MOHD NAIM AHAMAD
Director Of Operations
Puncak Alam
Summary
Forward-thinking Hospitality Management Professional experienced in optimizing departmental operations for goal achievement. Delivered impactful results through effective employee-role alignment, fostering maximum performance. Focused on continuous operational improvement and embracing new challenges within a recognized international organization.
Overview
3
3
Languages
23
23
years of professional experience
Work History
DIRECTOR OF OPERATIONS
IMZZ RESOURCES – SELANGOR,MALAYSIA
06.2017 - Current
- Developed and implemented strategic initiatives to optimize resource allocation.
- Streamlined operational processes to enhance productivity and reduce costs.
- Led cross-functional teams to improve workflow efficiency and operational effectiveness.
- Established performance metrics to assess departmental success and drive accountability.
- Analyzed data trends to inform decision-making and drive process enhancements.
- Collaborated with executive leadership on strategic planning initiatives to drive business growth.
- Implemented data-driven decision-making processes, leveraging analytics to optimize operations.
Part Time CULINARY LECTURER
INTI International College Subang & YTL College
05.2017 - Current
LECTURER
SEGI COLLEGE – SUBANG JAYA,MALAYSIA
08.2013 - 05.2017
- Lecturing in F&B Management, Event & Convention Management, Front Office, Management, Housekeeping Management, Restaurant from Concept to Operations, Kitchen Management, Principles Management, Human Resources Management, Co-curriculum Management, Food Service Operation & Management, Food Production and Food Sanitation. Involved in Cooking Demonstration at Summit USJ Mall and Subang Parade. I am also holding a position as School Team Coordinator in which the scope is to give talk or speech with regards of education to PMR, SPM and Diploma students around Malaysia as well as to promote SEGI to the community.
F & B OPERATION MANAGER
GLOBALGATE EXHIBIT (M) SDN BHD – KUCHING,SARAWAK
02.2013 - 07.2013
- In charge of the development of new hotel, retail outlets and restaurant. The entire hotel, retail outlet and managers will report directly to the operation manager. The full operation of the properties comes under the control of the operation manager and the performance of the property is under the operation manager. I was reporting to the Managing Director.
- Oversaw project management for large-scale exhibition installations and logistics.
- Developed strategic partnerships with vendors to enhance service delivery and resource allocation.
- Implemented workflow improvements, increasing operational efficiency across team functions.
- Led cross-functional teams to execute complex projects within tight deadlines and budgets.
- Mentored junior staff in best practices for project execution and client management strategies.
- Conducted performance evaluations, fostering a culture of continuous improvement among team members.
- Analyzed market trends to inform strategic planning and business development initiatives.
- Facilitated training workshops to enhance team skills in exhibition design and customer service excellence.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Improved safety procedures to create safe working conditions for workers.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Improved marketing to attract new customers and promote business.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
LECTURER
MANAGEMENT & SCIENCE UNIVERSITY – SHAH ALAM,SELANGOR
02.2011 - 02.2013
- I am holding a position as Program Coordinator of Bachelors and Diploma in Culinary Arts and Industrial Training. My major task is to oversee, design and manage the development of Bachelors and Diploma in Culinary Arts syllabus and the industrial placement for the students. Lecturing in International Cuisine, Basic Western, Asian Cuisine, Food Safety & Sanitation and Food Studies. Trainer for Battle of the Chef 2010, Salon Culinaire 2011, Penang Culinary Challenge 2012 and Committee members for Nestle Culinary Arts Awards 2012. Advisor for Malaysian Book of Records event"The Longest Murtabak Line, Cry For Gaza".
LECTURER - CULINARY ARTS
KL.MU – KOTA KINABALU,SABAH
09.2010 - 01.2011
- I am holding a position as Program Coordinator for Diploma in Culinary Arts and Diploma Pastry & Bakery. My major task is to design and manage the development of Diploma in Culinary Arts and Diploma Pastry & Bakery syllabus and the activities for the students. I already obtained my teaching permit from the Ministry of Higher Learning Education, Malaysia.
HEAD OF F&B
FELDA TRAVEL (HOTEL DIVISON)
10.2007 - 08.2010
- I took over this position during a period of real bleeding in terms of financial aspects and they were running in a loss for almost 10 years. Firstly, introduced proper management system in line with business acumen, cost control measure, industry best practices, implemented the Standards Operating Procedures for the resort. Certain stringent measures were taken in order to turn around this resort; all these factors showed a tremendous improvement in F&B areas and this led to better profit margin. Also implemented a proper training plan to motivate the staff to deliver in terms of services. This training was conducted by me throughout the session on practical of doing the job the right way. After 1 year in this resort, we managed to gain a net profit income. I was reporting to the Hotel Manager of the company.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Developed and maintained courteous and effective working relationships.
