SAMVEL NAZARIAN

• Developed key operational initiatives to drive and maintain substantial business growth.
• Cultivated forward-thinking, inclusive, and performance-oriented business culture to lead industry in innovation and push progress.
• Identified new revenue generation opportunities to maximize bottom-line profitability.
• Negotiated terms of business acquisitions to increase business base and solidify market presence.
• Built productive relationships with industry partners and competitors to support strategic business objectives.
• Reviewed individual department performance and worked with leadership to improve processes, procedures, and practices.
• Established foundational processes for business operations.
• Updated business processes, products and team makeups to generate more business opportunities and cater to audience needs.
• Managed partnerships and strategic business relationships by negotiating contract terms and handling conflicts.
• Directed market expansions to propel business forward, meet changing customer needs.
• Negotiated with suppliers and delivery workers and ordered materials according to forecasted customer demand.
• Analyzed and tracked business metrics and made appropriate adjustments to meet supply and demand needs.
• Engaged positively with staff and leadership colleagues, soliciting and encouraging feedback and collaborative spirit.
• Made large-scale financial decisions and supervised company spending to reduce material losses and maximize profits.
• Procured and coordinated new resources to achieve sales targets within optimal timeframes.
• Coached and guided senior managers to improve employee job satisfaction and achieve higher performance levels.
• Addressed employee and managerial concerns and implemented corrective actions to promote compliance.
• Implemented strong hiring and training techniques to promote team cohesiveness and streamline overall workflow.
• Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
• Managed financial, operational and human resources to optimize business performance.
• Established and maintained strong relationships with customers, vendors and strategic partners.
• Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
• Initiated strategy to drive company growth and increase market share and profitability.
• Analyzed industry trends and tracked competitor activities to inform decision making.
• Monitored key business risks and established risk management procedures.
• Oversaw business-wide changes to modernize procedures and organization.
• Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
• Represented organization at industry conferences and events.
• Shaped solutions and approaches by leveraging trends in customer marketplaces and industries.
• Formulated and executed strategic initiatives to improve product offerings.
• Developed innovative sales and marketing strategies to facilitate business expansion.
• Oversaw divisional marketing, advertising and new product development.
• Communicated business performance, forecasts and strategies to investors and shareholders.
• Founded performance- and merit-based evaluation system to assess staff performance.

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Must participate in checking of all purchased supplies for quality and account for each delivered item.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Cooked memorable dishes that brought new customers into establishment.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Assisted with menu development and planning.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality.
• Interacted with guests to obtain feedback on product quality and service levels.
• Collaborated with staff members to create meals for large banquets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.