MUHAMAD FAZIL AHMAD, 0192385410

Key Responsibilities

• Ensures all aspects of the department operations and management run effectively and efficiently
• Hands on approach with associates to ensure efficient service, product consistency
• Coordinates all ordering, purchasing and inventory additions
• Directly handles customer services issues to ensure satisfaction of all guests
• Drive and narrow the focus on corporate and hotels programs
• Designed and produced all restaurant menus and culinary additions
• Update and manage training data of associates and established of F&B Manual and SOP
• Oversee supply of support services such as maintenance and installation of machinery cleaning of kitchens, staffing etc
• Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.

• Experience in Factory Management of shift rotation, shift operations and shut down of operations for providing the service and foods for head count involving in operations.
• Setting up new Block 11, for new cafeteria for seating capacity up to 700 employees. Works involve with project team on preparation layout on infra, M&E, buffet equipments and waste area.
• 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.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Maximized performance by monitoring daily activities and mentoring team members.
• Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• 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.
• Developed and implemented business strategies to achieve business goals and stay competitive.
• Improved marketing to attract new customers and promote business.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Established team priorities, maintained schedules and monitored performance.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Managed senior-level personnel working in marketing and sales capacities.

• For setting up Food & Beverage and Driving Range in MGCC after award to Rizq Agency on 1st March 2020
• Responsible to serve and prepare the team for Food & Beverage, Meetings, Incentives, Conferences, Exhibition (MICE), Catering, Sports & Recreations and Umrah
• A certified kitchen serves HALAL food by JABATAN AGAMA ISLAM PAHANG in MGCC
• Managing and operate TDK LAMBDA CAFETARIA, KUANTAN PAHANG, for 650 employees and 150 management staff.
• Enhanced customer satisfaction by promptly addressing concerns and providing accurate information.
• Assisted customers in navigating company website and placing online orders, improving overall user experience.
• Maintained detailed records of customer interactions, ensuring proper follow-up and resolution of issues.
• Participated in cross-functional initiatives aimed at enhancing overall business operations and customer satisfaction levels.

• Managed time efficiently in order to complete all tasks within deadlines.
• Worked flexible hours across night, weekend and holiday shifts.
• Cultivated interpersonal skills by building positive relationships with others.
• Skilled at working independently and collaboratively in a team environment.
• Paid attention to detail while completing assignments.
• Strengthened communication skills through regular interactions with others.
• Worked effectively in fast-paced environments.
• Organized and detail-oriented with a strong work ethic.
• Passionate about learning and committed to continual improvement.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Developed and maintained courteous and effective working relationships.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Self-motivated, with a strong sense of personal responsibility.
• Proved successful working within tight deadlines and a fast-paced environment.
• Identified issues, analyzed information and provided solutions to problems.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Used critical thinking to break down problems, evaluate solutions and make decisions.

• Serve a key role in the management and coordination of the hotel’s day to day operations of F&B outlets, organized Food and Beverage events and Sales & Marketing
• Key Responsibilities o Ensures all aspects of the department operations and management run effectively and efficiently o Hands on approach with associates to ensure efficient service, product consistency o Coordinates all ordering, purchasing and inventory additions o Directly handles customer services issues to ensure satisfaction of all guests o Drive and narrow the focus on corporate and hotels programs o Designed and produced all restaurant menus and culinary additions o Update and manage training data of associates o Oversee supply of support services such as maintenance and installation of machinery cleaning of kitchens, staffing etc o Yearly Planning Budget Income & Expenditure, Planning of Monthly Promotion, Capital
• Expenditure and Profit & Loss o Food and Beverage Business Plan and Market Analysis/Segmentation
• O Introduced multi skill program to ensure maximum productivity o Increased overall restaurant food quality based on guest satisfaction index o Increased associates engagement to the operation based on KPI

• Project Management for Opening and Managing a 4-star resort style Pengerang Integrated
• Complex Executive Village (PICEV) and Pengerang Integrated Complex Management Office (PICMO) facilities for PETRONAS
• Occupants consists of PETRONAS Executives and Senior
• Management
• Fully equipped facility with 4-star property offerings
• 1544 rooms 3 Main dining halls Club House (The Restaurant, GYM, Poolside, indoor and outdoor games activity, Services Housekeeping Services Laundry Services Engineering Services and Pest Control
• Summary and primary responsibilities
• Project and Compliance Manager for the organization
• Under the oversight of the Board of
• Directors (the Board), provide technical expertise relative to Hazard Analysis and Critical
• Control Points (HACCP), food safety, sensory and quality evaluations
• Track performance and monitor PICEV & PICMO progress objectively weekly based on internal key indicators required by organization, regulatory agencies and customers
• Conduct monthly HACCP audits and assess HACCP program compliance by reviewing and analyzing weekly HACCP logs and management checklists to determine consistent fulfilment of required HACCP standard operating
• Support TMR leadership with inspection readiness, coach TMR personnel before, during and after all external quality, food safety, sanitation inspections, housekeeping and Facilities
• Management
• Supervise delivery and quality assurance of pest control, contract services and supplies
• Ensures that the values of the Executive Village are expressed consistently in an environment where occupant satisfaction is the utmost benchmark and lived by all involved
• Allows associates to be the “ambassadors” of the executive village for occupants and Pengerang Integrated Complex Executive Village (PICEV)

