Moyeen Ahmed

• Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations .
• Monitored quality of dishes served by tasting them periodically throughout the day ,
• Established relationships with vendors to secure favorable pricing on ingredients .
• Scheduled shifts for kitchen staff in accordance with budget guidelines .
• Ordered necessary supplies and ingredients on a regular basis to meet operational needs .
• Worked closely with other departments within the organization to ensure smooth delivery of services .
• Maintained records of food inventory, supplies, and equipment .
• Hired, trained, motivated and evaluated team members in order to maximize productivity levels .
• Developed and implemented standard operating procedures for food service staff
• Adhered to company food, safety, quality and sanitation policies
• Responded to customer concerns efficiently, accurately and with detailed information
• Managed cash flow, overseeing daily receipts and bank deposits
• Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction
• Conducted regular staff meetings to discuss operational improvements and address concerns
• Conducted performance evaluations for staff, providing feedback and setting goals for improvement
• Monitored food preparation methods, portion sizes, and presentation to ensure quality standards were met
• Updated restaurant policies and procedures as needed to improve workflow and efficiency
• Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items
• Hired and trained new food service personnel to maintain high productivity levels of staff
• Trained new employees on restaurant policies, procedures, and customer service standards
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality
• Oversaw food preparation, production and presentation according to quality standards
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

• Controls day-to-day operations by scheduling, ordering, and developing the restaurant team members.

• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. • Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary action, motivates and trains.

• Has authority to hire and terminate (or participate in those decisions) with approval/partnership from Human Resources. • Ensures that the Occupational Safety and Health Act, local health and safety codes, as well as the company safety and security policies are being adhered to.

• Ensures that the restaurant is in compliance with the preventative maintenance program with regards to facility, equipment, and grounds maintenance.

• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.

• Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.

• Ensures food quality and 100% customer satisfaction.

• Ensures complete and timely execution of corporate & local marketing programs.

• Accomplished multiple tasks within established timeframes.