Hi, I’m
Shiran Mohamed
Dubai
Summary
To progress from my current Manager role within my chosen vocational field of Food & Beverage to challenges with greater responsibility and potential for further development. A natural leader I lead from the front and am able to encourage my Team to support the demands of achieving the highest standards on a constant basis. SPECIFIC SKILL SET Strong but fair and empathetic team leader Process and detail driven Effective communicator with a multi-cultural team Confident in dealing with challenging or unfavorable situations Comprehensive understanding of F&B operations Excellent natural aptitude for customer service Energetic and determined in duties and beyond Good financial procedure understanding of processes and controls within an outlet
Overview
15
years of professional experience
Work History
The Chippy Restaurant Dubai Marina
Restaurant Manager
05.2023 - Current
Job overview
- Manage the performance of all Front of House staff to achieve the highest standards for the provision of an excellent experience for every Customer entering the outlet
- Be fully aware of departmental targets and objectives, and strive to achieve maximum turnover, ensuring Customer satisfaction
- Undertake cash-up procedures as set by Finance for the accurate reporting, recording and control of daily sales.
- F Opening & Closing Procedures, Dine-In, Home Deliveries, Take Away and Caterings
- Report directly to Executive Management on daily business and provide specified Monthly Reports on trends, splits, inventories and feedback
- Supervise the highest standard of presentation and service of all food orders and ensure compliance with the menu file
- Communicate with Executive / Sous Chef on customer feedback or any issues related to the menu and its service
- Hold daily Handover Meetings for effective communication of daily business expectations, issues, whilst driving enthusiasm of Team
- To maintain the highest standards of cleanliness and hygiene in the restaurant and mise-en-place areas, and compliance throughout operation for Food Hygiene regulations
- Respond in a timely manner to complaints or requests, using Brand Guidelines and to protect the overall business
- Report staff issues, training requirements and motivate staff to improve performance
- Lead training for the personal development of staff and the optimization of sales
- To control and report loss, abuse and breakages of all operating equipment, and to ensure all equipment and utensils are correctly handled and stored
- Produce weekly rote’s and ensure that Monthly Time sheet is sent to the HR for both FOH and BOH with correct hours
- Manage use of Petty Cash and collection of receipts for filing and reimbursement by Finance
- Acquire quotes and organize LPO’s for all Front of House and Beverage orders
- Support staff in the correct application of HR procedures and associated forms and their timely submission
- The provision of an excellent experience for every Customer
- Be fully aware of departmental targets and objectives, and strive to achieve maximum turnover, ensuring Customer satisfaction
- Report directly to Executive Management on daily business and provide specified Monthly Reports on trends, splits, inventories and feedback
- Communicate with Executive / Sous Chef on customer feedback or any issues related to the menu and its service
- Hold daily Handover Meetings for effective communication of daily business expectations, issues, whilst driving enthusiasm of Team
- Respond in a timely manner to complaints or requests, using Brand Guidelines and to protect the overall business.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reconciled cash and credit card transactions to maintain accurate records.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Correctly calculated inventory and ordered appropriate supplies.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Gorilla kitchen Catering LLC
Kitchen Manager
01.2019 - Current
Job overview
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Documented cash, credit, fixed assets, accrued expenses, and line of credit transactions.
- Reconciled accounts and reviewed expense data, net worth, and assets.
- Purchased new products and oversaw inventory stocking and availability.
- Sourced vendors, built relationships, and negotiated prices.
- Solved diverse supply chain problems involving numerous sources, logistics, and scheduling factors.
- Coordinated paperwork, updated spreadsheets, and maintained permanent records.
- Implemented policies to reduce cost and eliminate waste.
- Reviewed and approved purchase orders and invoices for accuracy and completeness.
JIMS KITCHEN TABLE LIMITED
RESTAURANT SUPERVISOR
03.2015 - 01.2019
Job overview
- To support the Restaurant Manager to oversee the overall daily operation and ensure that the sales projections are maximized and that the costs are controlled for the overall long-term profitability of the outlet
- Manage the performance of all Front of House staff to achieve the highest standards for the provision of an excellent experience for every Customer entering the outlet
- Be fully aware of departmental targets and objectives, and strive to achieve maximum turnover, ensuring Customer satisfaction
- Undertake cash-up procedures as set by Finance for the accurate reporting, recording and control of daily sales
- Oversee the outlet for all Front of House operations, inclusive of Opening & Closing Procedures, Dine-In, Home Deliveries, Take Away and Caterings
- Report directly to Executive Management on daily business and provide specified Monthly Reports on trends, splits, inventories and feedback
- Supervise the highest standard of presentation and service of all food orders and ensure compliance with the menu file
- Communicate with Executive / Sous Chef on customer feedback or any issues related to the menu and its service
- Hold daily Handover Meetings for effective communication of daily business expectations, issues, whilst driving enthusiasm of Team
- To maintain the highest standards of cleanliness and hygiene in the restaurant and mise-en-place areas, and compliance throughout operation for Food Hygiene regulations
- Respond in a timely manner to complaints or requests, using Brand Guidelines and to protect the overall business
- Liaise with contractors and companies for maintenance and housekeeping requirements
- Report staff issues, training requirements and motivate staff to improve performance
- Lead training for the personal development of staff and the optimization of sales
- To control and report loss, abuse and breakages of all operating equipment, and to ensure all equipment and utensils are correctly handled and stored
- Produce weekly rota’s and ensure that Monthly Time sheet is sent to the HR for both FOH and BOH with correct hours
- Manage use of Petty Cash and collection of receipts for filing and reimbursement by Finance
- Acquire quotes and organize LPO’s for all Front of House and Beverage orders
- Support staff in the correct application of HR procedures and associated forms and their timely submission
- Bar Management for company’s Bar Service Concession with Flash Entertainment.
MUGG & BEAN
HEAD WAITER & HEAD BARISTA
04.2008 - 12.2014
Job overview
- Oversee the standards and performance of all Barista’s across the stores
- For assigned outlets, provide duties, work stations and responsibilities to staff on duty and directing their performances
- Inspecting dining tables and work areas for cleanliness
- Greet guests and usher to their chosen tables
- Make sure compliance with food and beverage hygiene policies and procedures
- Manage ordering and receiving controls for Front of House
- Take control of incidents or situation during the course of daily business
- Attend weekly operations meetings for outlet Heads
- Ensure brand guideline for the franchise of Mugg & Bean are followed by all
- File all records related to Opening & Closing, chiller temperature sheets, ordering and receiving, timesheets.
Education
Queen’s Hotel School
Hotel Management Certification Kandy
2008
Al Adhan School SriLankanSriLanka
High School Diploma
2006
B/Al-Adhan Maha VidyalayaSriLanka
Ordinary Level
2003
Skills
- Full Service Restaurant Background
- Customer Service Best Practices
- Staff Development Talent
- Hiring and Training
- Labor and Food Cost Control
- Order Delivery Practices
- Food Preparation and Safety
- Business Operations Expertise
Languages
English
Hindi
Tamil
Timeline
Restaurant Manager
The Chippy Restaurant Dubai Marina
05.2023 - Current
Kitchen Manager
Gorilla kitchen Catering LLC
01.2019 - Current
RESTAURANT SUPERVISOR
JIMS KITCHEN TABLE LIMITED
03.2015 - 01.2019
HEAD WAITER & HEAD BARISTA
MUGG & BEAN
04.2008 - 12.2014
Queen’s Hotel School
Hotel Management Certification Kandy
Al Adhan School SriLankan
High School Diploma
B/Al-Adhan Maha Vidyalaya
Ordinary Level
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