Aftab Alam

Results-driven hospitality professional with 20 years of experience in managing resorts & hotels operations, leading teams, and delivering exceptional guest experiences. Skilled in staff management, inventory control, and driving sales growth. Proven track record of improving customer satisfaction and operational efficiency.

Resorts Manager at Marco Polo Resorts & Tours (2024-08 – Present)

• Oversee Daily Operations: Manage front desk, housekeeping, food & beverage, and maintenance teams.
• Guest Satisfaction: Ensure exceptional guest experiences and respond to feedback.
• Revenue Management: Monitor occupancy, rates, and revenue; implement strategies to boost sales.
• Staff Management: Recruit, train, and motivate staff to maintain high performance.
• Quality Control: Ensure high standards of service, cleanliness, and amenities.
• Customer Relations: Build relationships with guests, handle complaints, and ensure loyalty.

Cluster Food & Beverage Manager - North at Destination Hotels By Dreamworld (2022-03 – 2024-08)

• Menu Planning: Develop and implement menus, pricing, and promotions.
• Outlet Operations: Oversee restaurants, bars, and other F&B outlets for smooth operations.
• Staff Management: Hire, train, and manage F&B staff for high service standards.
• Customer Satisfaction: Ensure exceptional guest experiences and address concerns.
• Inventory Control: Manage inventory, reduce waste, and control costs.
• Quality Control: Ensure high food quality, presentation, and service standards.
• Health and Safety: Enforce hygiene, safety, and regulatory compliance.

Resorts Operations Manager at Shangri-La Resorts & Hotel Skardu (2021-03 – 2022-02)

• Oversee Daily Operations: Manage front desk, housekeeping, food & beverage, and maintenance teams.
• Service Excellence: Ensure high-quality guest experiences and service standards.
• Operational Efficiency: Optimize processes, reduce costs, and improve productivity.
• Staff Management: Supervise, train, and motivate staff to meet performance goals.
• Inventory Management: Monitor and control inventory levels, supplies, and assets.
• Quality Control: Conduct inspections to ensure high standards of cleanliness, safety, and service.
• Guest Relations: Address guest concerns, ensure prompt resolution, and drive loyalty.

Food & Beverage Operation Manager at Pavilion End Club Karachi (2018-07 – 2021-02)

• Menu Planning: Develop and implement menus, pricing, and promotions.
• Outlet Operations: Oversee restaurants, bars, and other F&B outlets for smooth operations.
• Staff Management: Hire, train, and manage F&B staff for high service standards.
• Customer Satisfaction: Ensure exceptional guest experiences and address concerns.
• Inventory Control: Manage inventory, reduce waste, and control costs.
• Budget Management: Manage F&B budgets, monitor sales, and optimize profitability.
• Quality Control: Ensure high food quality, presentation, and service standards.
• Health and Safety: Enforce hygiene, safety, and regulatory compliance.

Restaurant Manager (F&B) at Ramada Plaza Airport Hotel Karachi (2016-07 – 2018-06)

• Daily Operations: Oversee daily restaurant operations, ensuring smooth service.
• Customer Satisfaction: Ensure exceptional dining experiences and address guest concerns.
• Staff Management: Manage, train, and motivate staff to meet service standards.
• Inventory Control: Manage inventory, reduce waste, and control costs.
• Quality Control: Ensure high food quality, presentation, and service standards.
• Health and Safety: Enforce hygiene, safety, and regulatory compliance.
• Staff Scheduling: Manage staff schedules, ensure adequate coverage, and optimize labor costs.
• Sales and Revenue Growth: Drive sales through promotions, upselling, and customer loyalty initiatives.

Restaurant Supervisor (F&B) at Samaya Hotel Deira Dubai (2012-05 – 2016-04)

• Supervise Daily Service: Oversee daily restaurant operations, ensure smooth service.
• Staff Management: Assist in training, motivating, and managing staff performance.
• Customer Satisfaction: Address guest concerns, ensure exceptional dining experiences.
• Quality Control: Monitor food quality, presentation, and service standards.
• Support Management: Assist management with inventory, and service standards.

Food & Beverage Server at Mercure Grand Hotel Jebel Hafeet (2010-05 – 2012-06)

• Greet and escort customers to their tables
• Inform customers about the day's specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization

Food & Beverage Server at Ramada Plaza Airport Hotel Karachi (2007-03 – 2010-05)

• Serve food and drink orders
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)

Food & Beverage Server at Marriott Hotel Karachi (2005-03 – 2007-03)

• Take orders and serve food and beverages
• Provide excellent customer service and attend to guest needs
• Handle payments and process transactions
• Maintain dining area cleanliness and setup
• Communicate effectively with kitchen and other staff
• Upsell and promote menu items

Graduation in Financial Accounting, Business Law, Cost Accounting, Auditing & Economics – University of Karachi (2006-05 – 2008-06)

Intermediate in Economics, Sociology & geography – Islamia Arts and Commerce College Karachi (2004-05 – 2006)

Matriculation in Physics, Chemistry, Mathematics, Biology & English – Aga Khan Diamond Jubilee School (2000-06 – 2003)