Awais Khan

Results-driven, commercially astute Hospitality Professional and Accountant with a unique blend of financial expertise and extensive experience managing high-volume, luxury operations. Proven track record in optimizing daily operations, engineering profitable menu frameworks, and auditing financial performance to drive revenue growth. Adept at managing large cross-functional teams, executing strict cost controls, and maintaining premium service standards across fine-dining and unique concept establishments.

Restaurant Manager / Financial Controller at Basil & Soy (Sialkot) (2026-06 – Present)

• Strategic Financial Oversight: Oversee comprehensive cost-control frameworks, daily cash flow audits, and vendor ledger reconciliations for the Sialkot operations.
• Operational Excellence: Direct all front-of-house and back-of-house activities to maintain premium dining experiences and optimize kitchen workflow efficiency.
• P&L Improvement: Analyze weekly sales data and inventory metrics to minimize food waste, engineer profitable menus, and enhance overall branch margins.
• Staff Leadership: Manage duty rosters, establish performance guidelines, and conduct structured training sessions to align staff with high-class hospitality standards.

Restaurant Manager / Operations Accountant at Guru Brew and Scoop

• Financial Management: Directed dual responsibilities of operational oversight and financial bookkeeping; managed daily cash reconciliation, expense tracking, and branch ledger maintenance.
• Operational Excellence: Oversaw front-of-house and back-of-house operations to guarantee seamless service and premium product delivery.
• Profitability & Cost Control: Implemented cost-effective measures and rigorous inventory audits that directly reduced waste and boosted overall branch profitability.
• Team Leadership: Led, mentored, and scheduled floor staff, fostering a high-performance culture focused on customer satisfaction.

General Manager / Accountant at SkyDine Revolving Restaurant

• Financial Auditing: Managed end-of-month financial reporting, payroll distribution for a large service team, and vendor invoice verification against strict budgetary constraints.
• Operational Leadership: Successfully directed daily operations for a premium, high-capacity revolving restaurant concept.
• Standard Optimization: Implemented structured training protocols to elevate service standards and maintained the brand's luxury reputation.
• Guest Relations: Handled executive-level guest feedback and resolved complex operational challenges efficiently.

Floor Manager / Assistant Accountant at Chaaye Khana

• Fiscal Management: Handled daily cash management, safe drops, and prepared nightly financial performance reports for corporate review.
• Floor Operations: Supervised floor dynamics during peak hours, ensuring rapid service turnaround and strict quality compliance.
• Cross-Functional Synergy: Coordinated closely with the kitchen team and monitored staff performance to maintain operational pacing.

Captain Supervisor at Monal

• Premium Service: Supervised a designated section and led a team of service staff at a premier fine-dining destination.
• VIP Relations: Welcomed VIP guests, managed high-profile reservations, and ensured strict compliance with signature hospitality benchmarks.

Waiter at Chaaye Khana

• Foundational Experience: Provided top-tier tableside service, developed deep menu knowledge, and mastered foundational guest-relation skills in a fast-paced environment.

Bachelor of Commerce in Advanced Accounting, Auditing, & Business Finance

Intermediate in Computer Science

Matriculation in Science