• Serve a key role in upgrading Kompleks Operasi PETRONAS (KOP), on landscaping, utilities, housekeeping and improve service standard in café D’Lambur which is operate by third party
• Part of the team with HSE (focal person) to upgrade safety and quality standard in platform (Offshore) on kitchen hygiene and housekeeping (laundry and rooms)
• Lead team for KOP
• Movement Execution Plan, to transfer 650 executive and non-executives to new building (KOP2) with phase 1 to phase 5 and within KOP building department involve are PHR, PSM, POR, PFA
• PIT and PPE (750 staff).

• Serve a key role in opening of The Zenith Hotel with 519 rooms & Sultan Ahmad Shah
• International Convention Center with 12 meeting rooms and ballroom capacity up to 3000pax with management and coordination of the hotel’s pre-opening team for setting-up operations of Banquet, F&B outlets and Kitchens, organized Food and Beverage events, Sales & Marketing and Entertainments with strategies and activities
• Lead auditor for ISO 22000 – 2005, Food Safety
• Management System (FSMS)
• Key Responsibilities o Ensures all aspects of the department operations and management run effectively and efficiently o Hands on approach with associates to ensure efficient service, product consistency o Coordinates all ordering, purchasing and inventory additions o Directly handles customer services issues to ensure satisfaction of all guests o Drive and narrow the focus on corporate and hotels programs o Designed and produced all restaurant menus and culinary additions o Update and manage training data of associates and established of F&B Manual and SOP o Responsibilities of Activity Chart and Punch List for Pre-Opening Hotel
• O Oversee supply of support services such as maintenance and installation of machinery cleaning of kitchens, staffing etc o Pre-Opening Planning Budget Income & Expenditure, Human Capital, Planning of Yearly
• Promotion, Capital Expenditure and Profit & Loss o Food and Beverage Business Plan and Market Analysis, Intelligent & Segmentation
• Accomplishments o Introduced multi skill program to ensure maximum productivity o Increased overall restaurant food quality based on guest satisfaction index o Increased associates engagement to the operation based on The Zenith Engagement Index

• Oversees and directs all aspects of the hotel operational departments and Golf Club which include: Front Desk Service, Food and Beverage/Kitchen, Housekeeping, Engineering
• Security, Sports and Recreations, Golf Course operations and other relevant operating departments
• Ensures that departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standard/staff training
• Ensures highest levels of customer satisfaction
• Key Responsibilities o Monitoring and handling Front Desk and Housekeeping operations such of room’s configurations, turndown services and works along with Front Desk Manager and
• Executive Housekeeper
• O Organize Golf tournament and amateur open golf championship o Hands on approach with associates to ensure efficient service, product consistency o Coordinates all ordering, purchasing and inventory additions o Directly handles customer services issues to ensure satisfaction of all guests o Drive and narrow the focus on corporate and hotels programs o Designed and produced all restaurant menus and culinary additions o Update and manage training data of associates o Oversee supply of support services such as maintenance and installation of machinery cleaning of kitchens, staffing etc o Yearly Planning Budget Income & Expenditure, Planning of Monthly Promotion, Capital
• Expenditure and Profit & Loss o Food and Beverage Business Plan and Market Analysis/Segmentation
• O Milestone planning with Residences Engineer on developing and maintain rooms, Food &
• Beverage outlets, internal and external area
• O Introduced multi skill program to ensure maximum productivity o Handling and scheduling room’s refurbishment of 105 superior rooms on twin and king size beds category
• O Increased overall restaurant food quality based on guest satisfaction index o Increased associates engagement to the operation based on Customer Engagement

• Overseeing and directing all aspects of the hotel's operational departments and Golf Club, including Front Desk Service, Food and Beverage/Kitchen, Housekeeping, Engineering, Security, Sports and Recreation, Golf Course operations, and other relevant operating departments. My responsibilities include ensuring that these departments are well-run by focusing on the following aspects: maximizing revenues and profits, minimizing operating costs, implementing and following up on service standards and staff training. I also ensure the highest levels of customer satisfaction are maintained.
• Proved successful working within tight deadlines and a fast-paced environment.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Passionate about learning and committed to continual improvement.
• Organized and detail-oriented with a strong work ethic.