HEAD of F&B
KELAB GOLF NEGARA SUBANG – KELANA JAYA
03.2005 - 09.2007
- I was in charge of the whole Food and Beverage Operations. A lot of new things were introduced to members such as pastry counter, hawker food stalls, beers with bottom pricing, choices of wine for members to wine and dine. Mostly our guests were from all over the world and VVIP. I was accredited for a job well done by the Chairman and the captain of the club for organizing this whole year events. During this tenure I managed to achieve nett profit of 500k for the first year and 600k for the second year.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
CENTRAL KITCHEN MANAGER(PRE OPENING)
CANADIAN 2 FOR 1 PIZZA – TTDI,K.LUMPUR
02.2004 - 02.2005
- I was responsible for the operational, financial and people management. Beside that I need to ensure standard of hygiene are maintained and the restaurant complies with health and safety regulation. As pre-opening team, I was assigned to Singapore for 1 month to undergo training at Hobbs Holding Pte Ltd on pizza making and standard operating procedures. During this tenure I was involved in opening of central kitchen and outlet in TTDI & Melawati.
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory control, reducing waste through effective stock management practices.
- Developed and implemented training programs for kitchen staff, enhancing team performance and skillset.
- Streamlined food preparation processes, improving efficiency and service speed in high-volume settings.
- Collaborated with vendors to source quality ingredients, negotiating favorable terms for cost-effective purchasing.
- Created seasonal menus that aligned with customer preferences and trends, boosting overall sales revenue.
- Led weekly staff meetings to discuss operational challenges and implement strategic solutions for improvement.
- Monitored kitchen equipment maintenance schedules, ensuring optimal performance and minimizing downtime during service hours.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Improved customer satisfaction with timely and accurate food delivery.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Implemented customer feedback system to gather insights and improve dining experience.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
BANQUET OPERATION EXECUTIVE
SAYANG DINING SDN BHD – MALIM,MALACCA
12.2003 - 02.2004
- Sayang Dining Sdn Bhd is the newly established company that focuses on F&B and event management. It is situated in Malim Business Center, Malacca. My duty was more on operation that oversaw all aspect of a banquet or event, including set up, menu selection and food presentation, serving and cleaning up while focusing on details and quality presentation and customer service. Also responsible for all aspects of supervision of banquet staff including hiring, training, coaching, disciplining and reviewing banquet staff.
JUNIOR ASSISTANT OUTLET MANAGER
GUOMAN RESORT– PORT DICKSON,N.SEMBILAN
03.2003 - 12.2003
- My duties were to coordinate daily restaurant management, responding efficiently and accurately to customer complaint, as well as maintaining high production productivity, quality, customer service standards and maintaining the revenue, profitability and quality goals.
Education
EXECUTIVE CERTIFICATE - F&B MANAGEMENT
TAYLOR'S COLLEGE
Petaling Jaya, Selangor, Malaysia09-2008
PROFESSIONAL BUTLER TRAINING -
TAYLOR'S COLLEGE
Petaling Jaya, Selangor, Malaysia02-2008
BACHELOR DEGREE - HOTEL & TOURISM MANAGEMENT
INSTITUT VATEL - PERNAS Hotel School
FRANCE01-2004
DIPLOMA - CHEF TRAINING
UNIVERSITI TEKNOLOGI MARA (UITM)
Terengganu01-2001
Skills
Operations management
Operational efficiency
Cost control
Financial controls
Quality assurance
Process improvement
Process improvements
Schedule oversight
Resource allocation
Strategic planning
Execution strategy
Leadership training
Teamwork and collaboration
Business management
Operations oversight
PERSONAL PARTICULARS
- Height / Weight : 165cm / 60kg.
- Sex / Race : Male / Malay
- Health : Excellent
Timeline
DIRECTOR OF OPERATIONS
IMZZ RESOURCES – SELANGOR,MALAYSIA
06.2017 - Current
Part Time CULINARY LECTURER
INTI International College Subang & YTL College
05.2017 - Current
LECTURER
SEGI COLLEGE – SUBANG JAYA,MALAYSIA
08.2013 - 05.2017
F & B OPERATION MANAGER
GLOBALGATE EXHIBIT (M) SDN BHD – KUCHING,SARAWAK
02.2013 - 07.2013
LECTURER
MANAGEMENT & SCIENCE UNIVERSITY – SHAH ALAM,SELANGOR
02.2011 - 02.2013
LECTURER - CULINARY ARTS
KL.MU – KOTA KINABALU,SABAH
09.2010 - 01.2011
HEAD OF F&B
FELDA TRAVEL (HOTEL DIVISON)
10.2007 - 08.2010
HEAD of F&B
KELAB GOLF NEGARA SUBANG – KELANA JAYA
03.2005 - 09.2007
CENTRAL KITCHEN MANAGER(PRE OPENING)
CANADIAN 2 FOR 1 PIZZA – TTDI,K.LUMPUR
02.2004 - 02.2005
BANQUET OPERATION EXECUTIVE
SAYANG DINING SDN BHD – MALIM,MALACCA
12.2003 - 02.2004
JUNIOR ASSISTANT OUTLET MANAGER
GUOMAN RESORT– PORT DICKSON,N.SEMBILAN
03.2003 - 12.2003
EXECUTIVE CERTIFICATE - F&B MANAGEMENT
TAYLOR'S COLLEGE
PROFESSIONAL BUTLER TRAINING -
TAYLOR'S COLLEGE
BACHELOR DEGREE - HOTEL & TOURISM MANAGEMENT
INSTITUT VATEL - PERNAS Hotel School
DIPLOMA - CHEF TRAINING
UNIVERSITI TEKNOLOGI MARA (UITM)