.

Dubai, UAE 009**-********* *********@*****.**.**

Acquired more than 7 years of experience in Hospitality & Tourism Industry including a Pre Opening Exposure with 2 di6erent companies. Having a dynamic experience & training in F&B, Front O6ice and sales & Marketing divisions within a 5 star hotel environment. Specialized in handling Food & Beverage operations within di6erent outlets in a hotel i.e Restaurant, Bar, Banquet & In Room Dining. Which Increased my confidence how to handle overall food & beverage operations under pressure. And same time it motivates me to step up the next level of my career. Worked, Developed & Leaded a young team from di6erent cultural background into a unit and delivered best guest focused service attaining all financial goals. Jan2020 - May 2020

Apr 2018 - Jan 2020

Restaurant Supervisor

LE PAIN QUOTIDIEN - Belgian Cuisine with a seating capacity of 120. M.H. Alshaya Company, Dubai, UAE.

• Overseeing food preparation, food storage and dining areas to ensure facility remains in compliance with safety regulation and health codes as per Govt. of Dubai.

• Directly reporting to the restaurant manager regarding all the service related issues.

• Strictly following the Leading Quality Assurance standards set by the Company.

• Holding continued training, both on the job and formal training sessions, to ensure that all the staff has relevant skills and knowledge.

• Hold and attend meetings with staff to ensure timeliness and accuracy of Food

& Beverage services.

• Recognizing and rewarding the star performers of the team.

• Setup and maintain a weekly cleaning schedule for the restaurant to achieve the highest possible hygiene.

• Doing the monthly inventory for bar & restaurant in order to increase profit and to cut down the wastage.

• Handling customer complaints and building trust for future business. Outlet Supervisor

BABEL Restaurant a Pre-Opening Experience in Lebanese Cuisine Fine Dining Outlet with a Capacity of 300 seating.

Diverse Dining Investments. (Alshaya Group), Dubai, UAE. Communication Skills

An avid listener with analytical

thinking and good communication

skills.

Critical Thinker

Good at planning & organizing

with strategic thinking for

e6ective time management,

innovation and creativity.

Flexible & Reliable

An excellent flexible and versatile

team member with multi-tasking,

negotiating and problem solving skills.

Leadership

Highly Self-motivated proactive team

player and leader.

Summary

Work History

Areas of Expertise

Staff Management.

Quality Control.

Strategic Planning.

Cost Control.

Marketing Activities.

Events Management.

Customer Focused.

Stock Management.

Trainings

Successfully completed 6 months

industrial training within all major

departments of a hotel i.e F&B,

Housekeeping, Front office &

Culinary.

Three months on job training in hotel

sales & marketing department.

Core Competencies

Food & Beverage Supervisor Nov 2015 - Jan 2018

AVANI Hotel (Minor Hotels Group), Dubai, UAE

Formerly Movenpick Hotel.

Awarded in 2019 as the best Lebanese restaurant in UAE. Best known for seafood and grilled dishes with some of the worlds best wine selection. One of the busiest hotel in city center deira area of dubai. Consisting of 215 rooms and suites to choose from with multiple dining options available. Dec 2012 - Mar 2014

Jun 2009 - Dec 2012

Bartender Jan 2015 - Sep 2015

A Pre-Opening Experience at Shangri-La Hotel (Shangri-La Hotels & Resorts), Doha, Qatar.

• Training the staff about bar service etiquette and also about Up-selling of products.

• Organizing presentations for better understanding of spirits, liqueurs and wines by staff.

• Designing and working on the beverage, cocktail and mocktail list for the bar.

• Working on the overall bar setup.

• Developed the bar opening & closing checklists.

• Assisted the Bar Manager in menu costing and setting up the pricing range according to the competitors check.

Restaurant Supervisor (Steak House Concept)

A Fine Dining Outlet with a capacity of 140 seating at Rydges Hotel

(Rydges Hotels & Resorts), Auckland, New Zealand.

Among the Finest hotels in New Zealand with 267 rooms and 88 stunning apartments. Located in the Central Business District of Auckland. Serving some of the best meat cuts from the grill in combination with New Zealand's best Renowned wines.

F&B Attendant, Lobby Barman

All Day Dining Outlet with a capacity of 150 seating at Crowne Plaza Hotel(IHG Plc.), Auckland, New Zealand.

Exposure of work in continental cuisine where Aria restaurant o6ering mouth- watering dishes from its tempting menu selection. Also Elegant and stylish lobby bar a great place to meet.

2009 - 2010

2004 - 2008

Graduate Diploma in Hospitality & Tourism. AIS St.Helens, Auckland, New Zealand.

This program equipped me with the understanding of theoretical concepts & strategies for tourism business environment. The program was well structured; international focused and provided sufficient hands on skills for me to excel in hotel and tourism industry.

Bachelor Degree in Hotel Management & Catering

Technology U.P Technical University, India

The bachelor program reinforced the academic study of hospitality fundamentals with practical lessons and real-life professional experience. Throughout the 6 months industrial training within all the departments of a hotel it gave me an insight of hotel operations which helped me in developing innovative business practices. Acquired Certificate in Movenpick Hotels & Resorts Food Compliance System. Certified On-Job Trainer Certificate by Movenpick Hotels & Resorts. Food Safety Certificate by Shangri-La Hotels & Resorts. Certified Person In charge (PIC) for F&B Outlet conducted by Dubai Municipality. Education

Certifications

Awards & Recognitions

Awarded as a Employee of the

quarter at Crowne plaza hotel in

2010.

Awarded Certificate for ''Best in

class'' dinner service at Crowne plaza

Hotel in Australasia Region.

Recognised for Excellent

performance in service during rugby

world cup 2011 in New Zealand.

Accomplishments

Developed an incentive program for

team that increased monthly sales by

20%.

Reduced food cost by 8% aJer

identifying and eliminating inventory

issues.

Focused on employees training

program, which boosted the guest

satisfaction scores.

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