The document provides a career overview and experience for a hospitality professional with over 17 years of experience in roles such as Food & Beverage Manager and Restaurant Manager. It details work history and responsibilities at several hotels and restaurants in India, demonstrating experience in areas like budgeting, menu planning, staff management, and customer service. The professional is seeking a top level position in the hospitality industry.

1. Mobile: +91-9434280360, +91-8754219980
Skype:navidinpb E-Mail- navidamjad2002@yahoo.com
In quest of top level positions in the Hospitality Industry with an organization of
repute
Career Overview
With a Bachelor degree in Electrical Engineering I started my Career in Island Resort as a
Maintenance Engineer of Electrical Kiosk.
Though I'm a great Food lover, my mind started grasping basic knowledge of Food &
Hospitality Industries. Being an Engineer creativeness was always there in my mind to
learn new things, which helped me to know all about this Food & Hospitality Industries.
In my career of 17 years and above the best position I loved & enjoyed working as FOOD
& BEVERGES MANAGER where I was specialist in Cost Control, Menu making, Monitor
food preparation, Maintenance & Requirement of equipments, Schedule work hours for
servers & kitchen staffs, Record information about Inventory and health practices,&
maintaining Food Cost between 28% to 32%.
I was very successful in running my Family Restaurant in the name & style Barkath Food
Court from January 2011 onwards till November 2014. Due to higher education of my
daughter I had to break up from Barkath Food Court.
Hotel Meera, Thiruvellur, Chennai (December 2014 Onwards)
F & B Manager (Cost Controller) Overall Management
Overall managing and Oversee operations of Food & Beverage outlets of MEERA
HOTELS, MEERA RESTAURANT,MEERA SNACK BAR, MEERA THEATER, and
BANQUET HALL.
Maintain exceptional levels of customer service
Recruit, manage, train, and develop the team
Manage guest queries in a timely and efficient manner

2. Work within budgeted guidelines
Assist in setting departmental targets and objectives, work schedules, budgets, and
policies and procedures
Develop menus with other members of Food & Beverage team
Accountable for monthly stock takes
Incentivise team members to maximize sales and revenue
Deputise for the Food & Beverage manager in their absence
Comply with hotel security, fire regulations and all health and safety legislation
Assist other departments wherever necessary and maintain good working
relationships
Maintain standards of food & beverage quality and guest service quality
Coach, train and manage employees within the hotel’s organization structure
Achieve budgeted revenues & expenses and maximize profitability related to the food
& beverage department
Contribute to the profitability and guest satisfaction perception of other hotel
departments
Implement & maintain local and national sales / marketing programs
Increase level of guest satisfaction by delivering of an improved product through
employee development, job engineering and quality image
Ensure compliance with business operations and legal regulations
Market the food & beverage outlets, develop and manage the implementation of
menus, package deals, promotions, displays, decorations and presentation within
corporate guidelines to meet / exceed sales and financial goals and objectives
Implement & manage all company programs to ensure compliance with SOP’s.
Barkath Food Court (January 2011 – November 2014)
F & B Manager
Handling billing problems ensuring smooth co-operation with cashiers.
To do physical count for monthly outlet inventory and report to Restaurant Manager.
To fill in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage,
achievements, and items not available, operation difficulties).
To Monitors breakage & losses and do the best to keep them to minimum.
Organize weekly F&B Meeting reporting comments for operation’s improvement and
communicates decisions to all subordinates.

3. Have to suggest ways of reducing costs without effecting the quality and standard of the
hotel.
To Ensure energy and water saving.
To Control standard of comfort with A/C, music system, ventilation, chairs or banquettes,
promotional displays and other elements that guests may approach.
To Report to Superior if any problem with: maintenance, requisitions, stewarding,
housekeeping, laundry for entire linen process and discrepancy between prices in Micros
& menus.
Operates all equipment as per the operating guidelines.
HOTEL LE WATERINA (October 2007– Dec 2010)
Banquet Manager
Achievement of budgeted food sales, beverage sales and labor costs.
Achieve maximum profitability and over-all success by controlling costs and quality of
service.
Participation and input towards F & B Marketing activities.
Control of Banquet china, cutlery, glassware, linen and equipment.
Completion of function delivery sheets in an accurate and timely fashion.
Help in preparation of forecast and actual budget function sheets.
Completion of forecast and actual budget function sheets, Function Summary Sheets and
weekly payroll input.
Completion of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
Completion of Banquet Bar Requisitions.
Maintaining the Hotel Bar control policies and completion of necessary forms.
Following of proper purchasing and requisitioning procedures.
Maintain records for inventory, labor cost, and food cost etc.

