I am Arslan Zafar a 30 year old male have done my15 year of education with title ofAdvance Diploma in Hospitality Management.
I amAmerican Certified F&B Professionalwith majors ofF&B Management, Menu Planning, Development, Design, Costing.
I have10 year experience in Hospitality industryI am looking myself in your prestigious company and want to enhance my skills and learn new things. Right now I am General Manager at Malee's cafe, bakers and restaurant Gujranwala Cantt.
My linkedin profile link https//www.linkedin.com/in/arslan-zafar-431494138/
Overall look after regular operations of restaurant. Build new sales strategies and work on Markiting segments.
Holding this crucial position, I was an important source of revenue for the company undertaking the supervision, logistics
and execution of hosting events, such as weddings, reunions, meetings, and dinners for businesses and organizations.
Oversee all aspects of a banquet or event, including set-up, menu selection and food preparation, serving,
Hire, train, coach, discipline and review banquet staff for performance and improvements in quality &
Conduct tours, host food tastings and network to sell their location to prospective clients and quickly solve
problems that arise during an event.
Organizing the smooth presentation of staff, food and facilities for events held in a banquet-type
Establishment of, and the smooth, efficient, ongoing service of all banquet and meeting functions.
Continuous upgrade and upkeep of all buffet presentations to effectively merchandise product. Plan
Banquet expenses in detail to correspond with budget.
Oversees management, budget, and operation of the food service outlet, catering services, and kitchen,
and maintains liaison with sales department to ensure maximum profitability
Providing support to the Manager, I was required to develop strong knowledge of service standards, and different service
types as well as acquire knowledge of food and beverage preparation techniques, health department rules and
regulations, liquor laws and regulations.
Perform the functions based on the contract guarantee established by the Manager consisting of all
requirements and up to the satisfaction of the customers.
Control, supervise and act as the leader to the army of waiters, housemen, stewards and cooksin a smooth
running machine to tackle a meal, whether it's a luncheon for 30 or a dinner for 1000.
Interact with and organize departments all over the hotel - culinary, convention services, stewarding,
catering, sales, housekeeping, engineering and rooms and bring all of those depts. together to produce
Handle all emergencies moving from one disaster to another and handle it all with ease and professionalism
to ensure that the event goes off as smoothly as possible and that hundreds - or thousands - of people
leave the function pleased with the food and service.