1- Responsible for people\\\'s & facility management of the group.

2- Responsible for company\\\'s fleet management.

3- Managing & administration of company\\\'s on-site offices, mess, lodging facilities, guests houses & protocols.

4- Responsible for vendors management.

5- Managing staff hirings, trainings & development.

6- Responsible for facility safety & security procedures and policies implementation on regular basis.

7- Managing mess protocols as per the standards of HACCP.

8- Managing timeline & meeting deadlines for efficient operations

1- Food & beverage budgeting, costing & development 
2- Managed complete food & beverage operational management in the hotel, including three restaurants, two banquet halls, board-room, room service & kitchen services 
3- Managed & supervised menu development & growth. 
4- Responsible for implantation of HACCP plan within the premises.
5- Responsible for food cost controls & check.
6- F&B staff trainings & development for operational excellence.
7- Managed & responsible for effective and efficient communication on behalf of f&b department with the guests & with other hotel departments.
8- Responsible for leading my team from the front for continuous improvement & success 

1- Responsible for managing restaurant operations of two branches. 
2- Responsible for restaurant profitability and growth while maintaining the quality and services provided.
3- Responsible for engaging staff in activities which are professionally productive and beneficial to the company\'s vision 
4- Responsible for staff hiring, training & evaluation.
5- Responsible for defining company\'s objectives & implementation of a strategy or a roadmap to achieve it 
6- Responsible for meeting deadlines to the best of the ability.
7- Responsible for menu development with the help of our executive chef for continuous improvement in daily footfall, while retaining the regular or old one\'s.
8- Responsible for defining the clear cut roadmap for hassle & error free food delivery system 
9- Responsible for giving advice on sales & marketing initiatives.
10- Responsible for meeting with vendors and suppliers to get the best economical rates for ordering food and supplies. 
11- Responsible for managing catering and event management as well 
12- Responsible for providing leadership and guidance to all Dar\'s Delighto Team, especially when under pressure to achieve the desired goal together in a professional & timely manner.
13- Last but not the least, responsible for complete guest satisfaction no matter what it takes professionally.

1- Responsible for complete F&B operations management in the hotel including two restaurants, banquet, room service and kitchen.
2- Responsible for F&B budgeting, costing and portioning the menus.
3- Responsible for making a complete and comprehensive F&B business plan with the consent of the top management and working on it intensively to achieve the targeted goals in a very professional and profitable manner.
4- Responsible for forecasting, planning and ordering food and beverages supplies.
5- Responsible for meeting with vendors to get the best quality products at cost effective rates on regular basis.
6- Responsible for continuous increase in guests flow by providing them the personalized and accurate services round the clock.
 7- Responsible for staff hiring, training, capacity development, motivating and leading them in such a way that they can handle pressure and things related to it in a very smooth and professional way.
8- Responsible for implementation of strict management controls on providing top notch food quality and services round the clock.
9- Responsible for all communication on behalf of F&B department with the clients and all HOD`s within the hotel.
10- Responsible for working closely with the Chef as a team on menu evaluation and development.
11- Responsible for managing work force scheduling and duty roasters in 3 shift`s 24/7.
12- Responsible for adopting food safety procedures by following HACCP in its true spirit from cleanliness to delivery of product.
13- Responsible for managing daily buffet set-up in breakfast, lunch, hi-tea and dinner.

1- Responsible for restaurant Pre-opening activities and work.
2- Responsible for setting restaurant standard operating procedures for smooth operational excellence.
3- Responsible for making a complete and comprehensive business plan and trying to achieve the targeted goals in a very professional manner.
4- Responsible for business development by following the strict management control system.
5- Responsible for human development by inducting right person for the right job and their continuous trainings.
6- Responsible for continuous increase in guest steps-in by providing them the comfort and personalised services round the clock.
7- Responsible for provision of top quality food and services to the guests 24/7.
8- Responsible for menu development with the help of the chef.
9- Responsible for marketing and value added services, like Facebook, Students discount and home delivery.
10-Responsible for guest management plan.
11-Responsible for hygiene like place, atmosphere, personal and equipment.

1- Successfully completed BK\'s own training of 42 days.
2- Successfully got BK\'s Certifications of Shift Management and Serve Safe after passing BK\'s
online exam.
3- Responsible for different restaurant Operations including Production, Counter and lobby service, Drive thru, Takeaways and Home delivery .
4- Responsible for Staff recruitment, training and grooming in an effective way for operational excellence.
5- Responsible for following HAACP in an efficient way all times during restaurant operations.
6- Responsible for managing SOS(Speed of service) all times during restaurant operations.
7- Responsible for achieving excellent Guest Track.
8- Responsible for Strict Management and Cash Controls for achieving restaurant Profitability by following BK SOP\'s in an effective and timely manner.
9- Responsible for inventory management on ERP .
10- Responsible for other activities as well like Emails, Sales and marketing, Staff Evaluation/Profeccioncy , IT related issues and Equipment maintenance on regular basis.
11- Responsible for Month End Closing reporting to the top management on regular basis.
12- Responsible for achieving best possible results in Rev\'s ( Restaurant Evaluation Visit ) by the concerned authority.

