Athar Akbar 7118 Mission Court Dr Houston, TX 77083(773) 701-3524atharakbar@hotmail.com Multi-Operations Manager Management professional with 24 years of experience in the hospitality industry. Relevant experience in kitchen operations, menu management, budget management and cost containment. Exceptional ability to coordinate functions across multiple departments by leveraging business synergies through cross functional teams. Gained excellence over the years in managing food operations and supporting the overall growth of the organization Competencies: Quality Assurance ? Budget Management ? Training & Employee Development ? Process Improvements ? Product Development ? Market Analysis ? Events Management ? Leadership ? Administration ? Policies and Process Development Key achievements: Consistently achieved sales targets ranging from $21 – $54 Million while enhancing profit marginsInvolved in launching of new product lines and restaurants – fortifying relationships with individuals and business partnersExperience: General ManagerCafé Mawal OCT 2020 – TILL DATEKey Duties:Directing and controlling the operations of 35 employees, assistant managers, and other staffConduct training & development programs for the staff on adherence to organizational standards Ensuring that the dining room is prepped and equipped Scheduling/time off planning of employees to ensure adequate staff coverage Monitoring and verification of guest mealsPerforming internal table audits to ensure proper cash handling procedures are followed Assisting in the design and development of new menus & recipes by liaising with department heads and chefsProviding advisory support to other areas of hospitality administration for process improvement Address maintenance and security issues or concernsMonitor employee training needs, morale, and motivationInvestigating and resolving guest complaints concerning food quality and serviceField Manager JAN 2019 – SEP 2020U.S. Census Bureau Key Duties:Perform administrative activities such as following up on requests for information, ensuring the correct material is provided, and distribution of office materials and incoming mail, and routing telephone calls to their appropriate destination.Monitor personnel/payroll processing activities, resolve and recommend corrective actions using an automated system.Communicate with internal and external customers, answer inquiries regarding office procedures and respond to multiple customer demands.From rough drafts or verbal instructions, type forms, memoranda and correspondences, review for accuracy and procedural compliance on personnel and payroll documentation.Use office automation software such as database or spreadsheet to enter, revise, sort or calculate, and retrieve data; graphics software to provide graphic symbols, charts and graphs.General Manager, united Polaris Lounge JUN 2018 – MAR 2019 SODEXOResponsible as general management of an account/unit providing one or more core services (Core Services of: Lounge Operations and may include any of: Complementary Food and Bar, Food for Sale, Appearance Care, Credential Desk, Purchasing and Concierge Services. Senior-most person assigned to a one client account.Provides supervision of two or more core services at a client site to ensure client satisfaction and retention. Implements strategies to meet Client and Company objectives and achieve profitable growth. Ensures high customer satisfaction through developing team members and delivering quality services.Key Duties:- Directs daily operation of two or more core services at a site to ensure employees have appropriate equipment and resources to perform their jobs and meet goals and deadlines.- Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.- Assists in the development of new business service(s) for the client and implements the service program(s).- Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Sodexo safety and loss prevention programs and with standards and procedures for the handling and storage of hazardous materials and/or waste and complies with all government regulations.a- Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.- Establishes operating standards, implements quality improvements and communicates them to employees.- Promotes and supports workplace diversity and inclusion initiatives.F&B Multi-Operations Manager Mar 2017 – JUN 2018 HMS-HOST Ensures on a daily basis that the units are open and staffed appropriately, the store is clean, inventory levels are appropriate, and equipment is working properlyUses judgment and discretion to resolves complex questions and problems and refers more complex issues to the Director of OperationsSupervises the day to day activities of associates and assigns responsibilities for specified workMonitors activities, duties and responsibilities of exempt-level associates on the management team to ensure they are performing exempt-level work on a daily basisCoaches and develops assigned operations associatesMaintains an in-depth understanding