Ashraf Perwaiz is a restaurant manager with over 12 years of experience in hospitality management. He is currently the Restaurant Manager at Sanjeev Kapoor The Yellow Chilli Burjuman in Dubai, where he oversees a 150-cover all day dining restaurant. Prior to this role, he held management positions at Four Points by Sheraton Mumbai, Figs Kuwait, Holiday Inn Mumbai International Airport, and Taj Lands End Mumbai. He has a Bachelor's Degree in Tourism and Hospitality from the Indian Institute of Hotel Management and Catering. His skills include restaurant management, event management, and banquet and conference management.

1. Ashraf Perwaiz
Sterling Building 19
Flate-no-504
MankhoolBur Dubai
Cell: +97156551103/971526704698
Email id: asshu6@yahoo.co.in/ashrafperwaiz16@gmail.com
CAREER OBJECTIVE
 I am a task-oriented Manager with good inter-personal and communication
skills. I am loyal and determined, dedicated towards work, decisive and
result driven and would like to make a successful career within the hospitality
industry.
Experience:
12+ Years of Experience in a world class organization with 5+ years of managementexposure.
Opening experience of one of the world class hotel.
Key Skills:
 Restaurant Management
 In Room Dining Management
 Conference and Banqueting
 Event Management
Sanjeev Kapoor The Yellow Chilli Burjuman (JSB LLC) (May 2016 – Till date)
Position Held: Restaurant Manager
Supervised a team of 29 Ambassadors, 6 supervisors, 2 Assistant
Managers.
 In charge of the 150 cover all day dining restaurant.
 Directly responsible to make outlet business plan and strategies to achieve
the yearly budget.
 Organize and manage international food festival to offer an enchanting
experience to guest’s.
 Successfully hosted 9 international and 3 domestic food festival.
 On-going monitoring of guest feedback and complaints and adherence to SKR
operating standard and service culture.

2.  Equally responsible for outlet marketing to get more footfalls in the
restaurant hence, accountable for planning and executing month wise
Food and beverage promotions.
 Assign responsibilities to subordinates and check their performance
periodically.
 Formulation of P&L budgets.
 Ensuring outlet inventory management.
 Support and facilitate departmental trainings.
 Assist the outlet Chef with the menus and market analysis.
 Ensuring high quality services, resulting in customer delight and optimum
resource utilization for maximum service quality.
 Ensuring maximum customer satisfaction by closely interacting with potential
clients & understand their requirements and customizing the product and
services accordingly.
 Execute policies & procedures in the operating systems to achieve greater
customer delight.
 Ensuring customer satisfaction by achieving delivery of service quality norms
by interacting with guests, handling their requests & resolving reported
complaints.
 Reviewing & interpreting the market trends/ client feedback to attune the
business strategies as per the guest requirements & expectations.
 Exceeding customer expectations by providing services that are above and
beyond customer satisfaction.
 Improving services by communicating and assisting individuals to understand
guest needs.
Four point by Sheraton Mumbai (Dec 2014April 2016)
Position Held: Restaurant Manager
 Manage the food and beverage operations of the Asian kitchen A Pan Asian
Restaurant of 130 covers to ensure the achievement of established food and
beverage quality and guest service quality standards and departmental revenue
and profit goals.
 Co-ordinates and supervises the preparation, presentation and service of food
products to ensure the highest quality at all times and establishes and
maintains effective employee relations
 Keeps aware of trends, systems, practices and equipment in Food and Beverage
preparation and service in the hotel and restaurant field.
 Ensures proper follow-up to attain maximum quality and efficiency.
 Adhere to local regulations concerning health, safety, or other compliance
requirements, as well as brand standards and local policies and procedure

