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[QUOTE=Guest;166770][b]E-mail [/b]: itsfasaf AT yahoo.co.uk 
 
Safdar Ali Khan
EXPERIENCE
[b]Below is the synopsis of my exposure, in the chronological order and as my career evolved [/b]:
2000 July to 2002 January Food & Beverage Assistant Amarvilas – An Oberoi Resort (Member – Leading Small Hotels of the World) Agra, India
- Selected as a pre-opening team member.
- Instrumental in setting up various systems like Kitchen liaison, linen exchange, work flows, par-stocks, equipments and facility planning.
Achievements
- Selected as “Personal Service Team Manager” for the state visit by the Pakistan President.
- Selected as one of the trainers for the Food & Beverage team
- Sent to Trident Udaipur as part of the Goodwill Ambassador’s Team.
- Nominated for Wine exposure sessions by world’s renowned Wine makers and Cigar-tasting sessions conducted by HABANOS.
- Selected as the “Best-Attitude Person” by the Executive team.
- Securing a 5+ rating for the hotel in Gallivanter’s Guide
2002 March to December 2004. Assistant Food and Beverage Manager
 Taj Exotica Resort and Spa
(Member – Leading Small Hotels of the World) Maldives
- Involved from the pre-opening stage. Helped in formulating standard operating procedures for the Food and Beverage service concepts of the island
- Initially made responsible for setting up one Food and Beverage outlet and leading the team for a seamless operation including par stocks, work flows, storage area, man power planning.
- Setting up of and revisions in MICROS accounting system related procedures.
- Responsible for controlling Food and Beverage Inventory worth USD 35,000.
- With the promotion to supervisory level, was transferred to the All Day Dining restaurant, where I got the experience of maintaining quality in a volume operation. After a successful stint at this eclectic restaurant was transferred to the Mediterranean speciality restaurant stabilize the systems and procedures there.
- Experienced in handling In-Villa Dining operations alongwith primary responsibility of the Speciality restaurant, Poolside operations and the Equator Jazz lounge.
- One of the committee members formed by Human Resources to plan and organize social events and picnics.
Achievements
- Promoted and redesignated as Assistant Restaurant Manager in February 2004, accounting for two promotions within one fiscal year
- Promotion to Food & Beverage Supervisor in May 2003 and an excellent performance review.
- Nominated by the resort for an international Essay-Writing competition organized by 
‘The Leading Hotelschool’ leading to Juan Gaspart Scholarship.
- Selected as a trainer for the Food & Beverage team.
- Addressed as “charming and strong at Guest Relations” by Hallie Campbell, the travel writer for UK travel market.
- Was awarded the “outstanding employee” by the LEADING QUALITY ASSURANCE, by The Chairman for the Leading Hotels of the World.
- Contributed towards securing the resort Harpers and Queen “Best Hotel Resort 2002” award as well as listed among 5o Hot Hotels by Conde Nast Traveller.
- Also contributed towards securing Asia Pacific's Leading Spa Resort 2002, voted by World Travel Agents.
- Contributed towards securing the resort 5+ rating by The Gallivanters’ Guide with a special mention of the self.
January 2005 to January 2007 Food and Beverage Manager.
 Mafraq Hotel, Abu Dhabi
A National Corporation for Tourism and Hotels managed business hotel UAE
- Selected for upgrading this hotel in terms of overall service element
- Improved service standards ensured a very healthy ARR consistently and prompted repeat business for the hotel.
- Banquet sales got a 40% enhanced revenue during my tenure here through effective Sales and Marketing and repeat clientele.
- Contributed significantly towards the remarkable 139% growth in revenue generation during 2005.
- Recomissioned Pool Bar bringing back service in this area and incremental revenue.
- Designed the Standard Operating Procedures and Training Manual for the Department
- Incorporated ideas to upsell and merchandise the Food and beverage component in the resort
- Instrumental in designing the brochure for the hotel
- Nominated and selected and successfully completed the ‘Finance for Non-Finance Managers’ Training’ 
- Process Owner for Food and Beverage department in introducing and implementing OHSAS and HACCP programs
January 2007 to January 2008 Food and Beverage Manager.
 Danat Resort, Jebel Dhanna,
Abu Dhabi
A ‘Preferred’ Hotel, owned and managed by National Corporation for Tourism and Hotels UAE
- After a successful stint at Mafraq Hotel, I was promoted and transferred to this 5-star property.
- Leading a team of 45 associates into an eclectic and varied F&B operation comprising of 8 outlets in very serene surroundings.
- Enhanced overall F&B revenue by 14-15% to meet and exceed the budget for year 2007.
- Through effective Sales and Marketing and lucrative Promotions improved the financial standing of L’Attitude Lounge.
- Through excellent inter-personal, communication and public relation skills, enhanced the revenues of Banquetting department by about 25% compared to previous financial year.
- Subtle, in-house promotion and tailor-made menus and arrangement helped Zaitoun Specialty restaurant to increase it revenue output.
- Introduced new styles of service in the C-View Lobby Lounge.
- Was instrumental in changing the menus across all the outlets to meet guests’ preferences.
- Al Bahr is the outlet by the beach and was running seasonal operations but with support from Engineering team, redesigned the place in such a manner that the restaurant can be operated throughout the year.
- Streamlined Inventory Procedures for better controls and improved the overall F&B costs in comparison to revenues and budgeted figures.
