Kashif Husssnain

• Recognized by management for providing exceptional customer service.

• Kept team on track by assigning and supervising their activities and giving constructive feedback.

• Defined strategies and created a plan to achieve ambitious operational objectives.

• Created new programs that resulted in increasing productivity and customer satisfaction.

• Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.

• Demonstrated leadership by making improvements to work processes and helping to train others.

• Motivated and encouraged team members to communicate more openly and constructively with each other.

• Collaborated with others to discuss new [Type] opportunities.

• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.

• Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Developed and implemented strategies to enhance team performance, improve processes and boost results

• Accomplished multiple tasks within established timeframes.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.

• • Ensure smooth and efficient operation of all outlets and catering facilities.
• • Took the leadership of F&B corporate new projects (Brand standard) completed and submitted to CVP of F&B.
• • Took leadership of opening of Cafe 302 Dubai share all the information to corporate office for during renovation
• • Timely analysis of Food & Beverage Prices in relation to competition.
• • Fully involved in the departmental budgeting and forecasting for the current & next year.
• • Taking the leadership to organize sales blitz with sales team to target the new companies for meeting & conferences
• • Managing the food & beverage service to consistently high standards.
• • Effectively controlling the flow of customers and orders throughout service ensuring that the team maximize all sales opportunities Effective decision making skills, problem solving skills, organization skills.
• • Working closely with finance controller for monthly P&L statement.
• • I supervise the cooking personal, ensuring that all food complies with food Safety standards, aesthetics, and taste,
• • Maintaining all training related and other official documents.
• • Ensuring broad knowledge of Company is maintained by all colleagues.
• • Participating and encouraging colleagues in up selling competition.
• • Making required Purchase orders through proper channels.
• • Organizing Team Building activities for the colleagues

• • Handled 03 Outlets All day dining (250 covers) inside the restaurant and 80 covers seating capacity of terrace, Lobby Café Room service (254 rooms) with 40 staffs who are directly & indirectly reporting to the outlet manager.
• • Certified Trainer for Group Trainings and conducting all the Food &Beverage related trainings to the F&B team.
• • Responsible for managing the outlets within the framework of HMH Group policies and the concepts established in the outlets.
• • Responsible for achieving budgeted sales & ensuring the payroll is controlled & setting monthly sales targets.
• • Leading the assigned food & beverage outlets to provide the highest level of hospitality.
• • Driving the implementation of HACCP standards procedure & taking corrective actions.
• • Took the overall in charge of F&B in absence of Director of F&B attending daily morning meetings and overlooking the operations
• • Responsible for managing restaurant pre-opening phase, organizing contractors, obtaining government licenses, and collaborating with Executive Chefs to develop a full menu.
• • Sourcing and purchasing all kitchen and restaurant equipment including food and beverages, furniture, and utensils, and ensuring a safe environment for staff and guests in full compliance with regulations.
• • Creating a Special Romantic Dinner on the beach

• • Conducted daily pre-shift and weekly departmental meetings to ensure.
• • Minimized loss and misuses of equipment through proper restaurant supervision and right trainings.
• • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• • Efficiently resolved problems or concerns to the satisfaction of all involved parties. Exhibited thorough knowledge of foods, beverages, supervisory duties, service.
• • techniques, and guest interactions. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency and developed and maintained exceptional customer service standard.
• Self-motivated, with a strong sense of personal responsibility.