Adam H. Farhi
San Francisco,CA
Summary
Focused Director of Operations with 17 years of success in designing customer-oriented programs and developing high performing service-oriented teams. Accomplished in working with organizational leaders to establish business goals and devise strategies driving revenue generation and business growth. Proven track record in creating scalable customer service operations infrastructures and leveraging social media to nurture relationships with customers.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Director of Operations
BXB Hospitality
07.2023 - Current
- Oversees 4 different Brands with an annual Total sales of approximately $14.5M and over 60 Employees
- Oversees the daily workflow of all departments
- Led cross-functional teams for successful completion of projects, resulting in increased productivity.
- Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.
- Improved operational efficiency by streamlining processes and implementing innovative solutions.
- Provides constructive and timely performance evaluations
- Handles discipline and termination of employees in accordance with company policy
- Maintain standards of food and beverage quality and guest service quality
- Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget
- Assist in preparing local and national sales/marketing programs for food and beverage
- Increase the level of guest satisfaction by delivery of an improved product through employee development, job-specific training, and quality of product
- Manage in compliance with established company policies and procedures and in compliance with local, state, and federal laws and regulations
- Guide and inspire exceptional team performance and mentor managers, supervisors, and team members in the Food & Beverage Division
- Build team capability, knowledge, and resources to meet short- and long-term business objectives
- Mentor, train, and coach team members, oversee new hires and track team training
- Manage operational coverage, workload, and resource distribution within and across teams
- Oversee the efforts to ensure service standards are consistently met and exceeded
- Enhance services and standards for the Food & Beverage Division
- Anticipate future guest trends and align services offered in the Food & Beverage Division
- Develop innovative solutions to enhance communication of guest and service information
- Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations
Junior Operations Director
Miller & Lux by Tyler Florence
07.2021 - 08.2022
- Collaborative work with Tyler Florence culinary team
- Third and most challenging NRO (8 weeks deadline)
- Streamlined operations by implementing efficient processes and policies, resulting in improved productivity and reduced costs.
- Managed financial resources with a focus on cost control, leading to significant savings without compromising service quality.
- Negotiated contracts with vendors, ensuring competitive pricing and favorable terms for the organization.
- Implemented cutting-edge technologies to optimize workflow efficiency and enhance overall operational performance.
- Designed training programs for employees that resulted in increased skills proficiency and higher workplace morale.
- Recruits, interviews, hires, and trains new associates in the department
- Oversaw day-to-day production activities in accordance with business objectives.
- Provides constructive and timely performance evaluations
- Handles discipline and termination of employees in accordance with company policy
- Develops and implements departmental budget
- Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget
- Assist in preparing local and national sales/marketing programs for food and beverage
- Develop short-term and long-term financial and operational plans for the food and beverage department which support the overall objectives of the hotel
- Maintain inventory control procedures
- Increase the level of guest satisfaction by delivery of an improved product through employee development, job-specific training, and quality of product
- Manage in compliance with established company policies and procedures and in compliance with local, state, and federal laws and regulations
- Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions
- Receive departmental-related guest concerns and ensures corrective action is taken
- Guide and inspire exceptional team performance and mentor managers, supervisors, and team members in the Food & Beverage Division
- Build team capability, knowledge, and resources to meet short- and long-term business objectives
- Mentor, train, and coach team members, oversee new hires and track team training
- Manage operational coverage, workload, and resource distribution within and across teams
- Oversee the efforts to ensure service standards are consistently met and exceeded
- Enhance services and standards for the Food & Beverage Division
- Accountability for P&L in the Food & Beverage Division
- Anticipate future guest trends and align services offered in the Food & Beverage Division
- Develop innovative solutions to enhance communication of guest and service information
- Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations
- Raised property accuracy and accountability by creating new automated tracking method.
