Shanawaz Khan

• WHAT I HAVE BEEN DOING…
• Lead the team in delivering the best food & beverage experience to guests, at all times
• Take responsibility in delivering service as per brand standards
• Communicate effectively and efficient key information to the team via briefings and team meetings Assist head chef in menu planning and recipe inputs for F&B Manage stock and ordering systems for F&B to optimize inventory and budgeted profits Maintain security of cash transactions and stocks and manage profit & loss account, set Sales budget and monitoring wastage
• Use in-house developed tool (My Micros) for new recipe/supplier list/inventory management Ensure marketing activities and new POS are implemented and maintained effectively
• Ensure relevant brand audits, health/ safety checks are adhered to and necessary remedial action is taken or escalated as and when required
• Conduct training to help team imbibe brand standards and deliver a great customer experience
• Facilitate resolution of customer complaints in real time as per company policy/procedures
• Manage staff deployment to optimize service efficiency and related costs
• Analyze financial/performance data and take action to ensure the store is run in an efficient and profitable manner Conduct regular business reviews with line manager

• UAE- Al Majaz Waterfront Sharjah.
• Qatar- Hamad International Airport.
• UAE- Abu Dhabi International Airport.

Pre -Opening:

• Developing & implementing strategies to improve profitability & efficiency of existing & new business.
• Developed sales strategy based on research of consumer buying trends and market conditions.
• Training & coaching to help team imbibe brand standards & customer service.
• Identifying new & existing opportunities for business.

Menu Engineering:

• Analyzing sales data customer feedback to identify popular & profitable menu items.
• Update menu base on customer preferences & festive season,collaborating with chefs & culinary team.
• Developing & implementing in house procedures to manage food cost,waste & inventory.

Policy & Procedure:

• Monitoring overall operating cost including labour cost, strategize to control cost & increase profitability.
• Ensuring that each outlet adequately staff with skilled & motivated employees & developing training programme to increase performance.

Partner:

• Developing maintaining relationship with supplier & business partners (franchise owner) in order to negotiate contracts & pricing.
• Training & development to franchises, staff & team member.
• Developing food & beverage menu as per concept.

Health & Safety:

• Identifying areas of improvement to enhance effective & productivity.
• Compliance with health & safety regulatory requirement maintaining records & report as per local & UAE regulation including food safety & hygiene standards.

• Enhanced operational performance and reduced labor expenses by developing and optimizing standard practices.
• Enforced regulatory and company policy compliance to improve workplace and employee safety and readiness.
• Encouraged and promoted ideas aligned to business needs and benefits.
• Motivated and trained employees to maximize team productivity.
• Hired, managed, developed and trained staff, established and monitored goals, conducted performance reviews and administered salaries for staff.

• WHAT I WAS DOING…
• Evaluate & interview Barista maestro, supervisor, and store-manager for career growth/personal development
• Handle payroll/staffing budget of area
• Conduct spot checks& coffee audit in different outlet in order to control risk & maintain standards
• Compile weekly reports& share information on good/bad practices in weekly area meeting
• Work with the channel/peer group to share best practices

• Trained new staff members on company policies and procedures.
• Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Communicated with kitchen staff and waiters to provide accurate, timely information regarding orders and minimize delays.
• Opened, poured and served hot and cold beverages to customers to complement food and dining experience.
• Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Used cash registers and credit card machines to cash out customers.