KAZI MARUF ISLAM Lincoln, NE | (405) 204-4172 | kaziislam0601@outlook.comRegional Vice President of Operations who excels at building management teams and sets a high standard of excellence in the quality of operations and service. Applies strong analytical and critical thinking skills to make sound decisions, driving long-term performance. Seeking a Regional Vice President / Vice President of Operations with a growing companySKILLS AND CERTIFICATIONSStrategic Planning Systems Implementation and Procedure Development Multi-Unit Operations ManagementUnique, Adaptable Director Skillsets: (QSR; Quick-Casual; Full-Service concepts)Highly Experienced in Successful Restaurant Openings – Grew sales, reduced turn over, and opened new restaurants with a successful track record 18 to 24 months after those openings for both Burger King and Olive GardenBusiness Operations, including: Financials, Employee Relations and Human Resource issuesTeam Retention, Hiring, Training and DevelopmentOrganized and Disciplined MS Office (Excel, Word and PowerPoint Efficiency)Communicates with ImpactStrong Leadership Skills ServSafe Certification State and Federal mandated Food Handler Certification (TX, OK, AR,NE,KS,SD States)PROFESSIONAL EXPERIENCERegional Vice President of Operations – 2019 to PresentBurger King North America Sales volume $112.2 MM USD Per year with79 RestaurantsRecruiting General Managers, training General Managers and promoting them into Director of Operations roles; with combined staff of over 1700, and 12 total Direct Reports (Dir. Of Operations) of 5-9 stores/each.Local marketing to grow sales, hands on day to day operations to maximize guest satisfaction, Work side by side with the Director of Operations and General Managers of the company to better food and other operating costs. Maintain and improve over 100MM++ USD P&L by making the restaurants more cost efficient and streamline the labor cost without compromising the ultimate guest satisfaction. Essential in growing the Brand regionally from 30 restaurants to 79 restaurants over six yearsDirector of Operations, North West Region (WA, OR, ID) – 2009 to 2019General Manager – 2007 to 2009Olive Garden Italian Kitchen – Darden Restaurant Group (2007 to 2019)Sales Volume appx. $52 MM USD Per year with 12 RestaurantsEfficiently operated 14 Olive Garden restaurants with 900+ team members, 37 restaurant managers, 12 General Managers. Recruited, hired and trained 17 new managers, promoted 8 General Managers and promoted 6 team members to assistant managers. Opened multiple new restaurants, piloted many brand-new projects for Darden including local marketing, catering service and table side ordering platform as well as getting customer feedback on total experience in real time with “Zisok”.Developed and shared the best practices regarding hiring, retaining, recovering guests, employee HR situations, guest satisfaction KPIs throughout the company. Continuously audited the restaurants to make sure financially all 9 restaurants are following the state and federal rules and regulations, food quality is being maintained on a per-shift basis and HACCP is followed according to the federal regulations.Worked alongside all 9 General Managers to resolve HR issues; coached and taught them to be the champions of their teams. Built a culture of “Being of service” and won multiple awards as the best guest focused region for the company. Ensured all managers are held accountable for their job responsibilitiesEach year not only met the financial goals but exceeded company expectation from 2009 through 2015. Joined Olive Garden as a service manager in 2007, promoted to be a General Manager within 6 months and then a Director of Operations within 1 year.Was named Director of Operations for the Year of 2012 for the entire region.General Manager, Olive Garden – Darden Restaurant Group, Stillwater, OKThe first General Manager in entire Olive Garden brand to pioneer the opening of a brand delivery restaurant in Stillwater, OK.Top 10% in the entire company for best service and best guest satisfaction as GM. Chosen to attend the Culinary Institute in Tuscany two times over two-year period. Continuously developed Restaurant employees in both Front and Back of House in order to maximize their potential, exceed Guest satisfaction, and minimized turn over.Improved that location sales growth year over year by an average of 7%.Restaurant was ranked in the top 10% in Diamond Club ranking for FY08Year to Year grew 49.2% on wine offer.Current location turns over percentage was reduced from a 128% to 78% between FY06 and FY07. Director of Operations – 2003 to 2007Bennigan’s Grill & Tavern – (Western Region for the company)Managed P&L up to $21MM USDEnsured lowest employee turn-over in all the divisions for the company from 2003-2006.Oversaw day to day operations and businessImproved morale and developed General Managers.Managed 7 General manager and 23 Managers throughout the divisionAchieved significant sales growth year over year, as much as 9% in 2004 and 11% in 2005Improved labor cost for the division by 4.2% year to year in 2004 and 3.9% on 2005Came up with a local marketing plan to improve sales growthStreamlined repair and maintenance budget for the company with Vice President of Operations that ended up saving $7MM for fiscal year 2005Was part of a new MIT program roll out for all new Managers for the corporation.Help implementing E-CLUB where guests will be signing up to get all kinds of communications from the Bennigan’s brand i.e. coupons, gift cards, birthday and anniversary wishes etc. to build sale.Area Director (Oklahoma; Texas; Arkansas) – 2000 to 2003General Manager – 1998 to 2000Yum Brands (Taco Bell) – (1998 to 2003)Responsible for controlling food waste and developing team members.Mastered P&L analysis and cost control.Cultivated a clean and team-oriented environment.Ensured 100% Guest satisfaction by motivating management teams to reach regional goal.Was ranked #1 in whole nation with the best drive through time and guest satisfaction as a region.Region achieved 4.7% and 5.9% sales growth in 2002 and 2003 and was nationally ranked as the 6th best region in the entire nation.Started with the company as an Assistant General Manager out of college, having had AGM experience in another regional Tex-Mex QSR concept, developing into a General Manager within three months’ timeEDUCATIONOklahoma State University – Bachelor of Science, Electrical and Computer Engineering*References and Portfolio Available Upon Request
