Diton Pashaj
Washington,DC
Summary
Experienced professional with a robust background in both the restaurant industry and software startups. Demonstrated success in managing and optimizing operations to deliver exceptional guest experiences, coupled with a proven track record of driving revenue growth in dynamic environments. Adept at leveraging strong leadership skills to build and motivate high-performing teams, ensuring service excellence and customer satisfaction. Proficient in implementing cost-effective strategies, streamlining processes, and leveraging technology to enhance efficiency. Skilled in all facets of restaurant management, including staff training, inventory control, budgeting, and innovative marketing techniques. A dynamic problem-solver with a keen eye for detail and a passion for creating memorable dining experiences, while also bringing valuable insights and adaptability from the world of software startups.
Overview
20
20
years of professional experience
Work History
General Manager
Cuba Libre Restaurant And Rum Bar
07.2023 - Current
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Employee retention rate 95%.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Introduced new FOH positions which led to lower FOH labor costs and high per guest check average.
- Established BOH training for Executive Chef and Sous Chefs of better understanding costs, proper ordering and inventory.
- Updated several methodologies from pen and paper to software. MarginEdge was a system I pushed hard for, but company ultimately decided for something else.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Introduced new methods, practices, and systems to reduce turnaround time.
Co-Founder / Head of Product
Flow - IDRA Ltd.
11.2018 - 06.2023
- Led and Managed all software products from inception to research, technical writing, planning and execution.
- Successful delivery of numerous products for various international companies: UNICEF, World Bank, Albanian Government, Vietnam Ministry of Education, Vodafone etc.
- Led stakeholder meetings. Conducted extensive research on business needs for each project. Prepared SRS and technical writing. Designed algorithm as needed and prepared wireframes. Worked closely with front and backend leads to establish sprints.
Restaurant Owner/Operator
Steel Plate Dining Saloon
08.2015 - 05.2020
- 400 seat, neighborhood gastro-pub featuring international cuisine and astonishing bar offering of carefully curated 200 kinds of bourbon/whiskeys and 90+ craft beers.
- Successfully managed all aspects of restaurant operations, ensuring smooth day-to-day functioning and adherence to quality standards.
- Led a team of 35 employees, overseeing hiring, training, and performance management.
- Developed and executed comprehensive training programs, enhancing staff knowledge and customer service skills.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Managed payroll, daily deposits, and cost controls.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Resolved customer complaints involving food or beverage quality and service.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Correctly calculated inventory and ordered appropriate supplies.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Restaurant Owner/Operator
Rustik Tavern
11.2010 - 05.2018
- Managed day-to-day business operations.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Managed payroll, daily deposits, and cost controls.
- Recruited, hired, and trained talented staff to fill vacancies.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Supervised daily activities of restaurant and 25+ employees.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Purchased food and cultivated strong vendor relationships.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
General Manager
Vinoteca Wine Bar And Bistro
08.2007 - 11.2010
- Developed and implemented strategies to increase sales and profitability.
- Set clear expectations and created positive working environment for employees.
- Carefully interviewed, selected, trained, and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Led and directed team members on effective methods, operations, and procedures.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
Assistant Food and Beverage Director
Busboys And Poets
06.2004 - 07.2007
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained 23% liquor cost and 28% food cost.
- Worked closely with Events Manager and Catering Manager to create high profit event menu.
Education
Bachelor of Science - Business Administration
Stockton University
Absecon, NJSkills
- Restaurant Operation
- Strategic Forecasting
- Inventory Management
- Analyzing Finances
- Menu Pricing and Writing
- Financial Planning
- Customer Engagement
- Monthly Inventory
- Staffing and Sales Reporting
- Labor and Food Cost Control
- Inventory Records
- Training and Development
Languages
English
Native or Bilingual
Spanish
Full Professional
Albanian
Native or Bilingual
Italian
Professional Working
Timeline
General Manager
Cuba Libre Restaurant And Rum Bar
07.2023 - Current
Co-Founder / Head of Product
Flow - IDRA Ltd.
11.2018 - 06.2023
Restaurant Owner/Operator
Steel Plate Dining Saloon
08.2015 - 05.2020
Restaurant Owner/Operator
Rustik Tavern
11.2010 - 05.2018
General Manager
Vinoteca Wine Bar And Bistro
08.2007 - 11.2010
Assistant Food and Beverage Director
Busboys And Poets
06.2004 - 07.2007
Bachelor of Science - Business Administration
Stockton University
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