Timothy Bahadurian

• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Attracted, recruited and trained new employees.
• Interviewed, hired, and supervised back of house staff.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Preserved excellent levels of internal and external customer service.
• Produced sales and productivity reports.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.

Resolved customer concerns and relayed relevant information to supervisor.

• Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.
• Upheld food safety standards at all times.
• Complied with company service standards, including inventory and cash control procedures.
• Established budgets and strategic business plans for daily operations.
• Employed and trained new hires according to established guidelines to improve efficiency and productivity.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Interviewed, hired, and supervised back of house staff.
• Built sales forecasts and schedules to reflected desired productivity targets.
• Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Collaborated with Executive Chef to analyze and approve all food and beverage selections.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Reviewed and analyzed reports, records and directives to obtain data required for planning department activities.
• Held monthly meetings to create business plans and workshops to drive successful business.
• Balanced competing priorities efficiently while maintaining focus on critical tasks requiring immediate attention.
• Set aggressive targets for employees to drive company success and strengthen motivation.
• Implemented productivity benchmarks across all departments to maximize company revenue.
• Evaluated vendor offerings critically to select the most appropriate partners for delivering desired results at optimal costs.
• Controlled resources and assets for department activities to comply with industry standards and government regulations.
• Championed process improvement initiatives that led to significant cost savings without compromising on quality standards.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Achieved operational excellence by streamlining processes and implementing best practices.
• Mentored junior staff members for skill development and career progression within the organization.
• Leveraged data and analytics to make informed decisions and drive business improvements.
• Modified inventory control programs to maintain and enhance annual business plan.
• Streamlined and monitored quality programs to alleviate overdue compliance activities.
• Increased customer satisfaction with timely project deliveries and seamless communication.
• Carried out and developed social media, e-blast and public relations campaigns.
• Brainstormed and developed sales strategies to achieve short and long term sales revenue objectives.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Executed appropriate staffing and budgetary plans to align with business forecasts.
• Launched quality assurance practices for each phase of development
• Ordered new equipment and inventory and scheduled repairs for damaged equipment.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Implemented innovative solutions to overcome challenges, leading to enhanced productivity levels.
• Established team priorities, maintained schedules and monitored performance.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Produced staffing matrix to provide adequate coverage of department.
• Collaborated closely with peers from other departments to drive organizational success jointly as one cohesive unit.
• Led cross-functional teams to achieve project milestones and deliver high-quality results.
• Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
• Consistently met or exceeded annual performance targets set by senior leadership.
• Promoted a culture of continuous learning through regular workshops, seminars, and training sessions for staff.
• Evaluated hiring, firing, and promotions requests.
• Conducted performance evaluations, compensations and hiring to maintain appropriate staffing requirements.
• Established strong relationships with clients and stakeholders, ensuring long-term partnerships and repeat business.
• Utilized data-driven insights to make informed decisions that resulted in higher returns on investments.
• Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
• Identified cost improvement changes and cost savings plans to increase company savings.
• Reduced costs, optimized resource allocation, and improved efficiency in managing projects.
• Managed senior-level personnel working in marketing and sales capacities.
• Examined quarterly financials to determine business operating capacity.
• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Developed and implemented new filing systems to improve organizational efficiency and productivity.
• Consolidated vendors and renegotiated contracts to optimize costs.
• Developed detailed plans based on broad guidance and direction.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.

• Directed all front desk operations with focus on hotel reputation, staff productivity and operational efficiency.
• Set and optimized employee schedules to secure proper coverage for all shifts.
• Received all incoming calls and coordinated with hotel staff to fulfill requests and resolve issues.
• Arranged special accommodations for guests to maintain optimal satisfaction
• Supervised front desk operations to ensure that all guests received superior customer service from hotel staff.
• Corrected guest issues in a timely and professional manner with knowledgeable and friendly service.
• Provided concierge services for guests as needed.
• Replied to telephone, email, and in-person inquiries regarding reservations, hotel information, and guest concerns.
• Hosted office meetings with staff to answer questions, resolve issues and keep employees informed of changes.
• Handled payment processing duties and provided customers with receipts and proper bills and change.
• Performed balancing of hotel accounts at the end of the day.
• Balanced accounts and conducted nightly audits to keep bookkeeping current.
• Managed all front desk operations for busy high-volume hotel.
• Resolved guest complaints promptly and addressed concerns.
• Managed tasks and responsibilities for front office employees when the team was understaffed.

• Established and managed effective controls for labor and inventory costs.
• Completed reports outlining meal numbers, service efficiency and various contributing costs.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Adhered to all company food, safety, quality and sanitation policies.
• Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
• Assessed employee schedules for effectiveness and approved all timesheets.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Resolved customer concerns and relayed relevant information to supervisor.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Interviewed, hired, front and back of house staff.
• Assisted customers by responding to questions about services, amenities and local attractions.
• Booked room reservations by quoting current room rates for specific travel dates and entering customer information into computer system.
• Generated maximum revenue using upselling and cross-selling techniques.
• Input customer data using V1 software and made immediate updates to reflect room changes.