1- Responsible for Command and Control of an individual unit in an entirely efficient and effective manner
2- Responsible for smooth running of different restaurant operations including BOH, FOH, Takeaways, Home Delivery and Catering.
3- Responsible for Staff hiring, training and development.
4- Responsible for following Food Safety procedures for achieving guest satisfaction, loyalty and trust.
5- Responsible for leading my team from the front, motivating them to achieve best possible output in favour of the company.
6- Responsible for delegation of authority to the lower management as well for enhancement and growth of competent individuals for the better future of the restaurant.
7- Responsible for excellent food quality, presentation and its service procedures round the clock 24/7.
8- Responsible for excellent management controls for achieving lower food cost every month.
9- Responsible for promotional and marketing strategies as well.
10- Last but not the least, Responsible for ordering food and supplies and meeting with vendors for getting lowest best possible rates for the company.

1- Responsible for smooth and profitable running of entire restaurant operations, while maintaining high standards and reputation.
2- Responsible for strategic planning and day-to-day management activities.
3- Responsible for Peeru`s event management as well.
4- Responsible for planning and coordinating menus.
5- Responsible for planning marketing strategy and executing at the right moment of time.
6- Responsible for staff recruitment and training for operational excellence.
7- Responsible for generating profit and loss report on regular basis for the directors.
8- Responsible for guest management, including meeting them on the floor, taking their feed backs, sorting out the complaints and reviewing the comments cards on regular basis.
9- Responsible for total guest satisfaction in a best possible manner.
10- Responsible for Conducting events from cooperative clients on regular basis.
11- Responsible for staging musical evenings like Sufi, Ghazal and Qawali every week.

1- Responsible and led all departments of Options, including Restaurant, a Coffee shop and Bakery simultaneously.
2- Responsible for implementation of Pre-opening procedures of bakery like staff hiring and training, stock procurement, finalisation of products range, costing, display, selling prices, free sampling for guest feedbacks and lastly its launching.
3- Responsible for over hauling the restaurant operations like its team, operational procedures, food quality, its service methods and above all achieving excellent guest satisfaction.
4- Responsible for continuous restaurant development and growth by following accurate and measured steps of hospitality study in a professional way.
5- Responsible for investing on human development in the shape of trainings, motivating and incentives for operational excellence.
6- Responsible for leading my team from the front, helping them and giving them the opportunity to succeed by showing positive results on the floor of the restaurant.
7- Responsible for randomly spot check of different departments of the restaurant throughout the day for enhanced and efficient productivity outcome.
8- Responsible for excellent guest relations by meeting them, taking their feedbacks and giving them an excellent hospitable environment with the help of my Options team.
9- Responsible for giving guidelines for up selling or suggestive selling of imported brands in the shape of Starbucks coffee/Baskin Robbins ice cream.
10- Responsible for implementation of aggressive and sound sales and marketing strategies on social media like Facebook, Instagram and Google+.
11-Responsible for Starting and helping Options in launching the operation of Home delivery.
12- Responsible for managing stock procurement with the help of my Store and Purchasing Manager for continuous supplies in the restaurant.
13- Responsible for trying my level best in making an Options is the best option for the guests as a brand.

1- Responsible for being the Head of Operations of this International franchised restaurant from United Kingdom.
2- Responsible for staff hiring, training and continuous development for operational excellence.
3- Responsible for strict management and cash controls by following franchiser SOP\'s for smooth restaurant operations.
4- Responsible for implementation of following franchiser instructions on making of imported sauces recipe in a very efficient manner.
5- Responsible for providing a very healthy and hygienic environment to our guests by following basics of hospitality study but in a very professional way.
6- Responsible for restaurant Profitability and food Cost control by following and adopting strict management controls round the clock.
7- Responsible for starting Home delivery operation of the restaurant.
8- Responsible for managing guest demands and needs in a professional way.
9- Responsible for advertising and market the restaurant within the community.
10-Responsible for providing an excellent value of money to the respected guests by giving them the top quality food products, service and ambiance all the times.

1- Responsible for all Food and Beverages operations in the Cafe including BOH, FOH, Bar, and Event Management as well.
2- Responsible for smooth running of the restaurant operations by following excellent management controls all the time
3- Responsible for arranging musical evenings every week.
4- Responsible for staff recruitment, training and development for operational excellence.
5- Responsible for managing Food Cost Control with the help of the Chef by adopting well developed controlled procedures.
6- Responsible for meeting with guests, taking feedbacks and solving any problem on the spot.
7- Responsible for menu planning and development with the help of the Chef for different events.
8- Responsible for Food Safety Checklist for most of the times during restaurant operations.
9- Responsible for Party bookings, menu planning and costing, seating, lighting and décor of the event.