4. Follow-up each functions by completing a Function Critique and submit to the Sales &
Food and Beverage Manager.
Attendance and participation of weekly F & B meeting and Department Head meeting.
To assist in menu planning and pricing.
Development and maintenance of all department control procedures.
Development and maintenance of department manual.
Supervision of weekly payroll input.
Provides function employee list and hours for gratuities distribution.
Provides labor costing information for Function Statements.
Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service
Supervision of Banquet Bar Requisitions.
Responsible for Hotel Bar control policies and completion of necessary forms.
Following of proper purchasing and requisitioning procedures.
Maintain records for inventory, labor cost, and food cost etc.
Be available to Hotel Staff at all times as required.
Consistent check of Banquet Food and Beverage quality, Banquet services and Plate
presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs
and requirements will be met.
Work with the Chef and Head Server to ensure all arrangements and details are dealt
with.
Greet the customer upon arrival.
Provide quick service for last minute changes.
Check Food & Beverage or coffee Break schedule if applicable.

5. Dealing with customer complaints.
Staff attitude and appearance.
Teamwork/Relations with co-workers and management.
Staff is properly trained.
Inspection of Meeting Room prior to guest arrival ensuring that client specifications have
been met.
Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public
washrooms, kitchen, storage areas, entrance areas, etc.
Participation towards overall Hotel Maintenance and cleanliness.
Effective communication skills.
Staff training and development.
Department meeting being held monthly.
Personal development and growth.
Discipline of Personnel when required.
THE ARUNA,CHENNAI (Sept 2004 – Sept 2007)
Restaurant Manager
Work Activities
Estimate food consumption, place orders with suppliers, and schedule delivery of fresh
food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep
appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and
liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor
bookkeeping records.

6. May use computer software to monitor inventory, track staff schedules and pay, and
perform other record keeping tasks.
Check quality of deliveries of fresh food and baked goods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and
cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on many considerations, and assign prices
based on cost analysis.
Recruit, hire, and oversee training for staff.
Schedule work hours for servers and kitchen staff.
Monitor food preparation and methods.
General Activities
Identify and estimate quantities of foods, beverages, and supplies to be ordered.
Maintain relationships with customers and staff.
Update and use job-related knowledge.
Schedule staff work hours and activities.
Evaluate health and safety practices against standards.
Organize, plan, and prioritize.
Make decisions and solve problems concerning menus and staff.
Judge the quality of food, preparation, and job applicants.
Process and analyze information when scheduling and budgeting..
Record information about inventory and health practices.
Handle food, utensils, and bookkeeping materials.
Monitor food preparation and cleaning methods.
Implement ideas or products.

7. Get information from customers, employees, and inventory records.
Inspect equipment and food deliveries.
Monitor and oversee purchases, menus, staff, and payroll.
Guide, direct, and train staff.
Coordinate the work and activities of staff.
Perform administrative activities such as scheduling, budgeting, and payroll.
Communicate with customers, sales reps, and suppliers.
Island Resort (July 1997 – Aug 2004)
Maintenance Engineer, Management Trainee-Senior Captain
Joint as a Maintenance Engineer of Electrical Kiosk.
Worked as a Management Trainee
Looking after day to day operations of the Restaurant
Preparing daily reports of F&B Department
Good Knowledge of F& B Services
Preparing Duty Roasters for F&B Department
Reporting to the Senior Management
PERSONAL SKILLS / TRAITS:
God-fearing & Confidence.
A good team worker with a penchant for excellence, integrity, smart work and
commitment.
Have a strong people-oriented service industry background.
Experienced in organizing and inter-departmental coordination and managerial skills.
Good Communication skills, Empathy and understanding.
Special skills of training and imparting knowledge to the concerned.
Education: Bachelor of Engineering, Saurashtra University, Gujarat(1997)

8. Personal Details
Date of Birth: 20 December 1971
Nationality: Indian
Religion: Islam
Languages Known: English, Urdu
Present Address:CHR Services,No.1 Binny Road, Mount Road,Chennai-2
Permanent Address:
Nusrat Manzil, Behind South Point Mosque, South Point, Port Blair Andaman and Nicobar
Islands. 744105.
Passport no.- K2876150
Passport date of expiry- 26/03/2022.
References: Available on request
I hereby declare that all the above furnished details are true to the best of my knowledge’s
Yours sincerely, Station: Chennai.
NAVID AMJAD Date: