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CURRICULUM– VITAE
Name: Syed Naveed Kazmi
Address:House No. 72/II, Faisal Street 2, Defense 8. Karachi, Pakistan.
Email – ID:
 Degree: Bachelor of Commerce
naveedkzmi2000@yahooo.com, kazmialmcogroup@gmailcom
Mobile (Home):+ 92 300 9227915
Mobile (Iraq):+ 964 7809147086,
Mobile (Dubai):+ 071 555240668
PROFILE SYNOPSIS_______________________________________________________________________
Seasoned, creative, and passionate operational professional with more than 15 years of event experience.
I come with an existing and diverse client base. I have an understanding of both operations and sales
which gives me a unique approach to catering. Strategic leader and entrepreneur with a successful
background building and leading top performing teams focused on exceeding goals through establishment
of highly effective training, policies, procedures, problem solving, best practices,
research/analytical/creative tools, and fiscal control systems.
_______________________________________________________________________________________
HIGHLIGHTS____________________________________________________________________________
Advanced communicator and cultivator of key relationships with all levels of personnel, clients, businesses
And executive managers as well as a skilled provider of advanced training, guidance, and motivation that
result in the retention of top performing professionals and successful cross-functional teams of
employees.
_______________________________________________________________________________________
OBJECTIVE______________________________________________________________________________
Looking for a position with a successive organization where I will be able to utilize my experience,ability
and creativity to create a successful catering sales team and maximize the company’s sales andobjectives.
_______________________________________________________________________________________
EDUCATION AND PROFESSIONAL QUALIFICATIONS_____________________________________________
University: Karachi University
Specification: Mobilizations and Operations for the Catering and Hospitality Industry.
 Diploma: Advance Course In Food and Beverage Production and Service
Institute: Pakistan Institute of Tourism and Hotel Management
 Industrial Training
Holiday Inn, Karachi: Food & Beverage Service and Productions.
Sheraton Hotel, Karachi: Food & Beverage Service and Productions.
Intercontinental, Karachi: Food & Beverage Service and Productions.

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Avari Tower, Karachi: Food & Beverage Service and Productions
AWARDS ACHIEVEMENT__________________________________________________________________
Year – 1990 (Pakistan)
 Certified For an “Achievement’ From The Hotel Sheraton, Karachi.
 Certification of “Excellency’ From Hotel Sheraton, Karachi.
 Quality Award Of “Employee Of The Month’ From The Sheraton, Karachi
Year - 1994 (Yemen)
 Certifications Of “Guest Satisfaction System’ Sana’s Sheraton, Yemen
Year – 1995 (Pakistan)
 Certified Of “First Concern Course’ From Holiday Inn Crown Plaza, Karachi.
Year – 2006 (Iraq)
 Certificate of“Appreciation’ From Multi National Command Force, Iraq.
 Certificate Of”Appreciation ‘FromMultinational SecurityTransition Command, Iraq.
 Certification of“Excellency“From NATO Training Mission, Iraq.
 Certifications of “Appreciations’ From US Force, Camp Bucca, Iraq.
 Excellency Awards Of “US FLAG” Received From ZIDAC, Chief Commander, US Air Force, and
Bucca, Iraq.
 Certificate Of “Appreciation” From Captain Jerome D Davis, Port Of Um – Qasar Iraq
 Certificate of “Appreciation “For Out Standing Services from 1rst-181rst-FABN and OSS.
 Certificate Of “ Appreciation” From Kellogg Brown s Root (KBR)
 Theater Interment Facility (TIF) Detainee’s Food Provider.( Short Period Opening as Service
Provider in Just Five Days around 15,000 Numbers Of Detainees Food Services in Iraq)
 Most Demanding and Strategic Food Service Operations in Iraq
WORK HISTORY_________________________________________________________________________
Presently working with ALMCO Limited - Life Support Division, Iraq as Director of Operations from
2006 to till date.
 Broad in scope reporting to CEO directly in overseeing the management of catering, employee
accommodation and support services across a number of sites in Iraq whose customers are Armed

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Forces, NATO and civilian personnel of Countries who are participating in the peacekeeping
operations in Iraq and more than 24 oil rigs and various oil companies.
 Resides at the base location with the military /rigs (customer) and manages the daily
implementation of the contracted services for the Statement of work (SOW). Plan, direct, or
coordinate the operations of forward operating base businesses or public organizations covered
by the Statement of work.
 Keep track on all Site’s Maintenance, foodservice, Logistic, laundry services, housekeeping,
recreation, security, supply, waste management and medical support to ensure a high quality of
life for our customers.
 Responsible for ensuring the food budgets are within agreed targets and for effectively managing
all staff employed within my area of responsibility.
 Responsible for the overall management of kitchens, employee accommodation and support
services, ensuring all aspects of the catering operations of the units meet our clients’ client
contract specification and within the standard operating procedures lay down by our client.
 Utilizing the resources at his disposal in an effective way.
 Plan, manage and maintain high level of employees' morale.
 Liaise with clients regularly to receive feedback on the services provided for continual
improvement.
 Keep the senior management informed about major operational issues and developments.
Take necessary decisions within authority as and when necessary to ensure the smooth running of
the operations.
 Visit operations regularly to ensure that operational controls and procedures are in place.
Suggest improvements and instruct actions.
 Hold periodical meetings with key personnel on or off the locations to review operational
requirements, achievements and improvements.
 Prepare vacation, succession and replacement plan for key personnel in consultation with HRD
Manager.
 Submit quarterly staff needs forecast to HRD.
 Receive staff training needs from locations and initiate training process in coordination with HRD.
 Monitor and supervise on-the-job training process on location as per training guidelines and
procedures.
Ensure that document related to staff movements and payroll such as monthly time sheet, and
transfer forms are received from locations with proper supporting on time for payroll processing.
 Consult and seek approval from senior manager for any non-contractual request from client
involving extra cost.
 To costing on upcoming bids and projects with proposal writer and BDM.
 Provide necessary information and assistance during the processing of tenders.
 Liaise with HR Department for all issues related to staff such as staff needs and planning,
recruitment, training, career development, pay and benefits, staff appraisal, award schemes,
increment and promotions, staff movements, medical problems, labor disputes, warnings,
vacation, resignation/ termination, exit formalities, etc.Ensure regular inventories of company's
assets and client supplied equipment are taken and proper recordsare maintained.
 Mobilization and Demobilization, Opening of ALMCO life support at Phonex at IZ, Baghdad
Mobilization done with ALMCO Group of Companies

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 Mobilization and Opening done -NATO Training mission - Iraq.
 Mobilization and opening of AL – Kuds Washington Power Plant – Iraq.
 Mobilization and operations of ALMCOs detainee and Iraq correctional officer’s food service
operation – Camp Bucca Iraq.
 Mobilization and Opening of ALMCO’s Food Services and Operation and Maintenance in “KAZ
POWER PLANT” in IRAQ.
 Mobilization and Opening of ALMCO’s US Army and Iraqi officers DFAC in UMM AL Nasr site in
Iraq.
 Mobilization and Opening of ALMCO’s US Army “HAMMER – KBR DFAC” at Besmaya in Iraq.
 Mobilization and Opening of Detainees and LN DFAC at Taji – Iraq.
 Mobilization and Opening of KBR DFAC at Talil – Iraq.
 Mobilization and Opening of US military DFAC at SHOIB A – Iraq.
 Mobilization of various Oil companies such as Halliburton, Schlumberger, Exxon Mobile, OilServe,
Shell Oil, Daqing, Great wall along with 26 rigs and base camp.
Worked as Project Manager with DAMAC (Darieh General Trading Co. W.L.L.), Kuwait from Jan 2004
to Dec 2005.
 Opening of new hotels, Costing, Training new staff, supervising fast food restaurants, and
Responsible for all service outlets.
 Collaborated with chefs, banquet managers, and convention leaders in planning and execution of
highly successful functions.
 Developed floor plans and seating assignments and designed tasteful decor.
 Drove revenue by helping to create a full service business center.
 Established best practices for catering operations which are still in use today.
Note:Had to return back to Pakistan under duress as the situation in Iraq was worsening.
Worked as Food and Beverage Manager at Karachi Gymkhana Club, Karachi, Pakistan from July
1999 to Jan 2004.
 The job entailed responsibility of the entire catering department.
 The Scope of work included casting, menu preparation, presentation and managingthe staff of the
catering department which had about 250 people.
 The entire responsibility of opening their new Kitchen.
 Managing the profitability of the catering department which has a turn-over of an approximately
Rs. 40 million per month per annum.
Worked as Food and Beverage Manager at Royal Empire Hotel, Dubai, U.A.E. from 1997 to 1999
 Opened three restaurants for the hotel: Bahamas Island (a Caribbean-styleRestaurant), karaoke
bar and Royal Roof (a rooftop pool-side BBQ Restaurant).
 Leading a team of 110 employees
 Assisting the General Manager in administering and managing the hotel’s operation,
 Maintaining established costs and quality standards
 Participating in total hotel management as a member of the hotel Executive Committee
 Setting up and maintaining of FF&E and revenue / profit budgets

