Ivan Khatuntsov

• Annual Sales Volume: 14 MM- 3 venue campus
• Responsible for success of 3 restaurants, 9 bars, 12 retails food outlets, 1 cafe
• Oversee sales, planning and execution of all in-house catering and dedicated events for the San Francisco Opera, Ballet, Symphony, and Herbst Theater.
• Financial planning and tracking including forecasts, budgets, P&L, marketing programs, payroll, purchasing, CAPEX, and inventory.
• Create operational organization through SOP development

Key Achievements:

• Maintained excellent service for restaurants, bars, and retail outlets by motivating managers, supervisors and union staff
• Improved customer and client satisfaction through service development which resulted in renewal of exclusivity

• Annual Sales Volume: 12 MM
• Leads a staff of 139 Front of House and Back of House Employees;
• Responsible for scheduling, payroll, forecasting and ongoing staff training.
• Manage daily restaurant operations; maintains a clean and safe restaurant and ensures all procedures and standards are achieved
• Responsible for inventory of food liquor and dry goods; orders food, supplies and maintains optimum costs; focus on product freshness, food quality, recipe adherence; waste management.

Key Achievements:

• Deliver strong guest experience through staff training and coaching; encourages guest engagement; build customer relationships; resolve customer issues

• Responsible for all facets of 550 seat restaurant with 20 MM in annual sales
• Develop service standards and promotions to increase sales
• Foster effective working relationships with employees, clients and vendors.
• Inventory and ordering of products, ensuring that our liquor COGS was in the 15% range along with entering and recapping all invoices.
• Hire, train and develop employees in guest service, capturing sales, performance, and service recovery.
• Assist Sales & Marketing Manager in private events by assisting with pricing, staffing requirements, and execution.

Key Achievements:

• Helped increase catering sales by developing staff to be customer-centric
• Monitored KPI’s daily to drive staff and maximize the guest experience and drive profitability.

• Responsible for operational goals including budget drivers
• Scheduling of all FOH/BOH positions
• Inventory, payroll, and overall operations management.
• Work with Director of Training on new corporate initiatives.

• Delivered outstanding customer service, built rapport to promote the company, generate sales, secure repeat business, and forge long-term customer relationships.
• Sourced and procured liquor and bar supplies from external vendors, negotiated preferential agreements, managed supplier relationships, and controlled business stock levels.

Key Achievements:

• Developed strong knowledge of OLO online ordering system.
• Led team to surpass revenue goals for six consecutive quarters.
• Reduced total liquor costs to achieve spend of 1.5% under budget.

• Financial planning, budget, forecasting, Inventory, Payroll
• Direct restaurant operations, including resource allocation/schedules, supervision of over 65 staff, and ongoing performance management.
• Staffing, training and development for 65 staff. Identify development areas and design programs to optimize skills and help individuals to achieve their potential.
• Launch new beverage roll outs, implement creative product promotions and marketing initiatives to maximize sales and footfall.
• Purchasing- Identify sources of supply, negotiate agreements, process invoices, and manage delivery and vendor relationships. Manage inventory levels, minimize losses, and resolve variance issues.

Key Achievements:

• Improved overall guest satisfaction survey score to 80%.
• Increased company ranking on Trip Advisor from 190 to 103.
• Developed an environment of excellent customer service while upholding brand standards.
• Devised and implemented new corporate initiatives in collaboration with the Senior Director of Training to increase staff capabilities, improve business efficiency, and drive the achievement of objectives.
• Supported and facilitated all management and supervisor-level training.