Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Timothy Bahadurian

Westland

Summary

Restaurant management professional skilled in streamlining operations and elevating dining experiences. Known for driving team collaboration and fostering results-driven environment. Reliable and adaptable, consistently meeting evolving business needs. Expertise in staff training, customer service, and operational efficiency.

Overview

35
35
years of professional experience
1
1
Certification

Work History

Restaurant Manager

Antonio's Cucina Italiana
10.2013 - Current
  • Manage daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Develop strategies for improved operational efficiency and customer satisfaction.
  • Carefully interview, select, train, and supervise staff.
  • Meet, greet, and encourage feedback from customers and use feedback to implement positive changes within restaurant.
  • Reconcile cash and credit card transactions to maintain accurate records.
  • Conduct weekly team meetings to discuss performance issues and provide feedback.
  • Maintain detailed records of sales transactions and daily shift reports.
  • Implement effective marketing campaigns to increase revenue and improve brand awareness.

Food and Beverage Operations Manager

Hyatt Regency Hotel Dearborn
12.1989 - 12.2012
  • Managed banquets, event services, lobby lounge, restaurants, and in-room dining
  • Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime
  • Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment
  • Streamlined operations through regular review of processes and implementation of best practices.
  • Implemented customer feedback system to gather insights and action improvements, leading to noticeable enhancement in service delivery.
  • Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
  • Organized and executed catering services for special events.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
  • Reduced food waste with better inventory management and menu planning.
  • Cultivated a positive work environment that supported employee retention efforts alongside professional development initiatives.
  • Trained, supervised and motivated employees to enhance customer service and encourage repeat business.

Education

Associate of Arts - Hotel Management

Schoolcraft College
Livonia, MI

Skills

  • Team management
  • Inventory control and record keeping
  • Staff management
  • Kitchen oversight
  • Budgeting and forecasting
  • Health code compliance
  • Catering services
  • Employee schedule management
  • Menu pricing
  • Safe food handling
  • Mixology
  • Liquor, wine, beer, and equipment ordering
  • Quality assurance
  • Recruitment and hiring

Certification

Six Sigma Green Belt


Timeline

Restaurant Manager

Antonio's Cucina Italiana
10.2013 - Current

Food and Beverage Operations Manager

Hyatt Regency Hotel Dearborn
12.1989 - 12.2012

Associate of Arts - Hotel Management

Schoolcraft College

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Timothy Bahadurian