Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

Timothy Bahadurian

Westland,MI

Summary

Experienced food and beverage operations manager, successful at reducing costs, increasing productivity, maximizing customer satisfaction and improving associates relations. Exceptional leader with strong communication and conflict resolution abilities. 36years leadership abilities to take proper measures to ensure proper functioning of the hotel/ restaurant Antonio iltalian cusizine restaurant

Overview

37
37
years of professional experience

Work History

Restaurant Manager

Anitonio Iltalian Cusizine Restaurant
10.2013 - Current
  • Oversaw casual restaurant, JW steak house, lobby bar, In Room Dining, Starbucks and concierge lounge.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Carefully interviewed, selected, trained and supervised staff.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and beverage and service.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • 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.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

Food and Beverage Manager

Hyatt Regency Hotel Restaurant
03.1988 - 12.2018
  • Oversaw fine dining restaurant, casual restaurant, lobby lounge , In Room Dining, Illy café, and club lounge departments.
  • Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.
  • Resolved customer complaints involving food or beverage quality and service.
  • Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
  • Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Built stronger food and beverage menus aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
  • Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
  • Audited food and beverage inventory and cost control systems and processes through Clear sky and Hotshop
  • Performed various office duties, including coordinating employee schedules, payroll, new hire training and calling for equipment service repairs.
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
  • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
  • Maintained highest standards for beverage quality and service.
  • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
  • Managed bar and wait staff and directed hiring program.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
  • Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
  • Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving overall food quality and profit margins.
  • Organized successful special events that contributed to increased sales figures.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
  • Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
  • Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
  • Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
  • Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
  • Developed comprehensive waste reduction program, significantly decreasing costs and contributing to sustainability goals.
  • Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.
  • Initiated loyalty program that rewarded repeat customers, effectively increasing customer retention rates.
  • Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
  • Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
  • Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
  • 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, expanding business scope and increasing revenue streams.
  • Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
  • Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
  • Implemented creative solutions for space optimization during peak hours or busy seasons.
  • Coordinated with catering staff to deliver food services for special events and functions.

Food and Beverage Operations Manager

Hyatt Regency Hotel Deaborn
12.1989 - 12.2012
  • Managed banquet, event services, lobby lounge, restaurants, In Room Dining and
  • Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
  • Created detailed reports on weekly, monthly and annual expenses and revenues, using Clear Sky, Hotshop and people soft systems.
  • Identified customer needs to respond proactively to all concerns, boosting customer satisfaction scores by 3% year-over-year.
  • Audited beverage inventory and cost control systems and processes through clear sky system.
  • Trained, supervised and motivated 65 employees to enhance customer service and encourage repeat business.
  • Appraised performance of 65-member team to provide feedback, improving productivity by 2% year-over year.
  • Reduced beverage and supply costs by 3% by implementing standards and inventory control.
  • Performed various office duties, including coordinating employee schedules, payroll, new hire training and calling for equipment service repairs.
  • Built stronger food and beverage menus aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.

Bartender

Alterra Mountain Co
06.2004 - 10.2006
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Poured and prepared mixed drinks for over 200 customers daily and created new libations drawing in clientele.
  • Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
  • Set up glassware, liquor and other necessary supplies for special events.
  • Maintained accurate cash drawer of $3000 per shift.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.

Education

Bachlor Bussi -

Schoolcraft, MI

Bussiness Administration

Schoolcraft Community College
Livonia, MI
06.2006

Bussiness Administration - Hotel And Restaurant Management

Schoolcraft Community College
Livonia, MI
06.1998

Skills

  • Menu development
  • Micros experts
  • Tips trainer
  • Scheduling and weekly payroll
  • Budgeting and forecasting
  • Liquor, wine, beer and equipment ordering
  • Training & Development
  • Certified Mixologist
  • Recruitment and hiring

Additional Information

  • Completed TOFEL(English level) with Lado International College - Virginia
  • Successfully finished all Microsoft classes with New Horizon Computer school - Washington DC
  • Completed foundation of leadership training - Marriott International
  • Attended 3 day event operations training. Marriott International
  • Completed Impact of leadership training - Marriott International

Timeline

Restaurant Manager

Anitonio Iltalian Cusizine Restaurant
10.2013 - Current

Bartender

Alterra Mountain Co
06.2004 - 10.2006

Food and Beverage Operations Manager

Hyatt Regency Hotel Deaborn
12.1989 - 12.2012

Food and Beverage Manager

Hyatt Regency Hotel Restaurant
03.1988 - 12.2018

Bachlor Bussi -

Bussiness Administration

Schoolcraft Community College

Bussiness Administration - Hotel And Restaurant Management

Schoolcraft Community College

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Timothy Bahadurian