Nauman Nadeem
Philadelphia,United States
Summary
Dynamic hospitality professional with extensive expertise in food and beverage management within luxury hotels and resorts, recognized for driving revenue growth and enhancing guest experiences. Proven track record in streamlining operations, managing high-performing teams, and implementing innovative strategies that significantly boost profitability. Specialized in cost control and leveraging technology to optimize service delivery while upholding the highest standards of excellence. Currently spearheading beverage distribution efforts, demonstrating strong entrepreneurial acumen and unwavering commitment to delivering exceptional results.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
Clarion Hotel & Conference Center
Philadelphia, PA
03.2023 - Current
- Executed strategic initiatives to successfully achieve $26 million to $30 million in annual sales revenue for fiscal year 2025.
- Assisted in managing a front-of-house team of 20 to 35 employees, including banquet and events staff. Supported both full-time and part-time team members.
- Coordinated setup and maintenance activities for 22,000 square feet of banquet and meeting spaces, enhancing event readiness and operational efficiency.
- Analyzed market trends to identify potential clients and revenue centers for business growth.
- Elevated kitchen performance through effective team management. Achieved staffing excellence by implementing training programs. Enhanced menu quality, contributing to improved customer satisfaction.
- Directed hospitality efforts for over 225 guests, ensuring seamless service in dining hall and bar environments.
- Facilitated point-of-sale processing for toast. Coordinated triple-seat arrangements for event management. Managed open-table reservations efficiently. Oversaw implementation of toast point-of-sale systems. Led triple-seat arrangements for effective event management. Optimized open-table reservation handling. Streamlined point-of-sale processing for toast, enhancing transaction efficiency. Improved event management with triple-seat arrangements, boosting attendee satisfaction. Enhanced reservation process through open-table system, increasing booking accuracy.
- Developed and enhanced a visually appealing beverage program featuring a diverse selection of wines, cocktails, and chef's curated options.
- Streamlined financial report processing daily, achieving payroll administration efficiency with Pay-Day Portal, ensured budget compliance and successfully coordinated multi-seat events. Enhanced payroll administration through Pay-Day Portal, facilitated budgetary control, and executed effective coordination of triple-seat events. Optimized daily financial reporting processes, achieved seamless payroll management using Pay-Day Portal, ensured budget adherence, and efficiently organized large-scale event arrangements.
- Analyzed market trends and implemented sales strategies, achieving daily revenue figures of $15 to $19 at the restaurant.
- Achieving & analyzing growth opportunity from our event spacing to maximize the weekly revenue.
F&B MANAGER
Fairmont Hotel San Francisco
San Francisco, CA
01.2023 - 03.2024
- Realized annual sales ranging from $8.8 to $9 million.
- Supervised five food and beverage units within a 5-star hotel: Laurel Court Restaurant, Tonga Bar, In-Room Dining, and Coffee Shop.
- Directed a workforce of 75-80 employees with a focus on service improvement and enhancing guest experiences.
- Implemented strategic initiatives to reduce food costs to 20%.
- Managed labor expenses effectively, consistently keeping them below the targeted 18-19%.
- Formulated exquisite wine and cocktail selections in collaboration with culinary staff.
- Promoted team cross-training, leading sessions compliant with Forbes and AAA standards.
- Oversaw the POS system as the primary expert, executing all backend updates for Bar and Restaurant operations.
- Collaborated with SmartCube to enhance In-Room dining services.
ASSISTANT GENERAL MANAGER
Morimoto
Maui, HI
12.2021 - 01.2023
- Appointed as Assistant General Manager in December 2021, overseeing a prestigious Japanese fine dining establishment with a seating capacity of 145, including an event patio that can accommodate over 300 guests.
- Managed a diverse team of 40 employees.
- Drove a 9% increase in annual sales through the introduction of a new lunch happy hour, sake flight program, and an exclusive Japanese whiskey tasting experience.
- Enhanced guest services through the strategic integration of SevenRooms and OpenTable reservation systems.
- Encouraged employee development by facilitating the promotion of five team members from hourly positions to leadership roles.
- Engaged in weekly strategy sessions with the General Manager and Executive Chef to assess P&L reports, labor costs, and food budgets, contributing to financial strategies that elevated overall profitability.
- Consistently maintained labor costs at 22% and food costs between 29-30%.
- Generated $8.5 million in annual revenue.
FOOD & BEVERAGE MANAGER
Four Seasons Hotels & Resorts
Lanai, HI
01.2021 - 12.2021
- Delivered annual sales of $3.8 million.
- Assumed the position of F&B Manager at a 200+ all-suite hotel in January 2020.
- Managed daily operations across three distinct food and beverage outlets: 'The Break' (casual dining), 'Malibu Farm' (full-service poolside dining), and 'The View' (casual dining restaurant).
- Led a team of over 60 unionized employees, ensuring superior service and compliance with industry standards.
