Farrah Ebrahimi
General Manager
Belvedere Tiburon,CA
Summary
Highly driven General Manager successful at implementing strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in highly competitive environment.
Overview
30
30
years of professional experience
Work History
General Manager
Estiatorio Ornos
01.2024 - Current
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Ensured compliance with local health department regulations regarding food safety standards.
General Manager
PABU Izakaya
05.2022 - 01.2024
- Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
- Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
- Trained employees on duties, policies and procedures.
General Manager
Landry's Inc. - Skates on the Bay
Berkeley, CA
06.2021 - 05.2022
- Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
General Manager
Chart House
06.2016 - 06.2021
- Managed all budget planning and forecasting for $6.2 MM business unit
- Managed team of 5 managers and 45 to 85 employees, season dependent
- Reduced food cost from 29% to 22% within the first 90 days and maintained 19%
- Recognized and awarded in 2019 for the highest increase of group banquet sales of 48%. YOY doing almost 1MM in banquet sales alone
- Increased the Landry’s Select Club Program from 30% to 68% as a result of setting expectations and Leadership
- Reduced break violation occurrences to full compliance within first 90-120 days
- Developed two FOH leaders into larger leadership positions of Executive Chef and Assistant General Manager
- Utilized and managed the J1 program to strategically staff the restaurant due to its seasonality in business
General Manager
Olive Garden - San Francisco & San Jose
01.2013 - 06.2016
- San Jose & San Francisco, CA. - Selected to run the key market locations based on proven success in turnaround and transformation of underperforming regions. Focused on rebuilding and improving guest flow and employee retention targets for full service restaurant unit, representing 6,800 – 7,200 guests per week.
General Manager
Olive Garden - Fremont
Fremont, CA
01.2009 - 01.2013
- Led operation of full service restaurant unit, representing 5,200 guests per week. This included training and leading a team of 3 managers and over 100 employees in the achievement of operational excellence.
- Managed all budget planning and forecasting for $4.6M business unit.
- Prepared full P&L analysis and delivered impact reports.
- Coached and mentored team to support brand image, deliver increases in incremental sales, promote customer growth and increase employee engagement.
- Reduced food cost waste by 7.4% within the first 12 months, which resulted in leading the region in total quality and food safety scores.
- Reduced the labor percentage from 28% to 18% while still maintaining the company’s labor expectations through proper training, execution and staffing levels.
- Delivered first ever improvement in customer satisfaction and currently leading the guest satisfaction results in northern California region by 14%
- Partnered with the director to provide support and direction with a new restaurant opening in Milpitas, including interview selection process, new hire orientation and providing support during the fist month of opening.
- Led regional restaurant Manager in Training (MIT) programs including internal promotions and external hires.
- Trained and mentored 9 new managers and 1 general manager to lead Bay Area region.
- Involved in the community to provide support through Alameda food bank and other local non-profit organizations for people in need.
General Manager
Olive Garden - San Francisco
01.2004 - 01.2009
- Led operation of the full service restaurant unit, representing 6,800-7,200 guests per week. This included leading a team of 4-5 managers and over 150 employees in achievement of operational excellence.
- Delivered increased sales of $3M in 2009 over LY and $5M in 2008 to prior year; achieved by executing incremental sales goals and redirecting teams to meet operational standards, resulting in 5.8% profit increase over last four years.
- Increased earnings in 2009 by 4.9% during economic downturn by implementing financial controls, managing P & L, implemented cost saving measures while ensuring corporate guest and employee satisfaction standards were met.
- Reduced employee turnover by 22% through development and coaching of managers; instilling environment of empowerment, supporting work environments, on-going training and fostering inclusion.
- Promoted diversity program to staffing managers and team members to ensure inclusion and representation of community talent pool.
- Restored appropriate staffing levels to meet corporate targets and business needs.
- Restructured restaurant opening training operations to meet California labor laws in conjunction with training directors. This resulted in first 4 California openings meeting 100% compliance with “California Meal Break Regulations.”
- Attained reduction of food cost and loss by 2%, utilizing industry specific software systems to monitor all inventory operations and logistics, management and staff information, such as pay rates and promotional food rollouts.
- Ensured company initiatives promoted with positive attitude and confidence.
Culinary and Service Manager
Olive Garden
Hayward, CA
01.1994 - 01.2004
- Led operational focus in rebuilding unprofitable restaurants, improving guest flow, and employee retention targets.
- Led and developed hourly team members and business units to provide operational support and attainment of desired standards and results.
- Increased sales by 3-5%, revenues by 2-3% per year in each unit; Achieved by strategically implementing and managing budget, P&L statements, payroll, inventory purchases, and financial controls.
- Estimated budgets, food consumption and waste.
- Decreased food cost and waste by 5-10% within 12 months in individual locations.
- Reduced labor percentage from 27.3% to 25%, through proper execution of training programs, staffing levels, diversity of team, and adhering to company operational standards.
- Monitored food preparation and methods while working in close collaboration with management teams, providing consistent feedback and praise.
Education
Bachelor of Science - Economics
University of Tehran
Tehran - Iran06-1992
Skills
- Operations Oversight
- Quality Management
- P&L Management
- Business Development
- Service Quality Improvement
- Staff Development
- Team Oversight
- Time and Resource Optimization
Languages
Farsi
Professional
Timeline
General Manager
Estiatorio Ornos
01.2024 - Current
General Manager
PABU Izakaya
05.2022 - 01.2024
General Manager
Landry's Inc. - Skates on the Bay
06.2021 - 05.2022
General Manager
Chart House
06.2016 - 06.2021
General Manager
Olive Garden - San Francisco & San Jose
01.2013 - 06.2016
General Manager
Olive Garden - Fremont
01.2009 - 01.2013
General Manager
Olive Garden - San Francisco
01.2004 - 01.2009
Culinary and Service Manager
Olive Garden
01.1994 - 01.2004
Bachelor of Science - Economics
University of Tehran
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