1- Responsible for heading the restaurant as Senior most personnel.
2- Responsible for all its operations including Production, Front of the house, Takeaways and Delivery.
3- Responsible for restaurant Profit and loss report generation every month and work accordingly.
4- Responsible for staff hiring, training and hands on development for excellent guest satisfaction.
5- Responsible for leading my team from the front, especially when under pressure for achieving the targeted goals as an one unit.
6- Responsible for restaurant Advertising and Marketing through flyers distribution on regular basis within and outside nearby areas of defence, Lahore.
7- Responsible for focusing on guest needs and meeting their requirements 24/7.
8- Responsible for continuous improvement in restaurant operations.

1- Responsible for this fine dine restaurant operations in the capacity of second most senior individual behind the General Manager.
2- Responsible for meeting the dead lines in completion of tasks assigned by the senior management.
3- Responsible for staff schedule, duty roaster, training and leaves in accordance with the SOP of Freddy\'s cafe.
4- Responsible for assisting the accounts department in making of staff monthly payrolls.
5- Responsible for providing leadership to the subordinates for operational excellence and continuous improvement.
6- Responsible for increasing sales volume by pushing the staff towards up selling and suggestive selling on regular basis.
7- Responsible for creating restaurant theme on special occasions or days
8- Responsible for setting up Hi Tea buffet every day.
9- Responsible for weekly and month end inventories on regular basis.
10- Responsible for arrangements of special guests or gathering on regular basis.
11- Responsible for complete guest satisfaction from walk-in to walkout.

1- Responsible for restaurant operations management run under the arrangement of Pakistan Army in Gujranwala Golf and Country Club (GGCC).
2- Responsible for opening a restaurant for the first time in Gujranwala Cantonment through the hands of Gen. Pervaiz Musharraf(Ex, President and Chief of Army Staff).
3- Responsible for working under the command of three different Corps. Commanders and also three different Brigade Commanders.
4- Responsible for all Pre-opening activities of the restaurant, including menu planning, costing, stock procurement, cooking trials, recipe cards, menu selling prices and marketing within the community.
5- Responsible for taking my team of experienced Chef and other kitchen staff there.
6- Responsible for staff training and grooming for positive operational results.
7- Responsible for managing all operations of open house invitation in Corps. Commander house on Eid day on regular basis during my tenure there in Gujranwala Cantonment.
8- Responsible for meeting and taking special care of Golf club members on regular basis.
9- Responsible for also providing room service to our guests in 12 Golf club lodges(36 rooms), a part of Golf Club.
10- Responsible for providing breakfast, lunch and dinner in the café and also in the lodges.
11- Responsible for month end stock take inventory on regular basis.
12- Responsible for arranging special luncheons and dinners from senior management as well on most of the times.
13- Responsible for providing complete guest satisfaction with the help of my team.
14- Responsible for also doing special arrangements like Tombola nights, musical evenings, Tea parties, Concerts, Bonfire dinners and Cooperate events as well.
15- Responsible for providing support to the management in staging Golf Tournaments.

1- Responsible for working in one of the best local chain of restaurant\'s here in Pakistan, where I learnt a lot professionally, because of its fast paced environment, high sales volume, high ratio of daily covers and above all its high image as a brand, where people expect everything right and 100% all the times.
2- Responsible for managing guest flow in busy hours.
3- Responsible for managing daily opening or closing of the restaurant.
4- Responsible for managing shifts either in the lunch or dinner by looking after the different sections on the floor including main service area, backup, washrooms, lobby and parking for people dine in their cars.
5- Responsible for completing the management paperwork like daily opening and closing checklists, duty roaster, staff evaluation sheet and most importantly the log book for senior most management on regular basis.
6- Responsible for staff utilization according the need and business of the day.
7- Responsible for assisting the branch manager in daily cash closing activities most of the times.
8- Responsible for meeting with guests, taking feedbacks and solving their complaints (if any) on the spot in a very friendly and professional way.

1- Responsible for working and managing the operations of Food Court of the shopping mall, where under one roof we had different kiosks with different variety of food and drinks/juices.
2- Responsible for floor plan layout, daily cleaning and managing assigned opening and closing of the court operations in a professional way on regular basis.
3- Responsible for providing excellent and top notch quality of service to the guests on floor of the court.
4- Responsible for leading my team from the front, motivating and teaching them all along for operational excellence.
5- Responsible for following the company\'s SOP\'s for strict management and cash controls.
6- Responsible for guest relationship on the court by meeting them, taking their feedbacks and helping them in a professional way.
7- Responsible for managing month end inventories on regular basis.