- Maintained a seating capacity of 155-170 to accommodate private events.
- Analyzed weekly sales and food/labor costs to secure maximum profitability.
- Produced bi-weekly staff schedules and executed monthly and quarterly inventory and reconciliation tasks.
ASSISTANT GENERAL MANAGER
Grand Wailea, A Waldorf Astoria Resort
Maui, HI
08.2019 - 01.2021
- Oversaw annual sales volumes ranging from $4.5 million to $5 million.
- Appointed as Assistant General Manager for a prestigious 5-star resort featuring over 1,400 rooms and seven F&B venues.
- Managed a hybrid team of 15-20 union and part-time employees across two dining outlets, including a central bar, a 110-seat restaurant, a grab-and-go counter, and a coffee bar.
- Developed revenue-generating strategies that led to a 6% increase during the first quarter.
- Enhanced Forbes and AAA ratings, achieving a notable score of 89%.
- Instituted innovative service protocols, comprehensive training schedules, consistent disciplinary measures, and an enhanced wine selection.
ASSISTANT BAR MANAGER
The Rittenhouse Hotel
Philadelphia, PA
08.2015 - 02.2019
- Drove annual sales, generating revenue between $5 million and $7 million.
- Served as Assistant Bar Manager in a 5-star luxury hotel featuring 400 rooms and private residences located in Philadelphia's business district.
- Guided a team of 12 employees, ensuring efficient and seamless bar service.
- Managed seating provisions for 85-100 guests, enhancing the overall guest experience.
- Contributed to achieving a high Forbes and AAA rating of 93.4%.
- Innovated bar menu development, seasonal menus, and happy hour programs, including the implementation of weekly wine tastings.
- Conducted inventory assessments and generated staff schedules to align with operational demands.
- Assisted the General Manager with scheduling, training, event planning, and buyouts.
- Instituted live music events three times per week to boost guest engagement.
Education
MBA - Global Hospitality Management
Les Roches International School of Hotel Management
Marbella, Spain03-2020
Bachelor of Science - Hotel Management
Restaurant School at Walnut Hill College
Philadelphia, USA06-2018
Skills
- Beverage offerings curation
- Wine knowledge
- Crafting cocktails
- Event planning
- Point of sale expertise
- Time allocation planning
- Inventory control
- Cost optimization in food services
- Labor expense optimization
- Proficient in SevenRooms
- Dining experience optimization
- Microscopic analysis skills
- SmartCube analytics skills
- Financial performance analysis
- Leadership development
- Team leadership
- Training facilitation skills
- Service excellence
Accomplishments
AH&LA Front Office Management
AH&LA Food & Beverage Management
AH&LA Housekeeping Management
CSW Level 2
Affiliations
- MMI Beverage & Mixologist
- Southern wine & spirits beverage program
- American Marketing Association
- Society of Human Resource Management
- Project Management Institute
- APICS – Association for Supply Chain Management
Certification
- American Hotel and Lodging Education Foundation (AHLEF) Front Office Management, Food & Beverage & House Keeping Management 2017-03
- Emirates Academy of Hospitality Management School, Dubai, UAE WSET Level 2 (Intermediate Certificate in Wine and Spirits) 2008-12
- Emirates Academy of Hospitality Management School, Dubai, UAE WSET Advance Level 3 (Certificate in Wine and Spirits) 2010-12
- Les Roches Global Hospitality Education Marbella, Spain Silver Medal Master Chef (Black Box Event) 2019-05
- Les Roches Global Hospitality Education Marbella, Spain Gold Medal 'Cocktails of the World' 2019-06
- County of Maui Liquor, Maui, Hawaii ServSafe Certification 2020-12
- California 'Food Handler Certification', San Francisco, CA ServSafe Certification 2023-04
- American National Standards Institute (ANAB)- Conference for Food Protection (CFP), Baltimore, MD ServSafe Certification 2025-04
Languages
English
Native or Bilingual
Interests
Skydiving, MotoGP, Formula 1, Photography, Traveling, Cooking, Hosting Parties
Timeline
Food and Beverage Manager
Clarion Hotel & Conference Center
03.2023 - Current
F&B MANAGER
Fairmont Hotel San Francisco
01.2023 - 03.2024
ASSISTANT GENERAL MANAGER
Morimoto
12.2021 - 01.2023
FOOD & BEVERAGE MANAGER
Four Seasons Hotels & Resorts
01.2021 - 12.2021
ASSISTANT GENERAL MANAGER
Grand Wailea, A Waldorf Astoria Resort
08.2019 - 01.2021
ASSISTANT BAR MANAGER
The Rittenhouse Hotel
08.2015 - 02.2019
Bachelor of Science - Hotel Management
Restaurant School at Walnut Hill College
MBA - Global Hospitality Management
Les Roches International School of Hotel Management