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 Setting up and standardization of the F&B Service Department
 Setting up and standardization of the Kitchen & Stewarding Department
 Maximizing customer satisfaction by “Anticipating guest needs” training
 Maximizing revenues / profits by promotions & in-house activities
 Implementing HACCP Hygiene System
 Implementing standardized Food & Beverage Menus
 Holding regular Kitchen Meetings
 Sourcing, interviewing and hiring of all F&B colleagues
 Organizing Departmental Training
 Ensuring the cleanliness of all food and beverage facilities including the restaurant, lounges,
Banquet rooms, storage rooms and kitchen
 Maintain the highest standards of security for hotel patrons and employees and maintain the
Highest standards of quality and service in the Food & Beverage Department
 Keeping the set food cost & beverage cost target
Worked as Assistant Food and Beverage Manager at Quality In Horizon, Dubai, U.A.E. from 1996
to 1997
 Train and guide staffs in their job duties.
 Assist in recruitment, performance review, promotion, release, wages and salary adjustments for
employees.
 Ensure employees follow operational practices, hygiene rules, and quality standards.
 Develop and implement training programs for employees.
 Manage F&B store operations to ensure excellent service in economic and profitable manner.
 Initiate the development methods for high quality food and drink preparation process.
 Train assigned staffs on emergency, health and safety policies.
 Respond quickly to customer complaints to ensure high quality customer service and satisfaction.
 Plan and supervise the marketing and promotion activities to attract more customers.
 Assist in ordering, purchasing and stocking F&B products.
 Coordinate in sourcing and testing new products and menus.
 Conduct regular repairs and maintenances for F&B equipment.
Worked as Assistant Banquet Manager at Holiday Inn Crown Plaza, Karachi, Pakistan in 1994 to 1996.
 Meeting clients, taking contracts to help them to discuss what they need to have in the event and
reporting these to the banquet manager.
 Pre -plan the event with the assistance from the manager.
 Supporting the banquet plans, and design the venue planned.
 Coordinate with the catering staff and manage banquet business logistics.
 Ensure best food and beverage service is given in the interest of the consumer.
 Monitor and control banquet budget, which includes labor costs, beverage costs, inventory
equipment, etc.
 Make sure to offer optimum level services in terms of quality and hospitality.

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 Require to coordinate and cooperate with all the departments like culinary, catering, sales
housekeeping, etc. to manage them in an effective manner to get a hold on the esteemed
customers.
Worked as Restaurant Manager at Sheraton Hotel, Sana’a, and Yemenfrom 1991 to 1994.
 Managing the Supper Club and Coffee Shop.
 Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.
 Managed different areas of restaurant operations such as customer relations, vendors’ relations
and inventory control.
 Specialized in training and motivating new staff regarding their work and responsibilities.
 Helped in promoting business through social interaction in community events.
Worked as Captain at Sheraton Hotel, Karachi, Pakistan from 1988 to 1991.
 Specific duties included supervising banquet staff.
 Daily use of computer for end of day reporting.
 Requestingsupplies considering forecast.
 Apply required measures in minimizing cost.
 Assisting in setting up various functions (weddings, luncheons, dinners, corporate)
 Ability to work in hectic rush periods for group meetings with attention to excellent customer
service.
 Resolved client issues/employees concerns satisfactorily.
_______________________________________________________________________________________
IT SKILLS_____________________________________________________________________________________
• Proficient with MS Office programs (Word & Excel), E-mail applications, internet surfing and web
research.
Brief Summary on Career Growth___________________________________________________________
After competing my academic and training in Food & Beverage services from reputed Hotels in Karachi,
Pakistan, I was selected and given an opportunity to workin Sheraton hotel despite of being considerably
fresher. I took it as a challenge and proved to be skillful, talented, hardworking and more dedicated
towards assigned works. Within short span of time I was promoted as Restaurant Manager and was
posted in Yemen to face a complete new challenges in form of managing super club, Indian & Chinese
restaurants, Banquets and coffee shop wherein again I proved to be a successor and an asset to the
company.Through my career I also played an active role in event management, exhibitions and Banquet
parties precisely to highlight functions hosting for dignities of Yemen president Ali Abdallah Salah in
Yemen and Pakistan political leaders like Benazir Bhutto through hotel Sheraton and Hotel Inn Crown
Plaza.

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Thereafter there was no looking back and still going on with a belief of creating wonders based on my
skills in optimizing camp operations, mobilization,procurement, logistics and life-support activities in
camps while managing andunderstanding cost parameters, consequently achieving and providing
high operationalstandards. Also recognized for driving high-value revenue and profit gains and
improved organizationalproductivity and performance,broad based skills set encompassing in-depth
knowledge of planning, organizing and obelizingnew camp facilities in both civilian and military
environments. Additionally possess strong communication, interpersonal andpeople management skills,
combines flair for multi-tasking, deadline-sensitivity and leadership skills to achieve bottom line results.
DOCUMENTED RECORD OF SUCCESS ACHIEVED IN MILITARY
ENVIRONMENT________________________

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KAZMI NEW CV

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