General Manager
Amoura
09.2015 - 01.2018
- Responsible for NRO
- Creating a beverage program to match the cuisine
- Creating spreadsheets for inventories and ordering
- Negotiating contracts and executing final walkthrough with city departments
- Working closely with HR to create an employee handbook & hiring package
- Working closely with owners, Chef & Graphic designers to create a menu template
- Creating a new training program for all FOH staff with detailed steps of service
- Hiring and training a FOH crew of almost 20 including 2 managers and a driver
- Organizing a soft and grand opening with the presence of SSF mayor and politicians
- Increasing sales by 15% the first year using Andrew Freeman PR company and major social media platforms
- Setting a private dining package and promoting it within the local biotech market by attending chamber of commerce mixers and grassroots marketing
- Reaching over budgeted revenue goal of $3.8M the first year and surpassing the 5% budgeted yearly increase the second year $4.35M
- Setting up an accounting system in collaboration with the CPA to separate different Revenues & Costs
- Maintaining a high-quality service standard by implementing continuous trainings and testing
- Reaching a 4.5 yelp stars and 4.4 Google 4.7 Opentable ratings.
Assistant General Manager
The Lake Chalet
02.2010 - 10.2013
- Prime location in Oakland CA on Lake Merritt with over $7M in Revenue the first two years
- In charge of scheduling and labor control for over 40 FOH employees
- In charge of wine inventory, ordering (29% Average cost) and staff training
- In charge of Building Maintenance for all property (over 10000 square feet) including managing Janitorial companies, porters, setting up electrical and plumbing maintenance on a monthly
- Organizing weekly management meeting between GM & 5 Managers, and a monthly meeting between management and owners/investors
- Ordering over 400k a year of dry good products and paper supplies while negotiating prices and looking for eco-friendly alternatives
- Guests’ satisfaction during service hours and supporting staffs to achieve the highest level of service
- Daily reading of financial reports and P&L and reporting to GM and executive chef about concerns and red flags
- Daily operations such as closing or opening the restaurant, conducting lineups, sending credit card batch and balancing DSR with the deposits.
General Manager
Kuleto's Trattoria by Kimpton
02.2005 - 09.2009
- Prime location 2 miles away from SFO with two private dining rooms
- 4.5M in yearly revenue with an increase of 2%
- Maintaining a 1965 standalone restaurant building with weekly and monthly maintenance schedules
- Doing daily walkthrough to ensure the cleanliness of the building and safety of the employees
- Managing a FOH crew of 28 Hourly employees, a private dining director & 2 restaurant managers
- Delegating daily, weekly and monthly duties to FOH managers and following up on results
- Organizing Weekly managers meetings, biweekly meeting with DO and monthly corporate office meetings to address HR, Marketing & financial goals and performances
- Maintaining highest level of service by following steps of service administrated by corporate office through secret shoppers
- Maintaining management presence on the floor during service and assuring guest satisfaction
- Working closely with Private dining director to address department goals and budgets and preparing marketing strategies to present to corporate office to drive business and attract potential clients
- Assisting with hiring and training process and following HR and DO requirements to prepare employee files and training programs depending on the position
- Working with controller & DO to achieve financial goals, preparing yearly forecast & budget.
- Developed and implemented strategies to increase sales and profitability.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
Education
Bachelor of Arts - International Commerce
I.S.T.A
Casablanca, Morocco07.1999
Skills
- Operations Oversight
- Staff Training
- Vendor Management
- Business Development
- Inventory Control
- Customer Service
- Contract Negotiation
- Conflict Resolution
- Financial Reporting
- Financial Oversight
- Employee Development
- Cost Control
Certification
- Food safety Manager by NRFSP
- Tips certified
- Master Sommelier (1st Level)
Affiliations
- Member, Guild of Master Sommeliers of America
- Member, Krav Maga San Francisco
Other Languages
- Spanish
- French
- Arabic
Timeline
Director of Operations
BXB Hospitality
07.2023 - Current
Junior Operations Director
Miller & Lux by Tyler Florence
07.2021 - 08.2022
General Manager
Amoura
09.2015 - 01.2018
Assistant General Manager
The Lake Chalet
02.2010 - 10.2013
General Manager
Kuleto's Trattoria by Kimpton
02.2005 - 09.2009
Bachelor of Arts - International Commerce
I.S.T.A
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