Sufiyan Ahmad

• Responsible for all operating Restaurants, IRD, Catering, banquets and Wedding
• Calculated ingredients needed to determine price for services and set budgets.
• Kept purchases and income reports stored on MC to analyse numbers and ensure finances stayed within budgets.
• Gathered critical information from clients such as date required, catering needs and number of guests attending.
• Ensured staff stayed within food hygiene and safety regulations by closely monitoring staff operations.
• Managed hiring, onboarding and training of new catering staff.
• Managed staff schedules, scheduling employees based on contracted hours, catering bookings and holidays.
• Arranged and managed food tastings with potential customers.
• Closely oversaw food prep to ensure chefs created food on time and to customer’s required standards.
• Stayed on top of latest catering trends to implement these into current offerings.
• Maintained cleanliness and sanitation across food service, storage and preparation areas.
• Trained newly hired employees on service techniques, company procedures and safety processes.
• Scheduled employees to keep shifts well-staffed.
• Ran operations successfully according to industry best practices and owner standards.
• Optimized profits by controlling food, beverage and labour costs daily.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Increased weekly revenue by 03% through strategic financial management.
• Conducted daily pre-shift and weekly departmental meetings to maximize organizational efficiency.
• Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
• Scheduled employees to keep shifts well-staffed.
• Ran operations successfully according to industry best practices and owner standards.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations

Participated as pre-opening teams.

• Reporting to F&B, it was pleasure to relocate to KSA where it is different location with new experiences
• Responsible for daily operations of businesses that prepare & serve food & drinks to customers such as restaurants, resorts, & banquet halls
• Oversee all of issues pertaining to patron’s dining experience, such as quality control, staff management, inventory, health & safety regulations & customer service
• In alignment with hotels and food and Beverage department training plan, imposed new on Job Training that notable improvement on associates on floor
• New catering features are being added to Catering experience, outside parties.
• Understand and teach empowerment principles to ensure guest satisfaction.
• Managed daily operations of assigned outlet.
• Train, maintain, and enforce all Marriott service standards using use records, menus & appropriate reference materials.
• Implement and follow through on all bookings of restaurant parties and room service hospitality suites and effectively communicate to all managers.
• Monitored budget allocation closely to prevent overspending whilst maintaining operational efficiency.
• Maintained open communication lines with kitchen crew for efficient order relay and speedy service turnaround.
• Worked closely with event coordinators to successfully host private functions such as weddings or corporate parties.
• Enhanced customer satisfaction by implementing innovative food and beverage menus.
• Coordinated daily briefings with service team members to discuss special requirements or reservations for day.
• Ensured adherence to legal regulations regarding alcohol consumption within premises, upholding brand integrity at all times.
• Fostered positive work environment that encouraged teamwork and improved morale amongst staff members.
• Streamlined inventory management processes, reducing waste whilst maximising profit margins.
• Mediated customer complaints with tact and professionalism, preserving establishment's reputation.
• Collaborated with kitchen staff to ensure high-quality meal preparation and presentation.
• Devised marketing strategies for increased patronage during holidays and special events.
• Introduced seasonal menu changes that reflected local produce availability whilst keeping patrons interested.
• Trained new staff members on company policies, ensuring consistent service standards.
• Optimised table arrangements to enhance dining experience and increase seating capacity during peak hours.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Fostered positive work environment that encouraged teamwork and improved morale amongst staff members.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.
• Identified and maximised upselling opportunities to increase sales and profits.
• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Maximised company profits through rigorous analysis and control of both portioning and wastage.

• Participate as pre-opening teams.
• Actively support Quality Improvement Process.
• Assume responsibility for daily operation of all assigned outlets & ensure positive financial results.
• Initiate aggressive guest interaction through soliciting feedback from guests.
• Responsible for Christmas & New Year Eve sales & reservation.
• Handle daily associate relations (i.e., scheduling, time adjustment) & maintain a safe and sanitary work environment for all associates and guests.
• Ensure that guests are satisfied by assisting with service, seating, communicating with kitchen, and by striving to speak to each guest
• Practice good guest relation attend to guest complaints and queries satisfactorily.
• Organized and planned supply control for beverage stock to maintain availability.
• Actively use upselling techniques by exceeding guest expectation and to increase
• Ensure minimum wastage, breakage & spoilage.
• Ensure that all employees have received adequate training to perform their duties. Maintain hygiene of service area.
• Responsible for ensuring sufficiency of manpower in shift.
• Responsible for proper maintenance and good working order of all equipment.

