Segu Ali Irshad Ali

Segu Ali Irshad Ali

Executive Lounge Manager at ZamZam Pullman
Lives in Doha, Qatar
over 6 months ago

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Well experienced, team-oriented and well-organized individual searching for employment as a Restaurant manager / supervisor to support and exceed company objectives.

Experience

  • Executive Lounge Manager

    ZamZam Pullman - Mecca, Saudi Arabia

    F&B service
    September 2012 - June 2018 · 5 years and 10 months

    1. Coordinating daily restaurant management operations 2.Delivering superior food and beverage service and maximizing customer satisfaction 3.Responding efficiently and accurately to restaurant customer complaints 4.Maintaining the restaurant’s revenue, profitability and quality goals 5.Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. 6.Coordinate daily Front of the House and Back of the House restaurant operations 7. Organize and supervise shifts 8. Appraise staff performance and provide feedback to improve productivity 9. Manage restaurant’s good image and suggest ways to improve it 10. Control operational costs and identify measures to cut waste 11. Promote the brand in the local community through word-of-mouth and Restaurant events 12. Attending Daily Briefing & General Meetings with General Manager

  • Restaurant Supervisor

    Ocean View Hotel - Pottuvil, Sri Lanka

    F&B service
    April 2008 - October 2011 · 3 years and 7 months

    1.Provided guests with an exceptional dining experience and quality service 2.Handled all routine customer problems, ensuring all concerns were corrected and customers left satisfied. 3.Coordinated with catering staff on groups and parties upwards of 50 persons. 4.Answered customers' questions on menu items, ingredients and differences between dishes. 5.Catered events at customers' houses. Served food, attended to guests and broke down event at the end of the evening. 6.Monitored dining area to ensure best customer experiences. 7.Helped customers with their inquiries and resolved issues promptly. 8.Consistently checked on customers to ensure satisfaction with each food course and beverages. 9.Effectively communicated with all staffs regarding new protocols. 10.Responsible for delegating all closing tasks to fellow associates, and staying until all duties and tasks were completed. 11.Educated new hires and promoted associates, as a trainer, on all policies and procedures.

  • Head Waiter

    Casa Di Torino - Paris, France

    F&B service
    April 2003 - January 2006 · 2 years and 10 months

    1.Provided guests with an exceptional dining experience and quality service 2.Handled all routine customer problems, ensuring all concerns were corrected and customers left satisfied. 4.Answered customers' questions on menu items, ingredients and differences between dishes. 5.Catered events at customers' houses. Served food, attended to guests and broke down event at the end of the evening. 6.Monitored dining area to ensure best customer experiences. 7.Helped customers with their inquiries and resolved issues promptly. 8.Consistently checked on customers to ensure satisfaction with each food course and beverages. 9.Effectively communicated with all staffs regarding new protocols. 10.Responsible for delegating all closing tasks to fellow associates, and staying until all duties and tasks were completed. 11.Educated new hires and promoted associates, as a trainer, on all policies and procedures.

  • Restaurant Captain

    Restaurante Romano - Paris, France

    F&B service
    November 1999 - February 2003 · 3 years and 4 months

    1.Coaching and training employees 2.supervises and coordinates activities of dining room 3.ensure courteous and rapid service to guests 4.handling guest complaints regarding food or service 5.greet ,escort,seat,guests to table 6.explain menu or buffet,recommend certain dishes and identify ingredients 7.set up the restaurant buffet,corners,and mise en place for service 8.maintain food safety standards& procedures 9.check and use of all restaurant tools & equipment 10.approach guest table 11.take and process food orders 12.respond to dissatisfied guests

Education

  • Diploma

    Sri Lanka Institute of Tourism & Hotel Management (SLITHM) - Kundasale, Sri Lanka

    February 2010 - November 2012

    Diploma in Hotel Management

  • Diploma

    AIM Hotel & Tourism Management Academy - Paris, France

    April 2004 - May 2005

    Diploma In Hotel Management

  • Degree

    Association Européenne Des Ecoles d’Hôtellerie et de Tourisme (AEHT) - Diekirch, Luxembourg

    January 2000 - December 2002

    l’Hôtellerie et de Tourisme (AEHT)

Languages

  • Tamil
    Native or fluent
    100%
  • French
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Arabic
    Professional working
    60%
  • Hindi
    Limited working
    40%

Skills

  • Career Trainings & Courses
  • POS
  • restaurant revenue management
  • saving cost
  • SOP
  • • Supervisors Toolkit 4:Personal Organization and
  • Trainings

Other

  • Talent & Culture

    Universe Manager Workshop

    T&C.jpg
  • Basic Food Hygiene

    CRISTAL INTERNATIONAL STANDARDS

    CERIFICATE 5.jpg
  • Supervisors Toolkit-4

    Accor Academic Training

    CERTIFICATE 1.jpg
  • Handling Complaints Associates

    Accor Academic Training

    CERTIFICATE(2).jpg
Connections
Lerry Mer Lorenzo
Senior Supervisor at IBRALYN.CO
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