MOHAMMAD ZAHIR
1541 WESTWIND ESTATE
VALLEY PARK, MISSOURI 63088 United States
Day 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
Birth dates: 13 Jun, 1955
Gender: Male
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OBJECTIVE:
To secure a rewarding and challenging position in the as FOODS AND BEVERAGE DIRECTOR, ASSISTANT CONFRENCE AND BANQUETING 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 formerly (ADAMS MARK) ST.LOUIS HOTEL PH # 314-241-7400
4TH AND CHESTNUT, ST.LOUIS, MISSOURI 63102 - United States
August 1997 - Present
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 staff 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; *Provides ongoing training, support, motivation, as well as guidance;
*Review resumes, daily/weekly BEOs to determine appropriate staffing levels for set up, buffet functions, plated events or receptions while ensuring budgets are maintained;
*Responsible for development and maintenance of all policies, procedures, and quality standards;
*Communicate all changes with the banquet department and make necessary adjustments;
*Communicate effectively with the Catering and Culinary Departments as well as other departments to provide a 5 diamond service to our guests;
Responsible for scheduling, payroll, forecasting, billing, inventory, and revenue generation through up selling; Requisition supplies when needed and maintains adequate levels of inventory supplies to meet function needs.
- Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
- Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Hires banquet staff as needed to maintain adequate staffing levels for department; coaches and counsels employees regarding career and personal development; conducts performance evaluation and provides feedback to employees.
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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. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
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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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Languages:
English Expert
Arabic Beginner
Urdu Expert
Hindi Intermediate
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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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REFERENCES
ALEX VESENTAKUMAR
SWISS HOTEL(CONTROLLER)
PH # 784-482-2137
ADNAN BIZRI (F & B DIRECTOR)
ROYAL PACIFIC RESORT
Ph # 407-503-3400
MICHEAL FEARE
GENERAL MANAGER
HILTON SPRINGFIELD
Ph # 217-652-9100
Ph # 217-789-1530
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