Ahtsham Abbasi is a Pakistani national seeking a challenging position in food and beverages services. He has over 15 years of experience in various roles including assistant restaurant manager, food and beverages supervisor, and restaurant supervisor. He is proficient in POS systems, Microsoft Office, and has excellent English and Urdu language skills.

1. Ahtsham Abbasi
Cell # 0553684990 Skype: Shamee47
Email:abbasiehtesham@yahoo.com
Career Objective: PERSONAL & PROFESSIONAL PROFILE
To have a challenging job in Food and Beverages
Service: I am able to use my experience and knowledge for
the benefit of the organization as well as perusing personal
advancement in career.
Professional experience in F&B department. I am timely and
accurate information gathering to monitor activities and services
in F&B department to have challenging tasks to fulfill with
Consistency, dedication and loyalty.
WORKING EXPERIENCES
Last Working experience:
Pearl continental hotel BHURBAN Pakistan.
Assistant Restaurant Manager.
April 2015 to march 2016.
Working Experience in UAE:
Concorde Hotel Fujairah. (Five Star)
Food and Beverages Supervisor.
December: 2011 to November: 2013
PreviousWorkingExperience inUAE:
Majestic Hotel Tower. (Four Star)
Room service Supervisor.
October: 2008 to January: 2010
Bur Dubai.
Restaurant Supervisor:
Richmond Hotel Apartments.(Deluxe)
May 2005 to September 2008:
Bur Dubai.
Responsibilities and Job Profile
 Ensure that the monthly forecasted food and beverage revenue figures are achieve for the outlet.
 Strictly adhere to the established operating expenses and that all costs are controlled for the outlet.
 Participate in the formulation of the Annual Operating Budget in determining outlet
projected revenues and expenses,operating equipment and FF&E requirements in line
With the compilation of the Annual Business Plan.
 Ensure that the outlet is managed efficiently according to the established concept
 Handle all guest complaints, requests and enquiries on food, beverage and service.
 Ensure that all operating standards are adhered to in order to achieve the level of service

2. Established in the Departmental Operations Manual.
 Assign responsibilities to subordinates and to check their performance periodically.
 Assist and coach in the operation and be visible during peak times.
 Establish and strictly adhere to the par stocks for all operating equipment and supplies,
To ensure that the outlet is adequately equipped.
 Conduct and assist Stewarding Manager in monthly inventory checks on all operating
Equipment and supplies for the outlet.
 Conduct daily staff briefings before each shift on preparation, service and menu.
 Liaise with the Kitchen and Beverage department on daily operation and quality.
 Establish a rapport with guests maintaining good customer relationship and assisting to
Update guest history.
 Ensure that a supervisor or Assistant Outlet Manager is always visible and available on duty
During service time in the outlet.
 Ensure that the outlet cashiering procedures is strictly adhered to Hotel policy.
 Maintain a high standard of personal appearance and hygiene at all times.
 Identify in conjunction with the Director of F& B / Assistant Director of
F & B that market needs and trends.
 Monitor and analyze the menus and product of competitive restaurants and pool bars.
 Assist the Executive Chef in developing menu "specials", buffet themes, a la carte,
Pool bar snacks and to prepare recipes and specifications for the outlet where applicable.
 Plan and implement an effective sales plan and promotional activities for the outlets.
 Provide the Director of Food and Beverage / Assistant Director of Food & Beverage
With recommendations for the advertising campaign and assist in putting together the
Advertising brief and attend subsequent meetings.
 Revise and update the outlet’s DepartmentalOperations Manual as and when needed.
 Maintain the outlet bulletin boards and attend departmental operation meeting.
 Repair and maintenance work orders to ensure the proper maintenance of the outlet.
 Develop departmental trainers and assign training responsibilities and conduct appraisals.
 Prepare and participate in the Monthly Objective Review.
 Assist the Executive Chef in developing menu "specials", buffet themes, a la carte,
Pool bar snacks and to prepare recipes and specifications for the outlet where applicable.
 Before closing of the shift fill up the restaurant closing check list and lock the facility.
 Carry other reasonable duties as assigned by the Assistant F&B Director/Assistant Director.

EDUCATION & QUALIFICATION Skills& Languages PERSONAL DETAILS
Graduation
University of Punjab
Pakistan ,2002
Intermediate
Rawalpindi Board,
Pakistan, 1999 - 2001
Matriculation
Rawalpindi Board
Pakistan, 1997
Micros Cashiering System
POS (Point of Sale)
Microsoft Excel
Windows 98 & 2004
Microsoft word
PowerPoint
English ( Excellent)
Urdu ( Excellent)
Arabic ( Basic)
Nationality: Pakistani
Date of Birth: 17th
, April1981.
Religion: Islam
Marital Status: Married
Passport No: BQ1016031
Reference: Available if required
Visa status: Visit visa
Duration : three months