of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relationsMaintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the lawMonitors and maintains all quality control records, to include ensuring compliance with quality assurance and loss prevention policies and proceduresManages the use and improvement of all systems, policies and procedures developed by HMSHost and its branded partnersEnsures an exceptional level of food, service, ambience and overall customer and associate satisfactionAnalyzes and manages financial results of the units to ensure maximum profits are balanced with customer and associate satisfactionEnsures that all products are prepared and presented in accordance with brand or company standardsIdentifies and executes hiring, termination, advancement, promotion or any other associate status change needs of the unitsInterviews and selects job candidates for open operations positionsMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include hiring, training, performance reviews, progressive discipline, resolving associate relations issues, and managing incentive programsProvides the highest quality of customer service to the customers at all times, to include monitoring guest interactions to ensure proper training of all staffSupports and enhances working relationships with partners, landlords and the communityActs fairly and honestly in all dealings within HMSHost, with our suppliers, and with our customers; treats all associates fairly, with dignity and respectMonitors progress towards unit goals and assigns associates to meet those objectivesGeneral ManagerJun 2015 – Mar 2017AMF BowlmorAS a General Manager at a AMF location responsible to see the big picture and handle all the small details that come with managing a center. And also responsible for all aspects of center operations and floor management, handling the day-to-day of the facility and making sure that its staff complies with all standards and procedures.Also Responsible overseeing a variety of functions—from developing operational plans and budgets to creating sales and marketing plans to reviewing weekly (and monthly) P&L statements. It all goes back to two key elements of the GM experience that define the role: growing revenue and controlling expenses. As a GM i always thinking about creative ways to increase center revenue and works hard to increase group event sales revenue by effectively managing the sales team—establishing sales deliverables that are both measurable and achievable. I’m a staff management pro—hiring, training, and evaluating AMF center staff and ensuring that all employees are well-versed in such areas as guest service, food and beverage operations, and loss prevention. I strive to keep morale high and is responsible for dealing with center-level HR and loss prevention issues. I’m a strong team player with a knack for personnel development.I’m also great communicators—respectful of my staff and welcoming to guests—with a nuanced sense of service that shines through in all that i do. Also paragons of guest care who set the tone and model the kind of class-leading guest interactions that we pride ourselves on exhibiting at every AMF center. In addition to these highly developed social/interpersonal skills, center i also have a thorough working knowledge of POS register systems. Development, implementation and execution of service Standards, by ensuring that all food presentations are Quality focused and consistentPurchasing, receiving, stocking, rotating food, produce and beverage inventoryManage culinary and catering team and respective labor budget Ensure cleanliness and proper ambience of guest areasManage employees and monitor their’ productivity and keep morale highFood and Beverage DirectorJuly 2011 – Jan 2015Vouge Hospitality Group, Doha, Qatar UAEEnsure proper procedures are followed in hospitality/food operations to ensure high level of customer service, food quality, and hygiene standards are metManage maintenance staff and ensure proper guidelines are followed in accordance with prescribed operations’ guidelines Strategy for developing and implementing successful price strategies that support market share growth and enhance value for the key stakeholders of the food and beverage business.Food quality controls, spoilage guidelines established and maintainedEnsure branches achieve QSC objectives as prescribedManage training of new staff, mentor new managers, curb high employee turnoverMonitor labor productivity, time card approval and weekly scheduling/position controlResolve routine staff issuesProviding evidence and reports of KPIs to senior managers on a weekly basis. Identifying business risks and opportunities through the analysis of information and results. Taking full responsibility for the day to day running of all operational areas.Promoting a positive health and safety culture on site.Setting and achieving operational goals.Continuously measure and evaluate the departmental goals and all work processes. Working alongside other