Shahbaz Rana
Email: shahbaz.concultant@gmail.com
House 498, Street 4, F-11/1
Islamabad, Pakistan
Cell: 0092-300-8567343
PERSONAL INFORMATION:
Have a friendly, enthusiastic, outgoing and confident nature. Strong presence and hands on management
style with attention to detail. Ability to motivate any team
A highly-motivated results-focused professional with a progressive career encompassing over 14 years of
Hospitality Management experience Areas of expertise include managing all facets of food & beverage
and rooms operations with a strong focus on pre-opening phases with renowned and established luxury
hotel chains.
EDUCATION & CERTIFICATIONS:
University of Punjab, Government Collage Lahore, Pakistan
Intermediate and attendance of Bachelors of Arts
Caesar Ritz, Swiss Hospitality Management School, Le Bouvret, Switzerland
Specialization in Food & Beverage Management
Alpina School of Hotel Management, Ilanz, Switzerland
Bachelors Degree of Hotel Management & Tourism Development
Alliance International School of Hotel Management, Lugano, Switzerland
Post Graduate Diploma in Hospitality & Tourism Management
American Hotel & Motel Association, East Lansing, Michigan
Certified Food & Beverage Executive, CFBE
Certification of Facilities Management
Certification in Convention Management
Certified Hospitality Manager
PROFESSIONAL EXPERIENCE:
PRE-OPENING PROJECTS:
 Shigar Fort Residence Skardu Baltistan
Shigar Fort Residence is a unique heritage guesthouse that offers guests the
opportunity to experience the restored original architecture of the 17th Century, a
luxury guest house with the modern amenities and services.
 Kabul Serena Hotel Afghanistan
Offering 177 spacious rooms and suites and multi cuisines restaurants, all of
which reflect the skill and traditional heritage of the local artisans, the hotel also
acts as a showcase for some fine examples of Islamic decorative and
contemplative art.
Projects on turn key basis as a chief consultant:
Dish Restaurant Lahore
Rendezvous Restaurant Islamabad
Civil Junction Islamabad
Bistro Restaurant (Kohsar Market, Islamabad)
Chopsticks Restaurant (Super Market, Islamabad)
Des Pardes Restaurant Said Pur Model Village (Islamabad)
La Atmosphere D.H.A. Lahore
Butterfly Valley Golf Course Bahria Town
Agora Café E/11 Islamabad
Gloria Jeans Bahria Town
Islamabad Serena Hotel
Member of The Leading Hotels of The World
A five-star, 200 room luxury hotel, located in the heart of Pakistan’s capital ‘Islamabad”.
(02/02 – 11/07)
Oversaw pre-Opening phase, planning, conceptualizing and set-up operations for 7 Food &
Beverage outlets, 2 Specialty restaurants: Indian, Asian, Nouvelle French, Brasserie, Gourmet &
Patisserie Shop, 2 Grand Ballrooms, 10 Meeting Rooms total: 250,000 sq. ft. Banquet Facilities,
Lounge, Poll Bar & Grill and Spa Juice Bar
Responsible for 210 employees
Maintained a 38% Departmental Profit
The Leading Hotels of The world audit: achieved 90% Excellence rating
Customer Satisfaction Survey by hospitality consultants and direct written feedback is 92%
Conceptualized the F&B concepts: Signature Nouvelle French cuisine restaurant, Lebanese,
Deluxe sub-Continental, Asian and state of the art all day dining Brasserie with Executive Lounge
“Roof Top”, Pool Bar & Grill and Pastry Bakery & delicatessen
Analyzed industry/business trends and competition to identify opportunities, asses positioning,
and to generate proactive decisions and solution-oriented plans to focus on operational
improvements, revenue enhancement, and expense reduction initiatives
Established and implemented Total Quality Management process and techniques
Director of Food & Beverage
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Karachi Marriott Hotel, Karachi, Pakistan
A five-star 219 room business property located in the hub of corporate sector and diplomats
Director of Food & Beverage
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Oversaw the entire F&B operations
Substantially increased Food & Beverage Revenue
Established and implemented a strategic plan to re-conceptualized (3) Food & Beverage outlets
Responsible for the Food & Beverage operation: Culinary department, Specialty restaurant, 2
Lounges, In-Room Dining, Off-site Catering, Banquet & Meeting Rooms, Stewarding, Cost and
Purchasing department.
Recruit key positions of Food & Beverage management team
Purchased new equipment and inventory while facilitating the repair of existing equipment and or
upgrading
Formulated Budget and growth plans, authorized recourse allocation and capital expenditures, and
tracked budget performance
Responsible for Forecast, Budget and P&L statement
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Pearl Continental Hotel Bhurban
A five-star 210 rooms Luxury Hotel & Resort Property located on the hills of Northern Areas of Pakistan
Food & Beverage Manager
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(01/99 – 04/00)
Responsible for the entire Food & Beverage Division operation: Restaurants, Club, Lounges,
Pool Bar and Conference Facilities
Supervised the entire front of the house operation
Established Emergency Procedures manuals and Manager on Duty Standard Operating
Procedures
Established and Implemented “CTME” Creating a Truly and Memorable Experience for guests
visiting with an average of 4000 per day
Responsible for Forecast, Budget and P&L statement
Islamabad Marriott Hotel, Islamabad
A five-star, 290 rooms Business Hotel located in the Capital of Pakistan
(01/98 – 12/98)
Oversaw Expansion phase: planning, conceptualizing and set-up operations for Food & Beverage
outlets, All day dining Coffee Shop, Gourmet & Patisserie Shop, 4 Grand Ballrooms, 6 Meeting
Rooms and Exhibition Halls total: 500,000 sq. ft. Banquet Facilities, Lounge & Club Bar
Responsible for Forecast, Budget and P&L statement
Formulated Budget and growth plans, authorized recourse allocation and capital expenditures, and
tracked budget performance
Purchased new equipment and inventory while facilitating the repair of existing equipment and or
upgrading
The Marriott Hotels & Resort audit: achieved 92% food & Beverage Excellence rating
Increased market share and developed Off-site caterings
Food & Beverage Manager
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Renaissance Hotel, Zurich, Switzerland
A five-star 235 rooms Hotel located next to the Zurich International airport
Assistant Food & Beverage Manager
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(01/97-06/97)
Worked as “chef de service” in a restaurant “La Brasseries Noblese”
Staff training and development while assisting the F&B manager
Improved Guest Satisfaction Survey
Participated and successfully completed the roll-out process of Self-Directed-Work-Teams
Utilized Yield Management and total Quality Management process to improve overall efficiency
Increased ARPC with best practice of suggestive selling
Hotel de Berne, Geneva, Switzerland
A 180 room five-star hotel located in the heart of most beautiful Geneva
(01/96 – 06/96)
Responsible of the all day dining restaurant production line
Purchasing and Receiving of food and beverage products with assistance of Purchase Manager
and Executive Chef
Cost Management and Kitchen Audit HACCP
Attended workshops and seminars on food hygiene and sanitation procedures
Learn all Cutting and Cooking Methods
Yield Management
Chef de Partie
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Riccione Restaurant, Nurnberg, Germany
350 seats Italian A La Carte Restaurant
Operations Manager
Skills:
(02/93 – 06/94
Language: Fluent in English and working knowledge of French & German
Computer: Proficient with Microsoft Word, Excel, Micros-Fidelio