00Take care of Buffet and inform about food available to guest

• Also handling cashier responsibility
• Rotated to bar to get expert in making all kinds of juices, cocktails & alcoholic drinks & wines
• Transfer to Ala Cart Italian Food Restaurant
• Working here become aware of all kinds of Drinks Alcoholic & Non-Alcoholic
• Organisation: Nile Ship in Luxor & Aswan
• Managed over 100 customer call per day

• Supervises and manages employees, Manages all day-to-day operations
• Understands employee positions well enough to perform duties in employees’ absence
• Maintains service and sanitation standards in restaurants / bar lounge / room service areas / Turkish restaurant and Catering
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• In-depth knowledge of restaurant management in pandemic and staff training leading to safe service for guests and guest satisfaction
• This makes restaurant guests comfortable and puts restaurants on top of their preferences.
• Leading Food and Beverage Operation & Team
• Utilises interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serves as role model to demonstrate appropriate behaviours
• Identifies developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
• Develops specific goals and plans to prioritize, organize, and accomplish work
• Ensures and maintains productivity level of employees
• leadership, vision and direction to bring together and prioritize departmental goals in way that will be efficient and effective
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
• Ensures staff understands local, state and Federal liquor laws
• Ensuring Exceptional Customer Service
• Provides services that go beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Manages day-to-day operations, ensures quality, standards and meets expectations of customers on daily basis
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates positive atmosphere for guest relations
• Empowers employees to provide excellent customer service
• Acts as guest service role model for restaurants, sets good example of excellent customer service and creates positive atmosphere for guest relations
• Handles guest problems and complaints
• Meets with guests on informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Managing and Conducting Human Resource Activities
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Identifies educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
• Ensures employees are treated fairly and equitably
• Strives to improve employee retention
• Ensures employees receive on-going training to understand guest expectations
• Solicits employee feedback, utilizes “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Strives to improve service performance
• Ensures recognition is taking place across areas of responsibility
• Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyses information and evaluates results to choose best solution and solve problems
• Assists servers and hosts on floor during meal periods and high demand times
• Recognizes good quality products and presentations
• Supervises daily shift operations in absence of Assistant Restaurant Manager
• Oversees financial aspects of department including purchasing and payment of invoices., Managing entire staff of restaurant and coordinating their work
• Responsible for increasing business of restaurant
• Analyse and plan restaurant sales and organise marketing events and promotional plans accordingly
• Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
• Completed side duties such as refilling condiments, contributing to organised workplace.
• Assisted in food preparation, resulting in timely service delivery.
• Managed over100 customers call per day.
• Accommodated special dietary requests, enhancing customer dining experience.
• Mitigated complaints effectively by empathetically listening and offering solutions.
• Explained dish components clearly to inform customers' decisions.
• Relayed feedback from customers to management for continuous improvement.
• Helped reduce waiting times by swiftly clearing tables after use.
• Liaised with kitchen staff for prompt order delivery to customers.
• Handled payment transactions to guarantee smooth customer checkout process.
• Managed table settings for optimal dining experience.
• Checked customer IDs to confirm age before selling age-restricted products.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Totalled bills for customers and accepted payment via cheque, currency and card payments.
• Obtained customer feedback to improve service experience and provide recommendations to kitchen staff.
• Stayed up to date on menu changes to accurately answer customer queries.
• Increased order value by upselling sides, drinks and desserts.
• Advised on food and drink choices based on customer preferences.
• Memorised complete menu and offered guests knowledgeable suggestions.
• Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
• Polished glasses and cutlery to pristine standards.
• Remained calm under pressure, ensuring better performance during peak hours.
• Enhanced customer satisfaction by promptly attending to queries and requests.
• Demonstrated proficiency in using Point of Sale systems for accurate billing.
• Upheld health and safety standards by regularly sanitising hands and work areas.
• Maintained professional appearance throughout shifts, reflecting positively on establishment image.
• Ensured cleanliness of restaurant area with regular sweeping and wiping.