3. Figs Kuwait - By Todd English (Sep 2012 – Oct 2014))
Position Held: Restaurant Manager
Kharafi Global Based in Kuwait and the brainchild of founding owners Mr. Waleed Al-
Kharafi and Mr. Haidar Al-Naqeeb. Its mission is to develop and operate multiple food
services throughout Kuwait and neighboring Gulf countries where, in 2006, it celebrated
its first ten years of operations. Kharafi Global’s interests include food service
businesses in Kuwait and serve very well known brand Nino, Jhonney Rockets, Leila,
Breads, Bakers and Spice, Posh Cafe, Figs which is a new franchise from Boston
U.S.A which is belongs to a Celebrity Chef Todd English, Bahrain and Qatar, with a
program of future expansion now planned for Dubai, Egypt, Jordan and Oman.
 Manage the food and beverage operations of the Figs A rustic Italian
Restaurant of 150 covers to ensure the achievement of established food and
beverage quality and guest service quality standards and departmental revenue
and profit goals.
 Adhere to local regulations concerning health, safety, or other compliance
requirements, as well as brand standards and local policies and procedures.
Key Responsibilities:
 Supervises the functioning of all Food and Beverage associates, facilities, sales
and costs, to ensure maximum departmental profit is achieved
 Controls and analyses, on an on-going basis, in order to optimize the following:
 Quality levels of product and service
 Guest satisfaction
 Merchandising and marketing
 Operating costs
 Sanitation and cleanliness (hygiene)
 Co-ordinates and supervises the preparation, presentation and service of food
products to ensure the highest quality at all times and establishes and
maintains effective employee relations
 Assist to Food & Beverage Manager for pricing and preparation of menus,
beverage and lists by taking into consideration such factors as:
 Local requirements
 Market needs
 Competition

4.  Trends
 Recipes
 Potential costs
 Availability of Food and Beverage product.
 Co-ordinates with the Finance to determine the minimum and maximum Food
and Beverage par stocks.
 Conducts daily briefing and weekly meetings relating to, but not limited to, the
following:
 Overall Food and Beverage financial results and profitability
 Projected business
 Operations results and problems
 Changes in procedures
 New management policies
 Quality improvement
 Sales improvement
 Productivity improvement
 Attends all other meetings as required by the administrative calendar.
 Keeps and up-to-date standard recipe file for all Food and Beverage items to
include:
 Sales history
 Sales mix
 Actual costs
 Potential costs
 Par stock
 Production time
 Maintain a daily, weekly and monthly checklist for departments.
 Ensures proper follow-up to attain maximum quality and efficiency.
 Keeps aware of trends, systems, practices and equipment in Food and Beverage
preparation and service in the hotel and restaurant field.
Holiday Inn Mumbai International Airport (Jan 2010 – August 2012)
Position Held: Assistant Restaurant Manager

5.  Manage the food and beverage operations of the Saptami All day Dining
Restaurant of 111 covers to ensure the achievement of established food
and beverage quality and guest service quality standards departmental
revenue and profit goals.
 Adhere to local regulations concerning health, safety, or other compliance
requirements, as well as brand standards and local policies and procedures.
Key Responsibilities:
 Supervises the functioning of all Food and Beverage associates, facilities, sales
and costs, to ensure maximum departmental profit is achieved
 Co-ordinates and supervises the preparation, presentation and service of food
products to ensure the highest quality at all times and establishes and
maintains effective employee relations
 Co-ordinates with the Finance to determine the minimum and maximum Food
and Beverage par stocks.
 Requisite all wine purchases and other Food and Beverage items in accordance
with Intercontinental Hotel Group quality and quantity standards
 Conducts daily briefing and weekly meetings relating to, but not limited to, the
following:
 Overall Food and Beverage financial results and profitability
 Projected business
 Operations results and problems
 Changes in procedures
 New management policies
 Quality improvement
 Sales improvement
 Productivity improvement
 Attends all other meetings as required by the administrative calendar.
 Maintain a daily, weekly and monthly checklist for departments.
 Joined the opening team. Opened the Restaurant/In room dining/ Bar with
few of the Mumbai’s renowned Manager’s. The Entire set up, planning’s,
operations, recruitments and the overall features were managed by the core
management including me.
 Awarded several reorganization cards from all Ex-com members.

