AMAR IBRAHIM MOLLAH

• Screening, interviewing, hiring, and training restaurant staff
• Managing restaurant staff's work schedules
• Conducting regular inspections of restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained,
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking on in dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring restaurant's cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in professional manner
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in Fine Dining Restaurant to ensure that established cultural and core standards are met, daily activities and planning for outlet operation.
• To have ability to be visible in operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
• Control Manpower and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Attending regular operational meetings to ensure effective coordination and cooperation between departments.
• Observing physical condition of facilities and equipment in outlet and make recommendations for corrections and improvements as needed.

Lastly WORKED AT HOTEL EMIRATES KOLKATA , BOUTIQUE HOTEL WITH 40 ROOMS, AS, Hotel Operations manager

• Planning and organising accommodation, catering, and other hotel services.
  Managing budgets and financial plans as well as controlling expenditure
  Maintaining statistical and financial records
  Setting and achieving sales and profit targets
  Analysing sales figures and devising marketing and revenue management strategies
  Recruiting, training, and monitoring staff
  Planning work schedules for individuals and teams
  Meeting and greeting customers
  Dealing with customer complaints and comments
  Addressing problems and troubleshooting
  Ensuring events and conferences run smoothly
  Supervising maintenance, supplies, renovations, and furnishings
  Dealing with contractors and suppliers
  Ensuring security is effective
  Conducting inspections of property and services
  Ensuring compliance with licensing laws, health and safety and other statutory regulations.

WORKED AT COUNTRY ROADS MICROBREWERY RESTAURANT (FIRST MICROBREWERY RESTAURANT IN CITY, JOINED AUGUST 2016, WORKED TILL JUNE 2017

• MOST POPULAR SEAFOOD SPECIALITY RESTAURANTS IN CITY, JOINED SEPTEMBER 2014, WORKED TILL OCTOBER 2015
• Developed and executed restaurant business plan, employing strategies and latest trends to successfully identify business opportunities, triggering 10% sales growth within given time frame.

• Controlling entire operation, conducting training session, maintaining standard as per company S.O.P, making guest relationship, achieving monthly sales target & monthly sales reports, etc.
• Controlling cost effecting areas, improving operational methods in order to generate profit margin.
• Managed over 100+ customers per day and ensured maximum customer satisfaction in order to retain customers.
• Analyzed financial data to track and achieve budget targets.
• Aided senior leadership by recommending corrective actions and improvements to company operations.
• Monitored and reviewed operational performance, aiding improved business strategy to maximize productivity.
• Minimized discrepancies by effectively training employees on best practices, policies and procedures.
• Analyzed operations data to identify process gaps and successfully implement change.
• Led overall direction, coordination and evaluation of department functions.
• Strategically scheduled and managed 60+ staff members, maintaining high-performing business operations.
• Increased department profitability by reducing operations costs.
• Adhered to employee relations processes while recruiting, retaining and developing staff.

• KOLKATA, as Senior FOOD & BEVERAGE EXECUTIVE, from 17th May 2005, till July 2008
• Joined as FOOD & BEVERAGE EXECUTIVE later has been promoted to Senior FOOD & BEVERAGE EXECUTIVE
• Was having responsibility of running cloud-9 Resto bar (THE ASTOR), organizing special bar menus, for cocktail parties, executing total bar operations, maintaining bar stock in daily basis.
• Training IT students
• Worked at Hotel Ind Smart unit of ZOOM ENTERPRISE, as SENIOR BAR EXECUTIVE co-associated with INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
• Having responsibility for, entire bar operations for corporate parties IIHM food festivals, and restaurant operation, executing corporate cocktail parties, from

• (left due to travelling n accommodation problem).