Candidate Information Name Available: Register for Free Title Area Operations & culinary innovation Director Target Location US-VA-Alexandria Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Candidate's Name  EDUCATION:UNIVERSITY OF DHAKA2 Alexandria, VABachelor&#Street Address ;s Degree inBusiness3 EMAIL AVAILABLE4 US CitizenSummary:With over 27 years of experience, I am a visionary thinker withgroundbreaking concepts, empowering ideas, and highly strategic businessacumen. I have successfully built and led businesses from the ground up,excelling in sales, marketing strategy, culinary innovation strategy, branddevelopment, and supply management. My relentless focus on new strategieshas consistently delivered sustainable growth and profitability. I possessstrong interpersonal skills and have the ability to make decisive decisionsat all levels with meticulous attention to detail.Technical Skills:Multi-Management Skills:Web Design & Web Application CRM CertificationDigital Platform ServSafe CertificationWindows XP Workplace Safety TrainerMicrosoft words ACA CertifiedExcel, Power Point CPR/ First Aids CertifiedMicro systems USDA OPX & IMS TrainerPOS Management Operations System Menu Engineering, Product Cost, InventoryTrainerP&L, Subsidy & Cost Plus Account SkillsArea Operations & culinary innovation Director:Confidential2014- PresentResponsibilities:Mindset Team Leader, recruits, trains, and develops a high-performingoperations team capable of delivering exceptional results. Provideguidance, coaching, and mentorship to executive chefs, operations managers,general managers, and other operational staff. Foster a culture of peoplegrowth, accountability, collaboration, and continuous learning within theoperations team. Operational Excellence, oversees the development andimplementation of standard operating procedures for all aspects of finedining, QRS & retail operations, including food quality, service standards,cleanliness, and safety protocols. Monitor key performance indicators toassess operational performance and identify areas for improvement. Ensurecompliance with regulatory requirements, health and safety standards, andcompany policies across all locations. Strategic planning, developing, andexecuting operational strategies aligned with the company's overallobjectives and growth targets. Drive continuous improvement initiatives toenhance operational efficiency, cost-effectiveness, and guest experience.Prepare for growth in new markets and build a talent pipeline. FinancialManagement, work closely with the owner to develop and manage operationalbudgets, forecasts, and financial targets. Analyze financial data andperformance metrics to identify trends, opportunities, and areas for costoptimization. Implement strategies to maximize revenue, minimize expenses,and improve overall profitability. Uphold brand standards and ensureconsistency in product quality, service delivery, and guest experienceacross all locations. Conduct regular inspections and audits to assesscompliance with brand standards and operational protocols. Address anydeviations or deficiencies promptly and implement corrective actions asneeded.General Manage:The Washington Post2010- 2014Key ResponsibilitiesOversee all aspects of operations, including but not limited to Food &Beverage, while ensuring the food standards, presentation, and quality ofservice are consistently executed at the highest level. I oversee a team oftwo executive chefs, a catering manager, and an executive dining roomseparate from the regular cafeteria. Additionally, I manage both in-houseand off-site catering, as well as organizing off-site events. At the sametime, menus infuse them with a distinctive flavor that will create anunforgettable dining experience for guests. Provide guidance and support toexecutive chefs and kitchen staff across multiple locations. Ensurecompliance with food safety and sanitation standards meet. Monitor, andcontrol food costs, inventory, portion control, labor, high-qualityingredients, and waste reduction. Conduct performance evaluations, identifytraining needs, and provide ongoing coaching to enhance team members'skills and capabilities. Maintain high standards of food quality, taste,and presentation following company standards. Conduct regular qualitychecks and taste testing each line to ensure adherence to establishedrecipes and standards. Address any issues related to food quality, taste,or presentation promptly and take corrective actions. Analyze financial andbudgeting metrics for cost optimization. Implement strategies to maximizerevenue, minimize expenses, and improve overall profitability.F & B Director Multi-Account:Aramark Corp2005 - 2009Key ResponsibilitiesOversee all aspects of operations, including but not limited to Food &Beverage, while ensuring the food standards, presentation, and quality ofservice are consistently executed all time. Ability to effectivelystreamline the operations, cafeteria, Judge dining room, catering event,retail, and managing Bloomberg News Corp. Support to executive chefs andkitchen staff across multiple locations. Ensure compliance with food safetyand sanitation standards, including regular inspections and audits.Monitor, and control food costs& labor by implementing effective inventory,portion control, high-quality ingredients, and waste reduction strategies.Oversee the corporate procurement policies, purchasing, and sourcing,working closely with suppliers and vendors. Conduct training programs forkitchen staff to enhance their culinary skills, drive retention andengagement, and maintain consistent cooking techniques. Conduct performanceevaluations, identify training needs, and provide ongoing coaching toenhance team members' skills and capabilities. Maintain high standards offood quality, taste, and presentation by company standards. Conduct regularquality checks and taste testing each line to ensure adherence toestablished recipes and standards. Address any issues related to foodquality, taste, or presentation promptly and take corrective actions.Analyze financial data from corporate for unit budget metrics to identifytrends, work closely with the team to develop and manage operational sales,budgets goal, and meet the targets profitability."References available upon request"