Experience

KEITA, the catering experts

• Food and Beverage Services
• 100 - 200 Employee

• Food And Beverage Supervisor

  • Nov 2013 - Present

  • Managing the food and beverage provision for functions and events. • Supervising catering and waiting staff at functions. • Planning menus in consultation with chefs. • Recruiting and training permanent and casual staff. • Organizing, leading and motivating the catering team. • Planning staff shifts and rotas. • Ensuring health and safety regulations are strictly observed. • Budgeting and establishing financial targets and forecasts. • Monitoring the quality of the product and service provided. • Keeping financial and administrative records. • Managing the payroll and monitoring spending levels. • Maintaining stock levels and ordering new supplies as required. Show less



Khana Khazana

• United States
• Restaurants
• 1 - 100 Employee

• Restaurant Supervisor

  • Aug 2012 - Dec 2013

  • Participates in the recruitment, selection, and training of staff • Supervise and schedule food and beverage staff • Ensure customer satisfaction • Resolve customer complaints, as well as internal conflict amongst staff • Order and maintain inventory control costs • Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table • Participates in the recruitment, selection, and training of staff • Supervise and schedule food and beverage staff • Ensure customer satisfaction • Resolve customer complaints, as well as internal conflict amongst staff • Order and maintain inventory control costs • Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table



Clove Creek Hotel

• Dubai, United Arab Emirates

• Restaurant Supervisor

  • Aug 2010 - Aug 2012

  • Supervise and participate in kitchen and dining area cleaning activities. • Resolve customer complaints regarding food service. • Train workers in food preparation, and in service, sanitation, and safety procedures. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements. • Supervise and participate in kitchen and dining area cleaning activities. • Resolve customer complaints regarding food service. • Train workers in food preparation, and in service, sanitation, and safety procedures. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.



Pearl Continental Hotel Rawalpindi

• Pakistan
• Hospitality
• 100 - 200 Employee

• Head Waiter

  • Feb 2009 - Dec 2010

  • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Islamabad Marriot hotel pakistan

  • Feb 2007 - Nov 2009

  • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations



sarena islamabad pakistan

• Pakistan

• senior waiter

  • Aug 2002 - Nov 2007

  • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• waiter

  • Sep 1995 - Oct 2002

  • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations • Efficiency of service of the Outlet in order to make sure that the LHW standard’s are effectively applied and implemented. • Conduct training session for the all junior staff on regular basis. • To hold daily briefing in order to communicate all operations. Related issues and important information about the up coming events and promotions • General correspondence. • Applying (HACCP) stander during the operations