Savas Kaya

Restaurant Manager

Sahara International Restaurant

Hollywood, FL

06.2001 - Current

Implement new ideas to grow revenue and optimize profits, with the most prominent idea being a liquor license and growing the business by 30%.
Communicate well and use strong interpersonal skills to establish positive relationships with guests and employees.
Complete thorough opening, closing and shift change functions to maintain operational standards each day.
Schedule and direct staff in daily work assignments to maximize productivity.
Coaching and developing staff.
Optimize profits by controlling food, beverage and labor costs.
Oversee payroll.
Update computer systems with new pricing and daily food specials.
Comply with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
Cut kitchen costs through sourcing better vendors, improving vendor relationships and negotiating contracts.
Implemented new ideas to grow revenue and optimize profits
Consistently exceeded yearly sales for the past 7 years with the exception of pandemic closure in 2020.
Set goals for staff to achieve better customer service and up-selling strategies to increase sales.
Assess equipment and kitchenware needs, ordering replacements and repairs to prevent malfunction during operating hours.
Create and build vendor/supplier relationships.
Review and approve supplier vendor/invoices.
Adhere to all workplace health and safety standards.

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