6. Taj Lands End Mumbai,(July 2005–April 2007/April 2007- December 2009)
Position Held: Associate /Team Leader- Food & Beverage Service
Hotel Taj Lands End consists of 500 Rooms 5 Star Deluxe Luxury Hotel,
situated near by sea in bandstand Bandra a heart of the city.
 5 F&B Outlets :
 Vista 24 hrs coffee shop - 145 Covers
 Ming yang Chinese Restaurant - 105 Covers
 Atrium lounge - 60 Covers
 Masala bay Indian specialty -109 Covers
 Pure – A low calorie food restaurant - 55 Cover
 24 Hours Room Service and High standard of conferences and Banqueting
Facilities.
.
Key Responsibilities:
 Was involved in the opening of the Restaurant in regards to the entire setup,
interiors, and the effective implementations of the training and leading all team
members.
 Setting up the forecast and the complete training guides and manuals.
Counselling of all the staff and the management in order to have a positive
approach to work.
 Guiding the staff and the complete team after the opening to get them used to
the set up and the practical overall functioning and services.
 As a Team Leader of the department, was responsible for managing a team of
local employees, to provide them the direction and leadership. Job was to
assist in building a dynamic and energetic team who share a passion for setting
the bench marks in quality and service in the region.
 To be creative individual, committed to the development of people and was
responsive to cultural sensitivities.
 Was committed to creating and delivering an outstanding culture of refined and
unobtrusive service.

7.  Comprehensive understanding of the business. Operationally driven individual
with exceptional attention to detail and strong commercial acumen.
 Among the top 5 Restaurant in the Mumbai At one point under my
management MING YANG was one of the Best restaurant, as per Travel
magazine of India.
 Managed successfully worldwide Gm conference of Taj groups of hotels.
 Awarded best Employee of the month among 1500 employees.
The Grand New Delhi (September 2004 – Feb 2005)
Position Held: Hotel operational Trainee
A 5 Star Deluxe luxury Hotel with 390 Rooms is located at the vasant kunj, a
commercial hub of the Delhi. This unique hotel has one of the best banquet and
conference facilities in Delhi. Sprawling Gardens, Landscapes, and the hotel has 6
F&B Outlets and few of them are the best in Delhi and India.
5 F&B Outlets:
 Caraway: Authentic Indian restaurant with unique island bar 115 covers.
 Woktok: The Award winning Pan Asian Restaurant 97 covers.
 Cascades: All day dining restaurant 165 covers
 Crystal Lounge: A lobby lounge 45 covers.
 G Bar: An eclectic mix of international and home made recipes bar 53
covers.
Key Responsibilities:
 To have full product knowledge of hotel services/facilities, all menu items and
their service, in order to maximize guest satisfaction and sales opportunities
with each guest contact.
 To maintain a high standard of service at all times, as laid down by standard
operating procedures, brand standards and the ‘Certified New Hire’ workbook.
 To maintain hygiene, safety and fire standards within the work
Area in adherence with ‘Safety Matters’ and the hotel’s ‘clean as
You go’ policy in order to ensure the health of guests and
Colleagues.

8. Leela Palace Goa a Kaminski Resort (October 2002 – March 2003)
Position Held: Job Trainee
Attend briefing, mis-en-place, mis-en-scene, clean silverware and glassware.
Prepare each table for service, service of food and beverage, ensure hygiene and
sanitation.
Professional Qualification:
3 years Bachelor Degree in Tourism and Hospitality Service from Indian Institute of
Hotel Management and Catering 2001-2004 Bhubaneswar, India.
Academic Qualification:
HSE (10 + 2): Commerce (advanced), Accounts, Business organization.
CBSE: Mathematics Chemistry
English Language Physics
English literature Computer Studies, Hindi
Other Qualifications/Training/Certificates:
 HACCP
 First Aid.
 Nominated for employee of the year in 2008 at Taj Lands End Mumbai.
IT Key Skills:
 MS Office
 Internet
 Infrasys
 Micros
 Opera
 Material control
 Escape
 Fidelio

9. Personal Details:
 Date of Birth: 20th
February, 1984
 Height: 178 cms
 Nationality: Indian
 General Health: Very good
 Gender: Male
 Languages Known: English, Hindi and Urdu
 Passport no : K4077557
Reference:
Available on request.
I hereby declare that all the information I have given above is true and best of my
knowledge.
Ashraf Perwaiz