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Manager Sales

Location:
madina, MD, 75600, Saudi Arabia
Salary:
negotiable
Posted:
August 08, 2012

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Resume:

لس ل ام ع ل ي ك م و ر ح م ة الل ه و ب ر ك ات هi

CURRICULUM VITAE

MUHAMMAD NOMAN SABIR

Date of Birth: 01-10-1968

Nationality: Pakistan

Religon: Islam

Education: 10th grade from St.Paul’s English High School, Karachi, Pakistan. Higher Secondary School (12th Grade) from D.J Sindh Govt.Science College, Karachi, Pakistan.

Four years BBA from Preston Institute of Management Sciences. (PIMSAT)

Experience: More than 26 years of Catering/F&B/Restaurant experience.

Marital status: Married (wife with two kids)

Spouse: Erum Noman Sabir, Date of Birth 24/11/1977, Pakistani national, completed Bachelor of Arts from APWA College, Karachi, Pakistan.

Telephone: 92-300-*******, 92-312-******* & 92-21-346*****

JUNE 1986- DECEMBER 1988

CATERING TRAINEE

FOUR SEASONS CATERERS & DECORATORS– KARACHI

Assisting the Catering Manager in organizing an event

Responsibility for all day to day financial paperwork associated with the smooth running of the office

Maintaining all budgetary files and records of clients

Participate actively in Centre Management meetings and make quality contributions for benefit of business as a whole

JANUARY 1989–JUNE 2004

ASSISTANT MANAGER CATERING SERVICE

FOUR SEASONS CATERERS & DECORATORS – KARACHI

To monitor and ensure the highest standards of service, product and presentation and compliance of statutory requirements and company policies across all areas of responsibility

Planning menus in consultation with chefs

Looks to improve sales mix/product mix to the best effect of business

Maintaining stock levels and ordering new supplies as required

Interacting with customers if involved with 'front of house' work

Liaising with suppliers and clients

Maximizes professional presentation of all catering areas ensuring they are clean, tidy and appropriate

To ensure that they, and all direct reportees, know and understand all products

Adheres to all regulatory issues in respect of Health. Hygiene and Safety

Ensures the achievement of best practice and due diligence

Maintains a safe and hygienic environment for customers and staff

Manages and achieves the best ‘work flows’ to maximize efficiencies

Seeks to develop staff welfare by understanding their needs

Ensures safe keeping and maintenance of all equipment within their areas of control

Duty Management on centre as and when required

JULY 2004-JULY 2008

MANAGER, CATERING SERVICE

FOUR SEASONS CATERERS & DECORATORS - KARACHI

Determine type of services to be offered and implement operational procedures

Recruit staff and oversee staff training

Training permanent and casual staff

Set staff work schedules and monitor staff performance

Control inventory, monitor revenues and modify procedures and prices

Resolve customer complaints and ensure health and safety regulations are followed

Plan, organize, direct, control and evaluate the operations of the catering department.

Negotiate arrangements with clients for catering or use of facilities for banquets or receptions

Negotiate arrangements with suppliers for food and other supplies

Organizing, leading and motivating the catering team

Planning menus in consultation with chefs

Ensuring health and safety regulations are strictly observed

Budgeting and establishing financial targets and forecasts

Monitoring the quality of the product and service provided;

Keeping financial and administrative records

Negotiating contracts with customers (in contract catering).

To prepare detailed budget information and discusses a suitable plan of action where necessary/possible

Maintaining appropriate staffing within budgetary guidelines

Ensuring all financial transactions are carried out accurately and within prescribed timetables

Performs any other duties as required by the General Manager.

Take ownership of training and development of staff

Sets clear and achievable objectives to line managers

Actively monitors and reviews line managers performance against objectives and targets

Actively seeks to develop strong team bonding within their department

Ensures data base of all sales activities / results is established for reference and tracking of successful initiatives.

Liaises with other Managers in the same role across the estate to share best practice

Conducts self professionally and fairly at all times and acts as a role model

Takes ownership of own self development

Works to achieve pre-agreed targets as set by the General Manager.

Monitoring quality standards

Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff

Planning new promotions and initiatives, and contributing to business development with General Manager

Dealing with staffing and client issues

keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues

JULY 2008-JULY 2012

RESTAURANT MANAGER,

FOUR SEASONS CATERERS & DECORATORS – KARACHI

Taking responsibility for the business performance of the restaurant;

Analyzing and planning restaurant sales levels and profitability;

Organizing marketing activities, such as promotional events and discount schemes;

Preparing reports at the end of the shift/week, including staff control, food control and sales;

Creating and executing plans for department sales, profit and staff development;

Setting budgets and/or agreeing them with senior management;

Planning and coordinating menus.

Coordinating the entire operation of the restaurant during scheduled shifts;

Managing staff and providing them with feedback;

Responding to customer complaints;

Ensuring that all employees adhere to the company’s uniform standards;

Meeting and greeting customers and organizing table reservations;

Advising customers on menu and wine choice;

Recruiting, training and motivating staff;

Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Maintaining high standards of quality control, hygiene, and health and safety;

Checking stock levels and ordering supplies;

Preparing cash drawers and providing petty cash as required;

Helping in any area of the restaurant when circumstances dictate.

Reference: Any reference can be furnished as required



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