Muhammad Umair Khalid

Sajjad & Charcoal BBQ & Grill.

SAjjd Restaurant Super highway

Sajjad Restaurant Kherpur Sindh

Sajjad Restaurant Sukkur Sindh

Sajjad Restaurant Rani Pur Sindh

2010 to 2022.

As Country GM operations & Marketing.

Handling All Restaurants operational matters Like Management, Designing of operations, Interiors & Exteriors, Staff Hiring, Menu Launching, Kitchen Designing, schedules of time management, Deals & Promotions, Marketing & Purchasing accordingly,

Cost Controlling and Making Fund Positions Profitable

Creating Good Will Industry.

• Organised special sales at specific times to drive customer engagement and move high volumes of products.
• Used multi-source data to determine sales and delivery terms for products and services.
• Established budgets for programme activities and controlled expenditure to meet targets.
• Customized promotional strategies to meet needs of different clients, products and services.
• Optimised sales methods to best engage, acquire and retain customers.
• Defined business strategies and roadmaps to drive performance across sales, promotions and marketing departments.
• Strategised cross-promotions with new and existing partners to expand sales and marketing opportunities.
• Developed marketing plans to support department strategies.
• Conducted regular market assessments to stay current on trends and maintain readiness for changes.

Joined there in roasters Zamzama Street DHA after 1.5 years |MR.Zubair Dosal (Director operations & Marketing) shifted me at Arizona Grill Zamzama street DHA, then in a few time Mr.NAdeem Raja Opened Both Restaurants Arizona Grill & Roasters in DHA Golf Club and Deputed me as Restaurant General Manager I worked there till 2010.

• Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
• Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to 20% increase in repeat business by local guests.
• Introduced employee recognition programs that reduced staff turnover by 10%.
• Reviewed financial data in QB, adjusting operational budgets to consistently maximise profitability.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.

• Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
• Monitored and authorised staff clock-in and clock-out procedures.
• Gave direction for correct storage and disposal of food in line with company policies and procedures.
• Oversaw food preparation and production standards by implementing high quality control measures.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.

Joined as Room Service In charge after one year Mr.Raheem Yaqoob (manager Food & Beverage) transferred me in banquet department as coordinator

After one year Mr.Fred Benjumen (general manager) promoted me as banquet operation manager, worked there from 1999 to 2006, Mr.jameel khan Next general Manager promoted me as Banquet sales manager.

• Prepared tables for guests and reset tables between customers.
• Assisted kitchen staff with food prep, dishwashing and plating food.
• Accurately took orders, making menu recommendations as appropriate.
• Greeted customers, presented menus and shared information about available special items.
• Followed health and hygiene standards when handling food and cleaning restaurants.
• Took accurate guest orders and relayed information to kitchen about preferences, requests, or allergens.
• Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.
• Checked customer IDs to confirm age before selling age-restricted products.
• Obtained customer feedback to improve service experience and provide recommendations to kitchen staff.
• Listened to guest complaints and worked with kitchen staff or management to promptly resolve issues.
• Advised on food and drink choices based on customer preferences.
• Increased order value by upselling sides, drinks and desserts.
• Verified completed orders and served guests at tables.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Advised customers on wine and beverage pairings with selected food items.
• Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
• Stayed up to date on menu changes to accurately answer customer queries.
• Kept tables clear of used crockery, glassware and cutlery.
• Memorised complete menu and offered guests knowledgeable suggestions.

Food and Beverage Captain in Fanoos Coffee Shop (main Lobby) from 1998 to 1999. Mr. Qaiser khan was the director food and beverage. I switched myself there on behalf of F&B Diploma for the management but they deputed me as captain

• Employed strong interpersonal skills to handle queries relating to menus, allergies and restaurant services.
• Maintained thorough food, drink and menu knowledge, providing expert assistance with customer selections.
• Warmly greeted customers upon arrival, minimising wait times to improve restaurant experiences.
• Guaranteed outgoing orders met high company standards, maintaining service quality and consistency.
• Warmly welcomed guests into dining areas, strategically allocating seating and processing food orders.
• Cultivated clean and tidy restaurant and bar areas, minimising potential health and safety risks.
• Contributed to a food-safe environment, verifying proper food storage to reduce risk of spoilage.
• Utilised menu knowledge to assist customers with product selection and ordering, meeting specific individual requirements.

Started work as a Casual (daily wages base) waiter in banquet department From 1994 to 1998 (|After few weeks they promoted me as acting supervisor and I was supervise the events and leading the a part of team)

Mr.Hunz Redic Assistant general manager (French) trained me through videos, books and practically, I worked there with Mr.george barry, (Mirza afzaal director food & beverage) and MR.Naveed Sherwani which are very famous personalities of industry.

• Dealt with customer complaints and rectified product and service issues.
• Guided and coached staff to achieve individual growth and sales production targets.
• Demonstrated ability to assess risk and respond to issues appropriately, eliminating workplace accidents and incidents.
• Achieved order processing and delivery time targets through smooth warehouse operations.
• Performed thorough quality and safety checks, ensuring all specifications were strictly adhered to.
• Maintained spotless and tidy working areas to create risk-free and productive environments.