• Serve a key role in the management and coordination of the hotel’s day to day operations of F&B outlets, organized Food and Beverage events and Sales & Marketing
• Key Responsibilities o Ensures all aspects of the department operations and management run effectively and efficiently o Hands on approach with associates to ensure efficient service, product consistency o Coordinates all ordering, purchasing and inventory additions o Directly handles customer services issues to ensure satisfaction of all guests o Drive and narrow the focus on corporate and hotels programs o Designed and produced all restaurant menus and culinary additions o Update and manage training data of associates o Oversee supply of support services such as maintenance and installation of machinery cleaning of kitchens, staffing etc o Yearly Planning Budget Income & Expenditure, Planning of Monthly Promotion, Capital
• Expenditure and Profit & Loss o Food and Beverage Business Plan and Market Analysis/Segmentation
• O Introduced multi skill program to ensure maximum productivity o Increased overall restaurant food quality based on guest satisfaction index o Increased associates engagement to the operation based on Swiss Engagement Index

• Serve a key role in the management and coordination of the hotel’s day to day operations of F&B outlets, organized food and beverage events and Sales & Marketing
• Key Responsibilities o Ensures all aspects of the department operations and management run effectively and efficiently o Hands on approach with associates to ensure efficient service, product consistency o Coordinates all ordering, purchasing and inventory additions o Directly handles customer services issues to ensure satisfaction of all guests o Drive and narrow the focus on corporate and hotels programs o Designed and produced all restaurant menus and culinary additions o Update and manage training data of associates o Yearly Planning Budget Income & Expenditure, Planning of Monthly Promotion, Capital
• Expenditure and Profit & Loss o Food and Beverage Business Plan and Market Analysis/Segmentation
• Accomplishments o Acting as Food and Beverage Manager for 10 month during absence of F&B Manager o Introduced multi skill program to ensure maximum productivity o Coordinates training activities for all staff in accordance to Swiss Garden International
• Hotel Standard o Implement new menus

• Assisting the Restaurant Manager in the management, operation and coordination of the hotel’s day to day operations and organized food and beverage events and responsible for Room Service and Restaurant operation
• Key Responsibilities o Operate the department during the absence of the Restaurant Manager o Submit monthly training and development reports with analysis and comments as required o Develop and prepare menus with all outlet chefs for all operating restaurants o Calculate costs on menu items o Follow up and maintain food cost control methods and procedures o Generate congenial environment within the department for productivity and improvisation on overall product standards and of services
• Accomplishments o In charge of the Restaurant and Room Service when the departure of the Restaurant
• Manager o Coordinates training activities for all staff in accordance to Landmark Hotel and Resort
• Standard, ISO 9002 and ISO 14001

• Assisting the Room Service Manager in the operation and coordination of the hotel’s day to day operations and organized food and beverage events
• Key Responsibilities o Operate the department during the absence of the Room Service Manager o Submit monthly training and development reports with analysis and comments as required o Develop and prepare menus with all outlet chefs for all operating restaurants o Calculate costs on menu items o Follow up and maintain food cost control methods and procedures o Generate congenial environment within the department for productivity and improvisation on overall product standards and of services
• Accomplishments o In charge of the Restaurant and Room Service when the departure of the Restaurant
• Manager o Fully in charge on banquet function went there event is occurred.

• Serve a key role in the Banquet Department and coordination of the hotel’s day to day operations and organized food and beverage events and Sales & Marketing
• Key Responsibilities o Able to conduct training on Food & Beverage and Banqueting o Submit monthly training and development reports with analysis and comments as required o Calculate costs and expenses on Banquet operation
• O Follow up and maintain food cost control methods and procedures o Generate congenial environment within the department for productivity and improvisation on overall product standards and of services
• Accomplishments o In charge of the Restaurant and Lounge when the absence of the Food and Beverage
• Manager
• Main Responsibility o Supervise and ensure smooth operation of the Food and Beverage Department o Establish and maintain high standard of service, food preparation, quality and presentation o Supervise and issuance, receiving and kitchen/food and transfer o Maintain and control stringent food & beverage cost o Develop and recommend new menus for approval o Supervise preparation of daily market o Maintain and supervise request for repair
• Inspect all storeroom, refrigerator, freezer and receiving area o Maintain and ensure all outlets, kitchen and stewarding area are always kept clean and in proper sanitation o Supervise work performance an attendance of all outlet, kitchen and stewarding associates o Enforce discipline to all associates in line with the house rule and regulation o Periodically evaluates associates performance o Develop contact with supplier and check their operation o Allocations of labour and other variables within budget level o Set and maintain high standard of safety and fire precaution o Attend meeting and briefing as set by management