Mohammad Fasihuddin

Asst. Restaurant Manager at Lazul Restaurant (2020-01 – Present)

Led Operation of a casual dining restaurant, that operates 32 staff, and ensuring targets are met and consistently achieving goals on seasonal periods.
Ordering supplies, managing inventory, handling bookkeeping /invoice, maintaining office equipment.
Providing general support to management and staff, assisting in event planning,
Monitor online orders and ensure timely acceptance and processing.
Successfully trained FOH staff on service standards and restaurant procedures, including monitor staff performance and provide guidance
Monitor daily sales performance and assisting in opening and closing procedures.
Communicate with kitchen to ensure orders are delivered correctly and on time and resolve issues related to food delays or mistakes.

Restaurant Supervisor at ZO Eatery/JOA, NOX Culinary (2018-01 – 2020-12)

Co-ordination of on floor operations.
Manage daily operation of a high-volume location, ensuing adherence to restaurant standard and operational excellence.
Leading staff to deliver customer service excellence, resulting to a high customer retention.
Ensuring inventory management system executed accordingly, that reduced 20% of waste cost.
Implemented efficiency improvement in scheduling staff.
Managed restaurant accounts on Carriage, Deliveroo,& Zyda.

Head Waiter at Prime & Toast (2016-01 – 2018-12)

Always greet and welcome guests promptly in a warm and friendly manner.
Assist guest while seating.
Ensure guests are serviced within specified time.
Has a good knowledge of menu and presentation standards?
Serve food courses and beverage to guests.
Check with guests to ensure satisfaction with each food course and beverages.
Perform shift closing on the point of sales terminal and tally cash and credit card settlements.
Ensure that the restaurant as always kept clean and organized, both at the front as well as the back of the house area.
Resolve guests concern and complaints in the order to maintain a positive atmosphere.
Requisitions supplies such a glassware, and silverware.
Received payment by cash, knet, credit card, vouchers and issue receipts, refunds, or change due to the customers.
Count money in cash drawers at the beginning of the shift to ensure that amounts are correct.

Captain Waiter at JW Marriott Hotel (2015-01 – 2016-12)

To assist in Miss-en place and restaurant/ outlet layout.
To ensure that all the tables are properly arranged and are not wobbly.
To ensure that the linen is picked up from the linen department and returned at the end of the shift.
To ensure that the order is picked up from kitchen and brought to the side station, so that the steward may serve the guest promptly.
Ensure that the cruet-sets, sauce bottle are cleaned and topped up on a daily basis.
Clear the side station and keep it neat and tidy at all outlets.
To follow the apprentice program and schedule.
To be aware of the menu and beverages served in the outlets.
To ensure quality in all aspects of the jobs.

نبذة