Mohamed Nazeer

Sunflower/GN Fuvahmulah
Mobile: +9609535955
ID card No: A005989
Email: mnazeer2002@gmail.com
------------------------------------------------------------------------------------------------------------

Professional Experience:-
1. Worked with Centara Grand Island Resort and Spa as a Food and Beverage
Manager since August 2016 until March 2017. As an Assistant Food and
Beverage Manager 2014 October to July 2016 and as a Senior Outlet Manager
from October 2012 to until October 2014. As an Outlet Manager from October
2010 to October 2012.
Centara Grand Island and Resort and Spa managing with one of the fastest
growing company in Thailand which is called Central group.
2. Worked with Holiday Inn Kandooma Resort in Maldives 10th July 2010 to until
24th October 2010.
Kandooma Resort is managing probably with a biggest hotel chain in the world
IHG.
3. Worked with Centara Grand Island Resort and spa Maldives as an outlet
manager from September 2009 to until 24th June 2010.
4. Worked with Zithali Resort and Spa Kudafunafaru as a fine dining outlet manager
from 2008 to until mid of 2009.
Zitahli is a newly established five stars plus brand by aaa hotels and resorts in
Maldives.
5. Worked with Anantara Resorts Maldives as a restaurant waiter from 3rd march
2006 to 30th may 2006.
From 1st June 2006 to 30th July 2007 worked as a restaurant supervisor.
From 1st august 2007 to until 20th February 2008 worked as a restaurant
manager.
Anantara Resorts Maldives is one of the luxury resorts managed by Minor
International, a World renowned resort group, & a member of Small Luxury
Hotels of the World.

6. Worked with One&Only Kanuhura, Maldives as Mediterranean restaurant waiter

2005.
One & only Kanuhura Maldives is one of the luxury resorts
managed by kerzner International, a world renowned & award winning resort
group, & a member of the leading hotels of the world).

7. Worked with Hilton Maldives at Rangali Island as a restaurant waiter from 1997
to 1998.
BASIC FUNCTION

To supervise the daily Food & Beverage operation in its entirely, including;
 Quality and consistency of service and products
 All cost factors
 Cleanliness of all Food & Beverage areas
 Final selection and training of staff
 Production of Departmental profit
 Delegate and ensure responsibility for various elements of the operation to the
respective staff members

Duties and Responsibilities:

1. Responsible for the overall activities of this department, take care of F&B Marketing
plan, try to achieve the budget and control expenses to maximize departmental
profit, be more particular in seeking excellence of the standards of service, food
quality and presentation through enforcing systems, methods, courtesy and
constantly training the F&B staff for better efficiency
2. Perform any other duties set by resort policies, management or the direct supervisor
which are not included above
3. Responsible to the Management of the resort for the overall activities of the
Department namely the standard of service, quality and presentation leading
towards guest’s satisfaction proper scheduling, training and efficiency of the staff
under his direction, for maximizing the sales volume while minimizing cost, expenses
and payroll thereby achieving a satisfactory Department profit.
4. Responsible for the never ending process of;
- planning, organizing and staffing (together with management)
- executing, controlling, and innovations in F&B Department
5. Underline the basic elements for forecasting the F&B operational budget as
accurately as possible
6. Analyze the operational accounting and financial reports related to respective
Department and if necessary, set corrective action plans within your responsibility
and make recommendations to management when it is out of your authority
7. Direct, supervise and check the overall F&B operation, menu and beverage list
planning, proper purchasing, receiving, storing and issuing of food and beverage,
standard of service in restaurants, bar operations and proper credit and collection
for food and beverage served
8. Responsible for the proper handling and control of F&B materials and equipment’s
seeing that loses and breakage are minimized
9. Set up training program according to the needs and see that its followed by the
designated supervisors
10. Fill monthly F&B report to be presented to Management, following the monthly
financial results for the Department with comments on the activities made
11. Authorize all requisitions to the store room from his department, or delegate these
responsibilities to subordinates whenever or wherever necessary. Evaluate, control
and authorize repair & maintenance and work orders of the Department
12. Conduct F&B meetings, Advertising & Promotional meetings, Year End meetings and
attend to the Department Head meetings conducted by the Management and any
other meeting as required
13. Inspect the outlets on a regular basis
14. Personally verify that the guests in all outlets are receiving the best possible service
available

Profile and Qualifications: -

1. Eight years now in managerial level in F&B service but in hotel industry 19 years in
different organization.
2. Friendly personality, leadership skills, diplomatic, calm, leads by example, detail
oriented, organized, meets deadlines, results oriented.
3. Proficiency in English and computer literate.

Career Advancement: -
1. Director of Food & Beverage, EAM/RM
PERSONAL PROFILE: -

 Date of Birth : 02nd May 1977

 Father’s Name : Ali Ibrahim
 languages known : English
 Marital Status : Married
 Height & Weight : 165 CM
 Special Interest : Willing to learn, sports, changes and challenges

References:

Mr. Sergio Arias

Resident manager
Centara Grand Island Resorts Maldives & spa
Mobile: +841203722092
Republic of Maldives
Email: serginhoarias@gmail.com