- Redesigned Manning and Workflows Guide for better efficiency and outputs.
- Member of the Emergency Evacuation Committee
- Process Owner for Food and Beverage department in maintaining OHSAS and HACCP programs
Achievements
- Instrumental in securing the score of 93% for the department in the Richey audit compared to last year’s 78%
- Instrumental in securing 98% scoring compared to last year’s 94% in the annual SCQCE audit conducted by the Corporate Office.
[b]Proven Team player and leader [/b]: Scored the highest of all departments a score of 82% satisfied employees score in the hotel
February 2008 to date Food and Beverage Manager.
 Hulhule Island Hotel 
– A Singapore Airlines Hotel,
Winner ‘Luxury Airport Hotel’ at 
World Luxury Hotel Award 2008, 2010
Winner ‘Leading Hotel in Maldives’ at
World Travel Awards 2009 
Winner of Best Culinary Establishment Award for the Years 2006 and 2008.
[b]Website [/b]: [url]www.hih.com.mv[/url] 
Maldives
- Moved back to Maldives for better prospects and to experience higher level of responsibilities as the hotel has got 136 rooms
- Leading a team of 41 associates into an eclectic and varied F&B operation comprising of various F&B outlets (Uduvilaa signature restaurant, Pool-side restaurant, Champs lounge, Faru Coffee House, Banquets, Room Service, Lobby Lounge) in very serene surroundings.
- Was hired to upgrade the overall product. Upon arrival upgraded the Champs Lounge from the erstwhile Captain’s Lounge. Followed by the opening of the new signature restaurant – Uduvilaa. Introduced Private Dining Options/Venues – Garden Gazebo and Seaside Deck to be sold at premium prices. 
- Observed that the Poolside is the most popular dining venue. Proposed On-site fully equipped kitchen here. This was approved and the proposal was hailed by the GM and the Board of Directors
- Through excellent inter-personal, communication and public relation skills, enhanced the revenues of Banquetting department by about 30% compared to previous financial year.
- Subtle, in-house promotion and tailor-made menus and creative arrangement helped Uduvilaa Specialty restaurant to increase its revenues and reach out into the market.
- Foreseeing competition successfully proposed an in-house ‘Loyalty Programme’.
- Conceptualized, planned, organized and implemented the Loyalty Programme namele – Patrons’ Loyalty Programme (PLP). This was an instant hit. Currently 50 members are on roll. 
- Streamlined Inventory Procedures for better controls and improved the overall F&B costs in comparison to revenues and budgeted figures.
- Heading the Risk Management Committee of the Hotel.
- Process Owner for Food and Beverage department in implementing and maintaining HACCP standards
- Successfully led the Team towards implementing the new Labour Law 
Achievements
- Successfully led the entire F&B Team towards securing HACCP Certification. 
- Instrumental in the hotel achieving awards internationally – World Luxury Hotel/World Travel Awards.
- Instrumental in the Hotel being awarded the ‘Best Culinary Establishment’ Award twice consecutively.
- Trained Bartenders to win a Silver and a Bronze Medal at Culinary Challenge – 2008
- Secured sponsorships for various F&B Promotions worth thousands of dollars 
- Nominated and selected for a 7-day visit to Dubai for Gulfood-2009 – the biggest F&B Exhibition
PROFESSIONAL TRAINING
2004 01st August to 15th August 
Asstt. Manager 
Taj Land’s End 
Mumbai,
India
- Nominated and selected for a Cross Exposure training in the Food and Beverage Department of the hotel.
1999 May to 
1999 July Industrial Exposure Trainee Hotel Kohinoor Mumbai,
 India 
- Exposure training in the Food and Beverage Service Department of the hotel.
1998 December to
1999 January Industrial Exposure Trainee Taj Mahal Mumbai, India
- Exposure training in the Food and Beverage Service Department of the hotel.
1998 May to
1998 July Industrial Exposure Trainee Taj Mahal Mumbai, India
- Exposure training to various departments of the hotel as a hospitality student
1997 October to
1997 November Industrial Exposure Trainee President Park Aurangabad,
India
- Exposure training in the Front Office Department of the hotel.
[b]PROJECTS UNDERTAKEN [/b]:
- Profitable Banquet Operation-The Objective being provision of a complete guideline for a Banquet Manager towards generating optimum profit through Planning, Organizing, Directing and Controlling.
- Opening a snack bar at Coopearge Football Stadium-It was undertaken to enhance Entrepreneurship Development.
EDUCATION
- Three year Diploma in Hotel Management and Catering Technology from the Institute of Hotel Management and Catering Technology, Mumbai, India – A course affiliated to Ministry of Tourism.
ACADEMIC EXCELLENCE, AWARDS AND HONORS
- Won various Elocution, Quiz competitions and Debates. Was selected “Best Boy of the Year” for an academic year. Was selected “Best Scout of the Year” (Governor’s award) for an academic year. Was elected as Class Representative consecutively for six years. Was selected as Asst. Food & Beverage Manager for the India Destination Millennium celebrations at I.H.M.C.T.
INTERESTS AND ACTIVITIES
- Listening to music, particularly Jazz and ghazals
- Water sports – Diving and Snorkelling. Collecting Pens and Watches
LANGUAGES
English, Hindi, Urdu, Elementary French & Arabic.[/QUOTE]

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