Operations Managers on site to deliver continuous efficiencies and cost savings.General ManagerMay 2006 – Mar 2011Olive Garden, Lincolnwood, ILDirecting and controlling the operations of 70 servers, assistant managers and other staffConduct training & development programs for the staff on adherence to organizational standards Ensuring that the dining room is prepped and equipped Scheduling/time off planning of employees to ensure adequate staff coverage Monitoring and verification of guest mealsPerforming internal table audits to ensure proper cash handling procedures are followed Assisting in the design and development of new menus & recipes by liaising with department heads and chefsProviding advisory support to other areas of hospitality administration for process improvement Address maintenance and security issues or concernsMonitor employee training needs, morale and motivationInvestigating and resolving guest complaints concerning food quality and serviceKey Achievements:Instrumental in contributing to the success of Lincolnwood restaurant achieving Diamond Club Category for the first time based on the employee/guest satisfaction, sanitation and food cost containment in the year 2009Successful implementation of new Labor Management Tool and reducing labor by 4% through productivity increase Food and Beverage DirectorFeb 2005 – May 2006Holiday Inn, Chicago, ILDevelopment and adherence of operating budget Training and development of new staff Ensure appropriate standards are met for safety, sanitation and preventive maintenance Implemented standard operating procedures to ensure safety, quality, customer service and meet financial goals as budgeted Plan and support sales promotion activities for the food and beverageApprove food menus proposed by the executive chefs for all outlets and special banquet eventsEnsure legal requirements are met – employee wage rates, overtime pay, underage alcohol sale restrictions, safety and sanitation standards Research new products and analyze respective profit margins Monitor ordering, purchasing and receiving activities to ensure proper internal controls are met. Monitor and report cost variances.Approve all received invoices through PO system to accounts payable for paymentDevelop guest/customer satisfaction surveys and formulate/implement steps to achieve higher customer satisfactionEnsure proper operational procedures to minimize wastage of food and damage to service inventoryAddress guest complaints and advise top management teamAssist in planning for special club events and banquet functions Maintain ambience and cleanliness of the facility Monitor employee dress codes in accordance with policies and procedures Manage inventory and participate in annual periodic inventory counts for internal auditsDistrict ManagerOct 2002 – Feb 2005Chicago Street Pizza, Shorewood, ILResponsible for 12 restaurants – managing $6 million in annual salesRecruitment, training routine management of employeesEnsure compliance with local, state and federal regulationsDesign and implement quality improvement initiatives Ensure effective functioning of operations and cost containment of restaurantsKey Achievements:Successfully set up several new restaurants and established operational and financial goals for individual storesGeneral ManagerMar 1994 – Oct 2002Giordano’s Pizza Restaurant, Rosemont, ILEstablished annual business operational plan for the restaurantDeveloped supplier lists and negotiated prices Monitor and evaluate effectiveness of new and existing initiatives to achieve business goals and customer satisfaction Worked closely with the business partners to achieve efficiencies and cost effectiveness Developed a team-based work environment, established performance expectations and conducted routine performance evaluations of the employeesKey Achievements:Achieved increase in sales from $34,000/week to $45,000/week and launched 22 house accounts in a period of 6 months through effective marketing and advertisement initiativesPromoted from Assistant Manager to General Manager within 8 months of hireOptimized labor and food costs – 23% compared to benchmarkEducational Qualifications:Bachelor’s Degree in CommerceJune 1989 – April 1992The Osmania University, IndiaHotel Management DiplomaJune 2003 Alliance institute of Hotel ManagementProfessional Courses:Department of Health – Foodservice Manager, re-certified Sep 2011 Food Protection Manager Review Course, Sep 2011SERV Safe Certification, Houston Department of Public health – License Permit Certification, North Central Training Center Buffets, Inc. – Field Training Program Holiday Inn – Letter of Appreciation, Sep 2005Olive Garden – Management Skills Training, Aug 2006Darden Certified – Managing Company Change, Feb 2010Darden Certified – Communicating Successfully, Apr 2009Darden Certified – Applying Leadership Basics, Jul 2009Darden Certified – Coaching Essentials, Nov 2009Continuing Professional Education – Sexual Harassment Awareness, Response and Prevention, Apr 1998
