Fahad Wamique

Restaurant Manager with nearly 12 years of experience
  • Dubai, United Arab Emirates
  • January 11, 2023

My expertise in the food and beverage industry includes managing multiple stores with high performance records and exceptional customer service skills. Excellent analytical and problem-solving skills, strong work efficiency, and experience coaching, training, and motivating staff in fast-paced environments.

E-mail
fahadwamiq7@gmail.com
Phone Number
+971581824800

Education

BSc in Hotel Management &Catering Technology @ Institute Of Hotel Management (Meerut)
Sep 2008 — Jul 2011
Intermediate @ St. Mary's School
Apr 2007 — Mar 2008
High School @ St. Mary's School
May 2005 — Mar 2006

Experience

Restaurant General Manager @ Kitch-In
Oct 2022 — Current

Manage kitchen staff and coordinate food orders. Supervise food prep and cooking. Check food plating and temperature. Establish portion sizes. Schedule kitchen staff shifts. Price menu items in collaboration with the Restaurant Manager. Order food supplies and kitchen equipment, as needed. Train kitchen staff on prep work and food plating techniques. Store food products in compliance with safety practices (e.g., in refrigerators). Keep weekly and monthly cost reports. Maintain sanitation and safety standards in the kitchen area. Recruiting, training, and supervising staff. Overseeing the stock levels. Making improvements to the running business and developing the restaurant. Creating a positive team atmosphere among Team Members. Maintaining records of staff periodic manner and operating costs. Providing feedback and coaching to the Team regularly. Setting high standards for appropriate team behavior on shift. Working with food and beverage staff to ensure proper food presentation and proper food handling procedures. Handling guest complaints in restaurants. Scheduling periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record-keeping tasks. Regularly review product quality and research new vendors. Coaching team on how to exceed Guest expectations. Appraise staff performance and provide feedback to improve productivity. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses.

Restaurant General Manager @ Ten11 Coffee Boutique
Dec 2020 — Feb 2022

Assuring compliance with licensing, hygiene, and health and safety legislation/ guidelines. Ordering and Receiving supplies. Agreeing and managing budgets. Recruiting, training, and supervising staff. Overseeing the stock levels. Making improvements to the running business and developing the restaurant. Overlooking the dining area supervises food and beverage service staff by operating policies that he or she may help establish. Creating a positive team atmosphere among Team Members. Maintaining records of staff periodic manner and operating costs. Providing feedback and coaching to the Team regularly. Setting high standards for appropriate team behavior on shift. Working with food and beverage staff to ensure proper food presentation and proper food handling procedures. Handling guest complaints in restaurants. Scheduling periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record-keeping tasks. Regularly review product quality and research new vendors. Coaching team on how to exceed Guest expectations. Appraise staff performance and provide feedback to improve productivity. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses.

Assistant Restaurant Manager @ The Real Business
Jul 2020 — Nov 2020

Providing feedback and coaching to the team regularly. Setting high standards for appropriate team behavior on the shift. Working with F&B staff to ensure proper food presentation and food handling procedures. Handling guest complaints. Scheduling periodic staff meetings to ensure correct interpretation of policies and obtain feedback from the staff members. Tracking Inventories, Staff Schedules, other record-keeping tasks, and Payroll. Regularly reviewing product quality and researching new vendors. Coaching team to exceed guest expectations. Appraise staff performance and provide feedback to improve productivity. Controlling Operational coast and identifying measures to cut wastage. Create detailed reports on Periodic basics and annual revenues expenses.

Front House Management @ Catch22 - AWJ Investment
Mar 2019 — Jun 2020

Providing feedback and coaching to the team regularly. Setting high standards for appropriate team behavior on the shift. Working with F&B staff to ensure proper food presentation and food handling procedures. Handling guest complaints. Scheduling periodic staff meetings to ensure correct interpretation of policies and obtain feedback from the staff members. Tracking Inventories, Staff Schedules, other record-keeping tasks, and Payroll. Regularly reviewing product quality and researching new vendors. Coaching team to exceed guest expectations. Appraise staff performance and provide feedback to improve productivity. Controlling Operational coast and identifying measures to cut wastage. Create detailed reports on Periodic basics and annual revenues expenses.

Supervisor @ M.H. Alshaya (The Cheesecake Factory)
Jun 2014 — Dec 2018

Expediting the expo. Supervising the servers. Doing Cash-outs. Making sure that the restaurant is setup for smooth operation. Checking the side duties. Spot checking upon the servers. The chief responsibility is to reach in the orders rung in by the servers and making them accordingly and serve them to the guest while ensuring that all the primary requirements of every guest are accommodated. Make sure that all the operating standards of the restaurant when it comes to food handling and preparation are observed throughout the shift. Relaying all the food orders in the kitchen in a very efficient manner making sure that every food order is processed accordingly.

Server @ Accor
Sep 2011 — May 2013

Preparing restaurant and table with special attention to sanitization and order. Welcoming guests in a friendly manner. Escorting them to the table and handing over the menu. Taking orders while suggesting them the food and the beverages. Pre-bussing the tables. Issuing the bills and accepting payments. Using hotels resources to maximize guest expectations and optimize revenue. Solving and rectifying guest complaints.

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