1. CURRICULAM VITAE
Imthias Basha. A.R
Mobile No: - 052-2155060
E-mail:- imthiasbasha@yahoo.co.in
Work Experience:
12 years experience in the hotel industry, experience details mentioned below.
Educational Qualification:
 DHMCT: Diploma in Hotel Management & Catering Technology.
 College: - Sri Balaji Institute of Hotel Management & Catering Technology.
 Class: - 1st Class
Work Experience Details:
Name of the hotel : Ambassador Hotel–Dubai
Duration : 14th April 2014 to till date
Designation : Restaurant Manager
Department : F & B Service (Nizam’s Indian restaurant & bar)
 Reporting to the Food and Beverage Manager.
 Taking responsibility for the business performance of the restaurant.
 Analysing and planning restaurant sales levels and profitability.
 Organising marketing activities, such as promotional events and discount schemes.
 Preparing reports at the end of the shift/week, including staff control, food control
and sales.
 Creating and executing plans for department sales, profit and staff development.
 Setting budgets and/or agreeing them with senior management.
 Planning and coordinating menus.
 Coordinating the entire operation of the restaurant during scheduled shifts.
 Managing staff and providing them with feedback.
 Responding to customer complaints.
 Meeting and greeting customers and organising table reservations.
 Advising customers on menu and wine choice.
 Recruiting, training and motivating staff.
 Organising and supervising the shifts of kitchen, waiting and cleaning staff.
 Maintaining high standards of quality control, hygiene, and health and safety.
 Checking stock levels and ordering supplies.
 Preparing cash drawers and providing petty cash as required.
 Helping in any area of the restaurant when circumstances dictate.

2. Name of the hotel : Dhow palace hotel –Dubai
Duration : 5th Nov 2012 to April 10th 2014
Designation : Restaurant Manager
Department : F & B Service (Aangan Indian restaurant & bar)
Responsibilities handled:
 Reporting to the Owner of the restaurant.
 Looking after purchasing, sales, accounts, etc…
 Conducting training classes for the staff.
 Arranging hygiene schedule classes for all staffs.
 Planning yearly budget expenditure budgets, departmental
co-ordination, organizing special events and food festivals.
 Implement learning and development for all the team
members of the department.
 Conduct daily briefing of the captains, staffs, and the outlet
set-up and mis-en place.
 Prepare monthly report on the performance of the outlet.
 Manage staff performance and identify their training needs
and address their grievances and counseling issues.
 Handling banquet as well, in co-ordination of Banquet
Manager.
Name of the hotel : Chelsea Hotel And The country club hotel –Dubai
Duration : 17th April 2007 to Sep -30th 2012
Designation : Restaurant Manager
Department : F & B Service (Qureshis kebab & kurry Indian restaurant &bar)
Responsibilities handled:
 Reporting to the Food and beverage Manager.
 Planning yearly budget expenditure budgets, departmental
co-ordination, organizing special events and food festivals.
 Implement learning and development for all the team
members of the department.
 Conduct daily briefing of the captains, staffs, and the outlet
set-up and mis-en place.
 Prepare monthly report on the performance of the outlet.
 Manage staff performance and identify their training needs
and address their grievances and counseling issues.
 Handling banquet as well, in co-ordination of Banquet
Manager.

3. Name of the Hotel : CHELSEA – Dubai (Pre-opening)
Duration : 16th April2005 to16th April 2007
Designation : F & B Supervisor
Department : F & B Service
Responsibilities Handled:
 Reporting to Restaurant Manager.
 Ensure guests satisfaction and high standards of service for customers.
 Manages and motivates the team to develop the sales and the quality of the service.
 Responsible for guiding the hostess, captain, waiter and bus boy/girl in the
performances of their jobs.
 Responsible for ensuring sufficient operating guests supplies, beverage supplies and
operating equipment during outlets operation.
 Responsible for the overall sanitation and cleanliness of the outlet during the shift.
 Responsible for the proper maintenance and good working order of all equipment,
furniture and fixtures in the outlet.
 Responsible for consistently implementing the service standards and operating
procedures in the outlet.
Name of the Hotel : NEW PARK PLAZA– Chennai, India.
Duration : One Year
Designation : Trainee Captain
Department : F & B Service
Responsibilities Handled:
 Receiving Guest
 Seating the guest
 Taking orders
 Hand over to the appropriate staff
 Working as a “Aboyer”
 Posting Cheques in the Computer
Name of the Hotel : BREEZE– Chennai, India
Duration : Six months (Industrial Exposure Training)
Designation : Trainee
Department : F & B Service
Responsibilities Handled:
 Working in Banquet
 Working in Room Service
 Working in the Bar
 Taking Guest Orders
 Placing order in the kitchen
 Serving the guest
 Clearing the plates

4. Name of the Hotel : CAPITOL– Bangalore, India
Duration : 45 Days (Industrial Exposure Training)
Designation : Trainee
Department : House Keeping
Responsibilities Handled:
 Bed Making
 Clearing the areas
 Making floor sheets
 Attending guest calls
 Clearing checkout rooms
Extra Skills:
Working in Outdoor catering in Chelsea-Dubai for “DHOW Cruise”, Emirates Bank, Home
Parties & functions etc.
Computer Knowledge:
MS Word, MS Excel, Micros, HMS – Hotel Management System & Prologic
Language Known:
English, Tamil, Hindi and Malayalam
Personal Details:
Date of Birth : 22nd August 1978
Father Name : N.S. Abdul Rasheed
Marital Status : Married
Nationality : Indian
Passport Number : Z2665141
Extra Activities:
 Runners up in state level Volley Ball Tournament
 Participated in all India Volley Ball Tournament
 Interested in all sports
DECLARATION
I hereby declare that, the Information provided above is true to the best of my
knowledge and belief.
Place:
Date: (Imthias Basha.A.R.)