ZIAD ZAHER

Oversaw training of more than 34 team members.

• Assessed the effectiveness of implemented changes periodically, adjusting strategies as needed based on performance metrics and feedback from staff members.
• Increased overall profitability by analyzing sales data and adjusting menu prices accordingly based on demand patterns.
• Oversaw budget development for the department, allocating resources efficiently to maintain financial targets while delivering exceptional guest experiences.
• Established strong relationships with local suppliers, sourcing fresh produce from nearby farms whenever possible for higher-quality dishes at lower costs.
• Streamlined operations for increased efficiency, implementing cost-saving measures and reducing waste.
• Launched successful loyalty programs that rewarded repeat customers with exclusive discounts and promotions.
• Implemented inventory management systems, optimizing stock levels while minimizing waste due to spoilage or overstocking.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Tracked food production levels, meal counts, and supply costs.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Reviewed and approved employee schedules and timesheets.
• Motivated staff to perform at peak efficiency and quality, specifically during Choolahs Grand Opening.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Oversaw budgeting and financial planning for food service operations, enhancing profitability margins.
• Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
• Upheld Indiana Retail food code policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
• Developed strong relationships with vendors, negotiating favorable pricing on ingredients and supplies.
• Improved operational efficiency, introducing standardized procedures for order preparation and delivery.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
• Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
• Developed strategies on grand opening day for choolah to improve food service effienchy for grand opening day

• ​Managed budgets and inventory control, reducing overall costs and minimizing waste.
  
• ​Increased employee retention rates within the catering department by fostering a culture of open communication and professional development.
  
• ​Improved efficiency within the department by implementing new scheduling software that streamlined employee management tasks.
  
• ​Developed strong relationships with vendors, negotiating favorable contracts for food and supplies.
  
• ​Monitored and adjusted pricing, discounts and promotions to maximize profitability.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Tracked food production levels, meal counts, and supply costs.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reviewed and approved employee schedules and timesheets.
• Ensured high standards of cleanliness and sanitation with regular inspections and staff training.

• Managed and supervised a team of 17 food service employees, including 4 Lead Supervisors and 2 Catering Managers.
• Ensured compliance with safety regulations and conducted weekly inspections with a team of food service professionals.
• Planned and coordinated daily and weekly operations for preparation cooks, front of the house, back of the house, and University fine dining restaurants.
• Improved and maintained systems and procedures for ordering, receiving, storing, preparing, and serving food and related products.
• Provided excellent guest service while adhering to all company policies.
• Increased sales and decreased waste by optimizing the use of produce and canned goods.
• Made decisions that improved Sodexo’s overall success in the kitchen and University Dining Areas.
• Brought innovative ideas to move the business forward within company policies and guidelines.
• Built and motivated hourly employees and assistant managers to reach daily and weekly goals.
• Ensured effective communication at all levels through office 365 dynamic.
• Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
• Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
• Led a team of culinary professionals to create memorable dining experiences for guests.
• Improved customer satisfaction by implementing innovative menu options and quality control measures.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Oversaw food preparation and monitored safety protocols.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Implemented health and safety guidelines consistently, maintaining an exemplary sanitation record.

• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
• Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
• Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
• Enhanced overall efficiency by streamlining food service processes and introducing new menu items.
• Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
• Improved staff retention rates by offering competitive compensation packages and fostering a supportive work environment.
• Drove revenue growth by identifying untapped market segments and developing targeted promotions to attract new clientele.
• Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
• Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
• Contributed to community engagement efforts through participation in local events, sponsorships of charitable initiatives, and partnerships with area schools or organizations.
• Developed and published MSDS Manuals for all food service settings at RHIT
• Tracked food production levels, meal counts, and supply costs.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Oversaw training of more than 23 team members.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Oversaw training of more than 15 team members.