social media as an effective marketing tool for boosting Options as a brand. .           Responsible for all areas of this mega project including restaurant, coffee shop and bakery.
2.    Responsible for analyzing and planning restaurant sales levels and profitability.
3.    Responsible for setting budgets and/or agreeing them with the director.
4.    Ensured that food cost and proper cash management control systems are followed properly on regular basis.
5.    Daily headed the managers and chef meeting for efficient and effective correspondence between the different departments of Options.
6.    Responsible for managing staff and providing them with the feedback.
7.    Responsible for provision of best food quality to every guest round the clock with the help of the chef.

Targeted the high profile area of defense and opened the restaurant there.
2. Responsible for menu making and food cost control system with the help of the chef.
3.Responsible for staff recruitment, training and development.
4. Responsible for equipment selection and purchasing according to the menu needs.
5. Responsible for fulfillment of networking and paper work requirements ;like checklists ,comments card, ledgers, POS system and CCTV installation.
6. Responsible for designing and décor of the restaurant through in consultation of the professional hospitality designer.
7. First stock procurement according to the menu.
8. Sales and marketing of the restaurant with in the community through the help of social media and distributing the flyers.

. Responsible for managing a restaurant within the policies and guidelines of the company to ensure guest satisfaction and profit maximization.
2. Total operational and financial responsibility of the restaurant.
3. Responsible for staff recruitment, training and development.
4. Ensured food quality, quantity and complete guest satisfaction round the clock.
5. Promotion of a restaurant through innovative sales and marketing techniques like off

Responsible for this UK based restaurant management in an effective and efficient manner.
2. Responsible for food quality, quantity and its presentation according to an international standard.
3. Responsible for menu planning, development and its selling ability.
4. Ensured complete guest satisfaction through following proper channels.
5. Responsible for new and effective sales and marketing strategies.
6. Controlled P & L by following strict cash control/security procedures.
7. Restaurant team selection on merit and its development on the floor through proper training session on the regular basis.

Responsible for all areas of this mega project including restaurant, coffee shop and bakery.
2. Responsible for analyzing and planning restaurant sales levels and profitability.
3. Responsible for setting budgets and/or agreeing them with the director.
4. Ensured that food cost and proper cash management control systems are followed properly on regular basis.
5. Daily headed the managers and chef meeting for efficient and effective correspondence between the different departments of Options.
6. Responsible for managing staff and providing them with the feedback.
7. Responsible for provision of best food quality to every guest round the clock with the help of the chef.
8. Responsible for using social media as an effective marketing tool for boosting Options as a brand.

Handled the customer flow in the restaurant.
2. Supervised the day to day operation of the restaurant as assigned by the restaurant branch manager including cleaning and tables setting.
3. Directed food service workers and personnel as assigned for the purpose of maximizing the efficiency of the work force

. Managed the floor within the policies and guidelines of the management to ensure guest satisfaction.
2. Coaching and training the services operational excellence.
3. Meeting and getting feedback from the guests.
4. Supervised monthly crockery and cutlery inventory.
5. Supervised daily closing of cash counter

1. Responsible for assessing staffing requirements and recruiting staff when required
2. Responsible for preparation and implementation of standard operating procedures.
3. Responsible for organizing and monitoring staff duties
4. Responsible for best guest relationship with the customers by meeting them

1. Successfully completed the training of two years of Avari Lahore
2. Subjects/Areas covered during the training were Introduction from all kitchen duration of each kitchen 4 months during my training learn to make food for banquets, Restaurants Ala Carte, ordering the required vegetables, grocery from stores., Team Training/Shift Preparation, Opening/Closing Shift Control, Pre-Rush, Rush, Post Rush activities.
3. Training for Operational Excellence Platforms like Clean & Safe, Hot & Fresh, food Control throughout the day in the restaurant.
4. Responsible for guest satisfaction by following Operational Excellence System consistently