Career Profile
§  A client focused, success oriented, proactive and competent professional, possessing expertise in Customer Relationship Management, Operations Management, Guest Gratification and excels in taking control and carrying the sole accountability for the departments, all F&B outlets and activities in and outside the hotel including, Front Office, Housekeeping and Maintenance

§  Well-versed at coordinating high profile events with excellent interpersonal and facilitating proficiency

§  Thrives in deadline-driven environments with excellent team-building skills

§  A top tier individual, accustomed to fast paced, high pressure positions, with demonstrated ability to prioritize multiple tasks, meet deadlines and provide quality service

§  Joyful individual who aims to elevate the client experience by consistently maintaining a cheerful attitude

§  Exceeding client’ expectations, while offering a unique taste of hospitality, culture, warmth and generosity

§  Tactful and pleasant in complex situations, following personal and professional code of ethics.  Poised, confident and seasoned orator with proven track record of success in providing excellent customer service

§  Extremely energetic, dependable and self motivated individual with a high degree of collaborative work integrity

§  Possesses flexibility and adaptability to manage manifold tasks and consistently achieves performance goals through diligence, tenacity and initiative

§  Well mannered, articulate and fully aware of diversity and multicultural issues

§  Excellent relationship builder  with success in forming strong sustainable relationships

§  Possesses reputation for strong work ethics and uncompromising devotion to service

Career Skills
Hospitality Management

2
1
Guest Relations

4
3
Customer Service Orientation                                                  Operations Excellence

6
5
Strategic and Logical Planning                                                                Hotel Management

Work Profile
Very well versed with Fidelio / Micros / IDS

ADMIRAL PLAZA HOTEL BUR DUBAI                                                                                                                        Mar 2008 -Present

Operation Manager

142 Rooms

§  Briefings: Holding daily briefings with department heads

§  Meeting Minutes: Holding and attending meetings weekly, monthly or as required

§  Hospitality: Ensuring that set standards of  hospitality are maintained

§  Guest Services:

–        Discussing feedback from the guests with concerned departments and  improvising and maintaining quality and standards of the services concerned

–        Motivating regular guests and ensuring VIP guests are being properly cared for by all the concerned departments

§  Sales Maximization: Maximizing the sales and keeping the costs checked

§  Safety and Security Standards: Ensuring the safety and security standards of the guests and employees are maintained

§  Local Laws and Policies:  Adhering to local laws and policies as required

Gateway Hotel dubai                                                                                                                            2016

operation Manager:                                                                                                                              2015

188 room hotel, a three star delux  hotel by the same owners as of admiral plaza hotel

ADMIRAL PLAZA HOTEL BUR DUBAI                                                                                       Dec 2000- Mar 2008

Food and Beverage Manager

FOUR POINTS SHERATON DUBAI                                                                                               May 1998 – 1999

Banquet Manager

126 Rooms

§  Client Gratification:

–        Met the clients and booked the functions as per the requirements of  the clients

–        Kept in touch with companies with regular function

–        Took the booking by email or  phone and checked and maintained weekly monthly functions, accordingly

§  Effective Communication: Communicated with all the concerned departments as per requirement of the functions in time to organize accordingly

RAMADA HOTEL BUR DUBAI                                                                                                                          Jun 1996 – Apr 1998

Banquet Manager

169 Rooms

RAMADA HOTEL BUR DUBAI                                                                                                                          Jun 1990 – Jun 1996

Room Service Manager

Professional Contributions
§  Establishing and achieving the department’s annual financial budget forecasts, i.e. meeting / maximizing the monthly revenue and targets by exercising a constant control of the operational expenses

§  Attending all management and conducts regular departmental meetings / briefings to ensure an open communication line with the entire team

§  Being updated on all business / promotional activities of equal competitors and stays informed of changing industrial trends

§  Periodically conducting performance analysis of every key personnel within the department as per company policy

§  Initiating all food and beverage marketing activities, together with other relevant key departments

§  Controlling and approving all departmental purchase requests and store requisitions for operating material, food products and beverages

§  Establishing and maintaining an updated departmental database and monitoring and ensuring the correct presentation of all official correspondence

§  Reviewing and approving all payrolls related documents, at the end of the month prior to handing them over to accounts

§  Initiating the food and beverage department standards of performance manuals and establishes the supporting training program, i.e. guest care, product knowledge, service standards, up-selling techniques, grooming standards, etc

§  Ensuring the timely set up of all outlets according to the service settings and in line with the opening hours of the outlets and to ensuring the availability of sufficient quantities of operating equipment

§  Conducting spot checks on the appearance (condition of uniforms) and grooming of assigned staff

§  Conducting together with the executive chef, two times a year an in-depth sales analysis on every menu in the operation (menu engineering)

§  Driving together with the executive (sous) chef and the outlet manager all menu changes (food and beverage), their presentations, the pricing and the print work

§  Initiating frequent tours of the departments’ facilities and related area, front and back of the house, to ensure the highest possible hygiene and maintenance standards

§  Initiating and approving all required live entertainment activities

§  Ensuring that all outlet operations adhere to the legal framework and requirements

Educational Qualification
Nicholasville University                                                                                                                                                                                Present

Bachelors Degree – Business and Management- Hospitality Management

Professional Skills
§  Leadership Expertise

§  Planning and time management skillfulness

§  Good PR and marketing skills

§  Problem solving and decision making abilities

§  Sound ability to learn fast and grasp information easily

§  Quick learner, dedicated, innovative and self-motivated team player

§  Creativity and innovation

§  Versatility and a willingness to learn

§  Forward planning and “can do” approach

§  Committed to maintain work quality, accuracy and efficiency

§  Positive attitude and quick learner with the ability to adapt to new challenges

§  Communicate and work well with others from a wide variety of backgrounds and personalities

Personal Information
First Name                        :                Riffat Abbas Mirza

Languages                         :               English and Arabic

References
§  To be furnished upon request