Mohammad Zahir
1541 Westwind Estate Drive – Valley Park, Missouri 63088, United States
Phone: 636-861-1837 Cell: 636-675-3345 E-Mail:
mzahir@charter.net
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Personal Information
Nationality: United States
Resident of: Missouri
Gender: Male
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OBJECTIVE:
To secure a rewarding and challenging position as TRAINEE MANAGER, FOODS AND BEVERAGE DIRECTOR/MANAGER, ROOM SERVICE MANAGER AND RESTATURANT MANAGER where customer service experience will have valuable application.
SUMMARY:
Highly motivated and detail oriented, committed to meeting and exceeding all objectives of employer and self. Track record of planning and executing Food and Beverage programmed. Did the opening of ADAMS MARK HOTEL, Dallas, Texas in capacity of 2, and 30,000.00 sq.ft. Of banquet/meeting space and 1834 Rooms. Proven ability to provide the highest quality of service through proper development of a professional team of employees. Aid in directing and training employees to achieve company goals, standard and objectives.
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Work Experience:
HYATT REGENCY ST.LOUIS RIVER FRONT HOTEL PH # 314-241-7400
4TH AND CHESTNUT, ST.LOUIS, MISSOURI 63102 - United States
August 1997 – Nov 2008
ASST.BANQUET MANAGER: Managed the Banquet Department of 910 Rooms Hotel and 76.000.00 sq.ft. of Banquet/Meeting space. Responsible for monitoring the daily operations of the Banquet Department; managing the staffs and the execution of events from set up to break down; ensuring that all client needs and requests are met; Supervise and evaluate the Banquet Department, oversee staffing and scheduling; sales exceeding 13 million dollars annually.
ESSENTIAL FUNCTIONS:
1.Assist the Director of Food and Beverage, Conference Services Manager with Administrative Support.
2.Interview staff for key positions within the area of responsibility to maintain a high level of professionally trained staff.
3.Maintain personnel files in a confidential manner and deal with confidential information in professional manner.
4.Supervise all budgetary functions and maintain records to support Budget objectives.
5.Develop budgetary objectives for departments and communicating those objectives to the Director Food and Beverage
6.Responsible for ninety day forecasting of business activity levels in all departments.
7.Handling of the evaluation process and the discipline of employees.
8.Responsible for the capital plant of the Conference/Banquet area.
9.Maintain accurate client billing systems, to maximize the highest possible revenue for the Resort.
10.Enforce and implement all policies and procedures outlined in the employee handbook.
11.Control expenditures within budgetary guidelines, prepare purchase orders for Director of Food and Beverage.
12.Oversee and review all staffing programs within area of responsibility, to insure maximum guest satisfaction and stay within budgeted guidelines.
13.Be familiar with all Resort amenities and other Resort departments.
MARGINAL FUNCTIONS:
1.Respond to any reasonable task assigned by Director of Food and Beverage.
2.Attend and conduct meetings as required both within the department and within the Resort organizational structure.
3.Ensure effective solution oriented communication within the department and with other operation departments.
4.Ensure that all front and back of the house are maintained in a neat, clean and orderly fashion.
5.Display and teach good professional guest satisfaction techniques.
6.Provide professional communications with guests and meeting planners and their staff to ensure maximum guest satisfaction and program success.
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ADAMS MARK CHARLOTTE HOTEL PH # 704-372-4100
555 SOUTH MCDOWELL ST, CHARLOTTE, NORTH CAROLINA 24208 - United States
February 1995 - July 1997
BANQUET MANAGER: Overseeing catering and convention events in revenue in excess of thirteen millions dollars in food and beverage, assist in developing staff to their highest potential while implementing a very high quality of service standard. Hire, schedule, and train all banquet staff to include monthly meetings, illustrating the proper techniques and etiquette for American, French, buffet and parade types of service.
*Define performance requirements and develop action plans for achievement of goals. Monitor staff performance.
*Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications.
*Verbally communicate, in a calm, positive demeanor, during the course of functions with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state local safety and health regulations and corporate standards.
*Enter billing information into system in order to generate a final guest check.
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FAIMY INTERNATIONAL PH # 0119221-494-0758 KARACHI - Pakistan
January 1990 - February 1995
CONTROLLER: Valuation of Taxes, Cost, Income, Budget, Payroll and final statements to determine the costs of business activity, such as raw material purchases, inventory, labor, etc. Analyzing changes in product design, raw materials, manufacturing methods, rate schedules, or services provided in order to determine their effects on costs; compiling reports for management; and developing a prognosis for projects to be undertaken based on financial performance.
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ADAMS MARK CHARLOTTE PH # 704-372-4100
555 SOUTH MCDOWELL STREET, CHARLOTTE, NORTH CAROLINA 28207 - United States
May 1985 - January 1990
BANQUET SUPERVISOR: Supervised all banquet and meeting function, attend BEO meetings, assigned functions to the captains and employees, check side duties, open and close the department.
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SKILLS:
COMPUTER EXCEL, WORDS, MICRO, DELPHI AND TYPING.
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LANGUAGE: English, Urdu, Arabic and Hindi
_________________________________________________________________ EDUCATION:
UNIVERSITY OF KARACHI December 1984
KARACHI, SIND, Pakistan
Degree: Bachelors - BUSINESS
ACCOUNTING, BUSINESS, STATATICS, ENGLISH, URDU, ECNOMICS
LONDON CHAMBER OF COMMERCE AND INDUSTRY October 1975
United Kingdom
Degree: Certification/Diploma - BOOK-KEEPING
LEDGER, BANK RECONSILATION, FINANCIAL STATEMENTS AND COST ACCOUNTING
ISLAMIA COLLEGE August 1975
KARACHI, SIND, Pakistan
Degree: High school or equivalent - COMMERCE
URDU, ENGLISH, ACCOUNTING, ECONOMICS AND COMMERCIAL GEOGRAPHY AND PRINCIPLES OF COMMERCE AND BANKING
GRAND FOLKS ENGLISH SCHOOL June 1973
KARACHI, SIND, Pakistan
Degree: Certification/Diploma - HUMANITIES URDU, ENGLISH, ECONOMICS, CIVIC, MATH.
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RELOCATION: Anywhere in the world.
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REFERENCES:
1- MR. DENNY BOND
EX DIRECTOR OF SALES
ADAMS MARK HOTEL
PH # 225-930-0100
2- MR. PAUL PEDLOW
EX F & B DIRECTOR
ADAMS MARK HOTEL
PH # 985-607-5515
Favoured: 0
